A Brief Intro
Yoghurt has been on our list of things to make for a while now. I dabbled at making it back in High School Biology and remember being astonished at how easy it was.
At the same time, a non-dairy yoghurt has been on our list of things to try. However, the exorbitant price of a tub of almond or coconut yoghurt in the supermarkets has put us off.
In the end, we combined the two and decided to try making coconut yoghurt from scratch. Here’s how we did it…
- 400ml Can of Coconut Milk
- 3 Probiotic Capsules (you’ll find these in the refrigerated section of a chemist)
Things You’ll Need
- A Glass Jar
- A Medium Pot
- Wooden Spoon
- Blender or Whisk
- A Rubber Band
- Sterilise a glass jar in boiling water and leave to dry completely
- Blend or whisk the coconut milk for 1 minute (make sure to use sterilised equipment)
- Transfer the blended coconut milk into the sterilised jar
- Open the Probiotic Capsules, pour contents into the coconut milk and stir thoroughly with a wooden spoon
- Cover the top of the jar with Cheesecloth and fasten with a rubber band
- Leave the jar in a warm place avoiding direct sunlight for 2-3 days, stirring occasionally
- When it has reached your desired consistency, seal the jar and refrigerate (it will thicken further in the fridge)
While you can buy quality, organic coconut yoghurt in supermarkets with no added bullshit, you’ll pay a hefty price for that privilege.
This recipe is two ingredients, ten minutes of your time and will only cost you about two dollars (Australian).
So if you’re vegetarian, vegan, trying to cut back on animal products or just want to try something new this recipe is for you.
You can find Probiotic Capsules in the refrigerated section of a chemist. You’ll need ones that do not contain Prebiotics. In Australia the main brand of Probiotics is Inner Health Plus.
The yoghurt needs to be in an environment around 24°C (75°F) to activate. In a hot country it might be warm enough to leave your yoghurt outside or on a window sill. In colder climates, a greenhouse or conservatory is perfect. Just make sure to keep it away from animals, bugs and direct sunlight.
If your yoghurt isn’t thickening, try wrapping it in a warm towel or leaving it in the oven with the light on (just make sure not to turn your oven on).
The warmer the temperature, the quicker your yoghurt will activate. The longer it’s left to activate, the tangier it becomes.
The coconut yoghurt will last about 7-10 days in the refrigerator.
Our Favourite Uses
This coconut yoghurt can work in various meals throughout the day. Here are some of our personal recommendations:
- Delicious in a smoothie
- On your breakfast granola or porridge
- Paired with some fruit compote for a snack
- In a curry with extra on the side
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Let us know in the comments how you went making your own coconut yoghurt and how you used it!