Coconut Yoghurt
Prep Time
5 minutes
Prep Notes
I usually double this recipe so I have enough to give my mum. I'm lucky enough to have an electric yoghurt maker, but you could use an all in one machine with a yoghurt setting, a thermomix on the auto yoghurt setting, an easiyo, an oven with only the light on or even an esky with a hot water bottle. The main thing you want is to keep it warm, but not hot. About 37 degrees is ideal. I like to ferment mine for 24 hours as I like a good tangy flavour but try for 12 hours to begin with and then extend depending on your tastes. The flavour will also vary depending on the probiotic you use.
Cooking Time
12-24 hours
Yields
800ml
Ingredients
3 x 270ml cans of Ayam Coconut Cream (you could try other brands but honesty I've tried so many and this is the only one that I've found gives a good creamy yoghurt without separating)
1 Tablespoon of sugar (I know, I don't like using sugar in anything but this is to feed the probiotics so they grow. It will be eaten up by them by the end of the ferment)
1-2 good multistrain probiotic capsules
Directions
1. Pour coconut cream into your yoghurt maker and mix in the sugar
2. Open capsule/s of probiotics, pour in contents and mix
3. You can make your yoghurt in:
- an easiyo - then add boiling water as per easiyo instructions
- TM5 Thermomix - then put to auto yoghurt setting and skip forward to the last bit where it keeps it warm (NB you will only be able to do this for 8 hours so if you like it tangy you might be better off using a different method or extend it
- Electric yoghurt maker / All in one with yoghurt setting and turn on (this is what I use and honestly it's worth the investment)
- A jar and place in the oven with the light on only
- A jar and put in an esky with a hot water bottle
- A closed jar in a dehydrator with a temperature lower than 42
4. Leave for preferred amount of time between 12 and 24 hours. I prefer the tang of a 24 hour yoghurt and it means the probiotics have multiplied more. If you're using an easiyo or hot water bottle in an esky you will probably need to replace the water when it goes cold
5. Pour into a jar (if you haven't already) and place in the fridge. It's best if you can leave it overnight to set. I go back after an hour and give it a shake as the water can sometimes separate. If it does and has set you can either stir it in or just eat it as is. It will just make the yoghurt a little bit richer but not dramatically.
You can add flavours to it after it's finished. Try pureed fruit and a little honey if desired.
Notes
Gluten free, dairy free, refined sugar free, gut healing