Tue, Jul-08-08, 09:19
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Senior Member
Posts: 5,160
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Plan: Weston A. Price, GFCF
Stats: 165/133/132
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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Coconut Milk Yogurt
I've had a lot of requests for this recipe lately, so I'm putting it here to make it easier to find.
I use very rich coconut milk to make this. When it comes out of the fridge it's so thick you can spread it. You can use it as a snack, an ingredient, a topping for soups & stews, in smoothies - anywhere you'd use yogurt or sour cream. If it's too sour for you, you can mix it with plain coconut milk to make it sweeter. Enjoy!
Coconut Milk Yogurt
Ingredients: 2 Tbsp pineapple vinegar (or a previous batch of
coconut yogurt)
1 14oz can coconut milk
Mix ingredients in a 1 pint mason jar and cover tightly. Leave at room temperature for 7-12 hours. (My room temperature is about 80F right now) Refrigerate.
Don't clean out the jar when you're finished, just use the dregs from the last batch to start your next batch. I keep at least two jars alternating all the time.
With successive generations, this seems to develop more of a sour
cream flavor. Fermenting one batch for more than 7 hours doesn't
seem to alter it very much, but reusing the culture does change it
very slightly over time.
Here is the recipe for Pineapple Vinegar, adapted from Nourishing
Traditions by Sally Fallon and Mary Enig:
Pineapple Vinegar
skin and core from 1 pineapple
2 quarts filtered water
2 teaspoons
dried oregano
1/4 teaspoon chile flakes
Place all ingredients in a gallon-size glass jar or a bowl. Cover
with a cloth to keep bugs out. Leave at room temperature 3 days or
more. It may bubble and produce foamy scum on top. This means it's working! Mine didn't bubble and it didn't get very sour, but it worked fine for the yogurt. If you get a little white mold on top, just stir it once a day or so to minimize it. It's harmless.
When it's done, skim the top and strain out the chunks. Refrigerate.
Last edited by capmikee : Tue, Jul-08-08 at 09:32.
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