Making Coconut Yoghurt at home

Ahhh delicious coconut yoghurt, my favourite to have on porridge, with apple crumble, with fruit, and so many other ways!

It’s taken me a while to get this right. A few key things are the thickness of the coconut cream your using to begin with and the warmth of the area your yoghurt is sitting in while its fermenting and getting ready to be delicious. If you find after 48 hours its still not thick enough you can trouble shoot this by adding 1-2 tsp of tapioca flour and whisking it through really well.

To start with, it’s important to select a coconut milk that’s creamy and smooth. My favorite brand is Macro organic coconut cream. Its thick and doesn’t separate (there’s very little coconut water in the tin) and makes a really good yoghurt.

1.Shake your can of coconut milk or cream well (I use cream so that my end product is thick). Then open and pour into a clean, sterilized, dry glass jar. You can easily sterilize clean jars by rinsing thoroughly with boiling water and letting dry completely. Just let them cool back down to room temperature before adding ingredients.

2. Empty your two probiotic capsules (I use inner health plus caosules which you can buy from most pharmacies and health shops) into the yogurt and (important:) use a wooden or plastic spoon to stir, not metal, as a metal spoon can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse.

3.Cover the mixture with cheesecloth (or a very thin, clean dish towel – something that lets air in but keeps bugs out) and secure with a rubber band.

4.Let the yogurt activate for at least 24 hours and up to 48 hours (sometimes longer – 48 hours is my sweet spot for thickness and tang) in a warm place. I use the hot water cupboard as I’ve found this gives the best results. The longer it rests, the tangier the yogurt will become. In warmer climates and summer it’s easy to make yogurt if your house is warm. But in cooler climates or seasons, place the yogurt in the hot water cupboard where it should have the right amount of heat to activate.

Once the yogurt has reached the right amount of tanginess and thickness for your liking (be sure to sample with a wooden spoon), cover securely with a lid and refrigerate until cold. Refrigerating will also thicken the yogurt even more, almost to a Greek yogurt consistency (depending on the brand of coconut milk you used)!

You can also add a bit of sweetener or flavour at this point, such as maple syrup, stevia, monk fruit liquid and/or vanilla extract.

Store covered in the refrigerator for several days (mine kept for 7 days). You’ll know it’s gone bad when the smell is off-putting or there is mould.

Let me know how you get on making yours!

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