Here is it! A simple, step-by-step DIY coconut yoghurt recipe that will deliver you creamy, gut happy coconut yoghurt.
It’s my favourite recipe to use in my Luvele Pure Yoghurt Maker. Now this isn’t a sponsored post, I just happen to find the Luvele yoghurt maker super easy to use but you could use any yoghurt maker that keeps a constant temperature during the fermentation process.
This recipe is based on the same version from Luvele and you find the original here, and a big thank you to Luvele for permission to share it with you all!
Feeding the bacteria
So when you use dairy milk to make yoghurt the bacteria feeds on the lactose, which is the sugar or carbohydrate component of milk. The carbohydrate in coconut cream is very low, so you need to add a little sugar to help the fermentation process. The sugar will get eaten up by the bacteria and you’ll be able to tell when you taste the finished product - not sweet at all!
Probiotic powder as a starter culture
There are a few options you can use to get the fermentation process started. I use a prebiotic capsule but you can check out other options here.
The bacteria you need to make yogurt are one of, or a combination of, these strains:
It is a good idea to use a good quality probiotic that is kept in the fridge. When using a capsule form, you just need to open the capsule and use the powder contained in it and throw away the actually capsule. Check out your local health food store or chat to your Nutritionist or Naturopath about a good brand that is available locally for you.
So I have tried a few different brands and the best one that I have found for the thickest and creamiest consistency is Ayam Coconut Cream (don’t use the organic one as it’s not as creamy and contains guar gum). The only ingredient in the Ayam Coconut Cream is 100% coconut kernel extract and you can find it in 270ml or 400ml cans at your local supermarket (both Coles and Woolies stock it in Australia). For the Luvele Pure Yoghurt Maker with the four jars, I use 4 cans of the 270ml variety.
Wash the jars, whisk and spoon with boiling water.
4 x cans of 270ml Ayam Coconut Cream
1 probiotic capsule
1 tsp white sugar
Step 1. Open the cans of the coconut cream and spoon each one into the four jars.
Step 2. Open the probiotic capsule and sprinkle it evenly across the four jars. Then also sprinkle the teaspoon of sugar evenly across the four jars.
Step 3. Whisk the contents of each jar thoroughly to remove any lumps. It shouldn’t take long to reach a smooth consistency (I have found that each jar can have a different consistency depending on what came out of the can).
Step 4. Put the lids on the jars and place them into the yoghurt maker.
Step 5. Fill the yoghurt maker with cold water up to the top line indicated on the inner wall.
Step 6. Use the control panel to reach 38°C and set the time for 12 hours (just make sure you’ll be awake and at home in 12 hours time!). Then press ‘confirm’. Pop on the lid and let it do it’s thing!
Step 7. After 12 hours when the beeping sounds, remove the lid off one of the jars, give it a good stir with a spoon and have a taste. It should be tart. If it’s not tart enough you can put the timer on again for up to 12 more hours (the longer fermentation time, the more bacteria you’ll get and the tarter it will be).
Step 8. If it’s done, remove each of the jars and give the yoghurt a good stir. Put the lids back on and pop them into the fridge for at least 6 hours to set.
Step 9. When they have set, you’ll find that there may be a little watery liquid in the bottom of each jar. This is perfectly fine and you can stir it in for a smooth overall consistency. The yoghurt will keep for up to 3 weeks in the fridge. Enjoy!
If you have any questions about the process, be sure to comment below!