How Is Coconut Yogurt Made?
Natural cow’s milk yoghurt relies on bacteria to thicken the yoghurt, add some beneficial probiotic, and give it a tangy flavour. Since coconut milk has a very different composition, try and use other techniques to turn it into creamy, spoonable yoghurt: agar or tapioca starch for the thickener and probiotic powder for the health benefits. Below are coconut yoghurt recipe on how to make a thick creamier yoghurt
Ingredients
- 2 — 14oz Cans of additive-free Coconut Milk
- 2 Teaspoons of Gelatin or agar
- 2 Tablespoons of Date Paste, Maple Syrup, Coconut Sugar, or Organic Cane Sugar
- 2 Yoghurt Culture Starter or Probiotic Capsules
Instructions
- Mix gelatin with 1/4 cup of milk.
- Boil the remaining coconut milk up over low heat until it’s hot.
- Remove the boiled coconut milk off the stove and mix the gelatin mixture and sugar into the hot coconut milk.
- Let the coconut milk cool until it’s about 90 degrees.
- Use a clean 2-quart size sterilized glass jar and pour the coconut milk
- Add the starter culture into the coconut milk and mix well.
For those who are using probiotic capsules, this is the step where you add the ingredient. However, you must open the capsule and pour the probiotic into the warm coconut milk, then stir well.
Cover well with a tight lid and keep the coconut milk at 100-115 degrees for about 24 hours. In case you are using the oven, then you will need to switch on the lights and wrap the jar tightly with a clean towel to hold the heat well.
When you’ve completed the coconut milk, it will taste sour, and a little thick.
Store the yoghurt in the fridge for about two weeks.
In case you want thicker yoghurt, you can strain it in a nut milk bag or cheesecloth.
Finally
Always make sure that you purchase a coconut milk brand that does not contain any additives. It should only contain coconut extract, which is 60% or higher and water. If the coconut brand contains guar gum or other additives, look for another brand. This is because products that do not contain guar gum are more likely to have some separation.
And very importantly, ensure that your hands, jar and spoons are thoroughly clean before starting the process. Bacteria and fermented foods are not the best combinations. Furthermore, if your coconut yoghurt recipe produces a funny smell or develops an unusual colour, toss it and try again.
