Thursday, April 18, 2013

Coconut Milk Yogurt/Almond Milk Yogurt


2 (13.5 ounce) cans full fat coconut milk

1 tsp non dairy yogurt starter or 1 25 Billion Probiotic capsule

1-2 tbsp raw honey (This step is crucial and cant be skipped. Coconut milk doesn't culture well since it has no natural sugars and don't use maple it doesn't work well.)

2 heaping tbsp of tapioca starch/flour or 2 tsp of beef gelatin

Yogurt Maker


1. Sterilize jars in boiling water. In a saucepan over medium heat pour milk in and allow milk to heat slowly to 180 F. on candy thermometer, whisking frequently. Whisk in tapioca starch now whisking well after each tbsp. Then remove from heat. DO NOT BOIL the milk.

2.  Now let milk cool to 95 F.

3. Now add probiotic or culture starter into the milk and mix well. Pour milk into your yogurt jars and ferment on your yogurt maker for 12-24 hours at 105-110 F. The longer it ferments the sour it will be. I let mine go 24 hours. After 12-24 hours stir yogurt to an even consistency and move yogurt to fridge and refrigerate at least 6 hours before eating.

Every time you make a batch of yogurt, save about 2 tbsp of it to use as a starter for your next batch. This will save you a lot of money and you can use it in place of the yogurt starter.

You can even make almond milk yogurt using fresh homemade almond milk Just follow the same instructions as you do for the coconut yogurt!

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