How to make Coconut Yoghurt

Pour 1 litre of Coconut Milk/Cream, poured into your yoghurt maker bowl, or saucepan.

Add 1 tablespoon or so of honey/sugar, and mix in thoroughly.

The sugar, honey, agave nectar, maple syrup or golden syrup, is added as a food source for the living culture. If your Coconut Yoghurt is too sweet, you can try reducing the amount, but this is a bit of a balancing act between too sweet, and the culture not having enough complex carbohydrates to eat.

Into this whisk the Classic Pectin, adding the pectin, sprinkled in small amounts on top of the coconut milk/cream.

Pectin added to liquid will clump very easily, so do this carefully, if using sugar as the food for the culture, mix the pectin and the sugar, and this will help make mixing it in easier. The Pectin acts as a thickener, and is essential, although alternative thickeners may be used.

The feedback is that not all pectins work as well as the Classic Pectin, check the ingredients of your pectin, and if there is a list, then any one of those other ingredients may change the outcome. The only ingredient in our Classic Pectin, is pectin.

Green Living Australia have also recently had some feedback that indicates not all coconut milks/creams are created equal, if at first you don't succeed, they recommend trying different coconut creams.

Place into a 1 Litre Sinchies Reusable Food Pouch