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.