Coconut Yogurt/need recipe can't seem to find one

[Guest guest]

Was wondering if anybody has a coconut yogurt recipe. Not feelin safe

with the goat yogurt anymore. Will try SCD goat yogurt again in three

months. But for now want to use a yogurt for probiotic. Will use

progurt starter with no diary in it.

Wasn't as interested in the coconut kefer.

Already know how to make coconut milk...do I just add honey and

ferment?

Thanks for the help...my search is fruitless, Antoinette

[Guest guest]

antoinette,

this doesnt answer your question but you might be interested. we had

been making almond yogurt for over a year. we finally switched to

acidophilus powder. it was shear exhaustion that made me quit making

yogurt. i am finding that the boys are doing much better with this.

stools are firmer and new foods are tolerated more often. i am sure

it is more complicated than using yogurt vs probiotic because i am

thinking we were underdosing on the yogurt with 1/2 c daily each

child. now they get probiotic 2x per day (equal to an adult

recommended dose each day).

donna.

>

> Was wondering if anybody has a coconut yogurt recipe. Not feelin

safe

> with the goat yogurt anymore. Will try SCD goat yogurt again in

three

> months. But for now want to use a yogurt for probiotic. Will use

> progurt starter with no diary in it.

>

> Wasn't as interested in the coconut kefer.

>

> Already know how to make coconut milk...do I just add honey and

> ferment?

>

> Thanks for the help...my search is fruitless, Antoinette

>

[Guest guest]

Why not substitute coconut milk instead of almond milk in the nut yogurt

recipe on pecanbread.com? I haven't tried it but I am planning on it as soon

as I get my starter and yogurt maker. Let me know how it goes!

Kelli

SAHM to Kai 3 1/2- ASD and Tatum 1 1/2 NT

SCD since 5/05, off for 3 months, back on 3/10/06

_____

From: pecanbread [mailto:pecanbread ] On

Behalf Of kikijabunce

Sent: Friday, April 28, 2006 8:08 AM

To: pecanbread

Subject: Coconut Yogurt/need recipe can't seem to find one

Was wondering if anybody has a coconut yogurt recipe. Not feelin safe

with the goat yogurt anymore. Will try SCD goat yogurt again in three

months. But for now want to use a yogurt for probiotic. Will use

progurt starter with no diary in it.

Wasn't as interested in the coconut kefer.

Already know how to make coconut milk...do I just add honey and

ferment?

Thanks for the help...my search is fruitless, Antoinette

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

Antoinette,

I asked about this last year during our first trial of SCD with my

son. You can look in the archives for specifics, but the general

consensus (if I remember correctly) was that no one had made a good

coconut milk yogurt at that time. Or it turned out too thin and

watery. Something along those lines.

I do know I was warned against the young green coconut kefir.

If you do experiment and you do get a good result, please let us know!

Janet, mom to Cody- SCD since 4-17-06- multi food allergies

>

>

> >

> > Was wondering if anybody has a coconut yogurt recipe.

[Guest guest]

>

> Was wondering if anybody has a coconut yogurt recipe.

Ok, I just searched this out last week I think. I saved it to my

hard drive (good thing I guess) , so here is my cut and paste. I

have no earthly idea who wrote it and have not tried it, but they

claim it makes a lovely drinakable type yogurt.

HTH,

Laurie

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.

[Guest guest]

hi laurie,

i am the donna that is referred to in coconut recipe that you

shared. i just wanted to say that in the recipe at pecanbread.com

for nut yogurt there are 2 T honey . the yogurt in that recipe,

developed by marjan, was actually tested for cell counts with and

without honey. the recipe which contained the honey had a

significant amount more of live acidophilus cells than the batch

tested without honey.

if i were to run a batch of coconut yogurt (never have) i would

definitely plan on adding the honey.

donna

(soon to be working on coconut yogurt recipe to help out those who

are avoiding dairy and nuts.)

> >

> > Was wondering if anybody has a coconut yogurt recipe.

>

> Ok, I just searched this out last week I think. I saved it to my

> hard drive (good thing I guess) , so here is my cut and paste. I

> have no earthly idea who wrote it and have not tried it, but they

> claim it makes a lovely drinakable type yogurt.

>

> HTH,

> Laurie

>

> 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.

>