Have you tried it?
It’s pure white and silky with just the right amount of tartness.
There’s no sugar, no chemicals, no animal proteins. And it’s so deeply satisfying that you won’t mind paying the extra dollars for it.
I’m talking about coconut yoghurt.
Yes there is fat. Diving into bowls of the stuff will not serve you in the long run.
But used as a condiment on your morning cereal or mixed into a delicious dressing for a savoury salad, or, my favourite, on top of a steaming bowl of dahl and you’re all good.
I’ve tried to make it several ways with disappointing results. Until I discovered Artisan Vegan Cheese expert Miyoko Schinner’s method.
Try this at home and you will end up with a large jar of natural dairy free yoghurt.
You will need:
2/3 cup cashews, soaked
4 cups coconut milk or non dairy milk
3 Tbl coconut yoghurt as a starter
- Drain and rinse cashews.
- Blend with 1 cup of coconut milk
- Mix blended cashews with remaining 3 cups of milk in a saucepan and warm over low heat until warm on the wrist (43°C).
- Remove from heat.
- Add 3 Tbl coconut yoghurt and stir until thoroughly mixed.
- Pour into a clean glass jar, cover and place in a warm place for 4-8 hours until set.
Your yoghurt will store in the fridge for 1-2 weeks, and be sure to make your next batch before you’ve finished it all!
Things to look out for:
If your milk is too hot it will kill the bacteria. Aim for warm milk. A kitchen thermometer can help with this – so far my wrist has been spot on.
Make sure your jar is clean when culturing.
If your mix hasn’t set after 4 hours leave for another couple of hours. I tend to leave mine on or near a sunny window ledge depending on the season. If it gets too hot while culturing the yoghurt will separate.
And remember people have been making yoghurt for thousands of years. Feel your way into it and you just might find yourself culturing all sorts of things!
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