‘Tis the season for pumpkin spice everything! I am deep into cooking all things fall, and this pumpkin spiced yogurt has been on repeat. I like to make my own homemade dairy free yogurt for a few reasons:
- Store bought yogurt is filled with sugar and additives. I can control the ingredients at home and make sure it isn’t filled with sh*t.
- Store bought coconut yogurt is expensive! I am not about to spend $24 for a 12 oz jar of probiotic coconut yogurt – that is insane! I can make the same yogurt at home, for $3.
- Store bought coconut yogurt doesn’t have the fun flavors that I want! You will be lucky to find any coconut yogurt that isn’t plain.
Ingredients:
Yields: 4 cups
- 4 cups coconut cream (around 4, 12 oz cans)
- ½ cup pumpkin puree
- 3 tbsp maple syrup
- 2 tsp gelatin
- ½ tbsp vanilla extract
- 1 tbsp pumpkin pie spice
- ¼ tsp salt
- 4 probiotic pills
Instructions:
- In a pot, add your coconut cream, pumpkin puree and maple syrup and bring to a simmer stovetop.
- In a small bowl, add your gelatin and cold water to cover. Let the gelatin soak up the water and whisk it so there are no lumps. Add this to simmering coconut cream and whisk in, making sure there are no lumps.
- Add your vanilla extract, pumpkin pie spice, and salt.
- Remove from the heat and let cool for 30 minutes.
- After 30 minutes, take the contents of the probiotic pills and dump them into the mixture, whisking them in.
- Pour the yogurt into mason jars and seal the lids. (If you are using a yogurt maker, transfer the mixture to the yogurt jars).
- Transfer to an oven that is off, and turn on the light. Let them sit for 12 hours with the light on. This allows for the fermentation process to take place at the right temperature – just warm enough from the light. If you are using a yogurt maker, turn the yogurt maker on and let them sit for 12 hours.
- After 12 hours, transfer the yogurt to the refrigerator to set. It will take a couple of hours to set, but once they are cooled and firm like yogurt, enjoy!
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