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Warm it up. Pour both cans into a saucepan and warm gently over low heat to around 110°F (43°C) — warm to the touch, not hot.
Add your starter. Open 2 probiotic capsules and whisk the powder directly into the warm milk. If you don’t have that, add in a few tablespoons of plain store-bought coconut yogurt. Whisk until fully combined.
Ferment. Pour into a clean glass jar or bowl. Cover loosely with cheesecloth or a paper towel secured with a rubber band. Place it in your oven with the oven off and just the light on.
How long? 24 hours is the sweet spot for most people. Leave it to 36–48 hours if you want a more pronounced tangy flavor.
Refrigerate and set. When you pull it out it’ll look loose — that’s normal. Seal the jar and refrigerate for at least 4 hours.
Save your starter. Before you use up the batch, set aside 2–3 tablespoons. Next time, use that as your starter instead of buying more probiotic capsules.