Recipe from: Bruce Humphery-Smith, Granite Belt Cheese Co, 2014.
Ensure all containers, lids, spoons, & thermometers are carefully sterilised
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
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.