Coconut Milk Yogurt

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Coconut Milk Yogurt

Dead easy to make and even more delicious than dairy yogurt. One word of advice for buying coconut milk. I have found that Ayam is a brand that sells tinned coconut milk which is 100% pure. There are other brands as well. Since coconut milk can come in various thicknesses I suggest that you substitute coconut cream to make a thicker yogurt. The gelatine is essential if you wish for a thicker yogurt. Coconut milk is generally naturally sweet and the longer the incubation period the more tart it will become. I have found that a 24-hour fermentation is perfect, giving a great balance of sweetness and tartness.

Coconut Milk Yogurt

Makes 1 liter

1 liter coconut milk

3 Tbs natural yogurt (or the recommended amount of non-dairy starter)

2 tsp gelatin

Heat the coconut milk in a heavy bottomed pot until the milk reaches 180°F/80°C. This is about the temperature that it would get to short before boiling. Do not boil coconut milk as it will curdle.

Keep stirring the milk whilst heating.

Then let the milk cool down to around 115°F/45°C.

Add the 3 tablespoons of yogurt or the appropriate amount of yogurt starter.

Mix the gelatin with a little coconut milk and then combine with the milk. Stir well.

Incubate for 24 hours at around 110°F/43°C in a clean oven proof jar and then place in the refrigerator for at least 8 hours to set.

Stir yogurt to mix in some of the gelatin that may have settled on the bottom.

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