How to make homemade Coconut Yoghurt
Crafted from coconut milk, homemade coconut yoghurt presents an excellent choice for individuals with lactose intolerance, difficulty digesting dairy, or those adhering to a vegan diet. Brimming with healthy fats, abundant in antioxidants, and serving as a valuable source of probiotics, it offers a wholesome and nutritious alternative.
Equipment used for this recipe
Kuvings Greek Yoghurt and Cheese Maker
Ingredients
880ml Coconut Milk (2 cans)
4tsp (20ml) Agar Agar Powder or 4 Tbsp Tapioca Starch
8 Tbsp Coconut Yoghurt or 8 dairy-free probiotic capsules (Important: cultures must be live, look for probiotic capsules stored in the fridge of health food stores and Coconut Yoghurt with live culture)
4 Tbsp Coconut Sugar (can sub for other sugars or maple syrup)
Method
Shake coconut milk and pour in to a medium sized pot to go on the stove.
Add coconut sugar and whisk until the milk becomes smooth and the sugar is totally dissolved.
If using agar powder, sprinkle 4 tsp of powder in to the pot over coconut milk but do not stir!
If you’re using tapioca starch, scoop out roughly 1/3 cup of the coconut milk and transfer to a bowl with the tapioca starch. Whisk together until the starch is dissolved then pour back in to the pot.
Place the pan on the stove over medium heat and warm until the coconut milk starts to simmer. If you used the agar, this will start to melt. Whisk the milk and turn down the heat to low. Continue cooking on low heat, whisking occasionally for 5-10 minutes until the agar is fully dissolved or tapioca starch has thickened the mixture.
Take the pan off the heat and allow to cool until it’s just warm enough to touch. Always add your starter culture to the milk when it is below 42°C. Temperatures above 43°C will kill bacteria.
Mix in the 8 Tbsp of store bought coconut yoghurt as a starter. If using dairy free probiotic capsules twist open the probiotic capsules and pour the inside powdery content over the milk. Discard the capsule casing. If using store bought coconut yoghurt as a starter it may contain stabilizers and gelling agents that will interfere with the yoghurt culturing process ensure to read the label.
Pour the mixture into Yoghurt Maker bowl.
Assemble the bowl with the lid and use the bowl handle to close it by turning it clockwise.
Place the bowl inside the body of the Yoghurt Maker.
Press the Power button for 2 seconds.
An ‘F’ will display indicating standby mode for fermenting.
Press the ‘Menu’ button once to select ‘Greek Yogurt’.
Add 4 more hours by using the manual + button so it is set for 12 hours.
You will hear a beep after 3 seconds and fermentation starts.
Fermenting is completed after 12 hours.
An ‘F’ will display indicating fermentation is finished and a short beep will sound.
* Remove the bowl from the machine and place immediately in the fridge.
* Don’t let the yoghurt sit for too long in the machine after the timer goes off.
* Press the Power button for 2 seconds to power of the machine.
Homemade coconut yoghurt will ripen and thicken in around 6 hours in the fridge.
After 6 hours cooling in the fridge pour the ripened yoghurt into the second bowl with the strainer slowly. Do not stir or mix before pouring the yoghurt.
Put the lid and bowl handle back on.
Put back in the fridge for 6 more hours.
Keep it in the refrigerator for a minimum of 6 more hours before being ready to eat.
Important - Keep coconut yoghurt refrigerated for up to 2 weeks. Do not eat if the yoghurt develops a pink or grey discolouration. This means the yoghurt has been contaminated with bad bacteria.