Tangy Coconut Yogurt - Jennifoo version

Two cans of Thai coconut milk refrigerated

Brought to almost 180 temp over low heat

Added ⅛ tsp xanathan gum - finished bringing to temp

Cooled to 109 degrees

Added two probiotic capsules

Put in yogurt maker for 6 hours with lid on the bowl, lid on the yogurt maker

Then wrapped in towel and covered with plastic bag for about 26 to 27 hours total

Tangy yogurt, added two capfuls of vanilla extract and about 30 drops of liquid stevia.

Refrigerate

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