Plant Based Probiotic Yogurt from Coconut Milk and Finger Millet Milk

This study focuses on the development and evaluation of a plant-based probiotic yogurt made using coconut milk and finger millet milk as dairy alternatives. The primary goal was to formulate a nutritious, lactose-free yogurt suitable for vegans and individuals with dairy intolerance. The yogurt was fermented using probiotic cultures, typically Lactobacillus species, to enhance its health benefits.the study demonstrates that plant-based probiotic yogurt from coconut and finger millet milk is a promising functional food with good sensory acceptability and probiotic potential, contributing to sustainable and health-conscious dietary options.