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
- Approximately 1 litre of Coconut Cream
- 1 tablespoon of sugar.
- 1 to 2 tablespoons of Smooth Gel
- 1 dose of Yoghurt Starter Culture
Note: The amount of culture used for one litre is VERY SMALL.
Pour one litre of Coconut Cream into your yoghurt maker bowl or saucepan.
Mix the Smooth Gel and the sugar together. The Smooth Gel acts as a thickener and is essential although alternative thickeners may be used.
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%
Bring your mixture to 40° C. Add the culture and mix well.
Maintain the milk mixture between 37° and 43° C for 18-24 hours.
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.