All you really need is a pot, jar/thermos, a few tea towels or a blanket. But here's the full list, you can make do with less if you need to.
Pot
Thermos - I used my ThermoServer (Thermomix product). They look like this.
Thermometer - not essential, but helps because you don’t want to add your probiotics when the coconut yoghurt mix is too hot. This will kill the bacteria. Also - check out my full equipment list on what’s in kitchen, I think a thermometer is a cheap but awesome addition to a kitchen.
Dehydrator / oven
Ingredients
2cans coconut milk. I used this. I think the quality is really important here. A coconut milk with 100% coconut milk and little water contentsome brands thin out with water.
2tbsparrowroottapioca - like this one
3tspprobiotic powder OR 4 probiotic capsules OR 4 tbsp coconut yoghurt from a previous batch
Instructions
Sterilise your jars and lids and all equipment that you’re using.
This isn’t as important as it is when you’re making jam or canning food, but, you need clean equipment so bacteria doesn’t ruin your creations with mould etc. I do this step as an extra precaution, so I don’t waste time, money and produce, but this time I took a lax approach to this and just scrubbed them well and filled with really hot water.
Empty coconut milk tins into a pot and place on a low/medium heat.
Take about 1/2 cup coconut milk in a mug separately and make a little paste with the arrowroot. Mix well and remove all lumps.
Pour coconut milk / arrowroot mix into pot and stir well to combine. Bring this gently to a boil. Mix continuously so the coconut milk doesn’t stick to bottom of the pot and burn. This took me maybe 10 minutes, quite a while.
Pour into your jar / thermos and let mixture cool so it’s warm to touch. Around 37 degrees C, if you have a thermometer. This is important as heat will kill the good bacteria in your probiotic yoghurt.
When your coconut yoghurt mix is warm to touch, stir in your probiotic powder / coconut yoghurt / capsule contents. Mix well.
Put your yoghurt somewhere warm - as it’s winter this is more difficult but here’s my take:
- A warm environment helps your (good) bacteria grow, which is what ferments the yoghurt and gives it it’s tangy thick creamy texture/taste.
- I used my dehydrator, on 41 degrees C.
- You can use an oven - if you can get the temperature that low - do it.
- You can also leave the oven door open on it’s lowest temperature. BUT - be careful.
- Place in your oven with the door closed, my mum does this with her yoghurt, recommended by her local Indian restaurant who make their yoghurt to serve.
Leave your coconut yoghurt to do it’s coconut yoghurt thing overnight, or all day, around 12 hours.
Mine was in the dehydrator for 16 hours all up, I think. This is where you get the sour tang from and thickens it too.
Pop in the fridge and leave to cool. Or don’t, I ate some straight away. This is meant to thicken it even more and just settle it down.
Mix through some sweetener if you want, but I prefer it ‘as is’ and I sweeten with my fruit or homemade jam.