Making Coconut Milk YogurtPosted: August 12, 2009
I made this yesterday, using the thermos method and it was very easy.
Coconut Milk Yogurt
2 cans (15 oz.) Thai Kitchen coconut milk (the reason I don’t use organic is because the only brands I can find locally here in Jacksonville, Fl have preservatives or emulsifiers, which will keep the yogurt culture from developing)
heaping 1/4 t. dairy free probiotic*
1 packages Knox gelatin OR a few T. of yogurt from last batch
3 T.organic sugar, or to taste.
2 half-quart Mason jars (I used cleaned salsa jars) and a few quart jars to hold hot water.
2 large/medium stainless steel pots
a large bath towel
Another method; make yoghurt in a wide neck thermos flask. Put warm water in the flask for 5 minutes to warm it up. Do not use water which is too hot or the thermos will be too hot. I pour my heated milk and yoghurt into the flask and leave for 8 hours. It works every time.
1) First, take one can of coconut milk and pour it into the microwave-safe bowl, and pour the second can into your glass pitcher. Next, sprinkle the gelatin evenly over the milk in the bowl, and let it sit. Then microwave the milk in the glass pitcher for approximately 60 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. Now you can go back to the coconut milk in the bowl, and stir it until it dissolves completely. Add the desired amount of sugar at this point and whisk to dissolve. Then place the bowl in the microwave and heat to 120 degrees. After it has cooled to 110 degrees, pour most of the milk out of the glass pitcher into the bowl, and leave only a small amount in the pitcher. Add the store-bought coconut yogurt or probiotic starter to the heated coconut milk left in the pitcher and stir until it dissolves, and then add it to the coconut milk in the glass bowl. Recheck the temperature, and if it is not still 110 degrees, place the bowl in the microwave, and bring it back to 110 degrees.
2) Now that you have the properly mixed yogurt base at the correct temperature, you are ready to pour it into the mason jars, while pouring steaming hot water into the larger jars, and then to place them both into your largest pot on the stove (surround them with towels you’ve warmed up in your dryer to help with the insulation),
3) I then leave it for 12 hours to incubate. You can sit the whole pot on a heating pad and it will stay at the right temp for the whole time. Yogurt will be runny until after you refrigerate it.
Once a week I make a batch of blueberry sauce to eat with my yogurt by placing 1 1/2 cups blueberries in a saucier (or small pot) and simmering it with a T. of sugar until the blueberries burst and get juicy. I simmer it a few minutes to thicken it and them keep it in a jar in the fridge. I add it to my yogurt when I eat it..mmmmmmm