Sterilize a 500ml glass jar. I fill it with boiling water, let it sit for 10 minutes, pour it out and let it cool slightly. Make sure all your utensils (including your hands) are clean.
Scoop a spoonful of the coconut cream into a 500ml glass jar.
Open up the capsule and empty it into the jar.
Stir to combine with a plastic or wooden spoon or chopstick—not metal, which can react with the probiotics.
Stir in the rest of the cream with that same utensil.
Cover the jar with cheesecloth and an elastic band. Find a somewhat warm temperature-controlled spot at home. I keep mine in the oven with the light on to keep it warm and avoid temperature changes. Just put a sticky note next to the oven controls so you don’t accidentally turn it on and bake the yogurt!
Let it sit for 24-48 hours, depending on how sour you want it and how warm your spot is. (Smell it after day 1.)
Refrigerate to get it nice and thick.