Guest guest Posted June 25, 2006 Report Share Posted June 25, 2006 Theresa, Seems to me that there is some reason why coconut milk won't work. Not sure.... might be because coconut milk/oil has properties that are naturally anti-bacterial... that won't allow the culture to grow and multiply. Hopefully, someone else remembers more specifically. Maybe I'm completely wrong... I hope so! Patti Coconut Yogurt Has anyone ever made yogurt from coconut milk and if so what are some tips to get the best result? Thanks Theresa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2006 Report Share Posted June 25, 2006 Hi Theresa! I make coconut yogourt all of the time. As well as the coconut milk and the starter, you will need at least a tbsp of honey. The trick i found was to only ferment it for 12 hours, give it a quick stir and then let it sit undisturbed in the fridge for 24 hours. When i was fermenting it for more than 12 hours, it got really runny...still great in smoothies etc, and lots of 'good bugs', but definitely of 'drink' consistency. hope this helps, cindy, IBS, SCD 1 year brady, 5, ASD, CP, SCD 1 year Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2006 Report Share Posted July 31, 2006 Hi Mandy, Thank you so much for posting on this! I was wondering about coconut yogurt myself, but I figured that the fact that coconut separates would be a problem. My question to you is what do you think made the difference the second time when you got success? Was it blending the coconut more or not heating the water to boiling? I made coconut milk from fresh coconut (directions from Coconut Lovers Cookbook), and you still get the separation because you still add water to the coconut in the blender. I think the only way to not get separation is by juicing fresh coconut, but I have read that you need a special juicer for that. I figured one way to get around the separation is to let the coconut milk separate, and then drain off the water with a gravy separator. It makes sense that you don't have to ferment the coconut yogurt as long as there is no lactose in coconut milk. Thanks, Claire > > I had luck on my 2nd attempt at this. The first time I made coconut > milk according to the directions on pecan bread. I put boiling water > in the blender with dried unsweetened coconut and blended it. I let > the milk cool to lukewarm before adding the starter and fermented it 8 > hours. It separated into water and oil (as best I can tell). The top > was a hard crust, like chilled coconut oil and the bottom was water. > The second time I put the coconut and water in the blender and blended > it for 5 minutes. I put it in the sieve and drained it. I then added > the starter and fermented it 8 hours. This time it separated but the > top turned to yogurt and the bottom was watery again. I am guessing if > you used fresh coconut for this maybe you wouldn't have the > sepapration problem. The yogurt has a nice taste. I plan to make it again. > > Mandy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2006 Report Share Posted July 31, 2006 > > I made coconut milk from fresh coconut (directions from Coconut Lovers > Cookbook), and you still get the separation because you still add water > to the coconut in the blender. I think the only way to not get > separation is by juicing fresh coconut, but I have read that you need a > special juicer for that. I figured one way to get around the > separation is to let the coconut milk separate, and then drain off the > water with a gravy separator. Claire I hope you used ripe coconut as green coconut water can cause gastric problems much like unripe apples. Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2006 Report Share Posted July 31, 2006 > > > > I had luck on my 2nd attempt at this. The first time I made coconut > > milk according to the directions on pecan bread. I put boiling water > > in the blender with dried unsweetened coconut and blended it. I let > > the milk cool to lukewarm before adding the starter and fermented it 8 > > hours. It separated into water and oil (as best I can tell). The top > > was a hard crust, like chilled coconut oil and the bottom was water. > > The second time I put the coconut and water in the blender and blended > > it for 5 minutes. I put it in the sieve and drained it. I then added > > the starter and fermented it 8 hours. This time it separated but the > > top turned to yogurt and the bottom was watery again. I am guessing if > > you used fresh coconut for this maybe you wouldn't have the > > sepapration problem. The yogurt has a nice taste. I plan to make it > again. > > > > Mandy > > > Quote Link to comment Share on other sites More sharing options...
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