Always think how to do things differently. - Faudzil Harun@Ajak
11 December 2014
HEALTHY EATING - Coconut yoghurt
Making your own coconut yoghurt is a lot easier than you think. It tastes just like any other natural yoghurt but with a light coconut flavour. Perfect for keeping your gut flora healthy and your morning granola as tasty as ever.
Makes over 3 cups
For the yoghurt
2 cans of coconut cream (400ml each)
3/4 tsp yoghurt culture/starter
2 clean jars with lids
A cooler bag or an eski
A kitchen towel
A small cup and a spoon
What to do
Boil a kettle of water and pour over the jars, lids, saucepan, spoon and the cup you will be using in the process. Place the sterilised vessels on a kitchen towel.
Pour coconut cream into a medium saucepan, reserving as much of the watery liquid that sinks to the bottom as possible. Gently heat to 43°C (110°F); use a thermometer by placing it half way into the liquid. Remove from the heat.
Add 1 tablespoon of warm coconut cream to a clean cup. Add the culture powder and stir until it forms a paste. Add a little more liquid and stir again. Pour the mix back into the main saucepan and stir.
Pour coconut cream mix into glass jars and seal with a lid. Wrap both jars in a kitchen towel and place in a cooler bag or an esky. Essentially we want to maintain the temperature close to 40°C for as long as possible and that’s why you need something with insulation (alternatively, you could wrap the jars in foil and some towels). Leave in a warm place for 12 hours. Then take jars out of the bag and place in the fridge for another 12 hours before eating.
You can purchase a yoghurt starter culture in a powder form from most health food stores, usually found in the refrigerated section. You could use some of the previous yoghurt as a culture for your new yoghurt.
This recipe is taken from Irena Macri’s fabulous book ‘Eat Drink Paleo Cookbook’ For more Paleo-inspired recipes, meal plans and wellness tips, visit eatdrinkpaleo.com.au.