Homemade Coconut Yoghurt

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August 25, 2013

Homemade Coconut Yoghurt!

The lovely Leah Pepper from Whole Green Pepper sent this recipe in to me and I put it on my facebook page and oh my goodness! What a response!

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?  

 

coconutyoghurt (1)

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.......

 

A more In-depth explanation!

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. 

 

Please always buy full fat coconut cream.  I never buy coconut milk as you are basically paying for the company to add water to the coconut cream! So if you ever need coconut milk for other recipes - just buy the cream and add your own water to thin it a little - you will have more for less money

To the coconut cream - add 4 tblspns of coconut yoghurt, this is called your 'starter'.

***I know it sounds funny to make coconut yoghurt from another coconut yoghurt but this is a super simple way of doing it if you want to stretch your bought coconut yoghurt further because let's face it, it 'aint cheap! The ones I have tried with and work well are CoYo and Pure Veda - these are available from the healthfood store. Making coconut yoghurt can be tricky and this recipe is the MOST basic I have come across (and it works for me!) but if wanting to make from scratch, check out this blog from Alexx Stuart HERE 

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!  

 

coconutyogset

 

Questions

Can I start it off with a dairy yoghurt? 

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!

 

It is still a bit runny? Did it work?

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!

 

How can I use it?

My favourite ways of using this yoghurt are -

In smoothies

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'

  coconutyoghurt3  

Why coconut?

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!!

 

Do I just Keep Using the homemade coconut yoghurt to make the next batch?

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!

 

Why is cultured food so important?

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.

 

To read more about how important bacteria is for our gut and overall health, please read my blog here Gut Health - Heal Your Gut

Would love to hear from you if you have had success with this recipe or found another coconut yoghurt recipe that you'd like to share!

 

Yours in Health,

 

Alisha x


100 Responses

Steffie
Steffie

October 18, 2017

Hi Adele, This is very much a late reply but I have only just found this site.I make Greek Yoghurt all the time using a dehydrator and it turns out better than bought. My dehydrators lowest temperature is 35˚C so that is what I use and it is perfect.

I am going to experiment making Coconut Yoghurt and will try using my dehydrator – don’t see why it wouldn’t work with coconut yoghurt.

Steffie
Steffie

October 18, 2017

Just realised that there are two additional things I would have addressed.

Regarding time in the dehydrator I find that 4 – 5 hours is perfect. I then leave the yoghurt on the bench for a hour or two and then into the fridge for 2 hours after which I drain it for about ½ hour – result, beautiful thick creamy yogurt. Also I never screw the lids down on my containers just sit them on top of the containers on an angle so that they are slightly open. The containers I use are BPA free plastic.

Kate
Kate

July 15, 2017

Sorry just saw the comment above! Will give it a try

Alisha
Alisha

July 17, 2017

How did it go Kate?

naughtynaturopathmum
naughtynaturopathmum

June 08, 2016

Definitely give it a go! Let me know if it works out :)

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[…] Coconut Yoghurt that you can makes it home with a coconut yoghurt starter culture […]

Kate
Kate

July 15, 2017

Do you think I could make it with less coconut yoghurt to start if I make a small batch using only one can of coconut cream?

I only just found this recipe and I don’t have 4 tablespoons left

Or do I need to just stop being cheap and go and buy some more and then do it??

cobie
cobie

April 26, 2016

So u use the make from scratch type recipe and just follow instructions on ur yoghurt maker ??

This was my main question when looking at coconut yoghurt methods.
I was recently guven a yoghurt maker so would lovebto get good use out of it but yes would prefer to make coconut yoghurt.

mel
mel

June 03, 2016

Could you half the amount eg 1 can coconut cream 2 tblsp of starter??

naughtynaturopathmum
naughtynaturopathmum

March 21, 2016

Well done with your persistence! :)

Gemma
Gemma

March 30, 2016

Hi, I was just wondering if I froze a portion of my coconut yoghurt for my next batch would it kill the live bacteria? If not would I just pull it out to defrost and bring it back to room temperature before adding it to my next batch? Thanks

Johan
Johan

March 07, 2016

Also with regular milk you add 1/3 cup full cream milk powder per liter of milk to get thick yogurt. And you either use long life milk, or have to heat treat the milk to help break down the milk solids.

Caz
Caz

March 19, 2016

Unfortunately I’ve tried this 2 other times before, without success. Tried this, and after 24 hrs looks like it’s seperated, just tastes like lumpy coconut cream. I’m leaving it longer, hopefully it works. I did use the Nudie coconut yoghurt as a starter, maybe that won’t work?

Caz
Caz

March 21, 2016

Ok I tried it a FOURTH time (maybe call it persistence not stubbornness lol) and I used 100% coconut cream (no additives), Alpine coconut yoghurt, probiotic powder and it looks like it’s worked! Finally! Now to see if it will work with Aldi coconut cream (at only 79c a can!)

naughtynaturopathmum
naughtynaturopathmum

February 12, 2016

Could be just a small bloom created by the bacteria. I would scoop out the spots and happily eat the rest! :)

Johan
Johan

March 07, 2016

Regular dairy yogurt will not work with the inner health etc. culture. You buy a culture that will cause the yogurt to thicken, then you add another culture with AB probiotic, or inner health type culture. Coconut yogurt needs a thickener like arrow root etc. to be nice and thick.
These people sell cultures and also has some good information. I buy my culture from them. Also the culture needs to be kept at 40 Deg.

http://greenlivingaustralia.com.au/yoghurt-kefir/yoghurt/yoghurt-basic-principles

naughtynaturopathmum
naughtynaturopathmum

January 11, 2016

Hi Nicole, how did you go? :)

Simone Richardson
Simone Richardson

February 11, 2016

Hi I made some coconut yoghurt yesterday and it looked lovely, nice and thick and creamy. I put it in the fridge to chill and today when I went to get some it had a small orange spot in one area and an orange line in another area. Is the mold? or is it still okay?

Joanna Maxwell
Joanna Maxwell

June 05, 2015

Thank you. I am so excited. I will try without a sweetner first.

nicole
nicole

January 07, 2016

Hi have just tried making my second batch of coconut yoghurt using coyp as starter and following your recipe. First batch I used the glass bowl method and placed it on top of the fridge then put into the fridge after 36 hrs hasn’t really thickened up to much after 3 days in the fridge but still tastes ok. Have made second batch using the easiyo maker and checked after 1 2hrs and 24hrs both times it has separated so I have whisked it then placed it back in the easiyo with fresh bolied water. Not sure if this will help or not witj the bacteria. I have just added abit of arrowroot flour and vanilla powderto see iit will thicken overnight. Will check in the morning and place it in the fridge. Fingers crossed it works.

Joanna
Joanna

June 05, 2015

Hello. I am so glad I found you! I have been wondering if this could be done for the few years as I wanted something simple. I bought a tub of coyo today and just jumped on the net to search. You came up first! so happy and can’t wait to try. So to be clear. I whisk together 4tbs coconut yoghurt to 1 can of coconut cream and can leave on bench for up to 48hrs. I am in Perth. Thank you soooooooo much!

Joanna
Joanna

June 05, 2015

Oh, do you add sugar when whisking ingredients or add after being cultured?

naughtynaturopathmum
naughtynaturopathmum

June 05, 2015

Hi Joanna, Yep – just 4 tblspns of your coconut yoghurt with TWO cans of coconut cream and 2 tblspns of honey or maple syrup, whisk, cover with tea towel and leave on kitchen bench for 24 hours (you might need to leave a little longer due to the Winter temps at the moment but it does thicken further when placed in the fridge. Good luck!

Mary Titus
Mary Titus

March 09, 2015

Hi, thanks for the recipe. I do have a question I am on a candida diet. I am allowed to have stevia and/or xylitol, Can these be used to make the yogurt?

naughtynaturopathmum
naughtynaturopathmum

March 12, 2015

They won’t feed the culture as well but I do know you can try with stevia as that works for the people making CoYo brand of coconut yoghurt but I wouldn’t use xylitol

Mark
Mark

February 19, 2015

I have been making cows milk yogurt for five years (500ml a day!) and never had mould.

I wanted to give up dairy milk so tried Ayams coconut cream, sterilized utensils and yogurt maker as usual yet after 24 hours I get some nasty smelling grey mould. I regret to trying the yogurt below the surface but it did taste like yogurt however I decided to throw away. I tried again and then again. Each time mould.

The next time I heated the yogurt up to near boiling point and then let it cool down before adding the starter 24 hours later I opened up the yogurt maker and to my despair more mould.

I’m thinking maybe I have got a bad batch of coconut cream? I liked this brand as it did not contain anything else or did it?!!!!

Maybe adding food for the probiotics would of helped but then it did make yogurt so I would think no.

To grow that mould means theres something bad in there to start with I guess. Any thoughts?

I should try another brand to see how that goes. I just wanted it without anything extra and ayam was the only one I could find.

naughtynaturopathmum
naughtynaturopathmum

February 19, 2015

Hi, what a pain! To grow mould definitely means there was something amiss with your equipment or the coconut cream itself….as you say, maybe you got a bad batch with some bacteria in it or something? Can you get hold of Spiral brand by any chance?

naughtynaturopathmum
naughtynaturopathmum

November 20, 2014

Hi Adrienn, only a few bacteria’s work well with coconut so I’m sure that will be the problem. It’s why I recommend using a bought coconut yoghurt as the starter culture which will definitely contain the bacteria that likes coconut cream!

Robby Lloyd
Robby Lloyd

December 06, 2014

When making the coconut yoghurt, can one add a bit of Great Lakes gelatin mixed with a bit of the coconut cream to get it thicker

naughtynaturopathmum
naughtynaturopathmum

December 16, 2014

Ooooh! What a fab idea! To be honest, I’m not sure how that will go but I would love to hear if you give it a go and how it turns out!

naughtynaturopathmum
naughtynaturopathmum

October 08, 2014

Hi Anne-Maree, how did your yoghurt go? Unfortunately I have no recipe for almond milk yoghurt and haven’t even attempted one as they are quite tricky! I use chia seeds to thicken almond milk with some cacao and honey so you end up with a ‘seedy yoghurt’ type mix :)

Adrienn
Adrienn

November 17, 2014

Hi there, I made mine with probiotic cultures and worked well but then i put it in the fridge and became grainy the texture. Do tou have any idea why? So dissappointing. But yoghurt like flavours definitely, only the texture isnt quiet the real thing. Thanks

naughtynaturopathmum
naughtynaturopathmum

May 20, 2014

Hi Sarah, using the flavoured one is fine! good luck and remember it can be left out for up to 48 hours and it will thicken further once it’s in the fridge :)

Anne-Maree
Anne-Maree

October 05, 2014

Hi Alisha. Have just put my coconut mixture into the yoghurt maker. Fingers crossed for tomorrow. Have you ever made an almond milk yoghurt? The recipes I have found are a bit ‘fussy’ – so I was hoping you had one as simple as your coconut yoghurt? Regards Anne-Maree

sarah
sarah

May 20, 2014

We have just had to go dairy free and i have the easio maker do i need plain coyo we only have the flavered stuff

naughtynaturopathmum
naughtynaturopathmum

May 20, 2014

Hi Adele, I’m so sorry, I have no idea how you would make yoghurt with a dehydrator! I would hate to guess the temp and how long for…definitely have your lid sealed though!

naughtynaturopathmum
naughtynaturopathmum

February 25, 2014

Hi, if it’s thick enough for you, pop it in the fridge! It should be all good to go :)

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Adele
Adele

May 15, 2014

Hi, I want to try making coconut yogurt using a dehydrater. What temperature, how long do I leave it for & do I use a jar with the a sealed lid?
Adele

Siobhan
Siobhan

February 23, 2014

That’s probably it. I did pour boiling water over the bowl, but now I’m thinking that wasn’t good enough. I’ve also realised I forgot to do the same to the lid when it went in the fridge. I will give it another go. Thanks for your help.

wilma
wilma

February 25, 2014

hi i used 2.5 cans of Ayam brand coconut cream and coconut yoghurt i saw in woolies Alpine i think it is new as i did not see it before anyway when i got up this morning i checked it it has been in the Easy Yo it is fairly thick like it was when i made it it has been about 13 hrs is this long enough or should i leave it longer it tastes similar to the starter yoghurt except a little bit more sour

Siobhan
Siobhan

February 22, 2014

Hi, mine went wrinkly on top after it was refrigerated, and also had a dark spot on it after 24 hours on the bench. I used Ayam and a Coyo starter, and followed this method. I had to chuck it. Any ideas what could have gone wrong? I live in Brisbane. Thanks for your help

naughtynaturopathmum
naughtynaturopathmum

February 22, 2014

hi hun, is there a possibility that the bowl you use wasn’t sterilised properly or the jar in which it was refrigerated? Everything the yoghurt touches does need to be sterile so the good bacteria has a chance to grow. Other than that, I’m not sure!

Kel
Kel

February 12, 2014

Well I woke up this morning to beautiful, thick coconut yoghurt!! It’s nearly as thick as coyo is. The kids took some to school with mango through it.

naughtynaturopathmum
naughtynaturopathmum

February 15, 2014

Awesome Kel – good to know you can use any starter yoghurt!

Kel
Kel

February 06, 2014

Do you think soy yoghurt would work instead of coyo? I have some in the fridge already and thought I would use that instead of getting some coyo as well :)

naughtynaturopathmum
naughtynaturopathmum

February 08, 2014

You could try? I can’t guarantee the outcome but if you do try, would love to know the outcome :)

Kel
Kel

February 11, 2014

Well, it’s been about 30hrs since I made it up, and it hasn’t thickened much, so I’ve popped it in the fridge. It tastes lovely though :)

naughtynaturopathmum
naughtynaturopathmum

January 27, 2014

Hmmmm, it shouldn’t taste really sour so something has gone amiss there! It can taste a bit tart like natural yoghurt can but with a sweetener, I don’t think it should taste as you describe

Leah
Leah

February 02, 2014

Thanks for the tip about coconut milk.

Julia
Julia

January 25, 2014

I’ve never seen it done this easily before.

I already have an easiyo maker so I usually do it in that. But the first time you make it, if you want to avoid dairy altogether you can use the contents of a probiotic capsule to introduce the culture. After that you can just use the last couple of spoons full of the yoghurt.

Coconut yoghurt is delicious though :)

naughtynaturopathmum
naughtynaturopathmum

January 27, 2014

Yes, I find that sometimes the probiotic capsule doesn’t work but it depends on temperature so much and I use a glass bowl so more variables in temp! It is still dairy free though as I start it with a bought coconut yoghurt to begin with :) and then keep using my home made batch. Thanks for your comment :)

Debbie
Debbie

November 29, 2013

I find this interesting you have so much success – I did similar to yourself – first batch a success – then after not – I sinced researched and found that the amount of tapioca found in COYO is not good for starter – not allowing good bacteria to grow… All other threads I have read say they have either had to incorporate a little dairy starter which after their first batch slowly goes and milk protein minimal or using powdered probiotic… I found I tried several times and wasted expensive COYO.. so maybe the brisbane weather is what is the key :)

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Katie
Katie

January 25, 2014

Hi, I made this the other day and it’s beautifully thick and creamy, but it tastes so sour and a bit like its gone off! I can’t bring myself to eat it. I used maple syrup too. What do you think i’m doing wrong?

Heather
Heather

November 20, 2013

Hi, can you make this with homemade coconut cream or does it only work with tinned cream.

naughtynaturopathmum
naughtynaturopathmum

November 20, 2013

I haven’t tried with homemade coconut cream so I wouldn’t be able to say for sure….if you try, let me know either way!

Sophie
Sophie

November 04, 2013

Hi, if you use the easiyo maker do you use their plastic containers? All the recipes I have seen for coconut yoghurt say to use glass jars. Thanks

naughtynaturopathmum
naughtynaturopathmum

November 05, 2013

Ah thanks Sophie! I have only ever used the glass bowl method and I have had some people say they can’t make it work in an Easiyo and some have had success with it! There are so many variables in each person’s home so it’s hard to know the culprit when it doesn’t work!!

naughtynaturopathmum
naughtynaturopathmum

October 23, 2013

Yep, it is much cheaper to make your own and using a coconut yoghurt starter works better than using cultures that don’t work so well with coconut milk – to make your next batch, you can just use your homemade coconut yoghurt – that’s how cultures work, they keep on giving! ;)

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Naughty Naturopath Mum
Naughty Naturopath Mum

September 11, 2013

Hi Caz – that’s a shame it separated! I think the large bowl with lots of surface area might help with this method although people have had success using easiyo maker as well! The CoYo can be quite thick as they use thickening agents…I love the Pure veda one as it doesn’t have that really set thick consistency. Tell me how you go in round 2! xx

Naughty Naturopath Mum
Naughty Naturopath Mum

September 11, 2013

Hi, I haven’t made it in thermie! I find this bowl method the easiest and most successful for me so I’m sticking with it! ;)

Rachael
Rachael

October 23, 2013

I am confused. You are using coconut yoghurt to make coconut yoghurt?

cocoacustard
cocoacustard

September 10, 2013

How did you go making this in the thermomix?

Caz @ Home Heart Haven
Caz @ Home Heart Haven

September 11, 2013

My first try tastes ok but has separated – liquid on the bottom. I did it in the yoghurt maker in little glass pots as I was concerned that it wasn’t warm enough here. The CoYo I bought to start with almost needs a knife to cut it, it’s so thick. Is that usual? I might get another batch next week and try again :-)

Leah
Leah

September 04, 2013

it should work, but it will depend on what strains of cultures you put in it… either way give it a go… probally wont be thick though…

Amanda
Amanda

September 05, 2013

I have Caruso’s Nourishing Flora Multi Probiotic in my fridge. If it had inner health plus I probably would have tried that. Caruso’s has a lot more different strains of cultures in it. Hope it works with the inner health.

Naughty Naturopath Mum
Naughty Naturopath Mum

September 03, 2013

Not sure…might get Leah Pepper to weigh in here!

Lara
Lara

September 03, 2013

It would be interesting to know. I’m making it in my Thermomix today as per EDC :)

Stef
Stef

September 03, 2013

Innerhealth*

Lara
Lara

September 03, 2013

Hi Do you think I could use this method using regular organic cows milk?

Naughty Naturopath Mum
Naughty Naturopath Mum

September 03, 2013

It really depends on the cultures in the capsule – some bacteria’s work on coconut cream and others don’t – you could always give it go though! Let us know how you get on!

Stef
Stef

September 03, 2013

Can I use innterhealth dairy free capsules to start it? I saw one person started with multi probiotic capsules and not sure if these are the same thing?

Beck
Beck

September 03, 2013

thanks for your reply :) … had a sneaky taste … yum! thanks so much for sharing

Naughty Naturopath Mum
Naughty Naturopath Mum

September 03, 2013

You are very welcome x

Beck
Beck

September 02, 2013

mine has been going for 28 hours now and has separated a little should I whisk again or leave another 20 hours to keep thickening? thanks :)

Naughty Naturopath Mum
Naughty Naturopath Mum

September 02, 2013

Whisk and leave longer!

Naughty Naturopath Mum
Naughty Naturopath Mum

August 30, 2013

Yay Amanda! Good to know that way works as well! :)

Naughty Naturopath Mum
Naughty Naturopath Mum

August 30, 2013

Ok, gotchya – let us know how batch 2 goes!

Dale
Dale

August 30, 2013

I made mine last night (with a little coconut nectar) and I am itching to see if it’s worked. I left it in a covered glass dish in my dehydrator. I guess I will see tonight! :)

Amanda
Amanda

August 30, 2013

I just want to say thanks for the inspiration. I made coconut yoghurt the other night. I used 1 tin of organic coconut cream (400mL), 1tsp of pure maple syrup and the powder from 2 multi-probiotic capsules. I popped it into a sterilised jar, mixed well and popped it in my preheated thermos. I let it sit for 10hrs and then popped it in the fridge. It’s still perfect Coyo 2 days later. I have only had success before now with young coconut flesh yoghurt.
Thanks!

Danielle
Danielle

August 30, 2013

When I say grainy, it was more like a powdery texture. Certainly not creamy like normal yoghurt, or like CoYo. I used the organic coconut cream from Woolworths which does have a bit of texture in it sometimes, so maybe from that? 2nd batch looks much better tonight. Not sure whether the bacteria has grown though so leaving it til morning then taking another look.

Naughty Naturopath Mum
Naughty Naturopath Mum

August 30, 2013

Great – enjoy, it’s saving me a bomb!

Naughty Naturopath Mum
Naughty Naturopath Mum

August 30, 2013

Thanks for sharing, and yes it’s crazy easy!

Danni
Danni

August 30, 2013

Oh lovely! Thanks for sharing. I have been desperate to try coconut yoghurt but it is SO expensive. Can’t wait to try making my own.

Danni
Danni

August 30, 2013

Reblogged this on I am Danni and commented:
I am so keen to try my hand at making my own coconut yoghurt. This looks surprisingly easy.

Naughty Naturopath Mum
Naughty Naturopath Mum

August 30, 2013

Hmmmm…shouldn’t be grainy? Where did the graininess come from do you think? I have only tried it with sweetener so not sure what it tastes like without!

Naughty Naturopath Mum
Naughty Naturopath Mum

August 28, 2013

I’m not sure Deb? You could always try! :)

Danielle
Danielle

August 29, 2013

Does it taste better with the maple syrup or sweetener? I’ve just tried it tonight for the second time (without sweetener) My first attempt just didn’t work out. Looked and smelt yucky and was very grainy. Fingers crossed for this one!

Naughty Naturopath Mum
Naughty Naturopath Mum

August 28, 2013

Using the brands of CoYo or pure veda coconut yoghurts ensure that your yoghurt is dairy free!

Deb
Deb

August 28, 2013

I already took it out and fridged it since this morning. Do you think it would still have the cultures or even could I put it back it the easy-yo now?

Deb
Deb

August 28, 2013

Not sure mine worked. I followed the instructions but it is still very runny not at all like coyo.

Naughty Naturopath Mum
Naughty Naturopath Mum

August 28, 2013

Deb, leave for a further 24 hours and then pop it in the fridge, sometimes the culture takes that long to work and it will continue to thicken – it won’t ever be as thick as CoYo as it contains no gelatine but it should get to a nice thickened and creamy yoghurt

Naughty Naturopath Mum
Naughty Naturopath Mum

August 28, 2013

Yep, I double checked – don’t need to add sweetener! Good luck :)

Annie
Annie

August 28, 2013

You start it with coconut yogurt which is dairy free…

Annie
Annie

August 28, 2013

Ok I will try it as I find it is sweet enough without adding one!

Natalie
Natalie

August 28, 2013

I just made my first batch! On the 24hr mark, I checked it and it was a nice consistency (not runny). There were a few little bubbles on top. When I tasted it, though, it tasted really creamy – not ‘yoghurty’ like coyo… Is this right? Will it still have the active cultures? I followed the instructions above to the T and I live in Brisbane, so just used the bench-top method. Thanks :)

Kathryn
Kathryn

August 28, 2013

I don’t suppose there’s a way to start it without dairy?

Nicole
Nicole

August 27, 2013

Please help! If you are using an Easy Yo, do you put BOILING water in the bottom, and should it come up to the top of the red thingy or just below it. I have made this soooo many times, and doing different things and still can’t get it right. I have one going at the moment in an Easy Yo with the boiling water right up to the top of the red bit, but I’m worried I might have killed the yogurt because of the heat. (I live in the mountains of NSW, so it’s a bit cold here at the moment.)

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