Yoghurt is the perfect complement to breakfast and is as good as brunch. It has a refreshing taste with a characteristic sourish hue, which is very tasty in itself. It can also be combined with various fruits and vegetables and added to salads.
Yoghurt is not only super tasty, it’s also nutritious. It is a rich source of vitamin B12, which is essential for the metabolism of every cell in the human body, the functioning of the nervous system and the development of the bone marrow, and riboflavin, which is important for cell respiration.
Traditionally it is made from cow’s milk, while in some cultures and geographies goat’s and sheep’s milk are used. The type of milk used to prepare the yoghurt is responsible for the taste nuances. The popular Greek yoghurt, for example, is made from high-quality milk and is much thicker than conventional yoghurt. It also has a characteristic sour taste.
In recent years, vegetable-based milk, such as soya milk, and nut milk, such as almond or coconut milk, intended for lactose-intolerant and vegan consumers, have also been used in the preparation of yoghurt. Coconut milk distinguishes itself from the other coconut milk in this group by its rich taste due to its high oil content (mainly saturated fats). That’s why yoghurt cooked with coconut milk is a very tasty piece.
What kind of coconut milk should I use?
Organic coconut milk with a high fat content is available in most department stores, banks and Tetra Paks. If you buy canned coconut milk, check whether it may contain bisphenol A (BPA), which is an industrial chemical. Ideally, you should avoid preserves in general. The coconut milk in the Tetra Paks is much better.
Or you can make fresh coconut milk at home. It’s very simple.
- You will need 2 to 3 glasses of freshly grated coconut, depending on how much coconut milk you need. You also need water at room temperature.
- Put the grated coconut in a blender and add about 1 cup or 250 ml of water.
- Mix at a high temperature until the coconut is finely chopped.
- Pour the ground coconut onto a mussel cloth or sieve and collect the first thick coconut milk extract in a bowl.
- The first cover cannot be welded because it is twisted. So you can put that aside and use it in a stew or Indian curry.
- Now transfer the coconut residue into the blender and pour one and a half glasses or 375 ml of water into the blender and mix.
- Pour the ground coconut into the muslin like last time and collect a second, finer coconut milk extract in a bowl.
- They make yogurt out of it.
Manufacturing process of coconut yoghurt
Now that you have either whole coconut milk without additives or fresh homemade coconut milk, we can start making yoghurt. For this recipe you need a litre of coconut milk. If you want to make more or less yoghurt, adjust the quantity in the proportions. You need a kind of yoghurt starter culture that adds fermentation bacteria to the milk. If you are lactose intolerant or vegan, use a bold starter culture. The best option, and the least problematic, remain the capsules or pills containing probiotics.
- Start by sterilizing the jars or containers in which the yogurt is kept, the spoons with which you mix the ingredients and the other dishes you use with boiling water.
- Pour the coconut milk into a pan and heat to 180 degrees Fahrenheit. You have to be careful not to boil the milk or it will spoil. Use a cooking thermometer to check the temperature and turn the heat off when it reaches 180 degrees.
- While the milk is still warm, gelatin or agar-agar is added. They’ll act as thickeners. Start with a small amount and continue adding gelatin or agar-agar in small portions until the consistency meets your needs.
- Now that the milk has a good consistency, add raw honey or maple syrup. Make sure it’s well mixed. In fact, it serves as food for the starter culture that you will soon introduce in your milk. However, the milk must first be cooled to about 100 degrees, otherwise the crop will not survive. Use the thermometer again to ensure that the milk has cooled down to the correct level.
- If you use probiotics, a sweetener is not necessary, but it is harmful. It only adds spices to the whole thing.
- Take about half a glass of chilled milk from the jug and put three probiotic capsules or a starter culture in that cup, depending on your preference. Keep stirring so that the original fruit mixes well with the milk.
- When choosing probiotics, make sure they contain a number of – Bifidobacteria bifidum, Lactobacillus acidophilus or Streptococcus thermophilus.
- Pour this half glass of milk and the starter culture back into the starter portion and mix well.
- In the last step of the process, the coconut milk must be poured into a sterilized cup or container. Cover the containers and let them rotate for at least seven hours and a maximum of nine hours at about 110 degrees. You can leave the packs in the oven or use a yoghurt machine. More on this later.
- After seven years you have to stop and test your taste. If you want the yogurt to be more sour and less sweet, let it wait a little longer.
- If you are satisfied with the taste, stir well so that no lumps form and the consistency is thick and smooth. At this stage you can add pieces of fruit if you wish. Containers should be kept refrigerated for at least six hours.
- If you want an even thicker consistency, like Greek yogurt, put the coconut in a cheese cloth and drain it in a bowl. You can keep him overnight if you want.
For the part where the fermentation of coconut milk takes place, you can use the yoghurt machine. The yoghurt maker we use at home actually mimics the technology used in the commercial production of yoghurt. This ensures that the cultivated coconut milk remains at a stable temperature, without the need to control the process.
As with all household appliances, the market offers a wide range of yoghurts. Some first class yoghurt manufacturers deliver the packaging to the machine. These machines also offer functions such as timers, temperature control, digital displays and automatic shutdown. There are Greek yoghurt producers specially developed for the production of Greek yoghurt, and even frozen yoghurt producers for the production of summer sweets.
The Euro Cuisine YMX650 yogurt producer is one of the best on the market. By car you get seven 6-ounce points with caps to set the date. In addition, you can set the YMX650’s timer to a maximum of 15 hours and it will automatically turn off after a certain time. This yoghurt maker has absolutely no BPA and has a 3-year warranty.
Coconut yoghurt is light, creamy and fresh. It can be eaten with different foods and at different times of the day. If you’re making homemade coconut yoghurt, experiment with different things like honey and vanilla to give it an extra layer of flavour. Don’t forget, however, that after preparing a batch of yoghurt, you must cool it down and consume it within two weeks. In two weeks time it will be time to produce a new batch of coconut yoghurt.
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