Step 1: Choose the Coconut Milk
Coconut milk yogurt can be made with canned, boxed, or homemade coconut milk. We do recommend choosing an unflavored variety with the least number of additives possible.
Step 2: Choose the Thickening Agent
Coconut milk is not particularly thick when made without a thickening agent such as tapioca starch or gelatin. Since it has a different chemical structure than animal milk, it simply behaves differently when cultured. Without the added thickening agent, coconut milk yogurt will generally be rather runny and more similar to the consistency of kefir. If using a thickening agent isn't an option but you still prefer thick yogurt, it is also possible to strain some of the liquid from the coconut milk yogurt by placing the finished yogurt in a tea towel or similar tight weave fabric and allow the mixture to hang over a bowl to drain some of the liquid resulting in thicker yogurt.
Step 3: Choose the Yogurt Starter
Some varieties of yogurt starter culture at 110° using a yogurt maker or similar device. These are known as thermophilic yogurt cultures. Examples of thermophilic cultures include direct-set (a.k.a. one-time use) variety yogurt starters, some heirloom-variety cultures such as Greek and Bulgarian varieties, and commercial yogurt with live active cultures from the grocery store used as a starter culture.
Other varieties culture at room temperature on the counter without a yogurt maker, these are known as mesophilic yogurt cultures. Viili, Filmjolk, Matsoni and Piima are all examples of mesophilic yogurt cultures.
Please note, if using an heirloom-variety (perpetuating) yogurt as the starter culture (Greek, Bulgarian, Viili, Matsoni, Filmjolk, Piima), be sure the yogurt used as the starter culture for making the coconut yogurt was made with cow or goat milk. Yogurt made with coconut milk using an heirloom-variety starter cannot be used as a starter culture for future batches of coconut milk yogurt. The structure of coconut milk is too different from animal-based milk and the bacteria will not be strong enough to perpetuate effectively.
Step 4: Make Yogurt
See Instructions below
See original recipe: http://www.culturesforhealth....
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (0g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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