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More coconut crazy…

March 28, 2012

Homemade Coconut Yoghurt

I must to admit, it did take me a few attempts to get a result worthy of a post for my Coconut yoghurt.

The recipes I found on the net were all essentially the same and I ended up adapting a few recipes from the Thermomix Recipe Community . A very important constant among the recipes is the importance of cleanliness and sterilisation. We are, after all, working with a live culture which we are nurturing.

When I was teaching pottery in my backyard studio at nights, I would sometimes forget to bring in the jug of milk that was left over from the student tea & coffee station. Often the next day, I would find a perfectly formed yoghurt culture which I didn’t quite have the courage to sample.

It amazes me that the fermentation of the milk sugars (lactose) by the introduced bacteria produces something so heavenly and GOOD for you! I am also amazed that the same process can be applied to coconut milk, sort of…

Coconut milk has a few of the same components required for yoghurt, ie. protein & fat, but lacks lactose, which is what manifests lactic acid, which, in turn, gives yoghurt its texture. So to get coconut milk to form a curd, we need to add a few “cheat” ingredients: a setting agent and/or thickener.

I am a sucker for rich thick yoghurt, so I thicken my coconut yoghurt a bit more than I should.

You have a few options here, you can use a thickener such as tapioca starch or potato starch. Then you can use a gelling agent like gelatine or agar agar. You can use one or the other, or both, it’s up to you depending on how you like the consistency of your yoghurt. Experiment at your peril, just make sure that everything is very clean and sterile!!

1000g  of homemade coconut milk
60g yoghurt – use cows milk or non dairy, at room temperature
2 teas gelatine – optional
30g tapioca flour (AKA arrowroot) – optional
1 tab honey or maple syrup – to feed the bacterial culture

Sterilise your mixing spoons and other utensils with boiling water for 10 minutes before beginning.

In the Thermomix, blend coconut milk, gelatine & tapioca flour for 10secs on Speed 4.  Heat to 80 degrees for 5 mins, SP 3.
Mix in the honey and leave in the TM bowl till it cools to 37°C. Keep an eye on it and wait until the 37°C light just goes out. The temperature is crucial at this point and when the 37 light is on but the 50 light is not, the temperature could be well into the 40’s which will kill the culture. This may take a few hours.
Fill your thermoserver with boiling water and cover with lid. If you don’t have a thermoserver, you can use a thermos. Mix in the yoghurt culture and mix gently on SP 1 for 4 secs.
Cook for about 3 mins on SP 1, 37°C.

Empty the water from the thermoserver and pour the yoghurt in to set. Wrap the thermoserver in a towel and leave in a warm place, undisturbed, for 10 hours. I leave mine on the kitchen bench.

The yoghurt will still look runny at this stage. Refrigerate overnight and you will have a lovely silky thick coconut yoghurt!!

 

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4 Comments leave one →
  1. Anonymous permalink
    March 28, 2012 8:51 pm

    For the vegetarians ,could i use Agar agar instead of gelatine?

    • March 28, 2012 8:55 pm

      Sure. I am going to use this next time as it gives a slightly different texture.. will let you know

Trackbacks

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