"You can easily make delicious and creamy vegan yogurt at home, which has less sugar, fewer stabilizers, and requires less from your wallet than the yogurt you buy at the store. Enjoy it within 2 weeks."
Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes.
Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes.
Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours.
Chill yogurt in the refrigerator until set, 4 to 6 hours.
Substitute 2 tablespoons tapioca starch for the agar-agar, if desired. If using tapioca starch, create a slurry by combining 1/2 cup milk and tapioca starch in a separate small bowl. Mix until smooth, then add the mixture back to the saucepan of milk.
You can substitute 1 teaspoon probiotic powder for the 4 capsules.
Incubate yogurt in a gas oven with just the pilot light on, or in an insulated cooler surrounded by warm water. Or, place the yogurt jars in your slow cooker or Instant Pot® and fill it with warm water. Depending on your environment temperature, culture strength, and other factors, incubation could take 12 to 24 hours.
Per Serving: 400 calories;41.8 g fat;
9 g carbohydrates;
4 g protein;
0 mg cholesterol;
26 mg sodium.