Making coconut yoghurt from Kokonati organic coconut milk powder is a great dairy-free alternative.
You will typically use probiotic capsules to introduce beneficial bacteria for fermentation. The number of capsules and their strength can vary depending on your specific probiotic supplement.
A general guideline is to use 1-2 capsules of probiotics for 400ml of coconut milk. However, please check the label on your specific probiotic supplement for recommended dosages.
It is best to use a probiotic supplement with a high bacterial count, usually in the billions of colony-forming units (CFUs). Look for a probiotic supplement with a diverse blend of bacterial strains, including lactobacilli and bifidobacteria, as these are common strains used in yoghurt fermentation.
From personal experience, we can say this probiotic has worked for making coconut yoghurt in our kitchen 😊. We used two capsules the first time with 400ml milk and reserved a little starter yoghurt from every batch afterwards.
Here are step-by-step instructions:
- Kokonati organic coconut milk powder
- Warm water ( adjust consistency to preferred milk thickness prior to adding a starter ( probiotic)
- Probiotic capsules or a dairy-free yoghurt starter culture
- Sweetener (kithul treacle, coconut nectar, xylitol or a few tablespoons of coconut sugar)
- Thickeners like tapioca starch or agar-agar ( for thicker yoghurt)
- Clean glass or ceramic container with a lid
- Clean towel or cheesecloth
- Incubator (or a warm place like an oven with the light on)
Gather Your Ingredients and Equipment:
Make sure you have all the necessary ingredients and clean equipment ready.
1. Reconstitute Coconut Milk:
In a bowl, mix the desired amount of Kokonati organic coconut milk powder with warm water according to the instructions on the packaging. This will reconstitute the coconut milk. Alternatively, use Kokonati organic coconut milk or organic coconut cream 400ml and warm lightly ( 43 degrees C), the optimum temperature to promote probiotic activity when a starter is added.
2. Add Sweetener (Optional):
If you want to sweeten your yoghurt, you can add a natural sweetener like kithul treacle, coconut nectar, xylitol or a few tablespoons of sugar. Stir well to dissolve.
3. Add Probiotic or Starter Culture:
Open the probiotic capsules and mix the contents with the reconstituted coconut milk. If you’re using a yogurt starter culture, follow the instructions on the package for the amount to use.
Whisk thoroughly to ensure that the probiotics or starter culture are evenly distributed. You can even run it through a strainer 2- 3 times to make sure the probiotic mixed well.
4. Thicken (Optional):
If you want a thicker yogurt, you can add a thickener like tapioca starch or agar-agar. Dissolve it in a small amount of warm water first, then add it to the coconut milk mixture. Whisk well.
5. Cover and Incubate:
Pour the mixture into a clean glass or ceramic container with a lid. Cover the container with a lid or a clean towel. Place it in an incubator or a warm place like an oven with the light on. The yogurt must be kept at a consistently warm temperature for the bacteria to culture. Let it sit undisturbed ( not shaking) for 8-12 hours, or until it reaches your desired level of tanginess.
6. Check for Culturing:
After the incubation period ( 8-12 hours), check the yogurt. It should have thickened and developed a tangy flavor.
Once the yogurt has cultured to your liking, transfer it to the refrigerator to cool and further set for at least 4 hours.
8. Serve and Enjoy:
Your coconut yoghurt is now ready to be enjoyed! You can eat it plain or add your favorite toppings like fruit, nuts, or granola.
Remember to save some of your homemade yoghurt as a starter for your next batch.
Always ensure your equipment and containers are clean and sanitized to prevent unwanted bacterial growth.
If you notice off smells, strange colors, or unusual textures at any point during the process, it’s best to discard the mixture and start over.