Credit must go to Alisha - the Naughty Naturopath Mum and Essence Practitioner for originally posting how to make this yoghurt on her Facebook site. I tried it right away and have been making it since. It is SO easy. No special gadgets or machines - just a bowl, a whisk, a tea towel and a bench top!
This stuff has a strong flavour! A little goes a long way. I use a little to top my Cinnamon Maple Cereal or Choc Avocado Mousse (recipes soon to come!). You can put a couple of spoonfuls into smoothies. You can add a little to fruit salad. Just make sure you keep some aside as the starter for your next batch before you eat it all!
- 5 tablespoons pre-made plain coconut yoghurt (I used CoYo brand as my starter, and then my own yoghurt for each batch afterwards).
- 1 270ml can coconut cream
- 1 270ml can coconut milk
- sweetener of choice- honey, pure maple syrup, coconut sugar, rapadura sugar, Stevia
- I have made this with two cans coconut cream, but found it turned out much thicker than I like. If you like super-thick yoghurt, by all means, use all coconut cream!
- If your cans are larger than 270ml, that's fine, it will work just the same. Add another tablespoon of your starter for good measure.
- I use AYAM brand coconut cream and milk. I prefer to use a can that is BPA free, and has nothing but coconut in it. Some other brands add water and then various questionable 'gums' to thicken it. If you use a brand that adds water, I suggest using two cans of coconut cream (rather than one cream and one milk).
- Shake your cans of coconut milk and cream as vigorously as you can to mix the liquids with the solids before you open them.
- In a very clean/sterile ceramic or glass bowl, whisk your starter yoghurt and two tins of coconut milk/cream til all lumps are out and it's nice and smooth.
- You can sweeten it now if you choose, or after it's 24 hour fermentation. The best batch I ever made was when I sweetened it before it's 24 hour fermentation with Coconut Sugar. Experiment with what ever quantity you like for your own tastes.
- Place a clean tea towel over the top of the bowl and leave on the bench for 24 hours. Then it's done!
- Whisk it thouroughly (it may have separated a little). Don't worry if it's thinner than you expected- it will continue to thicken after you put it in the fridge.
- You can sweeten it now if you didn't prior to fermentation, or just add your sweetener as you use it.
- Transfer into a sterile jar, seal, and store in the fridge. It will last a few days (mine hasn't lasted long enough yet to see how long it takes to go off!)
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