Coconut Yoghurt
Written by Kelsey on June 12th, 2014.
4 comments
Recipe from: Bruce Humphery-Smith, Granite Belt Cheese Co, 2014.
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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.
4 Comments
Yes you will need to make a water bath in the incubator. You can make a water bath in the sink though if you don't have an incubator.
Fill the incubator with water slightly warmer than you want the milk and this should hold the milk at the right temperature for you, for a number of hours.
Yes you will need to make a water bath in the incubator. You can make a water bath in the sink though if you don't have an incubator.
Fill the incubator with water slightly warmer than you want the milk and this should hold the milk at the right temperature for you, for a number of hours.