Coconut Yoghurt

Smooth and Creamy Yoghurt, no dairy!

The gelatin in this recipe does two things: it sets the yoghurt and it gives you a smooth and creamy mouth feel

Ingredients

800ml coconut milk
(I use AYAM brand: 3 x 270ml tins
or 2 x 400ml tins)
2t  honey
1 1/2t gelatin*
1/32t yoghurt starter**
1/32t probiotic culture**

Method

Add coconut milk, honey and gelatin to Thermomix bowl
Heat until gelatin dissolves, 5 minutes, 80 degrees, speed 3

Allow to cool until around 37 degrees (about 5 minutes)
Add yoghurt starter and probiotic, mix 30 seconds, speed 3

Pour into containers and leave in yoghurt machine for 24 hours

When done, it will still be liquid and will have separated. Shake well, then refridgerate for 8 hours or until set.



When set it will look firm. All it needs is a quick stir with a spoon until smooth. Now you can use as is, or flavour with homemade jam or fruit puree. My favourite combination is with passionfruit curd.





*Gelatin - make sure you use a good quality gelatin

You can vary the amount of gelatin to vary the thickness of the yoghurt
pouring yoghurt - 1t
normal thickness - 1.5t
thick greek style - 2t

I find 1.5t enough. Coconut sets when cold, so you will find the yoghurt will firm up just from being cold.

**Yoghurt Starter

I use the dairy free culture from www.greenlivingaustralia.com.au as well as their probiotic. You can use a probiotic like Polybac 8 too (or whatever you have in your fridge).

Note: To measure such small amounts, grab a set of tiny measuring spoons from Green Living Australia when purchasing your cultures



Perfect to use with Squeeze 'ums... fill up the small 80ml for school lunchboxes or 200ml for a snack for mum

Goat's Yoghurt

Making homemade yoghurt (24 hour ferment)

 

 

 

 

 

 

 

Ingredients

1L goats milk
1/2C goats yoghurt (left over from last batch or from the shops)
1/32t starter culture
1/32t probiotic
5 drops calcium chloride

Method

Heat the milk on the stove until it is 90 degrees celcius (use a thermometer)
Once it reaches temp, turn off the stove and leave to cool until 40 degrees

(this will take a while, leave the thermometer in there and stir occasionally to check temp)

Once the temp has lowered, pour a small amount into a jug and whisk in all the other ingredients until really well combined. Now add the rest of the milk and stir well.

Pour into the yoghurt machine's inner bowl and seal, insert into the machine and set to heat for 24 hours. Leave and do not disturb.

Once the time is up, I drain some of the whey from mine, so the end result is a lovely thick yoghurt and I also have the whey to use for fermented vegetables and grains.

Line a strainer with cheesescloth, and pour your yoghurt in... tie the cheese cloth together with an elastic band and leave to strain... The time you leave it is personal, depending on how you like your yoghurt. I leave mine for about 45 mins to an hour (remember it will firm further in the fridge)

Now spoon the yoghurt into smaller containers for the fridge. I fill 4 small ones when strained for this length of time, and have a small jar of whey as well.

Put yoghurt in the fridge where it will continue to firm. Once cool, enjoy!


Some ideas....

SWEET YOGHURT

Add some homemade jam (fruit and honey) and stir through for a commercial style treat (strawberry is delish!)

Add some honey and chopped nuts...

SAVOURY YOGHURT

A spoonful of yoghurt in soup is really yummy...

For some extra flavour, add a squeeze of lemon, some chopped garlic and fresh dill, salt and pepper to taste... great in soup, on salads, meats... everywhere really!




Remember to keep a jar of yoghurt for next time...  This makes a very small quantity so is suitable when you are first introducing goat's dairy and working at building tolerance, and so only consuming small amounts daily.




I bought my starter culture and probiotics from www.greenlivingaustralia.com.au

They are not really necessary once you have established your yoghurt, there should be enough good guys to get a batch going then...

(I also bought tiny spoons from them to help with the measuring)

 

NOTE: When you leave the yoghurt to ferment for 24 hours, it is meant to reduce the lactose and the casein, so it is more easily digested and tolerated