Coconut & Passion Fruit Yogurt

Coconut & Passion Fruit Yogurt


1 Gallon of Regular Milk
2 Cups of Greek Yogurt
1 Passion Fruit
Coconut flakes
Enough canning jars to hold 20 cups of liquid



Pour cold milk into a large pot. Bring to 1470° over low-medium heat, stirring constantly.
Turn off heat and let milk cool to 120°.
Once it reaches 120°, gently stir the yogurt into the milk.
Ladle the mixture into glass jars and fit the lids on.
Place jars inside your BioChef Arizona 6 Tray Dehydrator and set at 110°
Allow to process for 12-18 hours, depending on how tick you like your yogurt.
Top with coconut flakes and passion fruit before serving.
Yogurt keeps in the fridge for about 2 weeks.

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