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HOW TO MAKE COCONUT YOGURT

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There has been a paradigm shift in dieting norms, with more and more people opting to follow vegan lifestyles (without any animal products, like meat, milk products, butter, honey, etc.). Additionally, people have started opting for milk-free, gluten-free diets, in order to prevent allergic reactions to foods and follow a healthier lifestyle.


In order to satisfy the craving for dairy foods and yogurt, sans the dairy, lactose, soy, gluten and trans fats, here is a recipe for Coconut Milk Yogurt. Besides being certified 100% vegan, it is also a rich source of vitamin B12, is excellent for calcium absorption, and is cholesterol free!


In addition to being vegan and free of many known allergens, the addition of coconut milk to the recipe gives the yogurt a sweeter taste than other milk substitutes. It also uses a dairy-free yogurt starter.


(Sterilize all bowls, utensils and yogurt maker (internal container)before starting. You can sterilize them in the dishwasher or boil them for 5-10 minutes.)


Here is an easy-to-follow recipe of Coconut yogurt from http://stephensrecipes.blogspot.com


Ingredients:


2 14 oz. cans organic coconut milk, unsweetened

¼- ½ cup dried milk substitute (Vance’s DariFree or Miss Roben’s RiceMilk Powder)

½ teaspoon dairy-free probiotic


Method:


Combine coconut milk and dried milk substitute in a sterilized, microwavable bowl. 


Stir until the contents are well mixed. 


Heat in 30 second increments in the microwave until the temperature of the milk mixture is between 105 and 115 degrees. 


Scoop out about ½ cup of the milk mixture into a sterilized cup, and add the probiotic. 


Gently stir until the probiotic is mixed in. Then add the liquid back into the main bowl and mix.


You can also do this on the stovetop. Make sure to sterilize the pot and spoon.


Pour mixture into the yogurt maker and cook for 8-10 hours. You should smell a tart, yogurty smell and the coconut milk will be thick. 


Refrigerate for at least 4 hours. This recipe makes about 4 cups of cultured coconut milk. Sweeten or flavor as per your taste.


You can use pectin as a thickener if this recipe is too thin. If you use pectin, add it when you put in the coconut milk and dried milk substitute.


(To sweeten the coconut yogurt, you may use sugar syrup, maple syrup, and vanilla, and any berries or fruits of your choice)

(Pic courtesy: http://media.photobucket.com)

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