coconut milk yogurt recipe (was: --SCD)

[Guest guest]

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?

>

>For the yogurt, I use 4 cups of the milk (which means I did 4 cups

>coconut meat and 4 cups water above), add 2 Tbsp. honey and 1/8 tsp. GI

>Pro Health ProGurt (casein free) starter and just whisk it really well.

>Then, stick it in the yogurt maker (I have the euro cuisine with all the

>little jars) for 12 hours. I stir it at about 4 and 8 hours and again

>right before sticking it in the fridge. It does separate again in the

>fridge, but not into a hard layer of coconut oil like if it's not

>stirred. It's definitely a liquid, not yogurt like at all in

>consistency, but I just think of it as lassi. :-) It's very delicious!

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? And have

you played with the amounts of starter culture at all?

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

Are you using a truly raw honey?

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

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

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