Probiotic Yogurt Powder

What’s the best way to take advantage of the health benefits of fermented foods? Try making your own

BY LISA TURNER

The centuries-old tradition of fermenting foods is suddenly trendy—and for good reason. Fermented foods are full of benefi cial bacteria that have been shown to improve digestion, enhance immunity, and benefi t mood, weight loss, and heart health. Homemade fermented foods are cheaper, cleaner, and more potent than store-bought versions. And it’s not as scary as it sounds. With a few simple steps, you can easily whip up your own yogurt, kimchi, and other probiotic-rich eats.

Dairy-Free Raspberry-Vanilla Yogurt

Makes about 1 quart (4 1-cup servings)

Store-bought vegan yogurts are usually not fermented, and often include additives and lots of sugar. This simple recipe uses full-fat coconut milk with probiotics as a starter. Be sure to use a high-quality probiotic with no added prebiotics. We used raspberries and vanilla, but you can vary the fruits and fl avorings as you’d like.

2 14-oz. cans full-fat coconut milk

4 capsules vegan probiotics

½ cup fresh or thawed frozen raspberries, lightly mashed

2 tsp. pure vanilla extract

Erythritol, organic cane sugar, stevia, or sweetener of your choice, to taste

1. Vigorously shake coconut milk cans before opening. Open and transfer to clean glass bowl. Empty contents of probiotic capsules into coconut milk, and mix well.

2. Cover bowl with cheesecloth or thin, lint-free dish towel and let stand in warm location 1–2 days, until thickened.

3. Remove towel, and stir in raspberries, vanilla, and sweetener to taste. Transfer to glass jar with a lid, and refrigerate 3–4 hours before serving.

Per serving: 400 cal; 4g prot; 42g total fat (37g sat fat); 8g carb; 0mg chol; 25mg sod; 1g fi ber; 1g sugar