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Cultured Coconut Milk




Source of Recipe


From Mia Miller on GFCFkids link; posted by Laura G.


Recipe Introduction


Recipe requires a candy thermometer and yogurt maker. Sterilize all bowls, utensils and yogurt maker (internal container) before starting. You can sterilize them in the dishwasher or boil them for 5-10 minutes.



List of Ingredients




2 14 oz. cans organic coconut milk, unsweetened
¼- ½ cup dried milk substitute (Vance’s DariFree or Miss Roben’s Rice Milk Powder)
½ teaspoon dairy-free probiotic (I used Udo’s Choice Infant Blend www.udoerasmus.com/products/probiotics_infants.htm)


Recipe



Combine coconut milk and dried milk substitute in a sterilized, microwavable bowl. Stir until the contents are well mixed.

Heat in 30 second increments in the microwave until the temperature of the milk mixture is between 105 and 115 degrees. Scoop out about ½ cup of the milk mixture into a sterilized cup, and add the probiotic. Gently stir until the probiotic is mixed in. Then add the liquid back into the main bowl and mix.

You can also do this on the stovetop. Just be sure to have sterilized the pot and spoon.

Pour mixture into the yogurt maker and “cook” for 8-10 hours. You should smell a tart, “yogurty” smell and the coconut milk will be thick. Refrigerate for at least 4 hours.

Makes about 4 cups of cultured coconut milk.

Notes from Mia: Sweeten or flavor however you like. My girls like it with a little sweetener (maple syrup, agave or sugar and a little vanilla extract—like a teaspoon of sweetener per half cup of yogurt and 1/8 teaspoon of vanilla.)

Odds and Ends
You can use ½ cup of this yogurt as a starter for your next batch or you can just use more of the probiotic for another batch.

I did see a dairy-free yogurt starter online, but it may have contained soy. I listed the site below. I like the Udo’s Blend Probiotic because it contains the same cultures as regular yogurt, plus it has a special culture for children under 5.

You can use pectin to thicken if this recipe is too thin. My girls are used to soy yogurt which is thinner than dairy yogurt, so it didn’t really make a difference. If you use pectin, add it when you put in the coconut milk and dried milk substitute. You will need to blend it in the blender or use a hand blender. Be sure to sterilize whichever you use. Then heat the mixture to 115 degrees and add the probiotic and calcium water (included with the pectin) and then continue with the above directions.

The most important things to remember are to sterilize everything (even utensils) so there is no bacteria to compete with the probiotic and make sure that the coconut milk/dried milk mixture is lukewarm (between 110-115 degrees) when you add the probiotic.