Homemade Coconut Greek Yoghurt

By karenluvslife

Ingredients

• 2 400ml can of good quality full fat Coconut milk
• 2 tbs tapioca starch
• 2-4 tbs Good quality natural Coconut yoghurt.

Details

Servings 1
Adapted from karenluvslife.blogspot.com.au

Preparation

Step 1

Makes: 1 x 800ml jar

Add the coconut milk to a medium pot with the tapioca and stir with a balloon whisk until the tapioca is fully incorporated and there are no lumps.

Turn the heat to medium and stir while it warms up and thickens. It's important to keep stirring or you will get lumps in the mix from the tapioca.

Once it's reached a thick consistency like pouring custard, turn off the heat and set the pot aside to cool to body temperature. Approx 38ᶜ degrees .

NOTE: Don't test it by dipping your finger in it as you will contaminate the mix, I feel the side of the pot to do this.

Add the natural coconut yoghurt from a previous batch or a store bought one to the thickened milk and whisk it though until smooth and fully incorporated.

Pour the mix into the jar or jars, put lid on loosely, then place in a dehydrator* at 30ᶜ degrees for 24 hours.

To sterilise my jars all I do is clean them thoroughly in very hot water then rinse again with boiling water and let them dry naturally to ensure they don't get contained by bacteria. There are other ways, but I find this has worked for me.

Make sure that your started yoghurt is pure and natural and nothing has been dipped into it that would contaminate it. Always use a fresh clean spoon.

If you don't have a dehydrator you can also place the jars in your oven with the light on or add the mix to a thermos or yoghurt maker. Last resort, a warm spot such as on the fridge should work as well.

After 24 hours put the yoghurt in the fridge, it will thicken a little bit more as it cools.

Remember to never double dip so that you can use this mix as a starter for your next batch of yoghurt.