Quick post how to make a simple coconut yogurt. This was my final project at Matthew Kenney Culinary Academy, I did it in a bit more complicated way with coconut meat. Todays recipe is only with coconut milk - cheap and easy!
- 2 cans coconut milk
- 2 tsp agar agar flakes
- 2 probiotic capsules
- 2 Tbsp sweetener
It’s crucial you sterilize the jars! You don’t want bad bacteria. Drain them with boiling water or use your dishwasher. Pour the coconut milk into a saucepan. Add agar agar flakes, first only sprinkle on the top, do not stir. Warm the coconut milk: Place the pan on the stove over medium heat and warm until the coconut milk starts to simmer. (The agar agar will also start to melt together.) Whisk the milk and turn down the heat to low. Continue cooking on low, whisking occasionally, for 5 to 10 minutes, until the agar agar flakes are fully dissolved.
Now let it cool to 38°C. Add you probiotic capsules (twist them and pour the powdery insides over the milk. Discard the capsule. Whisk to combine.
Now pour into a jar, screw the lid on and allow to ferment for 12 to 24 hours in a warm environment.
Add the sweetener and chill the yoghurt in the fridge for at least 6 hours.