Re: coconut milk yogurt recipe

[Guest guest]

Suze Fisher wrote:

> Steph,

>

> >For the milk, I take the coconut and run it in the food processor to

> >make it as small as possible. Then, I run it again with an equal part

> >of warm/hot water. Then, I strain it through a cloth coffee filter

> >(bought at that same Asian store where I got the other coconut goodies).

>

> Do you think cheese cloth would work as well?

Hi,

I just tried to make some milk. When I ran it through the food

processor it didn't seem to be getting too much smaller. I took an

equal amount and ran it through my blender which made a horrible sound,

possibly indicating that 38 years is old enough for a blender. It still

worked, but from what I could see it was reduced in size the same

amount. So I poured it all in the food processor, blended, and to drain

it put some fine (butter) cheesecloth over a sieve. It drained very

slowly. When It got to a small enough amount of liquid I squeezed in

thoroughly. I still ended up with 1/2 cup liquid than I added.

Any idea of why that might be?

What do you do with the leftover coconut?

Ellen

[Guest guest]

Suze Fisher wrote:

>Steph,

>

>

>

>>For the milk, I take the coconut and run it in the food processor to

>>make it as small as possible. Then, I run it again with an equal part

>>of warm/hot water. Then, I strain it through a cloth coffee filter

>>(bought at that same Asian store where I got the other coconut goodies).

>>

>>

>

>Do you think cheese cloth would work as well?

>

>

Sorry, I have no idea. I don't seem to get along with cheese cloth very

well, so I try to avoid it generally. :-P

>

>This sounds delicious! But I don't have a yogurt maker so will have to do it

>in a warm oven. What temp do you ferment it at in the yogurt maker?

>

No idea, again. My yogurt maker doesn't have a temp. control. Usually

yogurt is made in the low 100's, so I'd guess that's where it's at. It

feels slightly warm to the touch when I move it to the fridge.

>And have

>you played with the amounts of starter culture at all?

>

>

>

Not with coconut milk yet. I tried it that once with the almond milk

for a shorter ferment, but didn't think that it came out quite the same

- it was missing some of that 'yogurt' taste (or, I should say, it

seemed weaker).

>I'm wondering if the honey might be inhibiting some of the bacterial growth?

>Are you using a truly raw honey?

>

>

>

I've wondered the same thing, but it definitely tastes and smells like

yogurt. I'm using 'pure' honey from a local farmer right now. I can't

afford to only do the good stuff all the time. :-(

>Thanks so much, I can't wait to try it ;-) I really want to steer clear of

>the canned coconut milk as much as possible so this seems like an incredibly

>clever alternative.

>Suze Fisher

>

>

Sure! It is mighty good. :-)

Steph

--

www.praisemoves.com

The Christian alternative to yoga

[Guest guest]

Ellen Ussery wrote:

>Hi,

>

>I just tried to make some milk. When I ran it through the food

>processor it didn't seem to be getting too much smaller. I took an

>equal amount and ran it through my blender which made a horrible sound,

>possibly indicating that 38 years is old enough for a blender. It still

>worked, but from what I could see it was reduced in size the same

>amount. So I poured it all in the food processor, blended, and to drain

>it put some fine (butter) cheesecloth over a sieve. It drained very

>slowly. When It got to a small enough amount of liquid I squeezed in

>thoroughly. I still ended up with 1/2 cup liquid than I added.

>

>Any idea of why that might be?

>

>What do you do with the leftover coconut?

>

>Ellen

>

>

>

I mostly just try to make it smaller because it seems like I get more -

or maybe thicker - milk from it that way. Also, you may be starting

with smaller pieces anyway. What I have now is medium sized dessicated

coconut.

It's *hard* to squeeze all the liquid out - it hurts my hands to do it.

I usually don't end up with exactly what I put in, but close enough for me.

The leftover for now goes in the freezer for future use of some sort,

but I'm going to end up with a ton of it! LOL. So, I may start

chucking it at some point. :-/

Steph

--

www.praisemoves.com

The Christian alternative to yoga

[Guest guest]

>

>

> It's *hard* to squeeze all the liquid out - it hurts my hands to do it.

> I usually don't end up with exactly what I put in, but close enough

> for me.

Oh good, then I won't worry about it. it does make sense that the

coconut would absorb some of the liquid.

>

> The leftover for now goes in the freezer for future use of some sort,

> but I'm going to end up with a ton of it! LOL. So, I may start

> chucking it at some point. :-/

Well, I just got restless and started and experiment. I added

approximately an equal amount of almond flour, a couple of beaten eggs,

a bit of honey and some frozen blueberries and baked it. Not bad.

Guess you could use it any way you would use the dessicated shreds.

anyway, it's good to have this alternative. thanks.

Ellen

>

> Steph

>

> --

> www.praisemoves.com

> The Christian alternative to yoga

>

>

>

>

[Guest guest]

Thank you very much! I want to try it.

>

> I bought myself a used Yogurt Maker from a thrift store for $7.99, an old unit

with 6 glass cups in it so I made Coconut Milk Yogurt. > Here in Canada 4 cups

of this Yogurt costs me less than $3 which is a good price for a specialty

product. > Enjoy!

>

[Guest guest]

No problem I hope you like it.  I will try and dilute next time to make a

lighter version as it sits rather heavy but does not cause any gastro distress.

Oh by the way the scratchy feeling I get from the oil or milk does not happen

with the yogurt.

Scicluna

[Guest guest]

How fun that you found a used yogurt maker!!

I ordered the " Yolife' maker recently, as it comes with small jars & 2 domes -

one higher to use 'jars from home' that are bigger!

I used agar agar (from seaweed) to make mine (had thought of trying the tapioca

flour, too)

I used two cans of coconut milk

2 T agar agar powder ('Now' offers the powder) dissolved in 1/2 C water, brought

to a boil & simmered a few minutes.

Add water with the agar agar to C milk, & heat a bit more if you need to - ~

110*

Remove 1/2 C of the mix, & add your yogurt starter (you can use a 1/2 jar from

your last batch, yogurt starter, or ~ 1/4 C yogurt with 'active bacteria.' I

used the contents of a probiotic along with the yogurt 'starter')

Blend with the rest of the milk, & pour into jars & set in the yogurt maker.

Mine suggests incubating 8 or more hours - to your prefered tartness.

I also ordered kefir grains from " Marilyn kefirlady " (who has a group -

good kefir grains) & have been making both 'milk' kefir using coconut milk with

the milk grains, & water kefir using the sugar water grains. this is SUPER easy,

as it incubates at room temp!! She has a recipe for using coconut milk with the

water kefir 'grains' - & I add 1/8 tsp. calcium/magnesium powder to both the

milk & water kefir.

The water grains incubate a couple of days, & you can strain the grains & do a

second 'ferment' using herbs (nettle, alfalfa/mint, raspberry & damiana with an

apricot in one, chai herbs in another - all good!)

Very yummy! & very cost effective, plus the ingredients are TOTALLY up to you! I

haven't been adding honey, but you could.

Nadya in Oregon

*******************************

" rantinchick " wrote:

>

> I bought myself a used Yogurt Maker from a thrift store