Guest guest Posted February 17, 2006 Report Share Posted February 17, 2006 > > > > > > > > Has anyone ever made yogurt from coconut milk? Is it worth it to try? > > Does it come out well? My son's favorite was cashew milk yogurt. We > > have to switch. The Doctor we take him to and is helping us to detox > > says to avoid cashews & spinach. They have very long chain fatty acids. > > > > I've done it quite a bit. It tastes delicious, but is not thick like > yogurt - it's more like a beverage. I often mix it into applesauce, > pearsauce or bananas for my kids. > > I'll post the recipe later. > > Steph > > I adapted this from Donna Becker's almond yogurt recipe. For the milk, I take desiccated coconut flakes and run them in the food processor to make it as small as possible. Then, I run it again with an equal part of warm to hot water. Then, I strain it through a cloth coffee filter that I found at an Asian grocery store. It is a fair amount of work to squeeze all the milk out of the meat. 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! For the almond milk recipe, Donna says you can use 1/4 tsp. of starter and ferment for 8 hours, but when I did that with the nut yogurt once it didn't come out quite as well, so I haven't tried it with the coconut milk. I also don't know what the purpose of the honey is. I'm guessing that it's just for flavor in the nut yogurt, but I keep adding it anyway. Also, I think the milk isn't supposed to be too hot when you add the starter, but it's always about room temp. by the time I squeeze all the milk from the meat. If this isn't clear, let me know. I originally wrote this up for another group. :-) Steph, Aspie, IgA allergic to gluten & casein SCD 2 1/2 months -- http://www.PraiseMoves.com The Christian Alternative to Yoga Quote Link to comment Share on other sites More sharing options...
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