Re: Coconut Yogurt report

[Guest guest]

This is the recipe I found:

COCONUT YOGURT (1st draft)

1.5 cups unsweetened shredded coconut

3 cups water

2 tbsp honey (optional)

starter

gelatin (optional)

Simmer coconut, water and honey for 5-15 minutes. Remove from heat, cool for

5-15 minutes. Place in blender/food processor and carefully blend the mixture

for 10-30 seconds (don't burn yourself!) Strain coconut milk through a coarse

(large)hole mesh strainer/sieve. Next, run coconut milk through a fine (small)

hole mesh strainer/sieve and ensure that all pulp has been removed. If

necessary, run coconut milk through the strainer lined with a coffee filter or

cheesecloth. Put coconut milk in a pot and heat to ~180°F. Remove from heat and

cool to about room temperature 20–25 °C (64-77 °F). When cool add starter and

place coconut milk in yogurt maker. When the temperature reaches 100°F, begin

timing the yogurt for 8-12 hours. Five minutes before removing the yogurt from

the yogurt maker I dissolve one packet of gelatin in ~1/8 cup water (or reserved

coconut

milk) and then mix this gently into the coconut yogurt. Chill approximately 8

hours and enjoy.

Notes:

Homemade Coconut milk/yogurt that has all pulp/fiber removed can be introduced

after the intro diet. The coconut milk should be balanced with other foods/food

groups. In other words don't overdo one type of nut or overdo nuts in general

(to the exclusion of other foods groups (veggies, meats etc..)

Amount of yogurt starter.

>For GiProstart: ~1/8 tsp for 1 quart/1 litre of coconut milk

>For Lyosan Yogourmet: 1 x5 g packet for 1 quart/1 litre coconut milk

For thicker coconut milk add extra coconut per amount water (eg. 2 cups coconut

to 3 cups water) I let the coconut yogurt ferment about 10 hours. It does not

need to ferment for 24 hours since there is no lactose. If you use extra honey

you may be able to let it go a little longer but when I let it run longer than

12 hours I didn't see any noticeable change in the acidity level so I stick with

2-3 tbsp of honey for ~ 2 cups of coconut milk. After the first straining I add

fresh water to the coconut pulp, simmer for 5 minutes then strain this second

batch through the strainers. It is thinner than the first batch, so I don't use

it for coconut yogurt but like to use it when making chai tea. The coconut pulp

is then discarded ( I compost it).

karianne

> > >

> > > Just wanted to let you all know how my yogurt came out! The one jar's

> > > texture is exactly like tapioca pudding because it got shaken after

> > > the gelatin had mostly gelled, so it has little lumps like tapioca.

> > > The other one I haven't tried yet, but it looks like it'll just be

> > > like normal gelatin. The taste is pretty good, especially with banana.

> > > I would need a little more sweetness to be able to eat it plain. I put

> > > in three dates and a drizzle of honey; I'll do more next time I guess.

> > > It did separate, but you can't really tell in the final product except

> > > for a few lumps of fat that don't mix in. Overall, a success! Always

> > > good to have more variety =) Thanks Mara for the recipe!

> > >

> > > Peace =)

> > > Alyssa 16 yo

> > > UC April 2008, dx Sept 2008

> > > SCD June 2009 (restarted)

> > > Azathioprine 75 mg 1x per day

> > > Prednisone 30 mg 1x per day

> > >

> >

>