Homemade Dairy Free Yoghurt

My husband and daughter have a dairy intolerance. This means we are quite often left without an easy probiotic option, particularly for my 4yr old daughter who hasn't quite become accustomed to the taste of sauerkraut.

I've also made an effort to eliminate dairy from my diet for health and environmental reasons.

The options for dairy free yoghurt are limited and so you tend to get stuck with a high sugar option. This is why I got creative with making yoghurt from home.

All you need is...

  • 2 x 400g coconut cream
  • 1 tsp dairy free yoghurt culture (e.g. Bella + Bella)
  • 1 Tablespoon Maple Syrup
  • Glass or plastic jars with thin dish washing type cloth
  • A small insulated esky / cooler / chilly bin


Combine the coconut cream, maple syrup, and starter culture. Alternatively Minimalist Baker does a similar recipe with a probiotic capsule. 

Pop ingredients in jar, secure cloth on top with a rubber band, place in the esky, and let sit in 70  - 80F or 20 - 25C. I have seen a couple of sites recommend popping it in the oven with the light on (oven off)...but I've not tried this.

Leave it for 30 - 40 hours. Then place in the fridge for 12 hours to let it thicken.


This can be kept in the fridge for up to 1 week (although it is so yummy it'll probably get eaten sooner than that!)

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