Skip the supermarket dairy-free aisle and make your own coconut yoghurt at home, exactly the way you like it. This complete kit pairs the Reuter-i yoghurt maker with everything you need for smooth, tangy, plant-based coconut yoghurt — no dairy, no guesswork, no extra equipment to track down.

The Reuter-i Pro uses gentle, even water-bath heating to hold a steady fermentation temperature range for the full cycle, so your culture ferments consistently batch after batch. Simply blend, pour, set the time, and let the maker do the rest.

What's included:

1 x Reuter-i Pro Yoghurt Maker (digital display, glass fermentation jar)
4 x Organic Coconut Milk (400ml cans)
1 x Vegan Yoghurt Premix (200g)
3 x Pure Coconut Yoghurt Starter Culture (1g)
2 x Quart Wide-Mouth Mason Jars, for storing your finished yoghurt

Why make your own coconut yoghurt?

Dairy-free and vegan-friendly — made entirely from coconut milk, with no animal-derived ingredients
You control what goes in — no gums, gelatine or added preservatives beyond what you choose to add
Consistent results — the Reuter-i's water-bath fermentation is designed to hold a steady temperature range throughout the cycle
Reusable kit — the maker and jars are built for ongoing batches; simply restock coconut milk, premix and starter culture as needed

How it works, in brief: Blend the coconut milk with the yoghurt premix, add the starter culture, then transfer to the glass jar and place it in the Reuter-i's water bath. Select the Ferment program and set your fermentation time to 10 hours. Once complete, chill in the mason jars for several hours to set before enjoying. Full step-by-step instructions are included with your kit.

Ideal for: home fermenters, dairy-free households, and anyone building out a plant-based pantry who wants a fresher, more affordable alternative to store-bought coconut yoghurt.

FAQs

Is this kit really dairy-free and vegan? Yes — every ingredient in the kit is plant-based, using coconut milk as the base with no dairy or animal-derived additives.

Do I need any extra equipment? No — the kit includes the yoghurt maker, jars, coconut milk, premix and starter culture needed for your first batches. You'll just need a blender and measuring spoons from your own kitchen.

How many batches will this kit make? The included starter culture is enough for 21 batches . After that, restock this item to keep making yoghurt with the same yoghurt maker and jars. Additional coconut milk and yoghurt premix is available for purchase on this store.

Can I use this kit to make dairy or other yoghurt styles? The Reuter-i Pro yoghurt maker itself supports a range of fermentation styles beyond coconut yoghurt — check individual starter cultures on this website.

Use our Free Reuteri Yoghurt TImer to work out when your batch will be ready

SHIPPING INFORMATION IMPORTANT:

We only ship our yoghurt cultures on a Monday, Tuesday and Wednesday (as the item is stored refrigerated) so that they do not remain in transit via Australia Post over the weekend

*This product is a food and fermentation appliance kit intended for the home preparation of coconut yoghurt. It is not intended to diagnose, treat, cure or prevent any disease, and no therapeutic or health claims are made in relation to this product. Always follow the enclosed instructions and food safety guidance. If you have a medical condition or dietary concerns, consult your healthcare professional before making dietary changes.

COCONUT YOGHURT — TROUBLESHOOTING GUIDE

Thin, gritty, or separating? Here's how to read your batch.

Coconut yoghurt behaves differently to dairy yoghurt at almost every stage — no lactose for the culture to feed on, a longer ferment, and a naturally thinner set that needs help getting there. This guide walks through the nine places things most often go sideways, what's usually causing it, and what to do about it.

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Coconut milk quality

What's in the can sets the ceiling for everything downstream — this is where most disappointing batches actually start.

My yoghurt turned out really thin — is it the coconut milk?

WHAT'S HAPPENING

Using light or reduced-fat coconut milk instead of full-fat is one of the two most common causes of a thin result — coconut yoghurt's body comes almost entirely from fat content, unlike dairy yoghurt which also relies on milk proteins.

TRY THIS

Use full-fat canned coconut milk or cream with at least around 17g of fat per 100ml, or roughly 60%+ coconut solids. Check the label rather than assuming — fat content varies a lot between brands.

My coconut milk looks grainy or clumpy straight out of the can

WHAT'S HAPPENING

Grainy or clumpy coconut milk in the can tends to carry that texture straight through into a grainy finished yoghurt, since fermentation won't smooth it out.

TRY THIS

Choose a brand known for a smooth, creamy consistency rather than a separated or grainy one, and whisk the can's contents thoroughly before use to recombine any separated fat and liquid.

My results are inconsistent every time I switch brands

WHAT'S HAPPENING

Fat content, added stabilisers or gums, and overall quality vary a lot between coconut milk brands, and each of these changes how the batch ferments and sets.

TRY THIS

Stick with one brand you know works well while you're dialling in your process, rather than troubleshooting technique and ingredient variation at the same time.

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Starter & culture

This is the other most common cause of a batch that won't thicken — often working alongside milk fat content rather than instead of it.

Should I use a starter culture or a store-bought dairy-free yoghurt as starter?

WHAT'S HAPPENING

Both work, but they behave differently. Starter cultures give a cleaner ferment with predictable strains; store-bought dairy-free yoghurt starters can sometimes carry additives that lead to a gritty or gummy result rather than a clean set.

TRY THIS

Use vegan-friendly starter culture (not tablets, which are harder to fully dissolve) as a reliable default, opening and emptying them directly into the coconut milk. If using a store-bought starter, choose one with live cultures and no additives.

My yoghurt isn't fermenting or thickening at all

WHAT'S HAPPENING

Alongside coconut milk fat content, a weak or expired starter is the other most commonly cited cause of a batch that won't thicken — probiotic potency drops over time, especially if starters were stored somewhere warm.

TRY THIS

Test with a fresh, unopened batch of starter culture. If that ferments normally, the previous starter had lost potency — store capsules in the fridge between uses to help preserve it.

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Thickening & texture

Coconut yoghurt sets differently to dairy yoghurt by nature — knowing what to expect avoids a lot of unnecessary troubleshooting.

My coconut yoghurt is much thinner than store-bought — is that normal?

WHAT'S HAPPENING

Homemade coconut yoghurt naturally sets thinner than most store-bought versions, closer to a kefir consistency, since it lacks the stabilisers and thickeners commercial products typically use.

TRY THIS

A thinner set is expected without added thickener — this isn't necessarily a failed batch. If you want a thicker, more spoonable result, see the thickener and straining tips below.

Do I need to add a thickener, and how do I do it without killing the culture?

WHAT'S HAPPENING

A thickener (commonly tapioca starch or agar-agar) helps coconut yoghurt reach a more dairy-like, spoonable texture, but it needs to be dissolved into the coconut milk by heating — and overheating past roughly 50°C at any stage where the culture is present can damage or kill it.

TRY THIS

Dissolve the thickener into the coconut milk by heating it before adding the starter, then cool fully to a safe temperature (below 50°C) before adding the culture. Never reheat once the culture is in.

My yoghurt turned out gritty or gummy

WHAT'S HAPPENING

A gritty or gummy texture usually comes from a starter with additives, or a thickener that wasn't fully dissolved before it was incorporated.

TRY THIS

Switch to a clean starter without additives, and make sure any thickener is fully dissolved and smooth (with no visible lumps) before combining with the rest of the milk.

I didn't add sugar and my yoghurt barely thickened

WHAT'S HAPPENING

Coconut milk has no natural lactose the way dairy does, so without any added sugar the culture has less to feed on, which can mean a longer ferment and a less pronounced set.

TRY THIS

A small amount of sugar can help feed the culture and support thickening, most of which is typically consumed during fermentation. If you'd rather skip added sugar, expect to extend the ferment time and consider leaning more on a thickener instead.

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Fermentation timing

Coconut yoghurt takes longer and is more climate-sensitive than dairy yoghurt, which trips up people expecting a similar timeline.

How long should this actually take?

WHAT'S HAPPENING

Coconut yoghurt commonly takes 10–36 hours to ferment, noticeably longer and more variable than dairy yoghurt, depending on your climate, starter strength, and coconut milk brand.

TRY THIS

Start checking around 10 hours and taste-test for tanginess, continuing in increments until it reaches your preferred flavour — don't expect it to be done on a fixed schedule the way dairy yoghurt often is.

What temperature should I be fermenting at?

WHAT'S HAPPENING

Coconut yoghurt generally needs a warmer, more consistent environment than many kitchens naturally provide — commonly cited as roughly 24–29°C.

TRY THIS

An oven with just the light on is a commonly used low-effort option for a warm, steady spot. Verify with a thermometer if your batches are consistently slow to ferment.

My batch seemed thin right out of the ferment — did it fail?

WHAT'S HAPPENING

Coconut yoghurt continues thickening significantly after refrigeration, so judging final thickness immediately after fermentation, while it's still warm, often makes a batch look thinner than it will end up.

TRY THIS

Refrigerate once it reaches your preferred tanginess and wait several hours (or overnight) before judging final texture, rather than deciding straight out of the ferment.

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Separation

Some separation is normal for coconut yoghurt and doesn't necessarily mean anything has gone wrong.

Coconut fat has separated and risen to the top

WHAT'S HAPPENING

Fat separation is common, especially with fluctuating fermentation temperatures, since coconut fat is naturally less stable than dairy fat once it warms and cools repeatedly.

TRY THIS

Stir it back through once fermentation is finished. Keeping a more consistent temperature during fermentation reduces how much separation happens in the first place.

There's watery liquid pooling — is my batch spoiled?

WHAT'S HAPPENING

Watery separation is a normal part of fermentation for coconut yoghurt and is often mistaken for spoilage, especially by people used to dairy yoghurt cues.

TRY THIS

Stir it back in, or strain it off if you want a thicker result (see "Straining" below). See "Is it safe?" for how to tell this apart from an actually spoiled batch.

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Straining

Straining is a common way to get closer to a Greek-style texture, but it changes timing and yield.

Does straining actually help, and how long does it take?

WHAT'S HAPPENING

Straining removes excess liquid for a noticeably thicker, more Greek-style consistency, but it adds meaningful extra time on top of an already longer process.

TRY THIS

Line a fine mesh strainer with a couple of layers of cheesecloth, set it over a bowl, cover loosely, and let it drain in the fridge for several hours up to overnight, depending on how thick you want the result.

I'm losing a lot of volume to strained-off liquid

WHAT'S HAPPENING

A significant volume loss is expected — a thicker, strained result naturally yields less than the batch you started with.

TRY THIS

Strain only what you need thicker and leave the rest unstrained for a more pourable, kefir-like texture, rather than straining the whole batch and losing volume you didn't need to.

My strained yoghurt is thick in some spots and thin in others

WHAT'S HAPPENING

Uneven straining can happen if the cheesecloth layer bunches up or the batch isn't spread evenly across the straining surface.

TRY THIS

Spread the yoghurt in an even layer across the cloth before draining, and give it a stir partway through straining to even things out.

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Is it safe? Reading the signs

Coconut yoghurt's unfamiliar cues (thinner texture, longer ferment) can make normal harder to judge if you're used to dairy yoghurt.

How do I tell normal tang and separation from an actually spoiled batch?

WHAT'S HAPPENING

A thin texture, watery separation, and a tangy smell are all normal for coconut yoghurt. True spoilage looks different: visible mould on the surface, or a smell that's genuinely off or rotten rather than tangy.

TRY THIS

Thin texture, separation, tangy smell: normal, stir and proceed. Mould on the surface, or a rotten rather than tangy smell: discard the batch — this usually points to a container that wasn't clean, insufficient acidity developing during the ferment, or a batch left too long at room temperature.

How long does finished coconut yoghurt keep?

WHAT'S HAPPENING

Coconut yoghurt generally keeps for a shorter window than dairy yoghurt once refrigerated, commonly cited as up to about a week.

TRY THIS

Use within about a week, checking for any off smell or visible mould before eating an older batch.

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When in doubt, don't eat it. If a batch shows mould on the surface, or smells rotten rather than tangy, the safest move is to discard it and start again with a clean container and fresh starter. This guide covers general fermentation troubleshooting and isn't a substitute for food safety advice specific to your situation.

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Flavour & add-ins

Timing add-ins right protects both the ferment itself and the finished flavour.

Should I add sweetener, fruit, or vanilla before or after fermenting?

WHAT'S HAPPENING

Adding flavourings before fermentation can alter how the culture behaves and isn't necessary, since fermentation itself doesn't need them to succeed.

TRY THIS

Add sweeteners, fruit, vanilla, or spices after fermentation is complete, once the yoghurt is in the fridge or ready to serve, rather than mixing them in beforehand.

My yoghurt tastes overly tangy or a bit "off"

WHAT'S HAPPENING

An overly sharp or unpleasant tang usually comes from over-fermenting past your preferred point, particularly in a warm environment.

TRY THIS

Taste-test from around the 12-hour mark onward and refrigerate as soon as it reaches the tang you like, rather than leaving it to the maximum time a recipe suggests.

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Equipment & logistics

A couple of small setup choices make coconut yoghurt noticeably more consistent to repeat.

What should I cover the jar with while it ferments?

WHAT'S HAPPENING

An airtight lid during fermentation can trap gas and moisture in a way that isn't ideal for this longer ferment.

TRY THIS

Cover with a tightly woven cheesecloth or thin tea towel secured with an elastic band during fermentation, then switch to a proper lid once you move the finished batch to the fridge.

Do I need special equipment for the longer, warmer ferment this needs?

WHAT'S HAPPENING

Coconut yoghurt's warmer, longer fermentation window is harder to hold with basic countertop conditions than a quick dairy yoghurt ferment.

TRY THIS

An oven with just the light on is a low-cost, commonly used option for steady warmth over many hours. A dedicated yoghurt maker also works if your kitchen tends to run cool.

Un impressed

I found the instructions very vague and confusing, my yoghurt didn't turn out.

Hi Barbara, thank you for your feedback. Coconut yoghurt is a tricky product to master but we have an extensive troubleshooting guide here: https://www.nourishmeorganics.com.au/products/complete-vegan-yoghurt-making-kit
We can also give you a call to assist.

Coconut yogurt making kit

The yogurt maker works well. Using coconut cream, the finished yogurt separates heavily with coconut oil. It sets hard mostly on top, with drinkable yogurt below.

Thank you for your feedback David..you can experiment with different brands of coconut cream or coconut milk to produce a desirable texture and flavour