Homemade Coconut Yogurt
TEXT by Celine MacKay | PHOTOGRAPHS by PURE GREEN MAGAZINE
AS OF LATE I HAVE BEEN EXPLORING THE WORLD OF FERMENTED FOODS. It began with dill pickles, which Jonathan has been making for years now. Then came Kombucha, followed by coconut yogurt. (My curiosity about Kombucha had been piqued, but the high cost of puchasing it was a major detriment; I honestly could not believe how easy it was to make and I haven't looked back since.) Now I...
