Updated: Dec 22, 2020
Coconut milk is a blend of both the coconut water and the meat found in a coconut, which is then strained. It contains a fat called lauric acid which is used by the body for energy; it also has antibacterial and antiviral properties and is considered a protective type of fatty acid which is linked with improved cholesterol levels. Coconut milk (especially the water) contains electrolytes and helps prevent dehydration. It helps improves heart health. The potassium and magnesium within coconut help to repair broken down tissue to repair/build muscles following exercise.
There are two types of yogurt starters: mesophilic and thermophilic. Mesophilic means that the yogurt starter is cultured at room temperature. Thermophilic means the yogurt starter is heat-loving. This type of yogurt starter is best prepared in a yogurt maker or similar appliance and it will culture at around 110ºF.
2 Probiotic Capsules (I use Genestra HMF Multi Strain)
Add granola, honey, maple syrup, stevia, fruit, vanilla, cinnamon, etc. for added flavour/sweetening
Shake your coconut milk well then pour the coconut milk in a clean glass mason jar (best to sterilize it by rinsing it in boiling water or placing in your dishwasher). Add the two probiotic capsules and stir with a wooden spoon (metal spoons can react with the probiotics).
Cover the top of the mason jar with a cheese cloth with an elastic around it. The cheese cloth allows the mixture to breathe and ferment.
Let the yogurt activate for 24-48 hours. The longer it activates the tangier the taste. I find 36-48 hours is ideal depending on the warmth in your house. Please note that the warmer your house the less time it will take to activate. If you house is on the cooler side you may place the jar in the oven with just the oven light on. Do not turn the oven on. Once the yogurt has been activated and smells like yogurt put the mason jar lid on and put it in the refrigerator. It will keep for up to 7 days in the refrigerator. Wait until it is cold to thicken the yogurt to a Greek Yogurt consistency and enjoy! For a thinner yogurt try using the reduced fat coconut milk.
Please note that sometimes separation will occur, this is normal. However, if at any point it takes on weird smells, weird colours, has mold etc… it has gone bad or something went wrong with the fermentation process. Do not eat it! This has never happened to me yet, but just in case I thought I should mention it.
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