Recipe from: Bruce Humphery-Smith, Granite Belt Cheese Co, 2014.

Ensure all containers, lids, spoons, & thermometers are carefully sterilised

Ingredients:

1 L Coconut Milk/Cream

(Preferably, use high coconut percentage milk/cream & maybe organic)

4 tsp (10 g) Tapioca Starch

A few grains (0.2 g) Mad Millie Yoghurt Culture

Method:

Warm the coconut milk/cream to 40 degrees C.

Stir in tapioca starch and bring the temperature up to 75°C.

Blend thoroughly after stirring to smoothly combine the tapioca starch.

Cool to 40°C and add yoghurt culture, stir well.

Keep mixture warm at 40 - 42 degrees C for 12 hours. Use the Mad Millie Cheesemaker or Incubator or a water bath.

Stir occasionally, after 12 hours it will be thick and creamy.

Pour into smaller containers for use as it chills quicker and stores better .

Refrigerate for 3 hours then use as required.

Store in fridge at 2-3 degrees C for up to 2 weeks.

Great in school lunches, blend into Thai stir fry dishes or as a dessert. The Coconut sugar is naturally transformed in this non-sweetened recipe. More sweetness can be added as desired. Honey is a great way to sweeten it. Toss fresh fruit through your coconut yoghurt for a delicious and healthy treat.