Homemade coconut yoghurt
Whether you enjoy your yoghurt topped with fruit, musli, drizzled with honey or sprinkled with seeds, a thick, luscious yoghurt is usually a good place to start. Finding a brand that ticks all the boxes is fairly easy in terms of taste but when you read the ingredients list, suddenly it doesn’t seem as nutritious anymore. Fortunately, making it yourself means you can ferment the yoghurt to your liking using real ingredients that are beneficial for your gut health. This two ingredient recipe takes only a few minutes to stir together, then you patiently wait 24 to 48 hours for the coconut cream to ferment into either a mild or tart yoghurt, depending on your taste preference.
Note on the recipe and ingredients
Coconut cream: There are many brands of coconut cream, but not all are equal. Check that the ingredients list has only these two ingredients - coconut and water . If it lists any other stabilizers or preservatives, keep looking. UHT coconut milk does not work in this recipe but canned coconut milk does.
Probiotic: The brand I use is Renew life 50 billion cultures, but you can use any other probiotic capsule or powder you prefer.
Thickness: I’ve used coconut cream for a Greek yoghurt type thicker-texture. You can also use canned coconut milk, but it will be a thinner consistency - like a plain yoghurt.
Fermenting: To reap the health benefits of fermented foods, give your yoghurt at least 24 hours or maximum 48 hours for a more tart flavour. Thereafter, it should be stored in the refrigerator for a few hours to thicken. If you find that the yoghurt separates from the water, it’s normal, just whisk until smooth.
Price: The price of coconut yoghurt or non-dairy yoghurts are sometimes doubled compared to dairy-based yoghurt. This is another reason to consider making your own. It’s not only healthier, but cheaper too.
HOMEMADE COCONUT YOGHURT
400g can organic coconut cream
1 capsule probiotic (Renew Life 50 billion live cultures)
Shake the can of coconut cream well, then empty the contents into a clean jar with lid.
Empty the probiotic powder from the capsule into the cream and mix well. A small whisk works well.
Cover the jar with a thin kitchen towel and secure with an elastic band or you can leave the lid on slightly askew to allow some air in.
Leave at room temperature for 24 hours. Stir the mixture again and taste it. If you’d like it more tart then leave for another 24 hours. After 48 hours the yoghurt will be slightly thicker but still runny and will taste sour. The yoghurt will thicken when kept in the refrigerator for a few hours. Whisk until smooth before serving.
