Coconut Milk YogurtPosted: September 11, 2009
You can now buy coconut milk yogurt in Publix and your local health food store, but at 2.79 for 6 ounces AND having to buy all those little plastic cup thingies with it….blechh! And expensive. Mine comes out to 42 cents a serving! It takes me about 25 minutes to make a batch, 12 hours to ferment…and fresh yogurt the next day…
(of course you can double or triple this recipe)
2 cans (15 oz.) coconut milk (Make sure that you are using coconut milk with no preservatives, or you won’t grow the acidophilus culture.
3 T. of yogurt from last batch
1 T. gelatin
Sugar to taste (I use about a teaspoon per can of organic cane sugar)
6 one- cup canning jars for yogurt
4 cup Pyrex measuring cup or glass pitcher (needs to fit in microwave)
Now- I use my crock pot base with a cooling rack on top, then sit the pot on that, wrap it in towels to insulate overnight. You’ll have to play with the settings to find out what setting holds it at 115°.
- First, take one can of coconut milk and pour it into the 2 qt. glass measuring bowl. Next, whisk in the sugar, then sprinkle the gelatin over the surface of the milk. Let it sit about 5 minutes, then whisk real well. Then microwave the milk in the glass bowl for approximately 60-90 seconds, until it is 140°.
- Now pour the second can into your 4 cup Pyrex measuring cup. Then microwave it for approximately 60-90 seconds. Take it out to check the temperature. It should be 110 degrees. If it has not yet reached the correct temperature, microwave it on 15 second intervals until it is.
- Add 3 tablespoons of store bought yogurt or from your last batch to the heated coconut milk in the Pyrex measuring cup and stir until it dissolves, and then add it to the coconut milk in the 2 quart glass bowl. Recheck the temperature, and if it is not still 115 degrees, place the bowl in the microwave, and bring it back to 115 degrees.
Now that you have the properly mixed yogurt base at the correct temperature, cover it with a plate and set it in the slightly warm oven (turn it on for about 2 minutes, then turn it off). Place a small lamp or turn your oven light on if you have the option, and place the yogurt in the oven. Or do the crock pot set-up and adjust til it stays at 115. I insulate inside with a tablecloth and wrap a towel around the outside.
Let the yogurt ferment for 8-14 hours. The longer you let it set, or the higher the temperature (it can go to 120°, but no higher), the firmer the yogurt will be. You can incubate at a higher temperature. Try 120F-125F. (but not over 128F) The bacteria are thermophilic, they love heat. The warmer temps get the bacteria working faster.
After the allotted time has passed, check the coconut milk yogurt. It will be runny, pour it into jars and let it cool off in the fridge for 2 to 3 hours before eating. It will get firmer a after a day.
Incubation time changes the taste results: Longer = more tart, Shorter=Less tart. Try shorter or longer times to find your desired amount of tartness.