How to Make Coconut Yogurt

Name: How to Make Coconut Yogurt
Prep time: 40 min
Cook time: 8 h
Total time: 8 h 40 min
Cuisine: World Cuisine
Ingredients: Plant Based Yogurt Starter; 27 oz (800ml) (2 cans) coconut milk or cream with over 5% fat content; Saucepan, pan or bowl; Yogurt Maker; Thermometer; Glass Jar

7 steps

Prep:40minCook:8h

Coconut yogurt is very rich and the thickness will vary with the fat content of the milk. It is easy to make at home but does need a thickener to make a creamy yogurt without separation.The Culture Cupboard Plant Based Starter contains everything you need to ensure this happens, with your favourite coconut milk.

Updated at: Thu, 17 Aug 2023 05:13:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories220.3 kcal (11%)

Total Fat22.8 g (33%)

Carbs5.3 g (2%)

Sugars3.2 g (4%)

Protein2.2 g (4%)

Sodium14.7 mg (1%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Yogurt Starter

Plant Based

800mlcoconut milk

or cream with over 5% fat content

Instructions

Step 1

Sterilise all equipment and prepare yogurt maker

Step 2

Pour the milk into a pan or bowl and add the big base sachet from our plant based starter pack. Blend vigorously with a stick mixer or whisk as you heat the milk to 185°F (85°C). If using a microwave, blend thoroughly before and after heating.

Step 3

Cool milk to 113°F (45°C) 5 minutes in a sink of cold water.

Step 4

Add starter culture (smaller sachet) and blend it in very well before filling the prepared jar and putting the lid on.

Step 5

Put the jar in the yogurt maker and culture your yogurt for 8 hours.

Step 6

Remove the jar from the yogurt maker and refrigerate for at least 6 hours before eating. The yogurt thickens further with chilling.

Step 7

Eat within 7 days of making and if it is too thick, stir the chilled yogurt to get a silky, spoonable texture.

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