Since I tried the coconut yoghurt for the first time, I was in love with it. Unfortunately it was not easy to find a coconut yoghurt in the city I live. I was very excited when I saw, in the organic shop where I usually do my weekly shopping, the coconut yoghurt for the first time. This excitement did not last long, it vanished once I saw the price. But my wish to reduce the dairy product intake was still there.
I barely eat dairy products, as there are so many milk substitutes, the only dairy product I still have in my fridge, is yoghurt. After many recipes and videos of home made coconut yoghurt, I decided to give it a try. For my first homemade coconut yoghurt I was following the recipe of thestonesoup.com. As I wanted to have a vegan yoghurt I left out the egg white powder. Instead I mixed in some guar gum once the yoghurt was ready.
It is very important to find the right coconut milk brand. My first attempt was not successful, but I did not give up and tried with another brand. It is strange that the first attempt was unsuccessful, as both coconut milk cans had the same fat percentage and also the ingredients were identical. But now I am happy that I found the coconut milk which works well for me.
- 1 can coconut milk (with at least 20% fat and only two ingredients, water and coconut)
- 1 tsp yoghurt culture (or according to the instructions on the package)
- Heat the coconut milk to about 43C.
- Mix the culture powder with one table spoon of coconut milk and pour into coconut milk pot.
- Stir everything thoroughly and pour into a glass jar.
- Place in a chiller bag for at least 12 hours.
- Store in the fridge for another 1-2 days.
- Once yoghurt is ready you can mix in some guar gum, if you like thicker texture. Just mix 1 tsp of guar gum with some coconut yoghurt, stir until it has no lumps and stir together with the remaining coconut yoghurt.