Hi Corinna! The vanilla will slightly flavor your batch of yogurt and any batch moving forward, if you use the first batch as a starter.

Hi Allison! Unfortunately, coconut cream won't work for this recipe.

Hey Shelby! I am sorry you had issues with the yogurt. Is it possible your incubation temperature was set to low instead of normal?

I followed exactly as I tried a first batch that didn’t work. I just whisked all the fat back it it’s basically liquid. What happened?

Hi Cate! I place a strainer over a large bowl and line with cheesecloth, then add the yogurt. After it has strained, the thick yogurt is what you keep. As for the liquid you can use it to make smoothies or oatmeal or dicard.

Hi. I’m unclear about straining with the cheese cloth. Do I strain it into another bowl? Do I only keep the thick stuff that doesn’t drain out and then pour back?

Hi there! Sorry for any confusion. Pour in the coconut milk and gelatin or agar agar and whisk well to incorporate and then turn your Instant Pot to the boil function.

Hi Rachel! I honestly would have to experiment with it. I haven't done much with coconut meat. You can strain the heated coconut milk and try that, I just think it still may be a bit finicky.

Thanks! How would you recommend getting super thick, fluffy yogurt then? Coconut Cult has the texture of chocolate mousse, it's incredible! Trying to replicate that is tough. Their ingredients say coconut cream, coconut meat, water and probiotics strains. Would I strain my heated xoxonut milk through cheesecloth?

Hi Rachel! It sounds like your coconut milk may have been not well combined or that you used coconut cream, which may explain all the excess fat. There should be no coconut oil in coconut milk. But as long as you incubated in a clean instant pot on NORMAL (not low) it should be fine.

2 teaspoons of gelatin. Enjoy!

I’d like to make this but I react to all plants except coconut. I get organic full fat coconut milk with no guar gum. How much gelatin should be used? Thanks so much!

Hi there Rook! I would advise not to eat it if it smells funky and looks brownish. It it possible you had on low setting versus normal? That could be the cause.

If the yogurt comes out with a "pink hue" as you said, would this be relatively consistent all over? Mine came out a normal color generally, but there are some parts (especially in the cracks between the solidified yogurt) that are brownish, and I wondered if this might be what you mentioned.
It smells pretty funky (not sure how normal that is), and I stirred it and gave it a taste after leaving it in the fridge overnight, and I think it tastes good, at least. But I don't particularly want to poison myself haha.

Also, do items like the cheesecloth and the bowl the mixture is strained into need to be sanitized as well? I did it just in case, but I didn't see it mentioned in the guide.

Hi Dawn. Check to ensure your setting was on normal not low for the yogurt function. That is the most common error.

I think I did everything right but yoghurt is still the consistency of coconut milk - tastes fine but more like a yoghurt drink? I used the beef gelatin and 1 tablespoon plain yoghurt. Would like to try again but with a successful result! Any suggestions?

Hi Linda! I wouldn't recommend using coconut cream, as the result will be nearly solid. The fat content in coconut cream is just too high to be used when making yogurt. As for arrowroot, I have not tried this substitution myself, but in theory should work. Use arrowroot in a 2:1 substitution for agar agar powder