Homemade Vegan Coconut Yogurt Food
HOMEMADE VEGAN COCONUT YOGURT
You can easily make delicious and creamy vegan yogurt at home, which has less sugar, fewer stabilizers, and requires less from your wallet than the yogurt you buy at the store. Enjoy it within 2 weeks.
Provided by ChefJackie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 16h30m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes.
- Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes.
- Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
- Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
- Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours.
- Chill yogurt in the refrigerator until set, 4 to 6 hours.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 9 g, Fat 41.8 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 37.1 g, Sodium 26 mg, Sugar 3.1 g
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- Pour coconut milk into a medium saucepan and whisk well to incorporate. (If the cream part of the coconut milk is thick, transfer the coconut milk to a blender and puree until smooth.) Transfer 1/2 cup to a small bowl. Add tapioca starch to the bowl and whisk until well incorporated. Stir the mixture back into the pan and add sugar. Heat until scalding (180 degrees F).
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- Keep the yogurt warm using your preferred method: yogurt maker, dehydrator set to 110 degrees F, or in an oven that's about 105 degrees F (leave the oven light on until this temperature is reached). If using the oven, wrap the jars in a towel to help insulate them. Let it rest for 12 to 24 hours. (The longer it rests, the tangier it will be.)
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- Add all ingredients to a pan, stirring to combine before turning on a medium flame. Bring to a boil and cook for 2 minutes or until thickened.
- Transfer mixture to a bowl and place in refrigerator or freezer for 10 to 15 minutes to cool. Cover tightly with plastic wrap, ensuring that the plastic wrap has direct contact with the top of the yogurt to avoid a skin from forming.
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