I really miss yoghurt. Hubby Bear and I have always been fans of tangy, creamy, yoghurty goodness, but we thought that was off the cards once we’d started down the Paleo path. Then I got the ‘Going Coconuts’ recipe book by Brynley King which includes, among many other wonderful looking things that I’m dying to try, a recipe for making yoghurt with nothing but coconut milk and pro-biotic capsules.
“Say no more Ms King, you had me at yoghurt!” I cried scrabbling into the kitchen to sterilize a large glass jar with boiling water.
I must actually admit to being a bit apprehensive about making the yoghurt as I did once attempt the alchemy with ordinary cow’s milk and yoghurt starter and quite frankly it was a disaster we can quickly draw a curtain over. However my first foray into coconut yoghurt was pleasantly straightforward. Maybe I was aided by the fact that the weather was so warm over the weekend or maybe the yoghurt gods were smiling down on me whatever it was making this stuff was a breeze.
3 Cups of coconut milk (full fat)
2 pro-biotic capsules – I used, as Brynley suggested, the Inner Health Plus capsules
1 large glass jar with lid
Sterilize your glass jar and lid, cup measure and whisk (I did this by pouring boiling water all over them). Measure the coconut milk into the jar, break open the capsules and tip the contents into the milk. Whisk together the coconut milk and pro-biotics put on the lid and leave to do its crazy yoghurt thing in a warm place for 10 – 12 hours. I’m not kidding when I say our house is hot at the moment, we’re talking 28 C, so I just left the jar in Hubby Bear’s office where I knew little Baby Bear’s paws wouldn’t be able to nab it.
Once it’s sat in a warm place put it into the fridge for another 12 hours before sampling. It will thicken up a bit more with standing.