Homemade Coconut yoghurt

Easier to make than you think, and so good for you and your pocket.

What do you need?
1. A Thermometer.
2. Some very clean mason jars.
3. A starter culture. 
I used Mad Millie Kefir Culture Blend
4. 2 cans coconut milk
5 Saucepan
For Flavored or more set style yoghurt  you will also need
6 Gelatine optional
7 vanilla optional
8 Maple Syrup optional
9 Lemon Zest optional

1. Clean all utensils, pans and jars before starting.  A dishwasher wash can do this, otherwise, boils jars and lids in a pan with a small amount of water in the base of the pan.
2. Gently heat the coconut milk to 43C (110F).  Add a tablespoon of
maple syrup, and a teaspoon of vanilla bean extract. Grate in the zest of half a lemon. Add gelatine powder (if you wish to have a more set Yoghurt. (Refer to the instructions on your gelatine powder for amounts needed)

3. Reserve about a quarter of the mixture to one side and let cool.
Add the kefir Culture and stir.

4.  Pour both sets of the mixture into a bowl and mix together.  Mix thoroughly and pour into a larger glass jar and top with a lid or several smaller jars with lids.

5. Leave on the counter top or in a chilly bin to set overnight.

6. Will keep in the fridge for about 2 weeks. The yoghurt can be eaten after the first 12 hours, but the flavour and texture are thicker and more yoghurty after an extra day in the fridge.

TIP: If the mixture becomes grey or discoloured discard. It means there may have been bacteria in the jar or cooking utensils. This is why clean jars and utensils is essential