Sanitize your tools: Before you begin, make sure all your utensils, jars, and your blender are thoroughly clean. You want to avoid introducing any unwanted bacteria into your yogurt.

Blend the coconut milk: Shake the cans of coconut milk, then open them and pour the contents into your blender. Blend for a minute or two until it's smooth and creamy.

Add the probiotics: Open up your probiotic capsules and empty the powder into the blender. Discard the empty capsules. Blend again on a low setting for a few seconds until the probiotic is fully mixed in.

Ferment the yogurt: Pour the mixture into a clean glass jar, then cover with a cheesecloth or a clean kitchen towel. Secure with a rubber band or some string. You want to keep dust and bugs out, but allow the mixture to breathe.

Wait: Leave the jar in a warm spot for 24-48 hours to ferment. The longer you leave it, the tangier it will become. Check after 24 hours: the yogurt should smell pleasantly sour and look a little bubbly.

Refrigerate: Once your yogurt has reached your desired level of tanginess, remove the cloth, seal with a lid, and refrigerate for at least 6 hours. This will allow the yogurt to thicken up.