Oh yes. It is here 🙂 And it is worth the wait.
What you will need:
1/2 cup soy or coconut yoghurt with live cultures – (or you could use dairy free probiotic pills or vegan yoghurt culture)
4 cups coconut cream
1 T rice syrup
1/4 cup tapioca flour/thickening agent
First, get your jar/s sterilised and ready and warm (either in boiling water or an oven).
Second, put iced water in your sink, ready.
Whisk the tapioca flour and 1/2 cup coconut cream until smooth. Add 2 1/2 cups coconut cream and whisk.
Heat until at 80-85 degrees Celsius (180 deg F). Whisk in the remaining coconut cream and transfer the saucepan to the iced water in the sink to bring the temperature down.
When the temp comes down to 46 deg C (115 degF), add in the yoghurt (or culture or probiotic) and rice syrup.
Stir through, then add your yoghurt mix to jars.
The trick now is keeping them warm. There are many ways it seems!
You could heat your oven slighlty (as low as it will go), then turn it off and leave your yoghurt in there overnight (mostly people say a 60W bulb in an oven will be enough!). Make sure you don’t heat your oven so much that you bake your yoghurt! 🙂
You could wrap your jars with towels and place them in an esky with a warm wheat pack.
You could always use a yoghurt maker!
Or I’ve even read of someone who placed their bowl (with a lid) on top of their modem and put a desk lamp pointing down on top. Lol!
I placed my jar of warm yoghurt in an oven mit, wrapped it up with a towel and placed it in a small cooler bag which is heavily insulated.
Either way, it should take at least 8 hours for the cultures to grow.
Then you can pop it in the fridge and add passionfruit/raspberries – whatever you like to it as desired. Or eat it as is! YAY! I love having plain coconut yoghurt in the fridge and then of a morning, can decide which flavour I would like it. We have done vanilla, mixed berries and passionfruit so far. Blend it up with strawberries would be gorgeous too.
Here’s what the berry one looked like:
It’s a pretty involved but very quick process actually and saves a TON of money buying commercial yoghurts. Depending on how much you buy your coconut cream for, what I’ve worked out is that this costs 20-30% of the cost of buying commercial coconut yoghurt.
Amazing. EDIT: Actually, I don’t know where I got that figure from. 250ml of coconut yoghurt costs $10 to buy commercially. Say you spend $6-7 on buying coconut cream, that will actually give you 500ml of yoghurt, maybe more. I should work it out exactly but the bottom line is, it is sooo cheap to do.