DELICIOUS & EASY COCONUT YOGHURT

DELICIOUS & EASY COCONUT YOGHURT

Before I made the game changing switch to a plant based way of living, I was a lover of greek yogurt. Until I realised there was something even better that I could make at home & wasn't coming from an animal simply for my taste buds. Eeeek!

This easy, vegan, & gluten-free coconut yogurt with just 4 ingredients and 1 bowl is not just delicious but also good for your gut! Thick, rich, tangy, creamy & perfect for snacking!

Ingredients

  • 3 Cans Coconut Milk (Ideally Organic)
  • 2 Vegan-friendly probiotic capsules (make sure these are capsules, not pills) 
  • Maple Syrup or Agave Nectar
  • Vanilla extract or vanilla bean powder
  • Fruit or Fruit Compote (option)

Directions

  1. It's important to select a coconut milk that's creamy and smooth (not grainy or clumpy) to ensure that the yoghurt is creamy and smooth.
  2. Shake your coconut milk well. Then open and pour into a clean, dry glass jar or bowl. Sometimes the coconut milk is separated, so I take a whisk and get it completely smooth.
  3. Empty your probiotic capsules into the yoghurt and (important:) use a wooden spoon to stir, not metal as a metal spoon can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse.
  4. Cover the mixture with cheesecloth and secure with a rubber band.
  5. Let the yoghurt activate for at least 24 hours and up to 48 hours (sometimes longer - 48 hour is my sweet spot for thickness and tang) in a warm place. The longer it rests, the tangier the yoghurt will become.
  6. That's it! Once the yoghurt has reached the right amount of tanginess and thickness for your liking (be sure to sample with a wooden spoon), cover securely with a lid and refrigerate until cold. Refrigerating will also thicken the yoghurt even more, almost to a Greek yoghurt consistency (depending on the brand of coconut milk you used)! For even thicker yoghurt, line a fine mesh strainer with two layers of cheesecloth and set over a mixing bowl. Pour in the yoghurt, then loosely cover with a lid or wrap and let rest in the refrigerator overnight or for 12+ hours. It should thicken up quite a bit more.
  7. You have coconut yoghurt, which can be enjoyed plain as I prefer it, with fruit, or even with fruit compote. You can also add a bit of sweetener or flavour at this point, such as maple syrup and/or vanilla extract.
  8. Store covered in the refrigerator for up to several days (mine kept for 7 days).

You can find this recipe & shop all the ingredients at our online store! Simply click the link below! 
https://www.homefreshorganics.com.au/Recipe/recipe.aspx?code=1049

 

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