Greek Coconut Yoghurt

makes approx 900g

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pour the 4 cups of boiling water over the shredded coconut and allow it to soak for 15-30 minutes.

Step 2

Add the mixture to your blender and blend until smooth. Make sure the mixture it isn’t hot when you blend it or allow the lid to vent or you will have a hot coconut explosion all over your kitchen. You may want to blend in batches.

Step 3

Strain the coconut meat from the milk using a nut milk bag, strainer, or cheesecloth (let it sit first to drain while still hot) The nut milk bag produces the best results. If using a strainer or cheesecloth, you may need to do a few separate passes. Add a little water to the nut bag until coconut milk is clear when squeezing. Discard the pulp and you are left with yummy coconut milk.

Step 4

Heat the coconut milk and sweetener, whisking until to barely a boil. Then dissolve the agar & tapioca with lukewarm water in another bowl. Once fully dissolved, add the thickener to the warm coconut milk. Stir well to combine for a few mins until lightly thickened. (see notes)

Step 5

Remove from heat. In a glass bowl, allow the milk to cool to 115º F/46°C. While the coconut milk is cooling, if using, Once the coconut milk reaches 115ºF/46°C add the yogurt starter (or probiotic powder, 4 probiotic capsules 50cc for super tangy and 1-2 for normal style yoghurt) stir to combine. Pour the yoghurt into a large clay pot or glass jar with a sealed lid

Step 6

Allow the coconut milk yogurt to culture for at least 8-12 hours but likely much longer for a tangier taste (2 days). If the agar agar has made yoghurt like jelly either whisk or put into a blender and pulse a few times, and pop back in the lidded pot.

Step 7

It will still be relatively thin at this point. Once ready, pour into plastic containers cover tightly and place in the fridge for at least 6 hours. This halts the fermentation, it will thicken as it cools, whether or not you added a thickener, obviously more so, however, if you added a thickener of some kind.

Step 8

Fermentation: Use stainless steel pot with a lid or preferred clay por. Pour in hot and leave to ferment until bubbles start to appear (approx 5 days). This is for an extra tangy taste. Otherwise, leave for just a few days until desired taste.

Step 9

Storage: Add to separate plastic containers for refrigeration.

Step 10

Thickness: Depending on how thick you want it, as to how much agar and tapioca starch to use. Add agar last as it thickens up when cooling. A small amount of cool water for the gelatin, hot water for the agar agar and so on.

Step 11

Original Recipe Notes: Cover and place in either your yogurt maker or an oven that is totally off with just the light on, the door shut and a towel wrapped around the jars of yogurt for extra insulation. I have a proofing setting on my oven that allows me to set it to 100ºF and that worked perfect. You can also keep the jars of yogurt in a cooler filled with hot water, on a low temperature heating pad, etc – basically you are looking to keep it at approximately 105ºF – 115ºF for the entire time it is culturing.

Step 12

Total 15 hrs fermenting average temp around 26 degrees in April This was due to normal yoghurt not overly tangy