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Coconut Yoghurt Version 4.2.7 ARGHHH!!

December 13, 2013

Thicker, whiter coconut yoghurt

Thicker, whiter coconut yoghurt

OK, so I am still testing coconut yoghurt. Those people at Coyo have set the benchmark high!

Yep, still testing, testing…..coconut yoghurt is fickle!

In my previous recipe I  was unhappy that I was using Easiyo yoghurt starter which wasn’t dairy free. I located some pure dairy free culture online from here and have been experimenting with this. Whilst it seems expensive, I am told that it lasts for ages as you only need minute amounts. So far, so good.

A continuing issue for me is the consistency.  Most commercial yoghurts have added thickeners in them, even the gorgeously expensive Coyo brand fluctuates in consistency sometimes. I often thin it down with water as it is sooooo rich & thick sometimes. They use tapioca and pectin to thicken theirs, and while I find pure pectin difficult to find, I use tapioca and gelatine.

But 2 weeks ago I made an important discovery!!! Rather than adding a foreign thickener, why not add more coconut? In its most concentrated form – powder. The dried and powdered form of coconut milk – It reconstitutes smooth and creamy, it absorbs water, therefore thickening!! OMG, I’m on to something here!

I bought some coconut milk powder from Woolies and have been using it in my coconut yoghurt since. The result? A whiter, brighter, thicker, RICHER coconut yoghurt! Sounds like a washing powder commercial. Try it and see!

120g water (recently boiled)
400g coconut cream
1/2 tab tapioca flour
1 teas gelatine
50g sachet of coconut milk powder
1 teas maple syrup
1/16 teas non dairy yoghurt culture*
stevia to taste
 
Add the coconut milk, coconut powder, maple syrup, water, gelatine and tapioca to the TM and cook for 6 minutes on 90⁰C SP 3.
Cool in TM until the temperature light on 37°C goes off.
 
Add the culture and mix gently on SP 1 for 6 seconds. Make sure it is gently mixed well with no lumps.
 
Pour into  a  sterile 500ml lidded plastic container that fits in your thermoserver and top up halfway with boiling water. Wrap in a towel or insulated bag and leave to sit UNDISTURBED for 24 – 36 hours. Afterwards, place in fridge to cool – it will thicken further.
 
Dehydrator method: Pour into a sterile 500ml glass jar or jars, seal and set your dehydrator to 35°C for 24 – 36 hours. Afterwards, place in fridge to cool – it will thicken further.
 
The longer you culture your yoghurt, the more acidic it will be. If you don’t have a dehydrator, it is OK to sit your yoghurt on the kitchen bench for a few days, especially in this cold weather. A dehydrator definitely speeds things up. If you are impatient, and like the acid, a dash of lemon juice doesn’t hurt after it is cultured.
 
Secret: The next day, after it has been refrigerated, put it into your TM with the butterfly and whip on SP 4 for 20 seconds. Taste for sweetness and add a bit of stevia or maple syrup if you like. I also a bit of vanilla powder too (hence the flecks in my picture).
 
Again, it is paramount that all utensils are scrupulously clean, if you are using homemade coconut milk it is a good idea to “pasteurise” your milk by heating it for 15 minutes at 90°C SP 2 but this is unnecessary for canned milk which has already been heat-treated.

Yoghurt culture is a live food and it needs to be treated carefully. Do not mix the cultured milk on high speeds as this will kill it and additionally, don’t disturb the culture whilst it is growing – you will get a better texture if it is UNDISTURBED.

* I used this one and bought it from here – you can also get pectin here too.

 

 

 

 

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11 Comments leave one →
  1. April 22, 2015 12:20 am

    Sarah, the Ayam brand coconut milk powder is the only milk powder I’ve seen and as said above contains dairy. Which brand did you find in Woolies that was dairy free?

    • April 22, 2015 6:23 pm

      It was an Asian brand which didn’t list maltodextrin as an ingredient. It possibly has it unlisted. Although I have bought it from ebay in the past which is completely pure.

  2. December 15, 2013 6:57 pm

    I’d really like to try some of your recipes, but I don’t have a TM. Do you have recipe adaptations for those using conventional cooking methods?

    • January 19, 2014 12:35 pm

      You can do these recipes in a normal food processor but you will need to extend the time depending on your machine. The cooking times in a saucepan would be about the same.

  3. lyn henderson permalink
    December 14, 2013 6:01 pm

    Brilliant!!!!!!!!!!!!

    Date: Thu, 12 Dec 2013 22:38:23 +0000
    To: lynhenderson04@live.com.au

  4. December 13, 2013 9:59 am

    So how much coconut milk, Sarah? 400g?

    • December 13, 2013 4:33 pm

      Argh, did I miss that? I used a 400g can of coconut cream!

  5. wendy crombie permalink
    December 13, 2013 9:29 am

    Hi Sarah

    That look s fabulous….but how much coconut milk did you use?

  6. Lucy permalink
    December 13, 2013 8:52 am

    I just looked up the ingredients in the coconut milk powder and it contains milk protein, so is not dairy free. Could you use coconut flour instead?

    • December 13, 2013 4:34 pm

      Some brands are dairy free so you need to check the ingredients. Coconut flour would not work, it’s a completely different thing.

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