PROBIOTIC COCO-LOCO YOGHURT (VEGAN)
DIY SIMPLE DAIRY FREE PROBIOTIC COCONUT YOGHURT!
SIMPLE STEPS, ALTHOUGH THE PROCESS IS A LITTLE LENGTHY... BUTTTT YOU KNOW WHAT THEY SAY, THE JUICE IS WORTH THE SQUEEZE!
GUT HEALTH SUPPORT, CHECK.
TASTE, AHHHMAZING & COST EFFECTIVE.
ONCE YOU HAVE MADE ONE BATCH, YOU WONT GO BACK!
INGREDIENTS
3 cans Organic Coconut Cream
2-3 Quality Probiotic capsules
1-2 Tsps of Coconut sugar, Maple syrup or Agave syrup
2 Tbls of Arrowroot starch (to thicken) or Agar Agar
2 x 500ml sterilised glass jars with lids (sterilise in boiling water and then dry the jars in an oven on low heat)
METHOD
1. Warm the oven and sterilise the jars: Warm the oven for about 5 minutes, until it reaches about 40 Degrees, then turn off the heat - Leave the light on to help keep the oven warm.
Fill the jars you'll use for storing the yogurt with boiling water to sterilise them. Let stand a few minutes, then pour the water out. Alternatively, you can run the jars through the dishwasher. Ensure you have an oven free for 24 hours.
The probiotics need warmth so they can continue the fermentation process.
2. Heat the coconut cream in a saucepan: Combine the Coconut cream and Arrowroot starch (or thickener chosen) in a saucepan. Cook on gentle heat for about 8 minutes so the starch thickens. Stir continually. Turn off the stove, allow the mixture to cool to 40C, or for about 15 minutes.
3. Add Sweetener: Once cooled, stir in the sweetener chosen. I used 1 tsp of Coconut sugar.
Again sugar helps with activating the cultures.
4. Add Probiotics: Twist open the probiotic capsule and pour the powdery contents over the milk (discard the capsule’s casing). Whisk to combine. Alternatively, you can in 4 tablespoons store-bought quality Coconut yogurt. (This already has live cultures that will aid in the fermenting.)
5. Pour into jar(s) and allow the yogurt to set for 12 to 24 hours: Pour the coconut milk into the sterilised jars and screw on the lid. Place into the oven — turn the oven light on to keep the environment warm. Alternatively, use a yogurt maker. Leave for 12 to 24 hours without disturbing.
6. Chill the yogurt: Place the set yogurt into the fridge and chill for at least 6 hours. The yogurt will become thicker as it chills. After this stage, you might find that the mixture has separated with a yellowish, translucent layer at the bottom and a thicker on top. Stir to recombine or scoop off the top layer for thicker coconut yogurt.
Keep coconut yogurt refrigerated and use within 2 weeks.
TIPS: To make a thicker coconut yoghurt you may like to experiment by adding the following:
* 2 TBLS Coconut Oil
* Coconut meat
* Or simply drain excess liquid from the mix.
Now go make some coconut yoghurt! Once you have made one batch, you can use it as the mother for the second as the live probiotics are in the yoghurt. I loved this process. Be sure to report back with any tips to share!