Yogurt

Dairy-Free Coconut Milk - Lexie's Kitchen

Yogurt
Yogurt

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Filtered water.

  • 3/4

    teaspoon Agar Agar powder (not flakes or bar)

  • 1-1/2

    tablespoons organic Cane Sugar

  • 2

    cans full fat Coconut Milk (such as Thai Kitchen)

  • 3

    tablespoon Tapioca starch/flour

  • Allergen-Free Yogurt starter or Allergen-Free Probiotic Capsules (2-3)

Directions

In a small bowl mix tapioca starch and 1/2 cup water to make a slurry. Set aside. Add 2 cups filtered water to a large pot. Sprinkle agar agar powder over surface. Bring to a boil and gently simmer 3-5 minutes or until agar agar is comletely dissolved. Give tapioca slurry a good stir and whisk it and the sugar into the agar agar mixture. Return to simmer, stirring constantly 1-2 minutes. Whisk in coconut milk. Heat just until steam rises from surface. Allow milk to cool to 95-100 degrees F. This can take awhile. Sprinkle yogurt starter or approximately 30 billion CFUs of probiotic over surface of cooled milk and whisk VERY well. Transfer to fermentation containers and then to yogurt maker. Leave undisturbed to ferment 8-10 hours (no longer). Transfer to refrigerator and chill 6-8- hours. Yogurt will set as it cools. Trouble shooting: I there are any hints of pink, gray or black on the surface of the yogurt, throw the batch out and start again. This suggests the equipment wasn't sterile, yogurt starter was "dead" and that foreign "bad" bacteria colonized the batch and/or the milk was hotter then 95 to 100 degrees F when the starter was added.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: