homemade yogurt recipe with powdered milk

I am wondering 1. The sugar added to So Delicious coconut milk is probably enough for the culture, but you’ll have to experiment. Thanks for you help. I can’t say for sure whether your thrift store yogurt maker will work. Anita’s yogurt has a similar consistency to sour cream or greek yogurt. This seems to me like the starch is not being mixed well but at 10 minutes on the highest (lowest also tried) mixing setting I cannot possibly fathom the thought that it isn’t mixed well. It is a great way to add extra fiber. The sweetener provides food for the bacterial culture and your yogurt will not ferment well without it.Cover and cool the milk to 95-100 degrees. Thank you for this recipe! Thanks for commenting and for the connection to your blog. I want to try this recipe with agar flakes (not powder, i could’t find it). Best to you! If so how much would you suggest? I also added 1 dairy-free probiotic pill just for good luck. Any idea how long this will stay good in the refrigerator? I keep wishing I will be able to get it to dissolve well, but I have never been able to get that stuff to dissolve completely for any recipe. i’m so excited! Hi, I have made dairy yoghurt for many years but have just made Dawn’s recipe for coconut milk yoghurt for the first time. Is the a way to check if it is bad or should I toss the batch and start over? Can’t wait for the yogurt. The coconut meat and fat can easily separate from the coconut water unless you use a thickener like gelatin, agar agar, etc. Mix smoothly puréed, fresh coconut meat into your cooled coconut milk right before you add the bacterial culture. Well, I only added 1 TBSP, so I guess next batch I’ll try 2TBSP. Instead of fat, could I add some olive or flax seed oil to the yogurt before freezing to make it smoother? All that work and time and I had to throw it down the drain. This would explain the thin consistency of most of the yogurts. It is one of the only foods in the world that will not rot, due to it’s amazing properties. NEVER looks like the pictures of this creamy delicious yogurt. I brought to boil the mixture, I let it cool it down to 110F, I stirred a vegan cap (24 billion bacteria. I recently made some coconut yogurt and it was delish. Is this normal? The texture was ok but not great flavor. I pinned it here: http://pinterest.com/pin/91690542383634575/, I made it after reading all the comments. Alternatively, you may be using inappropriate or non-viable strains of probiotics, but I am not sure what you are using. This really helped me get to my first batch of perfect-consistency coco-yo! They said don’t let it cool past 105-110, so i followed directions and its the SAME result. 12h of incubation and the milk still looks and smells the same as before. If even after dissolving well, it is too runny (give it a go in the fridge for a while first as it is always runny when warm), you can then drip it through a fine cheesecloth or nutmilk bag to make it thicker so it is not lost. Do I need to be removing the brownish swirls or is that a normal part of culturing coconut milk? I am so new to this! I would feel free to drink the almond milk, but I might refrain from culturing it because when you heat it in the yogurt maker you might end up culturing bacteria you don’t want. I have never tried allowing the yogurt to cool below 115 mid-way through the process and then increasing the heat back to 115. I added gelatine, let it sit in the fridge for two days and even dripped it through a cheese bag for two more days… it still has the consistency of milk. Yes, that’s why I recommended totally safe brands and tetra paks! It’s definately the honey. There are no signs of nasty bacteria (pink or grey spots) and it tastes ‘sour’, but it is not thickened at all. Hi, I just started making my own yogurt and came across this recipe looking for info related to the interaction between coconut and probiotics. Is this why? I’ll try one gram more next time and I’ll do the same as for the sugar, that is I’ll remove half cup of hot milk from the whole batch and I’ll mix it back after the agar is thoroughly dissolved. Then heated the rest in a pan and added my gelatin to get it to mix in. I tried the lighted stove method 4 times, bought a yogurt maker, used this recipe from them: http://www.culturesforhealth.com/vegan-yogurt-recipe I used exact amounts, the pectin thickened so nicely, I figured it would be too thick since I did the calcium water as well. it has been in the fridge for 2hrs and is starting to thicken up hooray. Just a thought. The excalibur is really nice to have though for all of its other wonderful uses. I can’t have grains of any kind so will need to omit the rice starch and possibly add a little more tapioca starch? Ah, yes, you must dissolve into hot liquid. Frustrated. That is probably what ruined the texture, sigh. Like 180 degrees? This is an art as much as a science, since everyone uses different methods for culturing yogurt. I am so excited to find this page and am hoping I’ll be able to find stuff to try it out. Thanks . Unfortunately I can’t find in UK a convenient supplier of the dried coconut. However, cultured popsicles are favorite treats around here. I used Pectin and added a bit more than the recipe called for since most said theirs was thin. :o). 2) How do you know if you’ve killed the live cultures with too high of a temp during incubation? Coconut milk for yogurt needs to have plenty of fat in it, and then you still need to use an additive like gelatin to thicken it up. I just want to say Thank You so very much for your directions! to find what works best for you. My question is , does anyone know if coconut, since it has antibacterial properties, kill also the “good” probiotic bacteria? Hi, interesting advice and hints. Please read this link as it is really important to get the temperature to 180 degrees before cooling https://naturespoisons.com/2015/07/09/toxic-tempeh-death-by-bongkrekic-acid/, Hi .. I have been making dairy yogurt successfully in my crock pot for quite some time, so I used the same method (heat to 180, add gelatin & sugar, reduce to 110 & add the culture, wrapped the pot in towels & put in a thermal cooler overnight). Does this mean the coconut milk is bad or is it ok? I was diagnosed 2.5 years ago with several food allergies and celiac disease. I will definitely be trying your recipe! Your recipe looks great Dawn, and I will try it once I get the coconut cream you recommend in the recipe. Would I be better off using a few T of SoDelicous plain yogurt? Your instructions say: “Cover and ferment at 105-110 degrees for 7-9 hours. It is nice and sour after that, with the sweetness from the honey to balance it out. Making your own coconut milk yogurt is easy, fun, delicious, and cheap—often costing less than 30 cents a cup! I did use organic cane sugar which is a little yellow in colour. This will only work one time though, and you will need new innoculant after. (2) You specified 95-105 degrees for incubation but I used my Euro Cuisine YM100 yogurt machine which heats up to temperatures of 104°F – 118°F (which is PERFECT for milk based yogurt). You will need a yogurt starter culture to introduce the fermentation bacteria to the milk. . My yogurt came out beautifully! and which would be better water or the coconut milk. Coconut yogurt initially comes out much thinner than cow’s milk yogurt, but there are two ways to thicken it: Add a dissolved thickener like gelatin, agar agar, etc. I used just 3 pinches of stevia for the 4 cans of coconut milk. I would like to use small canning jars with metal lids, would this work? Do you think that could have been why? YUM!! However, use what you have in a smoothie so it doesn’t go to waste, and try again! Honey is anti-microbial, so it will stop the growth of the probiotics.

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