August 25, 2013
I started making it straight away to see how it would work and in 24 hours, I had an amazing, delicious and much cheaper coconut yoghurt in my fridge -
Directions are simply this:
"whisk about 4 heaped tablespoons of coconut yoghurt with 2 cans of coconut cream in a very clean/sterilised glass bowl, then you just put a tea towel over it and let it sit on the bench for about 24hrs ... bottle it, fridge it and that is it !!!! so easy"
Did you ever think it would be that easy?
Well it was for me - My first batch turned out brilliantly and also for many others. Of course there will be less success in areas that aren't as temperate as Brisbane (where I live) at the moment so after quite a few more posts, this is the extra info I have gleaned along the way from all my lovely likers who experimented with this also so here we have.......
In a sterilised glass bowl (I just run boiling water over it) add 2 cans of Spiral Organic coconut cream I recommend using this brand as I know it is in a BPA free can and has nothing else added except a little organic guargum (less than 0.5%) Spiral is available from healthfood stores, some supermarkets and online organic shopping sites like Organics on a Budget.
To the coconut cream - add 4 tblspns of coconut yoghurt, this is called your 'starter'.
Add 1-2 teaspoons of sweetener such as maple syrup or coconut sugar - I have used both and they worked well and gave it a slight sweetness and also provide the good bacteria with some extra food 🙂
Whisk together and leave in a warm spot on the kitchen bench covered with a tea towel for 24 - 36 hours.
If it is cold where you live or you haven't had success with the glass bowl method try using a glass container with a lid (like pyrex or decor) so you can wrap your yoghurt-to-be in a towel and put in a small esky with another container filled with boiling water. Pop the lid on and this will create a nice warm environment for that yoghurt to culture!
Some people have tried this with success and others haven't been so lucky. I personally have not tried it so I can't answer this with experience and just be aware that it then won't be 100% dairy free! As coconut yoghurt making can be quite a finicky business, I would try and source some coconut yoghurt!
If you followed directions and it has thickened quite a bit but not to the normal thickness of yoghurt you are used to, yes, it has still worked! It is never going to be a thick set yoghurt which generally requires a thickening or setting agent like cornflour or gelatin. I have been known to leave it out for up to 48 hours and it is still a bit runny when it goes in the fridge. After a few hours of being in the fridge it has thickened nicely!
My favourite ways of using this yoghurt are -
To top your granola or muesli with (with a splash of coconut water also! Mmmmm!)
Use it instead of cream with your yummy healthy desserts
Whizz in a blender or thermie with some fresh fruits and eat as is or freeze in moulds and make 'ice-cream'
This is a fabulous cream to replace dairy and soy milk especially for making yoghurt as nut milks are pretty impossible to make into a yoghurt!!
Yes, as long as you make it every 5-7 days to keep feeding the bacteria. If it starts to become less effective, or tasting a bit sour for your likes simply start with a new bought yoghurt!
Fermenting and culturing foods with good bacteria helps repair our gut lining, increases our digestion and immunity and increases the absorption of nutrients from our foods. We already have bacteria in our gut but adding to that in the way of good bacteria helps propagate our bodies own levels and keeps things balanced.
Eating cultured foods is essential for everyone, children and adults alike, to decrease food intolerance, increase immunity and keep the gut wall protected from leaky gut syndrome which then leads to inflammation and autoimmune diseases.
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