I started by finding a couple of recipes online and then combined them, using a little bit of creativity, to make my own. The end result is delicious! Creamy, and just the right amount of sweetness, with a slight tang. It was also extremely cheap to make at less than $4 for around one litre of yoghurt. To buy a litre of refined sugar free coconut yoghurt off the shelf would normally cost in excess of $25.
I posted a photo of the end product on Instagram and Facebook and almost immediately had a number of people asking me how I made it. So, here is the recipe. I used a Thermomix to make mine, but I've also provided stovetop instructions. If you do not have a Thermie, you will also need a cooking thermometer.
Coconut Yoghurt
Ingredients
800-900ml coconut cream (full fat)
2.5 tbsp arrowroot or tapioca starch
1.5 tbsp coconut oil
1.5 tbsp gelatine or agar agar powder
1 tbsp maple syrup
Live yoghurt culture or 3-4 probiotic capsules
Patience (It takes a couple of days to be ready to eat!)
Method (Thermomix)
1. Combine coconut cream, arrowroot, coconut oil and gelatine or agar agar in the Thermomix bowl.
2. Cook at 90c for 9 minutes, speed 3.
3. Allow the mixture to cool to 37c (this can take 1-2hrs)
4. Add the maple syrup and stir for 4 secs, speed 3.
5. Pour about half a cup of the mixture into a sterilised jug or bowl and add the culture. If using probiotic capsules (as I did), pull them apart and pour the contents into the milk). Gently stir the culture into the milk and pour the mix back into the Thermomix bowl.
6. Cook for 3 mins, speed 2, 37c.
7. Fill a thermos with boiling hot water and place the lid on (this helps to both sterilise and warm the thermos). Then, empty the water from the thermos, and pour in the yoghurt.
8. Place the lid on the thermos, wrap with 3 or 4 tea towels and place it in an esky. We do not have an esky, so I improvised. I place the wrapped thermos into a box, only slightly bigger than the thermos. Then, I placed that box inside a bigger box and completely filled the empty space with scrunched up newspaper, to act as insulation, before closing up the lid of the box.
9. Leave the thermos in the esky (or box) for up to 30hrs. If you can't wait, you can take it out after 12hrs, but I recommend leaving it for at least 24hrs.
10. Pour the yoghurt into a sterilised glass jar or container. At this stage the yoghurt will still be very thin.
11. Refrigerate for 12-24 hours before eating. In this time the yoghurt will set and thicken. If you have the willpower, you can save a few spoonfuls of your yoghurt to act as your starter culture next time.
Method (Stove top)
1. Combine coconut cream, arrowroot, coconut oil and gelatine or agar agar in a saucepan.
2. Cook on gentle heat for about 9 mins, stirring continuously, so that the starch thickens.
3. Turn off the stove and allow the mixture to cool to 43c.
4. Once cooled to 43c, stir in the maple syrup.
5. Pour about half a cup of the mixture into a sterilised jug or bowl and add the culture. If using probiotic capsules (as I did), pull them apart and pour the contents into the milk. Gently stir the culture into the milk and pour the mix back into the saucepan.
6. Reheat, and stir until the mixture is back to 43-45c. Then turn the stove off.
7. Fill a thermos with boiling hot water and place the lid on (this helps to both sterilise and warm the thermos). Then, empty the water from the thermos, and pour in the yoghurt.
8. Place the lid on the thermos, wrap with 3 or 4 tea towels and place it in an esky. We do not have an esky, so I improvised. I place the wrapped thermos into a box, only slightly bigger than the thermos. Then, I placed that box inside a bigger box and completely filled the empty space with scrunched up newspaper, to act as insulation, before closing up the lid of the box.
9. Leave the thermos in the esky (or box) for up to 30hrs. If you can't wait, you can take it out after 12hrs, but I recommend leaving it for at least 24hrs.
10. Pour the yoghurt into a sterilised glass jar or container. At this stage the yoghurt will still be very thin.
11. Refrigerate for 12-24 hours before eating. In this time the yoghurt will set and thicken. If you have the willpower, you can save a few spoonfuls of your yoghurt to act as your starter culture next time.
Enjoy!
If you do give this recipe a try, I would love to hear how you went with it. Perhaps even tag me in a photo on Instagram @hereistash.
