Tag Archive for yoghurt

coconut yoghurt – third time lucky!

coconut yoghurt with passionfruit

I’ve been in search of the perfect recipe for coconut yoghurt. The first one I used is a bit hit and miss when it comes to thickening and I can’t ever really work out why. It is great when it works, but too thin when it doesn’t.  Draining it helps, but honestly that is messy and a bit of a pest. It is also very high in fat compared to dairy or soy yoghurt, which means I have to eat less of it, which isn’t good, since I love yoghurt for breakfast, snacks and desserts.

So when I came across this recipe for coconut yogurt on Lexie’s Kitchen I was thrilled. It involves setting the yoghurt with the help of some tapioca starch and agar cooked in water, which is then mixed with the coconut cream. As there is quite a bit of water in the final mix, the fat content is much lower, but the texture is pretty good and is like thick greek yoghurt, though not as rich. It takes a bit more effort, but it is worth it.

I got my non-dairy yoghurt culture (the SYAB1 strain) at Green Living Australia.

This recipe is definitely a keeper. I’m currently eating it with passionfruit that are staging a takeover bid in my garden.

 

coconut milk yoghurt - third time lucky!
 
prep time
cook time
total time
 
author:
cuisine: Vegan
serves: 8
ingredients
  • ¾ teaspoon agar powder (no more)
  • 1 and ½ tablespoons sugar (you need this for feeding the yoghurt starter, not sweetness)
  • 2 cans full fat coconut cream (try to use one with the minimum number of additives)
  • 3 level tablespoons tapioca starch
  • yoghurt starter or probiotic capsules
instructions
  1. You need everything to be clean so that the wrong bacteria don't get into your yoghurt and make it go off, so clean everything by dousing in boiling water.
  2. In a small bowl, mix the tapioca starch and ½ cup water. Set aside.
  3. Add 2 cups water to a large pot. Sprinkle the agar powder over surface. Bring to boil and gently simmer for 5 minutes or until the agar is completely dissolved.
  4. Give the tapioca mix a stir and whisk it and the sugar into the agar agar mixture.
  5. Return to simmer, stirring constantly for 1-2 minutes. It will thicken.
  6. Whisk in coconut milk. Heat just until steam rises from surface.
  7. Allow milk to cool to 95-100˚F. This can take a while. Do not get impatient. If you put starter into a hot mix, you will kill it.
  8. Sprinkle the yogurt starter or probiotic (use manufacturer's recommended measure) over surface of the cooled milk mix and whisk very well.
  9. Transfer to container(s) and then to the yogurt maker.
  10. Leave undisturbed to ferment for 8-10 hours.
  11. Transfer to refrigerator and chill 6-8 hours. The yogurt will set as it cools.
notes
Don't put too much agar in or you'll end up with a jelly.
It is better to err on the side of less, rather than more, so use closer to ½ teaspoon than 1 teaspoon.

 

coconut yoghurt – a quick update

coconut yoghurt

I made another batch of coconut yoghurt yesterday. One problem is that it can vary a lot, depending on what coconut cream you use. I made it using a different brand and it turned out much runnier than I wanted. The answer is to strain it. Just put a cheesecloth or clean Chux into a strainer and pour in the yoghurt and let it strain for a few hours. Nice thick yoghurt. So if you have tried the recipe and been disappointed, give it another go. I’ve updated the original recipe and included it again here.

coconut yoghurt
 
prep time
cook time
total time
 
author:
recipe type: breakfast
ingredients
  • 2 cans coconut milk or cream
  • ¾ tablespoons sugar (or other sweetener of your choice. This is food for the culture not a sweetener. It won't make the yoghurt sweet and you cannot leave it out or use artificial sweeteners.)
  • 2 teaspoons pectin powder
  • 2 tablespoons tapioca starch
  • 1 knife tip of culture (this is a very tiny amount)
instructions
  1. Mix the sugar with the pectin. This will help when mixing it into the coconut cream. It tends to clump easily. If you use a different sweetener for food for the culture you'll need to be extra careful when you whisk in the pectin.
  2. Put the contents of the cans of coconut cream into a large bowl. Beat with a whisk to remove the lumps.
  3. Sprinkle the pectin/sugar mix into the bowl a little bit at a time and whisk well after each addition.
  4. Rinse the cans out with about 100ml of warm water and mix this with the tapioca. Whisk this back into the mix.
  5. Whisk in the culture,
  6. Pour into a container (I have a 1 litre EasiYo jar from my yogurt making days) and put into a yoghurt maker/warm spot for at least 12 hours. Taste. If you'd like it more tart then just keep it warm for another few hours.
  7. Refrigerate. It will thicken up a bit more in the refrigerator.
notes
The pectin and tapioca starch are here to help thicken the final yoghurt. Coconut cream/milk doesn't set like cow's milk. The bacteria will make the sour flavour, but there are no milk proteins to curdle, so we need a starch to help give body, otherwise it will be runny. Tapioca starch doesn't need a lot of cooking out, the heat from the warm water you use to mix it will work fine and not leave any floury taste.

I'm using an old EasiYo yoghurt maker to make this and it works well. It is really just a big thermos flask that will fit a jar inside. If using an EasiYo yoghurt maker only fill the boiling water to below the baffle, not as per the instructions which say to fill above. The yoghurt makers are cheap, around $20 and well worth the investment.

The yoghurt can vary in thickness depending on the brand of coconut milk you use. If it is too runny, just strain it through some cheesecloth or Chux in a strainer. You'll end up with nice thick yoghurt.

yoghurt

coconut yoghurt

I’ve been hunting around for some decent vegan yoghurt for months. Like cheese, I have tried them all and found them badly wanting. I knew I’d have to make my own.

My first stop was to make some soy yoghurt. After a lot of searching I found a source of non-dairy yoghurt culture (the SYAB1 strain) at Green Living Australia. It even comes with a statement from the manufacturer in Italy that the culture is vegan.  So far so good.

I was wildly excited. Yoghurt is something I have missed so much.  Prior to giving it up,  it was something that I ate most days for breakfast with fruit and almonds.

My first attempt seemed to work. It set encouragingly, and though it did look an unappealing beige/grey colour I could live with that. Unfortunately it tasted horrible. I thought perhaps I should try some different soy milk (in the end I tried four, including home made soy milk) – all were a failure. I also tried a recipe that used silken tofu. Bzzz. If this was vegan yoghurt then it looked like I was going without.

Next stop was back to try another commercial variety – the Babushka Coconut and Almond yoghurt. Horrible and with a scarily long list of strange ingredients. Sorry to anyone who likes this.

Then at a recent vegan dinner with some friends someone mentioned COYO coconut yoghurt. I dashed out the next day and bought some. I’m in love. It goes well with fruit, it doesn’t contain a long list of questionable ingredients and it tastes good. But at $10 for a 400ml tub it is a luxury.

So armed with my non dairy culture, a couple of cans of Aldi coconut cream, some pectin and my EasiYo yoghurt maker that’s been gathering dust, I made a litre for less than $2.   My first attempt was a bit thin, so I looked at the COYO ingredients list which includes some tapioca starch.

The recipe comes from the Green Living Australia website, tweaked with tapioca starch slightly to thicken it up.

 

coconut yoghurt
 
prep time
cook time
total time
 
author:
recipe type: breakfast
ingredients
  • 2 cans coconut milk or cream
  • ¾ tablespoons sugar (or other sweetener of your choice. This is food for the culture not a sweetener. It won't make the yoghurt sweet and you cannot leave it out or use artificial sweeteners.)
  • 2 teaspoons pectin powder
  • 2 tablespoons tapioca starch
  • 1 knife tip of culture (this is a very tiny amount)
instructions
  1. Mix the sugar with the pectin. This will help when mixing it into the coconut cream. It tends to clump easily. If you use a different sweetener for food for the culture you'll need to be extra careful when you whisk in the pectin.
  2. Put the contents of the cans of coconut cream into a large bowl. Beat with a whisk to remove the lumps.
  3. Sprinkle the pectin/sugar mix into the bowl a little bit at a time and whisk well after each addition.
  4. Rinse the cans out with about 100ml of warm water and mix this with the tapioca. Whisk this back into the mix.
  5. Whisk in the culture,
  6. Pour into a container (I have a 1 litre EasiYo jar from my yogurt making days) and put into a yoghurt maker/warm spot for at least 12 hours. Taste. If you'd like it more tart then just keep it warm for another few hours.
  7. Refrigerate. It will thicken up a bit more in the refrigerator.
notes
The pectin and tapioca starch are here to help thicken the final yoghurt. Coconut cream/milk doesn't set like cow's milk. The bacteria will make the sour flavour, but there are no milk proteins to curdle, so we need a starch to help give body, otherwise it will be runny. Tapioca starch doesn't need a lot of cooking out, the heat from the warm water you use to mix it will work fine and not leave any floury taste.

I'm using an old EasiYo yoghurt maker to make this and it works well. It is really just a big thermos flask that will fit a jar inside. If using an EasiYo yoghurt maker only fill the boiling water to below the baffle, not as per the instructions which say to fill above. The yoghurt makers are cheap, around $20 and well worth the investment.

The yoghurt can vary in thickness depending on the brand of coconut milk you use. If it is too runny, just strain it through some cheesecloth or Chux in a strainer. You'll end up with nice thick yoghurt.