Coconut Yogurt

Directions

1. Shake the can of coconut milk; then open it and pour it into a 2-cup glass jar. Twist open the probiotic capsules and empty the powder into the coconut milk. Discard the capsules.
2. Stir the probiotic into the coconut milk, mixing completely using a plastic, ceramic, or wooden spoon. Cover the jar with cheesecloth or a piece of paper towel and secure it with a rubber band.
3. Set the jar aside in a warm spot that is out of direct sunlight for 24-48 hours (fermentation will depend on how warm your home is). After 24 hours, check the yogurt. Give it a taste with a clean plastic or ceramic spoon to see if your yogurt is done (it should have a distinctive tangy yogurt taste). If still too thin, let it sit a few more hours. Note that it will continue to thicken in the refrigerator.
4. When done, remove the cloth, cover loosely and move the jar to your refrigerator. It will take an additional 8-12 hours for the yogurt to chill and thicken.
5. The yogurt can be stored, covered, in the refrigerator for up to 7 days. If it develops mold or an odd smell, throw it out.

Credit: The Truth About Cancer

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/