This recipe makes a wonderful Coconut Yoghurt using our Mild or Tangy (Dairy Based) Yoghurt Culture or Vegan Coconut Yoghurt using our Non-Dairy Culture.
You Will Need The Following Items:
- A yoghurt maker large enough to hold one litre of milk
- A stainless steel pot
- A Dairy thermometer
- A sealed whisk
- 800 ml to 1 litre of Coconut Cream
- 1 tablespoon of sugar.
- 1 to 2 tablespoons of Smooth Gel (Smooth Gel is a rice product. If you cannot have rice try using 2-3 teaspoons of our Classic Pectin. See note at the bottom of the recipe)
- 1 dose of Yoghurt Starter Culture
Note: The amount of culture used for one litre is VERY SMALL.
- Place 800 ml to 1 litre of coconut cream into a yoghurt maker.
- Mix 1 tablespoon of sugar with your Smooth Gel and sprinkle into your coconut cream slowly while whisking vigorously to avoid clumping.
- Mix in your yoghurt starter culture, mixing in well to ensure the culture is evenly distributed throughout the milk.
- Maintain the temperature between 37°C and 43°C for24 hours.
- Chill before serving.
The sugar, agave nectar, maple syrup or golden syrup is added as a food source for the living culture. If your Coconut Yoghurt is too sweet, you can try reducing the amount, however, this is a bit of a balancing act between too sweet, and the culture not having enough complex carbohydrates to eat. Avoid using honey as the antibacterial properties of the honey may hinder the culture growth.
All coconut creams are not created equal. You may need to try a few different brands before you find the one you like the best.
For best results use a coconut cream with a high content of coconut cream rather than one with lots of water in it.
This is our favourite brand and has a coconut cream content of 99.9%
The firmness and consistency will depend on the amount of Smooth Gel used and this can be varied to your personal taste.
You may also have different results depending on the brand of coconut cream used and how much water has been added to it.
Note on the use of Classic Pectin.
If you have a rice allergy and cannot use the Smooth Gel you can use 2-3 teaspoons of our Classic Pectin per litre of coconut cream. Mix the Classic Pectin and sugar together and then slowly add the pectin/sugar mixture to the coconut cream while mixing. Once the coconut cream, pectin and sugar are combined, heat the mixture to 75 degrees and hold for 15 seconds. This pasteurisation is to help prevent any contamination that can come from the added ingredients. Pectins are usually used to make jam and therefore heated, killing any bacteria. The total plate count in pectin can be higher than in products that are expected to be used cold and in the case of classic pectin the specification sheet states:
Specification: Total plate count aerobes:
bacteria: < 500 CFU/g pectin
yeast and mould: < 100 CFU/g pectin