Juli Makes Yogurt :: Alexis' Recipe

Today was so fun, I spent the morning making a really delicious, easy raw vegan yogurt. I have been trying all sort of different recipes lately and none of which were good enough to write about {seriously}. 

But today, I am unveiling a super delish one from the one-and-only Alexis {remember her, I did her raw juice/soup cleanse for a few days?}, who by the way, has a blog coming out soon. I will keep you posted on that. 

I didn't use the lemon juice because I think for the first time in my life, I had no lemons in my fridge {wink}. So, instead of making a trip to the store, I just left it out. And also note, I used strong acidophilus instead of the kefir mix.

I didn't culture it for very long before trying it and wow, it tasted good even without being cultured. 

I also used Alexis' yogurt to make a vegan squash parfait {recipe and pics to come} so, stay tuned.

Alexis' Cultured Coconut Yogurt Recipe

The meat from 3-4 young thai coconuts
½ cup of young thai coconut water
3 tablespoon honey (Sage is my favorite)
½ teaspoon Probiotic Bio-culture master blend  (or Kefir starter)
Squeeze of Lemon juice
pinch of sea salt

Blend all ingredients in high speed blender.  Then let sit out in a slightly cracked sealed container (so some air can flow through) for at least 12-24 hours.  The longer you leave it out the more sour and fermented it will become!

Then stick in the fridge and enjoy with fresh seasonal fruit and your favorite herbs, spices and superfoods.  I love it with Goji berries 🙂 AHHHHmazing

About the Bio-culture master blend

It is a mix of highly stabilized species of Lactobacilli Bacterium: L. salivarius and L. plantarum. Two of the most important bacteria for maintaining a healthy colon, normalizing intestinal pH, relieving intestinal toxemia, and inhibiting growth of unhealthy bacteria such as salmonella, E. coli, staph, and strep. 

Aids in balancing and restoring normal healthy intestinal flora, which research indicates could greatly reduce conditions that cause disease.

I love this brand in Particular because of the cost (I get it for pretty much wholesale) but ALSO because I can make all my cultured dishes with it: Kefirs, yogurts, kim-chi, etc!