Guest guest Posted July 30, 2006 Report Share Posted July 30, 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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