Homemade THICK & CREAMY COCONUT YOGHURT with NO ADDED THICKENER
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- Опубликовано: 6 май 2020
- If you've ventured into making homemade coconut yoghurt, you've probably discovered that it's not easy to achieve the texture of the store bought ones.
Most coconut yoghurt recipes require some kind of thickener to turn it into spoonable, creamy yoghurt. On top of that, different brands of coconut milk have varying percentages of coconut pulp to water, that can make a big difference to the texture of your yoghurt.
But, don't worry because we've been doing lots of testing in the Luvele kitchen and we've got a perfect coconut yoghurt recipe with no added thickener.
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I live in Northern California, and use Thai Kitchen which only has 2 simple ingredients: watery + coconut. I made this yogurt, and absolutely love it! My favorite non-dairy yogurt so far. I let it incubate for 15 hours, as I like it on the sweeter side.
Sounds great! thanks for sharing : ))
Absolutely, I use the same gluten free version.
Could you please share your recipe here too? Thanks!
Thank you
From Sydney. I did this and it worked! I left mine for 24hrs in a warm place and it went really tangy... just the way I like it. Yum!
Thanks for posting. I made it with one can of Savoy coconut cream instead of coconut milk and just added two of the crushed L.Reuteri tablets, and a spoonful of honey. I didn't heat it or add gelatin. And I didn't have an Instapot or other device so used a heating pad on low heat. Covered the bowl with plastic wrap and let it sit for 36 hours and then put it in the fridge. Turned out great, very thick, tangy and little sweet from the honey.
I was able to get this in an Asian supermarket in Plymouth, UK! So pleased!
Awesome! thanks so much for sharing.
Best vid by far on this topic!
Thank you, glad it was helpful.
I found Aroy-D at Tong Li Asian Grocery Store, Hornsby, Sydney. This recipe worked perfectly, tastes amazing and great texture.
Perfect, thanks for sharing!
I’m a Hornsby local, thanks for the info
Wow !! Thank u 👏👏🌺
You’re welcome 😊
Thank you this is great
You're very welcome!
I use Ayam coconut cream which is found in the Asian section of supermarkets in Australia. I live in the Geelong region. I never need to add sweetener either. I just use the coconut cream straight out of the can, no refrigerating, warm it to 40-43C, add culture and put into yoghurt maker.
That's awesome, thanks so much for sharing :))
I'm new to this yogurt making stuff. Why warm the coconut milk or regular milk before putting it into the yogurt maker?
What's the point ? Could you put the coconut milk or coconut cream and the culture straight into the maker, turn it on?
@@ginoasci2876 Hi there, thanks for your question. Yes, in this recipe we do exactly that, we put all of the ingredients in to the container and turn it on. Heating the milk before adding to the yogurt maker container can be helpful for different types of coconut milk, where you need to combine the coconut water and cream together. Either way works fine.
Hi Lorraine. Thanks for the tip using Ayam. Can I ask if you’ve tried their Coconut Cream without first warming it to 40-43C with similar success? Thanks. Julie.
Hey I have this brand coming in today!!
Czech republic and Slovakia - there is an other option - you can order fresh and freezed coconut flesh alonge with probiotics directly from the company Wild and Coco (but in my opinion its quite costly, although cheaper and healthier than buying canned coconut milk) I'm ordering probiotics from them called "Superhuman" and I use them for soya or oat yogurt.
Hi! Great video! I bought my Luvele yoghurt maker one year ago and it works amazing but I never tried to make coconut yoghurt. Can I use a simple coconut yoghurt as a starter? Thank you!
Thanks for your comment, so glad to hear you are enjoying your yogurt maker. Making coconut yogurt or any plant based milk yogurt will only work with a fresh powder starter or probiotic capsule. Using existing yogurt as a stater will not work.
Really helpful video thanks Luvele. I'm from Melbourne and never have a problem finding Aroy-d coconut milk at any of the Asian grocers at Preston Market or Victoria Street Richmond.
Thanks great, thanks for sharing with the community.
Savoy, Aroy-D, and Chaokoh are all brands that will work well for either yogurt or ice cream recipes!
Thanks for the tips!
Can you use the 1L boxed milk too? Or does it have to be from a tin?
@@carlholdt1042 Great question. I guess you could, but the boxed varieties are mixed with water to resemble your typical almond or nut milks, so you won't be getting the delicious fatty creaminess and rich coconut flavor as you would from the tins, which are a more pure form of "coconut cream".
These brands, as well as most brand in Thailand, use monkey labour. Pig tailed macaques are bred or taken from their mothers and spend their lives in chains and cages and are abusively forced to pick coconuts. Please choose coconut milk from the Philippines instead.
All three brands use forced monkey labor to produce their coconut milk
How do I get the same results without the incubator?
Chef's Choice Coconut Cream & Milk are the nicest (certified organic) coconut cans I have ever come across, they do use guar gum but the taste and consistency is unlike other cans. Thanks for the video and thanks for keeping it animal-free products for once. Its the 2023 we all should be more health and ecologically conscious for the planet. Australia ~
By the way we use fresh coconut water and mix with the coconut meat that gives all the sugars you need, white sugar is quite toxic and harmful, best use a natural sugar like panela or rapedura which is still rich in molasses and mineral content, white sugar like white salt and white flour are all heavily processed and damage the body overtime.
I've been reading the Luvele recipes for coconut milk yogurt, and for soy milk yogurt. Suppose one wanted to ferment these together in a 50-50 mix. Any opinion on how that might work out Luvele? Following Davis, I would like to try a probiotic blend of L. Gasseri, B. Coagulans, and possibly L. Reuteri. Any comment on that!? Many thanks.
Hi there, we have not tried this, but we have found that plant base milks are more unreliable with the Dr Davis strains than regular cow milk. If you give it a try let us know how it turns out.
thank you for the video
how much coconut milk
to one packet of yogurt starter?
Was it one can you used for your yogurt?
You're welcome. The amount of milk you use for a batch is flexible. For example, 1 pack of powdered starter is fine to make 2L of coconut milk yogurt.
Hello! Thank you for making this video. Can I use coconut sugar instead of white sugar?
Hi there, we have not tried coconut sugar. The sugar is for the good bacteria to consume, that helps turn the milk into yogurt. We have found regular sugar it best for this. It will all be consumed by the bacteria.
From where i live we had coconut cream but.. they had stabilizer in them, would that works?
Hi there, try and use a coconut milk if possible, not coconut cream. Coconut creams tend to have too much oil in them, which is not good for yogurt making.
I just ordered coconut cream
I’m confused isn’t the cream just what you got from separating the liquid?
😞
Hi everyone!thanks for sharing your way to make a non diary yogurt at home.Any way that I could skip the probiotic capsule and add the store bought QUI brand yogurt to start the fermentation?
Hi there, thanks for your question. We have found that using store bough plant base milk yogurt as a starter does not work so well for plant base milk yogurts. This does work for diary yogurt however. You can always do you own experimenting : ))
Thank you!
I'm highly sensitive to chemicals and that includes the lining of food tins as they are lined with BPA chemicals. And I've tried BPA free tins, but they are even worse! I can't eat any tinned foods or food in plastic containers as the chemicals leach into the food and it makes me very sick. I wonder if there are any companies that make coconut milk or coconut cream in glass jars? In Brisbane, Australia.
Thank you for the recipe. Can I use inulin instead of sugar?
You're welcome. We have not tried inulin for this recipe. If you give it a try let us know how it turns out.
Just started my coconut yogurt experiment! I am just using what I already have in my cupboard, I buy my canned coconut from thrive market, it did not thicken in the freezer but I am going to proceed anyway. I added many strains of probiotic from a capsule and 2 tsp of sugar since the milk was more than indicated in the video. I set my temp at 108 F for 24 hours. I shall see what happens. If it doesn't thicken but has a nice sour taste I will just use it in my smoothies and baked goods instead of milk.
Hi, thanks for the feedback. If the coconut milk is runny to start with then it will not thicken naturally. You would need to use a thickener like gelatin. Also, if it does not thicken it will still be packed with the good probiotics and super healthy : ))
Just checked my yogurt after 12 hours, looks like it is getting thicker. I will update at the 24 hour mark and refrigerate , this might work?@@luvelelife
Hello, can I make the L.Reuteri yogurt by following your method. 3 cans of coconut milk, 1 tbsp sugar, inulin and Gaia tablets. I am looking to make Dr. Davis' L.Reuteri yogurt recipe, but use the coconut milk. Will this work?
Did u try it? IMHO it should work. I want to try this too.
@luvelelife
If I am using coconut milk to make sibo yogurt should I warm it up to 100 degrees before putting in the jars? Also can I use raw honey instead of pasturiized honey?
Hi there, you do not need to heat up coconut milk. We would not recommend using raw honey.
can you use the yogurt you made as a started for another batch or do you need the starter powder for every batch?
Hi there, we find that for non-dairy yogurts you need to start with a fresh powdered starter each time.
I’ve used some of the yogurt I made as a starter for the next batch. It’s difficult to do this for many batches because the yogurt changes in character (gets curdled in appearance).
The thai kitchen one works well for me
Good to know! thanks for sharing : ))
Hi!!! Sooooo I've tried a few times, and each time after cooling in the fridge, the yoghurt has a slight pink/yelowish colour on top. I am not sure what a healthy yoghurt colour should look like? Are there any pictures anywhere? thanks a lot
Hi there, thanks for your comment. It sounds like your batch may have become contaminated as some point, please email us at support@luvele.com and we'll be happy to trouble shoot this.
How long will the yogurt last in the fridge after you make it?
Hi there, thanks for your question. We recommend to enjoy your homemade yogurt within 10 days : ))
Aroy-D makes both the milk and a cream in a tetra-pak are those the same as the canned products- the cream one says its just coconut cream, it comes in a 1 L box. Asian stores in San Diego, California
Hi Lisa, thanks for your question and to be honest we are not sure, we have not tried the 1L tetra-pak versions. If you do let us know how it turns out : ))
Are there any alternatives for the sugar/honey that will work that are goid for diabetics?
Hi, the sugar and honey are only for the good bacteria to eat. If you do a 24 hour incubation, all of this will be consumed by the good bacteria.
This is interesting. I make (milk) yogurt by heating, cooling, adding starter, and leaving to incubate in a thermal bag at pretty much a constant temp. To do the coconut milk, is it mandatory to have a yogurt maker or can I adapt it to my own technique?
Using a yogurt maker will product more consistent and probiotic rich results : ))
Thanks for your video. I would like to know how many days can we keep it in the fridge once it's ready. 😊😋
Hi there, thanks for your question. We recommend to enjoy your home made yogurt within approx 10 days of making it.
@@luvelelife Thank you
Hi there! How many cans of coconut milk did you use for 1 sachet?
Hi there, we used three 400ml cans, but you could use 4 or 5 cans for one sachet.
Can you sweeten it with stevia before fermenting?
Hi there, we would not recommend this, best to add it after your have made your yogurt to serve.
When it comes to making the L.Reuteri version of coconut yogurt is it ok to use the whey or whey/curds in the coconut milk rather than the dry crushed biogaia pills?
Hi there, thanks for your question. We have not tried this sorry, so not sure how it would work out.
@@luvelelife OK, thanks! I am attempting my first coconut l.reuteri yogurt right now. Since this is whey from my 5th batch using half and half I thought maybe it would make the first batch of the coconut version better than my 1st batch of the half and half which I used 10 crushed biogaia pills. I found that the yogurt really came into it's best consistency and flavour on the 3rd batch for me.
I have ordered the GI ProStart yogurt starter powder, but I also purchased some Nature's Way Primadophilus Reuteri Superior Probiotic multi-strain powder with scFOS. I has L. reuteri, L. acidophilus, L. rhamnosus, and Bifidobacterium longum (which I seem to recall reading that if on the SCD program, is a no-no). IF the "bifido" is ok for SCD, should I add some of this product in with the GI ProStart and use them together or not use the Reuteri product at all? If so, 1/8 tsp of each? I know that the GI ProStart needs 1/4-1/2 tsp for a non dairy milk... Thanks in advance for the help for a total rookie!
Hi there, we have not tried these probiotics, so you would need to do your own experimenting to see if they work.
What is the SCD program?
I would make 2 separate batches, one with Nature’s Way and the other with the GI pro start powder.
Aroy-D DOES have stabilisers: Emulsifier E435
Would this recipe work with kefir grains as well?
Hi there, this one wont, but we do have a new coconut kefir recipe available in our channel, here is the link ruclips.net/video/PcSNL3Hrn1w/видео.html
ARoy-D is my preferred but Savoy cream of coconut milk does well too. Ironically the organic Aroy-D doesn’t have as great of a finished texture...odd. I’m in central OH USA.
Hi, thank you so much for sharing this, much appreciated :)) We would love to know where you buy your ARoy-D and Savoy coconut milk in central OH?
Luvele Life Park To Shop Asian Grocery in Dublin, OH
@@danachiu2714 Perfect, thank you :))
Kara Coconut Milk is the best . - Commenting from New Zealand
Awesome, thanks for sharing, I am sure this will help a lot of our customers out : ))
Thank you for making these videos, bought the PP, could you tell us how many cans of coconut milk you used?
What is the maximum amount of coconut milk so the PP is as full as possible?
Hi there, a coconut can in generally 400ml, so you could fit 4 to 5 cans in the 2L glass container.
@luvelelife thank you. I have the PP and made the 1st batch. Howver when I measured the temp of the water it was 98%F. Are you machines temp measured to be exact?
How many probiotic capsules do you need for this amount of yogurt?
This is flexible, 2 would be fine.
Is this GAPS friendly? Thanks.
Thanks for your question and sorry for not getting back to you. Yes, it is GAPs diet friendly : )
Can you make a L Ruiteri yogurt with coconut milk?
Or maybe almond milk
Hi there, yes, you can make l Reuteri with coconut milk, here is our recipe www.luvele.com/blogs/recipe-blog/step-by-step-l-reuteri-coconut-yogurt-recipe?_pos=2&_sid=e39f29cb6&_ss=r
I just took out my glass container from my Yogourmet Yogurt Maker after fermenting for 24 hours. I used the sachet that had the extra probiotics from yogourmet (green box). It looks so watery and the separation of light/yellowy liquid on the bottom was a lot. I gave it a stir and it felt like water. I hope after being refrigerated for many hours this will thicker up but I don't think it will. I used Cha's Organic Coconut milk cans which only contain coconut and water. Am I missing something with this? And yes I put 1 teaspoon of sugar. I checked the temperature of the maker and it was stable at 38 degrees. I don't know what else to do. Anyone?
Hi. My experience with many failed batches is that your temperature of 38 is too low. It's good and necessary for some strains such as L-Reuteri and L-Gasseri (low temp and 36h fermentation) but typical yogurt making it's more like 40c to 46c, which my Yogurtmet machine is always set to 115F (46c) and has no way of adjusting it. Typical yogurt making is much shorter incubation... like 4-8hours. All my experiments have been with milk or 10% cream thus far. I'm switching to coconut now.
How many cans of coconut yogurt have you used? And one spoon of sugar per coconut can?
Hi there, we used three cans. One spoon is enough, the sugar is use to give the good bacteria something to consume during the incubation.
My brand new luvele maker does not have that same cover you press down 😮 why?
Hi, you have our new and improved silicone lid, this is better, the old lid was plastic.
Can you add coconut sugar instead of white sugar?
Hi there, thanks for your message. The purpose of the white sugar is for the good bacteria to consume while the yogurt is incubation, by the end of the incubation there will be no sugar left. We have found that the bacteria grow better when using white sugar. We have not tried coconut sugar.
Where can I buy 'YOGOURMET TRADITIONAL YOGHURT STARTER SCD FRIENDLY | 30 GRAMS - Sachets, please! In your website sold out! Thank you.
Hi there, we currently only have the Yogourmet 'Probiotic' starter available in Australia. As this stage I am not sure when we will have the Traditional one available again.
Do I not need to heat it to 186°f first or is that not a needed step?
Hi there, thanks for your question. When making yogurt with non-dairy plant based milks like coconut milk, you do not need to heat the milk. Heating 'dairy' milk to approx 185 degrees is done to change the proteins in dairy milk, which helps produce a thicker, creamier dairy yogurt.
@@luvelelife good to know, will it damage my batch if I do heat it. P.s. thanks for getting me my first successful batch of yogurt.
When are you restocking the yoghurt starter?
Hi, hopefully back in stock this Friday in Australia :))
How many can's did you use for the amount demonstrated in the video?
Hi there, we used three 400ml cans : ))
Hi! Great video! Does it have to be white sugar or pasteurised honey? Why not raw cane sugar or raw honey?
Totally agree, great video, simple recipe however not sure why you would go to the trouble of making healthy Coconut yogurt only to add filthy processed sugar or honey that's had all the beneficial bacteria and enzymes destroyed by pasteurizing?
The sugar or honey is added for the good bacteria to consume to make the yogurt. Coconut milk does not naturally contain sugars, like dairy milk does with its lactose. So you need to add something for them to consume. But the end of the incubation all of this is gone/consumed anyway, so there is no negative to adding it.
@@luvelelife Appreciate the reply and totally understand the process and the reasons for it's use however I feel that going to the trouble of making anything yourself allows you to be responsible for all ingredients you choose to use, especially considering the rubbish that's sold these days. Natural raw sugar and raw honey are freely available to most and there's also an opportunity for you to offer this from an wholistic perspective. Again I truly appreciate your work as I used your video as a reference when making my own coconut yogurt just yesterday. 3 x 400ml cans of Ayam 100% Natural Coconut Cream and a 170ml tub of organic Greek yogurt as the starter, cultured for 12hrs @ 43°c then into the fridge. Turned out great, nice and creamy with a medium - mild tang.
@@kenforbes5492 -- I think unpasteurized can lead to failed batches because of competing bacterias. I use prebiotic inulin, which I believe is what most starter culture packs contain. But even inulin can contain competing bacteria that can ruin batches. Jerusalem artichoke inulin ruined my batches, but agave inulin worked fine.
Can I make my own coconut milk for this yoghurt ?\
Hi there, yes, you sure can. Here is a blog post of ours on 4 different ways to make coconut milk at home www.luvele.com.au/blogs/recipe-blog/homemade-coconut-milk-or-cream-4-ways?_pos=1&_sid=6c3238994&_ss=r
@@luvelelife Thanks a lot
@@luvelelife would you use the home made coconut milk for the coconut yoghurt? And does the home made end up with a thick layer on top to scoop off? Thks!
does it work without the sugar?
Hi there, the sugar/honey is for the good bacteria to feed on during the incubation, this is an important ingredient for making non-dairy yogurt. By the end of the incubation the good bacteria would have consumed almost all of the sugar, so it will basically be sugar free.
Hi, I'm your new subscriber, I'm from Switzerland, I have a question, can I use this first batch to make the second one?? Another question in this case the bacteria used would have to be vegan, right? Thank you very much if you answer me❤❤❤
Hi there, we have found that this does not work so well with plant based milk yogurts. We would recommend to use a fresh starer for each new batch when making coconut milk yogurt. You can use both vegan and dairy starters, it depends on your requirements.
@@luvelelife Thank you ❤️
Hi there am I alright to use my easiyo yoghurt makers with this method? :-)
Hi there, we have not tried that brand, but it should work.
@@luvelelife I mean using your ingredients and method but then popping it in to the easiyo yoghurt maker to ferment as opposed to an oven. In the easiyo maker, the yogurt has to be between 12-16 degrees and then 100% boiling water is put in to the maker up to the level and the yoghurt is left for 8-12hours? Do you think this would work?
Central Europe - coconut milk in a can from DM bio. This is the only one I know to this date that contains only coconut and water. But it has only 60% of coconut and the rest is water. And one can costs more than 3 euro 🙈. So does anybody have any other options for coconut milk in Central Europe? Slovakia, Czech Republic, Austria?
Hello... I have a brown layer on top of my Yoghurt. Is this normal or a ruined batch?
Hi there, it depends, can you please email a photo of this to support@luvele.com and we can offer some advise. Thanks.
@@luvelelife Hi... If it happens again, I will do so... I already got rid of the stuff on top.
Thanks for your reply 🙂
I am confused about the amount of sugar or honey: I always understood that honey is twice as sweet as sugar. You suggest adding one teaspoon of sugar or one tablespoon of honey. Surely it should either be the other way round or just half a teaspoon of honey. Have I got this all wrong?
Hi there, adding the sugar or honey is not for sweetness, it is to give the good bacteria in the yogurt something to feed on. At the end of the 24 hour incubation non of the sugar or honey will be left.
I refrigerated Aroy-D brand overnight but it did not thicken up at all, and my yoghurt came out very thin.
Hi there, you might need to let them sit for an extra day or two.
@@luvelelife That still does not work ! How is it possible that I got the same brand (Aroy-D) and left it in the fridge for hrs without thickening??? Something just isn’t adding up with this tutorial. And quite a few ppl have had the same experience.
is it ok to use insulin (fiber) instead of sugar?
Hi there, we recommend sugar or honey, keeping in-mind that the bacteria in the starter will consume all of the sugar during the incubation period.
Is the honey necessary? I see others make it without..
Hi there, you will need to add something for the good bacteria to consume, as coconut milk does not have natural sugars. So a teaspoon of honey or sugar. Don't worry after a 24 hour incubation there will be non left as it would have been consumed bu the good bacteria and turned in to probiotics.
The Starter Sachet on your website (that's for sale) contains dairy. You said this is dairy free in the video. So is this a dairy free starter?
Hi there, in this recipe we used the Yogourmet dairy free starer, but Yogourmet no longer make this starer. If you want a dairy free starter you will need to find one online, there are a few different brands available.
@@luvelelife thanks for the reply. So would the dairy starter work ok with non dairy milk like coconut milk? Will it ferment properly?
Iam from indonesia and i make coconut milk from fresh old coconut meat, but Please help, my coconut yogurt is separating when incubating, why is this happen?? And is this normal???
Hi there, thanks for your message. Yes, separation can happen. If you are adding extra water to your coconut milk this is cause this. The yogurt will still be ok, you just need to stir it and combine to serve.
What if I added the water and the coconut milk together and…thickened it with green banana flour? I mean, banana flour is supposed to be good as a prebiotic and I want something extra strength due to lacking an appendix now
Hi there, we have not tried banana flour as a thickener and to be honest I do not think this would work. You can use the full can of coconut milk, including the water and use a thicker like agar agar or gelatin, this works well.
I did actually experiment and tried green banana flour. It did work…sort of. Unfortunately, the green banana flour has natural yeast in it and….well it turned into a mild alcohol…. I only found out after I ate some. Lol
You don’t sell it in Canada ?
Hi there, we do not I am sorry.
38 degrees Celsius or Fahrenheit?
Hi there 38 Celsius or 100 Fahrenheit
Your site says "any vegan yogurt starter" ...the packets say incubate at 110 to 115????? Can I still go 100 degrees for 24 hours???
Hi there, yes, we always recommend incubating at a temperature of between 97 and 104 degrees F (36 to 40 degrees C) any higher than approx 107 degrees F and the good bacteria in the starter that is making the yogurt will be negatively affected.
Would maple syrup work?
Hi there, we recommend using honey or white sugar, as the bacteria prefer these. By end end of the incubation period the good bacteria will have consumed most if not all of the sugar or honey, so it does not really matter which one you use. The are used as a food source for the bacteria.
You could try it with maple syrup. I think it could replace the honey in the recipe.
Can you do this in a crockpot?
Hi there, we have not tried, I am not sure if this would allow for an accurate incubation temperature.
My crockpot low temp setting is too hot (greater than 107F). Therefore I use the crockpot unplugged and add warm water (between 95-100 Fahrenheit) to my crockpot.
As the water temp lowers, I add a cup of hot water to keep the water at 100 Fahrenheit or slightly lower. I use a thermometer to monitor the temperature of my crockpot water bath.I used this method because the Luvele yogurt maker is back ordered here in the US.
Do I have to add sugar? I thought the bacterias eat lactose not sugar...
Yes you do have to add sugar. Lactose is a type of sugar, it is two single sugar molecules stuck together (glucose and galactose). The bacteria in yoghurt cultures have a 'special' ability to break the bond between these two sugar molecules and then consume them just like any other bacteria would. It was stated in the video that any bacteria culture can go into this recipe as the glucose is coming straight from the sugar you put in rather than the natural lactose that is in cow milk (i.e. you do not need a 'special' bacteria that can break down lactose). Hope that makes sense!
Thanks for your message. Yes, you are right yogurt bacteria will consume the lactose in milk. However, coconut milk does not contain any lactose, this is why you need to add a little sugar to coconut milk yogurt for them to consume.
If only the cream at the top of the can can be used, wouldn’t it be very expensive to make?
Hi there, most coconut milks, will have approx 3/4 of cream, so it is still a lot cheaper than store bough coconut yogurt : ))
I'm finding mixed information with regards to maintaining a non-dairy mother culture. Can these non-dairy cultures be reused or will I need to continue buying starter cultures?
Thanks for your question. We have found that it is not possible to have a mother culture for non-dairy yogurt. Therefore, we suggest to use a new starter for each batch.
I have successfully created a batch of soygurt from my first batch. I used about 1/2 cup of soygurt to a litre of soy milk processed as per Luvele Life video on making soy yogurt. From friends who do this the word is you get about 3 batches out of soygurt until you need to use a starter culture again
Update: You get two batches of previous soygurt and then the third starts looking a bit curdled. Haven't tested with coconugurt though.
@@OzVegan Thanks for sharing : ))
Hi. I'm from Bali. We have a lot of coconut flesh. Can we make yoghurt with coconut flesh?
Hi there, yes you sure can, and it tastes delicious. Here is a link to our recipe for this; www.luvele.com/blogs/recipe-blog/coconut-yogurt-made-from-young-drinking-coconuts?_pos=1&_sid=c29603c92&_ss=r
Thank you for your support 🙏. Maybe if you come to Bali, you can try some. If it sucseed
@@wayanartawan4786 did it work???
is that 38° C or F?
Hi, its celsius, or 100 F
Thanks! Makes a big difference!
It's in a metal can
every video has different stories, don't know which to believe
Hi there, What would you like to know?
coconut milk and culture, and 24 hours in your machine and that's it?
Yes, this is one of our more simple recipes : ))
In 2023 Aroy D isn't additive free anymore unfortunately.
Thanks for sharing, I think some types still are. If you find another brand that works, do share with everyone : ))
@@luvelelife In The UK Biona organic is still pure coconut milk. I bought Aroy D the other day thinking it was 100% additive free and realised that it stabilisers...
I found Aroy D without additives (only has coconut + water) at my local grocery store in May 2023. I wonder if it's old stock or a different variation than what you saw.
@@codyrubbelke2978 yes, some stores haven’t changed the label, especially if they’re small shops, the ones I have have a sticker on it with the correct ingredients.
4 years ago this was posted....this recommendation of coconut MILK vs cream SHOULD BE IN THE RECIPE EBOOK YOU SELL! rrrrr so frustrated!! I wasted time and money on that book plus searching high and low for a coconut cream without any added ingredients sold in the US.
Hi, you can use both coconut milk and cream, however, we have found that coconut milk generally have less oil in them which is what you want to avoid when using canned coconut milk/cream for yogurt. However, this is not the case always, there are some coconut cream brands that work well.