This is my first attempt at making homemade coconut milk yogurt. The big caution in all the recipes I've found is to not overheat it. What happens if it does get too hot. Will it just kill the bacteria, or will it make me sick to eat it once it's cooled.
I've also found large time discrepancies among the recipes. Some say I only have to wait 8 hours to enjoy the final product, while others claim 18 minimum. Why the difference? I apologize for making this a 2-parter, but I haven't been able to locate this info.
Thanks
|
0
|
|
|||
|
|
1
|
I've made it several times with decent results most times. I think varying things can cause it to be slightly different (ie: using a different honey or different batch of whey or a different brand of unflavored gelatin). I guess anything could cause it to come out different each time you make it, including not heating to the right temp, or heating too fast or not allowing to cool down to the right temp. I always use a candy thermometer to be safe, it doesn't need to boil, just get to the right temp. I've stuck with the recipes that 'ferment' with whey, I've had very good results because it keeps a very long time (ie: coconut yogurt, mayo) This isn't what I normally use, but its close: (sorry wiped my computer out and cant find the link) http://www.smallfootprintfamily.com/2009/04/25/homemade-coconut-milk-yogurt/ |
|||
|
|
0
|
I had one of these as a kid (not this exact one mind you) but it's meant to make sure you don't get it too hot/cold and we made our own goats milk yogurt as a kid. |
||||||||||||||
|
|
0
|
why not save yourself time and trouble - i just open a can of proper coconut milk with no preservatives/thickeners etc - scoop the cream that separates from the coconut water in the can, add a little lemon/lime juice to mimic the acidity of real yoghurt - and voila - you have practically the same taste and definitely the same texture/consistency of yoghurt in around 2 minutes! chill for a thicker consistency and add vanilla extract to sweeten. |
|||||
|
