coconut yoghurt

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What You Need

Ingredients
3 (14-ounce) cans coconut milk
3 tablespoons tapioca starch (see Recipe Notes)
6 probiotic capsules, or 4 tablespoons store-bought coconut yogurt
2 tablespoons agave syrup

  1. Shake 3 cans of coconut milk
  2. pour 1/2 a cup of coconut milk into the small pyrex measuring cup
  3. add 3 tablespoons of tapioca starch and mix well
  4. pour the rest and the other 2 cans coconut milk into the red pot. Whisk until the milk is smooth and uniform.
  5. add the tapioca mixture
  6. Warm the coconut milk: Place the pan on the stove over medium heat and warm until the coconut milk starts to simmer. Whisk the milk and transfer to a lower burner. Turn down the heat to medium low.
  7. Add 3 Tablespoons of ground Flax seeds.
  8. Continue cooking, whisking occasionally, for 7 minutes, until the the tapioca starch has thickened the mixture.
  9. Cool the milk: Put into Bain de Marie (biggest metal bowl with ice cubes and cold water): Cool the milk until it’s just warm to the touch, about 100°F. (about 30 minutes)
  10. boil 1 1/2 liters of water
  11. place the small yoghurt jars into the sink and fill them with boiling water to sterilize them. Let stand a few minutes, then pour the water out.
  12. Add the probiotics: Twist open 6 probiotic capsule and pour the powdery contents over the milk (discard the capsule’s casing). Whisk to combine.
  13. Add 2 Tablespoons agave syrup. Whisk together well.
  14. Pour into jars and cook in yogurt machine for 12  hours
  15. add chia
  16. Chill the yogurt: Place the set yogurt into the fridge and chill for at least 6 hours. The yogurt will become thicker as it chills. After this stage, you might find that the mixture has separated with a yellowish, translucent layer at the bottom and a thicker white layer on top. Stir to recombine or scoop off the top layer for thicker coconut yogurt.
  17. Keep coconut yogurt refrigerated and use within 2 weeks.

 

 

new version

heat water to sterilize 7 glas jars

pour content of 3 coconut milk cans into red sauce pan

add 6 capsules probiotic

add 2 TS flax seed

add 2 TS Chia

pour into the glass jars

culture for 15 hours