Prep and Sanitize.
Before starting, thoroughly sterilize your yogurt jars, saucepan, whisk, and any other utensils to kill unwanted bacteria.
Heat the Milk Mixture.
Pour the coconut milk, almond milk, and powdered agar agar into the saucepan.
Whisk to combine and heat over medium, stirring constantly until the mixture reaches 160°F (71°C) on a food thermometer and the agar agar is fully dissolved.
Cool Down.
Turn off the heat, cover the pan, and let the mixture cool until it reaches a temperature between 95–110°F (35–43°C). This is a crucial step and can take 2–3 hours.
Add the Starter.
Once the milk has cooled to the proper temperature, gently whisk in the coconut milk yogurt starter and the vanilla flavor drops.
Continue whisking until the mixture is completely smooth and the starter is fully incorporated.
Culture. Carefully pour the mixture into your prepared yogurt jars.
Place them in the yogurt maker and culture according to the manufacturer's directions. This recipe was tested with a 10-hour culturing time.
Chill and Set.
When the culturing is complete, immediately seal the jars and place them in the refrigerator to chill and set for at least 6 hours before enjoying.
Do not move, bump, or disturb the yogurt maker once the culturing process has begun, as this can ruin the final texture.
