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Coconut Milk Yogurt




Source of Recipe


Cheryl (jcg88@)


Recipe Introduction


Cheryl modified a recipe she got from
www.angelaskitchen.com


List of Ingredients




3-1/2 cups cold coconut milk (2-14 oz. cans)
1/2 Tbs. kosher gelatin (or sub agar agar)

Recipe



Add the gelatin to the cold coconut milk.

Clip your candy thermometer to the side of the pan about halfway into the coconut milk.

Do not let the thermometer touch the bottom of the pan.

Plug in your yogurt maker with the empty container inside to pre-warm it at this point.

Whisking often, slowly heat your coconut milk over medium heat until it reaches a temperature of 180 degrees F.

Turn off the heat, and let coconut milk cool to 110 degrees F. then add your 1/2 Tbs. yogurt from a previous batch or your starter (I use Custom Probiotics yogurt starter) and mix in well.

More starter WILL NOT make a thicker yogurt.

The bacillus needs "room" and if too much is added you will end up with a sour, watery product. (If it is too watery, try adding a little less starter next time.)

Put it in a pre-warmed yogurt maker for 12 hours.

I always stir it before I put it in the fridge.

It thickens in the fridge as it gets cold.

Cheryl's Note: I use an inexpensive yogurt maker from Salton (I got it for about $20 on Amazon.com)