I love making this coconut yoghurt. It really is so simple and costs a fraction of the store bought varieties. See the tips at the end to get the best result and happy fermenting!
400ml can coconut cream
1tsp gelatine granules
2 probiotic capsules
mason jar for storage
Start by cleaning and sterilising your equipment and tools as well as your work surface with boiling water.
Pour the coconut milk into a saucepan and add the gelatine granules. Place the pan on a low heat and whisk gently until the gelatin dissolves in the milk. Careful not to let the coconut milk boil.
Once combined, pour the mixture into your mason jar.
Leave the jar to cool to about room temperature.
As the mixture cools, it might start to separate. If so, give it a little stir – make sure whatever you use to stir it with is sterilised.
Once cool, empty the contents of your probiotic capsule into the milk mixture and stir.
Place the lid on the jar and pop it in the yoghurt maker for about 8-9 hours.
At this stage the mixture will still be quite runny. Give the contents another stir (with a sterilised utensil) to ensure the gelatine and milk are properly combined and place in the fridge until set (usually a couple of hours).
- I use a combination of Inner Health Plus dairy free capsules and Orthoplex Multiflora for this recipe.
- Choose a decent quality coconut cream. If it has too much water, fillers or additives it just wont work as well. I get good results with Banaban coconut cream.
- If you don’t have a yogurt maker, I’ve heard of people using the oven with just the oven light switched on (no heat). I haven’t tried this myself though. My yogurt maker is a basic el cheapo purchased on ebay, well worth the investment and I get great results every time.
- If you don’t want to use gelatin you can use guar gum instead for similar results.