So apparently, I’m not just all abut the food and commercials at the Super Bowl, because I watched it with my kids at 7 am here in Berlin, with nothing but a chamomile infusion in my hand and I thought it was a great game! Honestly, I was so into it! Apparently actually focusing on the game instead of chitchatting over glasses of wine and longing for the halftime show to start is a very fruitful thing. Who knew? 🤷🏻♀️
So now that we can go back to our regular scheduled programming, I would love to let you in on the secret to making your own Coconut Yoghurt! Since doing my first Whole 30 with Kirsty (who is a certified health coach, I’ll have you know!) about two years ago, there are a few things that are now securely anchored in my life: Coconut aminos instead of soy sauce, always almond milk in my coffee and always coconut yoghurt. It’s funny how other things creep back in: sugar, mainly because of my love for baking; alcohol, because, well, wine… duh😆 and always pastaaaaa. But I’m sticking to coconut yog forever. So good with a spoonful of flaxseed and some pineapple wedges, with grated apples, some sultanas and a pinch of cinnamon or as a savory base for dips (think a squeeze of lime, chopped cilantro and a teaspoon of Ras El-Hanout seasoning).
There are so many different ones on the market and unfortunately not all of them are good. Some are kind of slimy and separate in the fridge after opening, some are watery or not Whole 30 compliant. So the @minimalistbaker’s recipe for homemade coconut yoghurt is a real godsend and a delicious one at that. Creamy, tangy and so easy to make. All you need is coconut milk, probiotic capsules and a bit of patience.
Head over to the link in our bio for the recipe! xoxo Donata
Ingredients
Check out the original link below for the Minimalist Baker brand recommendations for the coconut milk, probiotic capsules and additional helpful notes on making this coconut yoghurt!
1 14-ounce can (414 ml) full fat coconut milk (The brand I used in the US was, per the Minimalist Baker recommendation, the Whole Foods 365 Coconut Milk. German Peeps: I used the Alnatura Bio Coconut Milk)
2 capsules vegan-friendly probiotic (they need to be capsules, not pills, which have to be crushed, capsules can be easily opened and emptied.)
Instructions
It's important to select a coconut milk that's creamy and smooth (not grainy or clumpy) to ensure that the yogurt is creamy and smooth. See the link below to the original recipe for brand recommendations.
Shake your coconut milk well. Then open and pour into a clean, sterilized, dry glass jar or bowl. You can easily sterilize clean jars by rinsing throughly with boiling water and letting dry completely. Just let them cool back down to room temperature before adding ingredients. Sometimes the coconut milk is separated, so after adding it to the jar, I stir with a whisk to get it completely smooth.
Empty your probiotic capsules into the yogurt and (important:) use a wooden or plastic spoon to stir, not metal! 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.
Cover the mixture with cheesecloth (or a very thin, clean dish towel - something that lets air in but keeps bugs out) and secure with a rubber band.
Let the yogurt activate for at least 24 hours and up to 48 hours (sometimes longer - 48 hours is my sweet spot for thickness and tang) in a warm place. The longer it rests, the tangier the yogurt will become. In warmer climates and summer it's easy to make yogurt if your house is warm (75 degrees F / 23 C and above). But in cooler climates or seasons, place the yogurt in the oven with the light on (do not turn on the oven), where it should have the right amount of heat to activate.
That's it! Once the yogurt 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 yogurt even more, almost to a Greek yogurt consistency (depending on the brand of coconut milk you used)! For even thicker yogurt, line a fine mesh strainer with two layers of cheesecloth and set over a mixing bowl. Pour in the yogurt, then loosely cover with a lid or plastic wrap and let rest in the refrigerator overnight or for 12+ hours. It should thicken up quite a bit more.
You have coconut yogurt (!!), which can be enjoyed plain as I prefer it, but you can also add a bit of sweetener or flavor at this point, such as maple syrup and/or vanilla extract.Store covered in the refrigerator for several days (mine kept for 7 days). You'll know it's gone bad when the smell is off-putting or there is mold.
Original recipe by Dana Schultz of Minimalist Baker, www.minimalistbaker.com
