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How to make Coconut Yoghurt

coconut yogurt recipe
Yields1 Serving
This recipe makes a wonderful Coconut Yoghurt using using Mild or Tangy (Dairy Based) Yoghurt Culture or Vegan Coconut Yoghurt using Non-Dairy Culture
WHAT YOU NEED
 A yoghurt maker, or a jar large enough to hold one litre of milk
 A stainless steel pot, or glass jug if planning to heat the milk in a microwave
 A Dairy thermometer
 An esky to put the jar in, or a blanket and a warm spot if you do not have a yoghurt maker
 A whisk
 Approximately 1 litre of Coconut Cream
 1 tablespoon or so of sugar or alternative food source for the culture, such as honey
 2 to 3 teaspoons of Classic Pectin
 1 dose of Mild, Tangy or Non-Dairy Yoghurt Starter Culture
Note: The amount of culture used for one litre is VERY SMALL
1

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

2

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

3

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.

4

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

5

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.

6

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.

7

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.

8

Place into a 1 Litre Sinchies Reusable Food Pouch

The firmness and consistency will depend on the amount of pectin used, this can be varied to your personal taste.
You may also have different results depending on the brand of coconut milk/cream used.
This coconut yoghurt will have varied results based on the quality of the ingredients, and the amounts used. You should experiment until you have an end result you are happy with.
More tips can be found on the Green Living Australia website

Ingredients

This recipe makes a wonderful Coconut Yoghurt using using Mild or Tangy (Dairy Based) Yoghurt Culture or Vegan Coconut Yoghurt using Non-Dairy Culture
WHAT YOU NEED
 A yoghurt maker, or a jar large enough to hold one litre of milk
 A stainless steel pot, or glass jug if planning to heat the milk in a microwave
 A Dairy thermometer
 An esky to put the jar in, or a blanket and a warm spot if you do not have a yoghurt maker
 A whisk
 Approximately 1 litre of Coconut Cream
 1 tablespoon or so of sugar or alternative food source for the culture, such as honey
 2 to 3 teaspoons of Classic Pectin
 1 dose of Mild, Tangy or Non-Dairy Yoghurt Starter Culture
Note: The amount of culture used for one litre is VERY SMALL

Directions

1

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

2

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

3

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.

4

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

5

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.

6

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.

7

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.

8

Place into a 1 Litre Sinchies Reusable Food Pouch

How to make Coconut Yoghurt

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