Raw coconut yogurt

Ingredients:

• 1 can coconut milk
• 1-2 capsules of probiotics
• 1/3 teaspoon natural vanilla

Method:

1. Pour the coconut milk into a jar, empty the contents of the probiotic capsules and stir together with the milk and vanilla. Cover tightly and refrigerate overnight.

2. In the morning, remove the hardened layer and beat the rest of the mixture with a broom.

Coconut yogurt with a thicker texture

Ingredients:

• 1 can coconut milk
• 1-2 capsules of probiotics
• 1 teaspoon agar-agar flakes

Method:

1. Preheat the oven to 40 degrees. Then turn off the heat, but leave the light on to retain heat.

2. Pour coconut milk into a saucepan, add agar-agar, but do not stir. Place the pan on the stove over medium heat until the coconut milk begins to simmer and the agar agar begins to melt. Stir the milk and reduce the heat to low. Continue cooking over low heat, stirring for 5-10 minutes.

3. Remove the pan from the stove and cool the milk to 40 degrees, then empty the contents of the probiotic capsules and stir.

4. Pour the milk into a jar, close tightly, wrap in a towel and place in the oven with the light on for 12 hours.

5. Place the yogurt in the refrigerator for 6 hours.

If you want to add flavor to your yogurt, place 1/2 cup of coconut yogurt, 1-2 handfuls of fruit or berries of your choice, and 1 tablespoon of lemon juice in a blender. Beat until smooth.

Store coconut yogurt in the refrigerator for 2 weeks.

I stopped eating dairy products and I don’t regret it at all! And in order not to miss yogurt and enrich the gastrointestinal tract with probiotics, I learned how to make coconut yogurt, without milk. I’m sharing my lifehack! =)

The idea to make coconut yogurt came a long time ago, but for a long time I didn’t know how to implement it. I don’t have a stationary yogurt maker, and after reading reviews on vegan sites, I decided not to buy one at all.

People write that yogurt makers overheat future yogurt, this leads to the death of beneficial bacteria in it - in fact, which is why the whole process is started at home. To avoid overheating, many recommend buying a thermostat and adjusting the fermentation temperature. I started looking for a thermostat and as a result, it was difficult to find one for sale.

As an option, I decided to try the oven. Healthy yogurt ferments at a temperature of 44 C, and my Siemens oven starts heating only from 50 s. I began to search further.

While looking at yogurt makers, I once found an almost toy-like Italian yogurt maker, Tescoma Bambini, on Ozon and was going to buy it. Yogurts ripen in it naturally in cups stored in a thermal bag with a liner.

And suddenly it dawned on me, why not try a thermos? The principle is the same! =)

Coconut yogurt without milk

So my search led me to a thermos. When I undertake to do something, I give it my best. It’s the same with making yogurt - I bought a special thermos, with a wide neck, a thermal cover and a capacity of 1 liter. Ideal for homemade yogurt!

AND cooking thermometer, measure milk temperature before ripening. The thermometer is digital and gives a sound signal when the set value is reached.

Beneficial bacteria are sensitive to a certain temperature, so all these fairy tales “the probiotic did not ferment the milk - it means it’s bad” do not mean anything. Probiotics shouldn't be fermented at all, seriously! That's what starters are for =)

So, you have a thermos and a digital thermometer, all that remains is a small matter. I already bought beneficial bacteria on iHerb, choosing Belle Bella starter for dairy-free yogurts - there is only one of these on the site. Gluten free, ferments absolutely all types of milk. And dairy-free ″plant milk″, and cow’s, and goat’s.

One packet of starter per liter of milk, so the thermos is also a liter! And two packets of original Aroy-D coconut milk in a cardboard box. Aroy is considered the best among coconut options, I don't know. I didn't buy others =)

That's it, the text took much longer than the preparation! I do everything else according to the instructions written for the starter. I heat 1 liter of coconut milk to a temperature of 82 C, then cool to 44 C.

I'm spreading a packet of starter with a little coconut milk, add to the rest and mix. I pour it into a thermos, screw the lid on tightly and leave it for 10-12 hours to ferment. I extend the period to 24 hours, the coconut yogurt turns out thicker!

It's so easy, you can prepare it at home. The yogurt turns out delicious and I don’t miss regular milk yogurts anymore =)

Where to buy sourdough: Belle+Bella, Non-Dairy Yogurt Starter

How can I say THANK YOU for useful posts?

Use the code IFO971 in each order, you can enter it manually during checkout. This is how you support my blog and useful reviews! 5% discount for everyone to order!

When I first moved to America, I was pleasantly surprised by the number of vegan dairy products that are presented here on store shelves.

The euphoria passed quite quickly, because upon closer examination of the labels, I realized that all yoghurts made from soy, coconut, almond or rice milk contain an incredible amount of thickeners, other additives and, most importantly, a lot of sugar.

The average yogurt on local shelves contains about 13-18 grams of sugar!

Simply put, you are not eating yogurt with sugar, but sugar with yogurt and, to be completely frank, you can’t even call it yogurt, more like a dessert.

There was only one company that sold real yogurt, the taste of which I still remember and look up to, but the company did not last long and soon, to everyone’s regret, went bankrupt, leaving us “hungry vegans” without a good dairy product.

I wasn’t sad for a long time and decided that I could easily make my own homemade vegan yogurt myself. And it turned out to be right! What is needed for this?

1. A box of any vegan milk (except coconut milk from a can)
2. “The right” bacteria
3. Thermometer (I use a poultry thermometer)
4. Any plastic container with a tight lid
5. Pan for heating milk (any except aluminum)
6. Thick blanket or towel

The most important thing is don’t think that you won’t succeed. Everything will work out – the first time! Are we ready now?

Let's try!

Today you can buy a lot of yogurt bacteria on the Internet, but I personally prefer Cultures for Health. Each package contains 3 servings of non-GMO cultures: lactic bacteria (S. thermophilus, L. acidophilus, L. casei, L. delbrueckii subsp. bulgaricus, L. rhamnosus, bifidobacterium bifidum). Each can create almost 1 liter of healthy and 100% natural yogurt.

Heat the milk to a temperature of 45C/110F. I use soy, which I talked about in one of them, but you can use absolutely anything, including. Manufacturers do not advise taking, for example, coconut or almond milk from the store because they often contain large amounts of thickeners, which prevent the cultures from forming yogurt.
Pour the milk into a container and pour 1 package of cultures into it. Stir and cover with a lid. You don't need any yoghurt machines or special devices. Everything works just like that!
Cover with towels or a blanket and leave for 6-8 hours.
Often forgetting about yogurt, I leave it overnight and put it in the refrigerator in the morning. 8 hours or 13 - no difference.
The product turns out thick and tasty in any situation.

After the miracle has happened and our yogurt has thickened, we put it in the refrigerator to cool.

Very tasty with fresh and frozen berries and my homemade

Coconut yogurt is a great alternative for those who have given up dairy products. Creamy texture, delicate coconut flavor and no additives. Let's figure out how to make this yogurt at home.

To make yogurt, you will need glass jars with lids and, if you don't have a yogurt maker, a thermometer.

It is important to consider several points:

• To prevent the yogurt from turning sour, you need to sterilize the jars. Before pouring milk into jars, fill them with boiling water, let sit for a couple of minutes, then drain.
• Since the process of making yogurt is quite long, and the finished product can be stored for up to two weeks, make a sufficient number of servings at once.

Ingredients for 10-12 servings

• 2 cans coconut milk
• 2 teaspoons agar-agar
• 4 probiotic capsules or 4 tablespoons store-bought coconut yogurt
• 2 tablespoons maple syrup

Cooking method

1. Shake the coconut milk in a jar, pour into a saucepan and heat over medium heat, stirring, until smooth. Add agar-agar, stir thoroughly until dissolved. After this, bring the milk to a boil, whisk again, reduce the heat to low and keep on the stove for another 5-10 minutes, whisking occasionally, until the agar-agar is completely dissolved and the milk begins to thicken.
2. Remove the milk from the heat and let cool to 40 degrees.
3. Add probiotic or prepared yogurt and whisk. Then add the maple syrup and stir well again to combine all the ingredients.
4. Pour the milk into jars. The easiest way is if you have a yogurt maker, just leave the jars to infuse.
5. If you do not have a yogurt maker, then you can infuse the yogurt in any other place where you can maintain a temperature of 42-44 degrees. This can be an oven with a minimum temperature and an open door.
6. Keep the yogurt warm for 9-12 hours, then refrigerate for at least 6 hours.
7. Keep the prepared yogurt in the refrigerator and use within 2 weeks.

BANANA-COCONUT YOGURT

Ingredients

• 1.5 cups cashew nuts
• 1.5 cups coconut milk
• 2 probiotic capsules
• 0.5 teaspoon vanilla powder or vanilla bean seeds
• 1-2 bananas

Cooking method

Soak the nuts for several hours in warm water, then drain and rinse. In a blender bowl, blend cashews, bananas and coconut milk until mixture is smooth. Pour the finished mixture into jars and leave to steep at room temperature for 6-12 hours. After the yogurt has infused, add vanilla, stir and refrigerate for another 6 hours.

Photo and recipe: Simple vegan blog / Smart cookies

I've already told you how to cook a real one. , which will brighten up the breakfast of those on a paleo or keto diet. But if you don’t have a dairy-free starter on hand, you can make pseudo-yogurt from coconut milk. It is pseudo because it only has the consistency and taste of yogurt, but does not contain beneficial bacteria.

For me, this is just the perfect AIP dessert - no sweeteners are needed, you can eat it plain, you can with berries or fruits, add cocoa, vanilla and safe sugar. You can also season salad with it and use it as a sauce.

This yogurt is suitable for both those on AIP and those on keto, with the only difference being that on a fatty diet you should not add fruit to it.

QUICK COCONUT YOGURT

You will need:

• 380 g coconut milk
• 200 g filtered water
• 20 g freshly squeezed lemon juice
• 3 g agar-agar
• 1 g sea salt

STEP 1

Pour the agar into cold water and stir. Bring to a boil, stirring, simmer for 30-60 seconds over medium heat. Unlike gelatin, agar must be boiled so that it is completely dissolved and its gelling properties are activated.

STEP 2

Add coconut milk, stir, then salt and lemon juice, stir again. Jelly on agar will harden at room temperature, but to speed up the result, you can put it in the refrigerator.

STEP 3

Beat the completely frozen jelly with a submersible blender; at first the mass will be grainy, but with further beating it will become smooth. If a homogeneous consistency is not achieved, add 1 tbsp. l. cold water and continue to work with the mixer.

Serve the pseudo-yogurt cold; stir it before serving. During storage, liquid may be cut off, this is normal, just like in the case of regular yogurt, which is made from cow's milk. You can store this yogurt in the refrigerator for 2-3 days.