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Homemade Coconut Milk Yogurt

Homemade Coconut Milk Yogurt

Makes about 5 cups

1 can Full Fat Coconut Milk
2 cans Full Fat Coconut Milk, with solid coconut cream and water separated*
3 tbsp Inner-Eco Probiotic Kefir, or 3 emptied capsules of Probiotics (100 billion strength)

*To separate the solid coconut cream from the coconut water, simply refrigerate 2 cans overnight (Whole Foods brand 365 Organic Coconut Milk is usually separate at room temperature and will save you a step – I’ve had trouble with Thai Kitchen’s Coconut Milk separating, just FYI). Gently flip the cans over and open from the bottom, pour the water into a container and set aside for Kefir (or refrigerate to add into smoothies!), scoop the solids into a medium sauce pan, and dump in the full can of coconut milk.

Preheat oven 350* and place clean, large glass jar with lid inside – bake for at least 20 minutes to sterilize.

As the jar is sterilizing, gently warm the coconut milk and cream on the stove over medium-low heat, just enough to melt the cream so it can easily be combined – about 5-10 minutes. Once whisked together, add in the probiotics and stir well.

Allow the jar to come to room temperature (cooler liquids poured into a hot jar will result in a shattered jar!!!), turn off the oven and leave the door slightly cracked to vent out some heat we’ll be keeping the yogurt in there for 24 hours with the oven light on, but we only want it around 105-110*.

When the jar is cool enough to handle, pour in the coconut mixture, tightly fasten the lid, and place into the back corner of the oven where the light is.

Leave the jar in your oven with the light on for at least 24 hours (the longer it ferments, the more sour it will become). The next day, remove the jar from the oven and simply refrigerate! I like to portion mine out into smaller glass containers. Yogurt will thicken overnight.

Keeps well for 2-3 weeks!



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Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell

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