I’m pretty excited about what’s been going on in my kitchen recently. For a while now, I have been looking to find a good dairy free yogurt recipe that is easy to make and the correct consistency. As I couldn’t find a specific recipe, I have spent some time experimenting which has, in turn, lead to some epic fails (a rather large coconut milk spillage in my airing cupboard) but the final outcome is a silky smooth coconut yogurt that is creamy but not so thick that it is more butter than yogurt. The best thing is, it really only requires four things, coconut milk, probiotic cultures, a thermometer and most importantly, patience. SIMPLE COCONUT YOGURT SERVES 2 120ml plain yogurt with active cultures (from previous batch or dairy yogurt) or 1 probiotic powder capsule containing lactobacillus (we use Biocare) 500ml Coconut milk of choice (any should work but the thicker milk you have to start the thicker the yogurt) You will also need: 1 thermometer for liquids 1 Kilner jar METHOD Gently heat the milk in a pan to 82°C, stirring continuously so that the milk heats evenly Allow cooling to 43°C stirring all the time (you may need to immerse the pan in cold water) Stir in yogurt or probiotic powder from 1 capsule Pour into a Kilner jar - remove the orange seal so that the jar is not airtight Fasten the jar and wrap in a kitchen towel so that it is warm and snug Put into a warm place at about 65°C overnight, such as a heated but turned-off oven or airing cupboard (make sure it is stable to avoid spillages) In the morning the yogurt will have grown and thickened Replace the orange seal and store in a refrigerator The yogurt can be kept refrigerated for 1 week and can be used to feed a new yogurt batch You will find that once refrigerated, it will continue to thicken so be patient TIPS: If you want a thicker yogurt you can leave it in the warm place for slightly longer or strain Flavours may be added once the yogurt has grown and thickened
Posted on: Tue, 21 Oct 2014 09:00:00 +0000
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