Updated: Mar 30, 2020
Inspired by my personal goal to cut down on once use plastics (and to avoid paying anywhere between $7-12 for dairy free yoghurt), I went to work and started to practice my yoghurt making skills. Five attempts later, I think I have it...
400g 100% coconut cream (or get as pure as possible with no additives/thickeners etc)
2 x probiotic capsules**
Thickener: 3 options
option 1) 1/2 tsp unflavoured gelatin + 2 Tbs boiling water
option 3) equivalent agar agar to gelatin ratios (vegan option)
option 2) 3 Tbsp partially hydrolysed guar gum
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**When choosing what to ferment your coconut cream with you need to find a suitable probiotic. An appropriate probiotic will have a few of the following strains: Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium lactis and Streptococcus thermophilus. You can also use few tablespoons of store-bought coconut yogurt with live cultures. If you’re not bothered by dairy, normal cow’s milk yogurt is also suitable (1).
For more information on probiotics check out these articles:
Suitable products for this recipe include Medlab: Multibiotic, Bioceuticals: Ultrabiotic 45 and Healthy Essentials: Broad Spectrum Probiotic 10 – 35 Billion. This isn't an extensive list so as long as you remember the above strains you can try another brand.
Do probiotics or fermented food disagree with you? Find out why in this FREE masterclass.
In a clean jar add coconut cream and the contents of two probiotic capsules, whisk until combined.
Leave jar in a warm place out of the sunlight (or place a cloth over the jar if you cannot avoid sun).
Do not place on the lid, rather use a clean chux folded once, with a rubber band on top.
Leave jar to rest for 24, 36 or 48 hours depending on temperature and how sour/fermented you like your yoghurt. Less time is needed when in hotter climate or if wanting a milder taste. Tip: Taste the batch at each time point (24,36 and 48) to see if desired taste is achieved.
When desired ferment has been achieved start creating your thickener 1) In a small cup/mug place gelatin and hot water. Leave for 1-2 minutes and then stir until combined. 2) equivalent in agar agar, or 3) use partially hydrolysed guar gum
Gradually pour thickener into coconut cream jar and whisk or blend as you go.
When combine, place jar in fridge with a sealed lid.
Set for at least 2 hours before using.
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