Guys ! What a negative comment section. Fermentation is obviously a mysterious process and while the 2 ingredient recipe IS simple and minimalistic, we don't all live in the same houses or areas so of course things like products and temperatures will make our results slightly different. We should be grateful to Dana for doing such an in depth troubleshooting video ❤️ My first try went well and my second one jut failed - I now know why 😊 thank you Minimalist Baker!!
Culturing (if you use bacteria it is culturing, fermentation is with yeast) isnt a mysterious process .-. It is bacteria feeding on whatever you put it in and multiplying
"Fermentation is obviously a mysterious process ..." Is it though? LOL Mysterious for whom? Humans have been fermenting and culturing foods for thousands of years. It's pretty well understood and documented. Here's a video that can help you understand it in 15 minutes. Best wishes. ruclips.net/video/IsTVU_Zu9QE/видео.html
Omg! I tried - I left inside the oven for about 48hrs and last night placed in the fridge and this morning! Ta-dah!!!! Got coconut yogurt and soooooo delicious!!!! Will be making again this week!!!
I live in a cold climate, so in winter when the house is chilly, I place my yoghurt in a cooler with a hot water bottle and a towel, close the lid and voila!
Absolutely delicious!!!! I was worried at first because it was a little on the runny side after 24 hrs, but after about 6 hours in the fridge viola-thick Greek like yogurt! Thank you so much!!!!!
Such a great video. Thank you for going into brand specifics and cross checking ingredients and gums etc. This is half the barrier when approaching lactose free recipes so this was a huge timesaver. Two thumbs up! 👍👍
My aunt always made her own yoghurt and she kept the temperature constant by using a thermos. She'd fill it with boiling water to clean it, which also raised the internal temperature. Then she'd add the warm milk and culture (from a previous yoghurt batch) before incubating. It always seemed to work for her.
The metal is generally going to mess things up large tho...as mentioned in the vid. Coconut organics with all their nuances are a bit more delicate I will take it than their semi-disgusting (due to fake vitamins and growth hormones etc and fractional whole milk recombining / pasteurization processes) modern milk equivalents!
Natural coffee filters make a great cover as well. I look forward to making this kind.. never used probiotic pills before. I always used kefir grains, and had to alternate between organic raw milk for the yogurt I make for my animals and then the coconut for me.
From Sydney Australia. Thanks for this, mate. Great video. I chill my coconut milk in the fridge overnight first and just use the firm part and it's awesome. I like your troubleshooting section, too. Good info in this footage. Thanks.
I love coconut yogurt! I also use sauerkraut brine (about 1 Tbsp) to culture it and it works well. I use plain, home-fermented sauerkraut (just cabbage and salt, no seasonings) and the yogurt is nice and tangy after a few days.
I make my own jams and jellies and sterilise my jars and tools in the oven set to 225F for at least 10 minutes. For yoghurt you could do this and then just turn the oven off and leave everything in there until room temp and you are ready to use.
I thought real sterilsation takes boiling it in water for 10 minutes. Didn't know oven worked. I suppose washing well and rinsing with boiling water should be enough for yogurt.
As a mushroom cultivator I sterilize equipment for that, but for yogurt I never sterilize anything. IMO if your yogurt contaminates it's not a strong or beneficial culture that you have. Wild lactic acid bacteria are really potent and fight of anything that will contaminate your yogurt which is what you want, and partly why you want to invest it.
@@johnsonjohnson2979 Thank you for this, I have been using poor technique lately, YET OPTIMAL ultra SUPER high grade probiotics (the very best on the market) ... so even though this batch SHOULD be PARTIALLY screwed up, we will see very shortly how accurate your words are...also the stuff I have been using in the cans from this video are pretty much garbage in a few different ways, so I will be UPPING that game so to speak accordingly as well (already bought one box to do so in fact).
Keep in mind, my words included that I use wild strains of lactic acid bacteria. 'Probiotics" are grown in a lab in the absence of competitive microorganisms so they are not necessarily strong vibrant strains of bacteria. They would not likely flourish in the wild which is why people get moldy yogurt. My wild strains will never ever get moldy even if left in the fridge for more than a year. I speak from experience. The compounds and metabolites produced by lactic acid bacteria should kill and ward off fungus, and wild strains are also very aggressive in that they will consume all the carbs so there won't be much footing for any competition to gain a foot hold. I read another one of your posts about using a crock pot I believe it was on or in the oven to incubate your yogurt. I posted elsewhere but I'll post it here too. What I use as an incubator is a small cooler housing the yogurt vessels in a hot water bath. After the yogurt containers are inoculated with starter I place them in the cooler. Then I add hot tap water up to just below the top of the jars, or whatever I'm using as yogurt containers. I usually use actual yogurt containers, or mason jars. Get the water about as hot as your own skin candle being in or a little less. 110F or so. I seem to have the best luck when after I put the lid on the cooler I wrap it in a towel. It takes 4-5 hours and the yogurt is complete. Put it in the fridge for at least 4 more hours before eating.
Thank you, well presented. if you can get the freshly grated coconut and without adding water squeeze out the coconut cream in a good strong non-flannel cloth, maybe not a minimalist but the result following this video is on another level than you can get with canned coconut milk.
Thank you for sharing this very informative recipe. I so appreciate your going through all of the process and the suggestions. I learned quite a bit today! My only suggestion is to get rid of the music, I found it distracting.
Thank you for detailed explanation. I warmed coconut milk in little bir more than room temprature, it made much thicker yogurt. Also i used the yogurt itself for fermantation, so no need to pay for probiotic. Hope everyone enjoys the super tasty yogurt
Thanks Anna. Yeah it was confusing, but I am glad I know now. I ordered probiotic based on your video. I just hope I can pull it off. Store bought coconut yogurt has other things added and I just want pure coco yogurt. Thanks for sharing this with us.
Thank you! I was wondering why in some cases I failed and in other times my yogourt turned out delicious... even if I followed the same process...100% Organic... The source! Thank you! Great step by step and information!
This is so good. One note from a person that works production, don't keep the music on a constant loop - it gets very repetitive. Great information though!
Nothing is more annoying that music playing while they’re talking and it’s the same volume… music when you’re talking is supposed to be quiet the ramp up during the b roll.
I've been making coconut yogurt for a while - I find the brands that come from Thailand tend to have a creamier texture, while the brands from Sri Lanka tend to be more oily/grainy.
@@LHarris3000 Hello Lattoya - I've used both belle+bella non-dairy yogurt starter and Cultures for Health Vegan Yogurt Starter Culture (both are dairy free) and found both work very well. I also use an organic gelatin to thicken the yogurt as I use the whole can of coconut milk or cream, including the water. I do get some separation as it cools in the jars, but it's all good and I eat it as is. Good luck!
I am going to try this as soon as I can! Thank you for posting this super helpful and easy to follow video! (my family has about a thousand allergies and so making things at home is just easier for us, so this video is a lifesaver! ) Also I love the video editing, shots and production! I thought the music was awesome and its obvious how much work went into this, looks fantastic. Thanks again!!!
I agree with many about the music. It is just not the relaxing kind of music, rather the frequency-type to hype you up. Otherwise, The Best instructional video on Coconut Yogurt, [out there]. Thank you so much.
You know you can avoid the separation entirely by sticking the can of coconut cream in the fridge for at least 3 days before opening it then scooping out the solid fat on top with a spoon & save the water on the bottom for a smoothie or something like you said. I was surprised when you just poured the entire can into your jar, it just gives you more work to do later if you do it the way you did by not separating it right away.
i want all of it, just like the way the store sells it :) I use Coconut Cult's Kefir, and I will try and get mine exact, water bit and all, it's $20 a large bottle!
She said it sometimes separates not that it always separates. I'd rather use the whole can of coconut, getting more parts of the fruit, rather than just using the fat. If you do need to drain off some liquid in the end, it wouldn't be as much as a whole half of a can in the beginning.
Thank you for all the details that would make or break the recipe!! I was thinking of using prebiotics so you saved me from a failed attempt!! Thank you so much! Love this video!
Wow! Awesome video! Great content! Really informative! I’ve been doing ferments of all kind and haven’t been mindful of not using metal utensils for mixing etc.... but now I will! Thanks again
after making the yogurt is it a good idea to use some of the last batch to culture the next one that way you don't need to be making if with capsules every time??...
You did an awesome good job on this video. I used the Thai Kitchen Organic Unsweetened Coconut Milk and it worked for me. I couldn't get the coconut milks you suggested. Mine was thick after 48 hours but it does have organic guar gum. I looked at the Savoy coconut cream on-line and it has potassium metabisulfite (as a preservative).
Thanks so much for commenting. This is the brand that I buy in large quantity from Costco because I use it daily in my coffee and tea. I really like the flavor and consistency of it vs other brands I've tried. I'm so glad that it worked for you. I plan to try making yogurt with this kind as well. Please let me know whether you've made it multiple time and it's worked each time or any tips or tricks that you can share. Thanks again!
Great tutorial. Thank you so much. I feel like I will want to give this a try. Side note: Aroy-d coconut milk does come in box form, same exact ingredient content, just in a box.
Update - I followed the directions EXACTLY but made the following adjustments. I used the 365 Whole Foods Organic Coconut Cream plus 2 caps of the Renew Life probiotic. I added 1 tsp of gelatin dissolved in a little bit of hot water. Then I put the yogurt in my instant pot for 24 hours at 110 degrees. Then in the fridge for 6-8 hours and the yogurt is PERFECT. I did use the Aroy-D Coconut Cream to make a batch and it smelled like fart. So apparently which brand you use is REALLY important.
Since I try to stay low fat, I make tofu yogurt in my instant pot - 1 package of mori nu extra firm shelf stable tofu, 1 probiotic capsule (need at least thermophilus and acidophilus) 1/2 c or more organic Silk unsweeteened soymilk to thin, a little sugar or maple syrup to feed the probiotics, immersion blended in a sterilized mason jar (I add probiotic with a chopstick after blending tofu, soymilk, and sugar), put mason jar in Instant Pot on yogurt setting for 13.5 hours. Comes out thick and tangy like greek yogurt! Sometimes I add jam or sweetener to it afterwards, but I keep some plain for curries and smoothies. Now I can't wait to try this recipe too for a splurge!
Wow! This is cool. I'm going to give this a try soon. I'm not vegan, but dairy bothers me at times, and I love yogurt. Thanks for such a great and easy-to-follow video!
It will work, just may not have the correct consistency or tang as the batch before. It's usually good for 2 batches then starts to die down. But it does save on probiotic capsules!
I just wanted to post that Aroy-D makes coconut milk in a UHT carton that's NOT like coconut water. In fact, I prefer it to the canned stuff they can because I like to make Thai curries, and the UHT carton milk is more likely to separate off the fat when reducing the curries (not necessary or yogurt, but a nice side benefit of keeping UHT carton coconut milk in the kitchen). Also, coconut cream is different from coconut milk.
Hi, I know you said using store bought coconut yogurt as a probiotic had limited success but have you tried using the last of a previous home made batch to inoculate your new batch?
The probiotics are in the watery part. So if it separates or if you strain it to make Greek style, use the liquid part to culture the next batch. Or use the liquid part to ferment vegetables. These are anaerobic bacteria, so keep all submerged below the liquid and keep air out.
Been trying to find it in the proper boxes, yet all they seem to have around me are the canned stuff..I may give that a whirl as I am other than a fan of some of the ones I bought so far.
What a helpful video! I tried Cocojune’s Pure Coconut flavor Coconut Yogurt and was floored by its deliciousness, so I was convinced to try to make it myself. With this video, I’m off to do just that! Thank you!
Great in-depth video, thanks for the fantastic tutorial! I just got recommended fermented coconut yogurt yesterday & it's amazing! I'd love to try making my own, & possibly blending in some nice fruits into as well, like mangos 😋
Never had Savoy, but I do like the other two. Thanks for doing the brand comparison. Weird what happened to TJs, that's too bad because I like shopping there.
A tip for viewers when buying coconut milk. I have noticed in my local supermarkets that for some reason all the coconut milks aren’t in the same location. Some brands are in the Asian/Thai section and others are in the Caribbean or Latin section. In my stores these are actually separate aisles. The Arroy brand is in the Latin section and it was awhile before I realized that. I was always buying Thai Kitchen or Taste of Thai brands.
- I have the opposite problem at my store. An entire aisle of just coconut milk but its all in foreign languages:)) They have a small aisle for caucasian foods like Chips Ahoy. I have not seen any of the brands mentioned in this video but I have never shopped at a Trader Joe's or a Whole Foods store.
Nice. Some suggestions -- you could use the bottle from "Bubbies live Sauerkraut". It is almost that diameter. If you would start with the can of coconut milk at the temperature of a summer's day, then you will never have chunks that are difficult to mix in. (Has anyone tried a blender to start the mixture? I an rather sure that the small exposure to metal blades will not hurt.)
Hi.. Thank you for sharing this awesome coconut yoghurt.. Your explanation is very much appreciated😍.. I hope you could make a video for almond milk yoghurt and soy yoghurt.. ❤️❤️❤️
Excellent information!! I am trying to be vegan. This recipe is really helpful. Yogurt is staple in our house , i am excited to try this recipe. Thank you from 🇨🇦 🍁 Canada
Something to consider: When making yogurt, kefir, or even cheese - at least when making them with milk - the separation is called the curds and whey, with the curds being the solids, and the whey being the liquid. And, interestingly enough, it's the whey that contains all of the probiotics. So if you strain off the whey, what you are basically doing is straining off most all of your probiotics. Now, whether this holds true with a non dairy yogurt, or not, I wouldn't know, but if it were me, I would play it safe and just stir my yogurt before eating it, and not risk throwing away all of the health benefits of eating the yogurt in the first place - the probiotics.
This is a great video with a lot of good information. I watched this video twice and did not notice the music. I cannot believe that anyone is actually bothered by it enough to post a negative comment. Why all the hate?
You introduced that word. It is not hate to have an opinion that differs from yours. Some of us have different ways of processing sensory input and I personally found the music offensive. Like your comment.
Thank you. Been looking for a video that addressed mold. I just tried to make soy yogurt in my instapot and had twice had pink stuff on top. I am assuming it was mold. I will check my probiotics and sterilize everything (although I thought I had second batch). Just keep trying....
Haeley Rhineheart She was smart and took down her videos because she has a book now. Doesn’t make it any less emotional, I miss her too! 😩 her videos were very enjoyable!
Thank you for this detailed video. Have you tried making coconut milk and oatmilk yogurt? It would be more nutritious and creamy. I would really like to know your opinion since I have never made yogurt at home and would like to start.
I wanted to switch to coconut yogurt b/c of digestive issues with regular yogurt. I've been making yogurt for several months but my first attempt at coconut yogurt became moldy. I used a starter from my regular yogurt which may have had some prebiotic still in it, so thanks for that tip. Super Gut by Dr. William Davis, MD, recommends using a coconut milk that contains nothing but coconut milk and water and then after bringing it to 180 degrees, you add guar gum and potato starch along with a little sugar to feed the probiotic. I don't know why he doesn't recommend using a coconut with thickeners already added. Also, you "cook" the yogurt at a higher temperature than room temperature so I found it interesting that you leave your yogurt at room temperature. Perhaps the higher heat produces a greater number of probiotic? With this recipe, you "cook it" for 48 hours. With milk the recipe, the probiotics multiply exponentially at the 27 hour mark, but you only ferment it for 36 hours. I assume that the coconut yogurt multiplication is similar.
Hi! Sorry to hear your first round became moldy. It does sound like something was off. Be sure to sterilize your equipment with very hot water before use. Also, depending how much of the yogurt you used as a starter, it may not have had enough probiotics to ferment properly. The method it sounds like Dr. Davis recommends is similar to traditional yogurt, where you heat the milk to kill off harmful bacteria before letting it cool, adding the probiotics, and fermenting. Since we're using canned coconut milk, it gets heated through the canning process, which is why that step is skipped here.
I am going to try your recommendations and hope that they'll make a difference. Have tried to make coconut yogurt on various occasions, but they've flopped!
Thank you so much for this information - I wonder why you don't heat the coconut milk first to 180 degrees? I've been making coconut yogurt this way for a while, then transferring to a yogurt maker to keep it at a steady temp -- so much trouble!!! If I could avoid all that equipment and fuss, it would be so nice... is it because I've been using a non-refrigerated vegan starter, perhaps, and that's what their instructions call for?
The boxed coconut milk does actually work if you're in a pinch, you just get a thinner yogurt. Taste is same-thick enough to eat with berries or use for vegan mozzarella.
365 brand from Wholefoods, recently changed their sourcing. I used to buy it all the time but the last couple times I bought it, quality has gone down... now it tastes like coconut oil not milk... I will try couple more times just to make sure it wasn't a random thing, but if it will be the same oily taste I will need to find a new brand
Wonderful video on making non-dairy yogurt w/o a yogurt warmer. What about using high quality coconut milk powder ?? I’m not sure what they bind to, if a sweetener would have to be added for them to ferment off of ……. ?! I’m glad you spoke on the specifics of probiotics, most people don’t. I look for more strains versus quantity; from my understanding, I use 1/4th-1/2 pill because they multiply rapidly, just a thought; I would love to see a hemp kefir video or hemp yogurt too … Thanks !
Thank you for detailed information about yogurt. Reqlly helpful. But im from India and many times i tried with soy milk or peanut milk but they got fermented very badly. And as suggested by one the vegan youtuber Im using chilli tops instead of starters. Any suggestions for Indian atmosphere?
Thank you for the video and tips. TBH, I have only made dairy milk yogurt from a live and non-pasteurized yogurt bought from a local grocery store. I followed instructions from those who had successfully made dairy milk yogurt with their don't and do tips. One of the don't tips is to "stay away from any metal utensil once the living culture is introduced to the dairy milk mainly because metal can have negative side effects on the living cultures (exactly the same as what you said in your video). In the old days, my making of such yogurt was rather whimsy, i.e. left the inoculated dairy milk on the counter to let the room temperature do its work to ferment the dairy milk into yogurt. Depending on the room temperature, sometimes the yogurt is thin, other times it's thick. Unfortunately, this only works during Summer times when my daily room temperature was around 90°F. So, it's not possible for me to make such a yogurt during Winter. That's until I got me an inexpensive 8 Qt Fagor pressure cooker that has an option to make yogurt. Making yogurt using this pressure cooker has become simpler and always yield a thick and yummy yogurt. All I have to do is to pour the whole gallon of just bought milk from a local grocery store into its cooking vessel and heat it up to 165°F (using the slow-and-low cooking option) for about 15 minutes to kill any bacterias and/or pathogens that are not supposed to be there. Then, let it cool to about 105°F before adding the live culture from a previous batch. To sweeten the yogurt, I just use any table sugar. That's all there to it and after 12 hours, the end result is always a thick and bit sweet/tangy (flavor like a peach) yogurt, even during a cold winter storm. BTW, did I ever mention the cooking chamber of this pressure cooker is made of a stainless steel material, yet the end product is a thick and yummy yogurt? That said, what about the tip to stay away from any metal utensil after live cultures have been introduced to the milk mainly because it may have a negative side effect on the live cultures? This prompted me to think further and I could only come up with two answers: (1) Perhaps if such live cultures could be negatively affected by any metal, then it is not a good one should be thrown away. (2) Perhaps, it is a just myth. On the former, I believe the only situation live cultures will have a negative side effect on any metals is when the metal utensil is taken out of the liquid and let dry. Unlike a porous material made from wood, when any live cultures sticks on a non-porous material like metal and dries out will no longer be able to sustain themselves and die. On the contrary, a wooden material even though is cleaned, washed, and dried, there is still plenty of humidity left in the woods able to support bacterias and/or pathogens that clinged on to its pori and multiply. BTW, has anyone of you ever encountered mold started to grow on any supposedly clean and dried wooden materials but not dried metals? A note on the sterilizations: If this is very important, I think you should avoid using any wooden utensil mainly because woods are porous and could become a perfect place to harbor any unwanted bacterias and/or pathogens, even though it has been thoroughly cleaned and washed. Only use a plastic utensil that can sustain at least 220°F heat. Otherwise, you may just as well using any stainless steel utensils (see my explanation in the last few sentences on the previous paragraph above). A note on producing a thicker coconut yogurt: (1) Any un-open coconut milk that has been sitting on a counter for quite sometimes will start to split into two parts, the solid (above) and the coconut liquid (below the solid). Unless you really know which part is which, then it is best to shake well to thoroughly mix them. Then, store the un-open and well shaken coconut can it your refrigerator (preferably overnight) and this will again separate the liquid from its solid. A word of caution, make sure the side of the can you want to open is position at the bottom. Unlike previously, you now know the bottom part of the can contains the liquid. (2) Gently take out the can from your refrigerator and gently turn it upside down. Then, gently open up the can (from top). Once opened, you should be able to see a clear liquid sits on the top of the solid. Then, gently pour out the liquid (I usually reserve this liquid for something else) and pour out the solid to any vessel you want to make your coconut yogurt. Then, add the live culture and it will eventually yield a much thicker coconut yogurt. Bon appetit!
Thanks. Great information! Do you find that the calorie/fat content per serving size as listed on the nutrition panel is important to consider? Can’t wait to try this. I find that some probiotic capsules are extremely bitter to use in a yogurt recipe however.
This came out perfect! I used the 365 coconut milk brand, 2 Probiotic-10 with 20 billion cultures, put it in a 7 cup bowl in my Cuisine yogurt maker for 24 hours, then in the refrigerator and it is thick, creamy and delicious. I couldn't stop eating it and want to double the recipe, would I use 4 probiotics now to my 2 cans? Thanks for this awesome recipe!
Thanks for this recipe. I used boxed thai coconut milk with no additives. Absolutely delicious! I'm having trouble with homemade almond milk and chickpea milk yogurt. Any tips on troubleshooting these would be much appreciated!
We're so glad you enjoyed the coconut milk version! Unfortunately this recipe doesn't work with other dairy-free milks. With other milks, you'll need to heat them first, cool before adding probiotics, and add a thickener. Hope that helps!
Guys ! What a negative comment section. Fermentation is obviously a mysterious process and while the 2 ingredient recipe IS simple and minimalistic, we don't all live in the same houses or areas so of course things like products and temperatures will make our results slightly different. We should be grateful to Dana for doing such an in depth troubleshooting video ❤️ My first try went well and my second one jut failed - I now know why 😊 thank you Minimalist Baker!!
I havent used this recipe yet but a way to keep your yoghurt warm while fermenting is t put it in a sterilised food thermos,
Culturing (if you use bacteria it is culturing, fermentation is with yeast) isnt a mysterious process .-. It is bacteria feeding on whatever you put it in and multiplying
@@phearedphantom most GOOD kefir uses BOTH processes, has tonnes of good yeast, and also tonnes of good probiotics.
"Fermentation is obviously a mysterious process ..." Is it though? LOL Mysterious for whom? Humans have been fermenting and culturing foods for thousands of years. It's pretty well understood and documented. Here's a video that can help you understand it in 15 minutes. Best wishes. ruclips.net/video/IsTVU_Zu9QE/видео.html
😊
Omg! I tried - I left inside the oven for about 48hrs and last night placed in the fridge and this morning! Ta-dah!!!! Got coconut yogurt and soooooo delicious!!!! Will be making again this week!!!
So happy you enjoyed it so much! xo
Thank you so much for sharing!
I'm so going to try this!
I live in a cold climate, so in winter when the house is chilly, I place my yoghurt in a cooler with a hot water bottle and a towel, close the lid and voila!
yes... a proofing box..like at any bakery, to rise dough for bread
Great instruction, thank you for staying on point and not jabbering all over the place. Clear and concise. Can’t wait to make!!
Absolutely delicious!!!! I was worried at first because it was a little on the runny side after 24 hrs, but after about 6 hours in the fridge viola-thick Greek like yogurt! Thank you so much!!!!!
Woohoo! So glad you enjoyed!
Did you keep the coconut yoghurt in the freezer or fridge to thicken after leaving the coconut milk in a warm place to incubate for 8hrs?
Such a great video. Thank you for going into brand specifics and cross checking ingredients and gums etc. This is half the barrier when approaching lactose free recipes so this was a huge timesaver. Two thumbs up! 👍👍
My aunt always made her own yoghurt and she kept the temperature constant by using a thermos. She'd fill it with boiling water to clean it, which also raised the internal temperature. Then she'd add the warm milk and culture (from a previous yoghurt batch) before incubating. It always seemed to work for her.
The metal is generally going to mess things up large tho...as mentioned in the vid. Coconut organics with all their nuances are a bit more delicate I will take it than their semi-disgusting (due to fake vitamins and growth hormones etc and fractional whole milk recombining / pasteurization processes) modern milk equivalents!
Was it an old fashioned thermos with a glass liner???
Genius
Natural coffee filters make a great cover as well.
I look forward to making this kind..
never used probiotic pills before. I always used kefir grains, and had to alternate between organic raw milk for the yogurt I make for my animals and then the coconut for me.
Hmmm, I would drink the organic raw milk and eat the raw milk yogurt and give the canned coconut milk yogurt to my animals :)
@@777rogerf You have it the wrong way around :P
From Sydney Australia. Thanks for this, mate. Great video. I chill my coconut milk in the fridge overnight first and just use the firm part and it's awesome. I like your troubleshooting section, too. Good info in this footage. Thanks.
I love coconut yogurt! I also use sauerkraut brine (about 1 Tbsp) to culture it and it works well. I use plain, home-fermented sauerkraut (just cabbage and salt, no seasonings) and the yogurt is nice and tangy after a few days.
😳 🤯 do you think store-bought might work?
@@krenee984 I haven't tried it, but if it has live cultures in it from fermentation I think it would probably work.
Great tip!
Would pickle juice work?
That'll make a batch of botulism if I did that.
Wow this is amazing. Thank you very much. My daughter and I can no longer eat diary. I can’t wait to make this.
I make my own jams and jellies and sterilise my jars and tools in the oven set to 225F for at least 10 minutes. For yoghurt you could do this and then just turn the oven off and leave everything in there until room temp and you are ready to use.
I thought real sterilsation takes boiling it in water for 10 minutes. Didn't know oven worked.
I suppose washing well and rinsing with boiling water should be enough for yogurt.
@@shantinaturechild6385 It worked for me, I mean the autoclave method works too just like how the doctors use em...
As a mushroom cultivator I sterilize equipment for that, but for yogurt I never sterilize anything. IMO if your yogurt contaminates it's not a strong or beneficial culture that you have. Wild lactic acid bacteria are really potent and fight of anything that will contaminate your yogurt which is what you want, and partly why you want to invest it.
@@johnsonjohnson2979 Thank you for this, I have been using poor technique lately, YET OPTIMAL ultra SUPER high grade probiotics (the very best on the market) ... so even though this batch SHOULD be PARTIALLY screwed up, we will see very shortly how accurate your words are...also the stuff I have been using in the cans from this video are pretty much garbage in a few different ways, so I will be UPPING that game so to speak accordingly as well (already bought one box to do so in fact).
Keep in mind, my words included that I use wild strains of lactic acid bacteria. 'Probiotics" are grown in a lab in the absence of competitive microorganisms so they are not necessarily strong vibrant strains of bacteria. They would not likely flourish in the wild which is why people get moldy yogurt. My wild strains will never ever get moldy even if left in the fridge for more than a year. I speak from experience. The compounds and metabolites produced by lactic acid bacteria should kill and ward off fungus, and wild strains are also very aggressive in that they will consume all the carbs so there won't be much footing for any competition to gain a foot hold.
I read another one of your posts about using a crock pot I believe it was on or in the oven to incubate your yogurt.
I posted elsewhere but I'll post it here too. What I use as an incubator is a small cooler housing the yogurt vessels in a hot water bath.
After the yogurt containers are inoculated with starter I place them in the cooler. Then I add hot tap water up to just below the top of the jars, or whatever I'm using as yogurt containers. I usually use actual yogurt containers, or mason jars.
Get the water about as hot as your own skin candle being in or a little less. 110F or so.
I seem to have the best luck when after I put the lid on the cooler I wrap it in a towel. It takes 4-5 hours and the yogurt is complete. Put it in the fridge for at least 4 more hours before eating.
Thank you, well presented. if you can get the freshly grated coconut and without adding water squeeze out the coconut cream in a good strong non-flannel cloth, maybe not a minimalist but the result following this video is on another level than you can get with canned coconut milk.
Thanks for this! I was going to ask. So the trick is to extract coconut milk from the meat without adding water. Got it! Thanks again.
Thank you for sharing this very informative recipe. I so appreciate your going through all of the process and the suggestions. I learned quite a bit today! My only suggestion is to get rid of the music, I found it distracting.
Thank you for detailed explanation. I warmed coconut milk in little bir more than room temprature, it made much thicker yogurt. Also i used the yogurt itself for fermantation, so no need to pay for probiotic. Hope everyone enjoys the super tasty yogurt
We're so glad it turned out well! Thank you for sharing!
You are my favorite vegan blogger and I recommend you to everyone who asks about our diet. Love your simple-ingredient recipes. So yummy!
She's not a vegan tho
Thanks Anna. Yeah it was confusing, but I am glad I know now. I ordered probiotic based on your video. I just hope I can pull it off. Store bought coconut yogurt has other things added and I just want pure coco yogurt. Thanks for sharing this with us.
Thank you for this. I was looking for exactly this information about using canned coconut milk. I appreciate this so much.
Thank you! I was wondering why in some cases I failed and in other times my yogourt turned out delicious... even if I followed the same process...100% Organic... The source! Thank you! Great step by step and information!
I should definitely make this coconut yogurt!!! Fortunate for me we have fresh coconut milk here in Philippines. Thanks for sharing Ms Dana.
Can't wait for you to try it!
This is so good. One note from a person that works production, don't keep the music on a constant loop - it gets very repetitive. Great information though!
Repetitive and annoying.
...and annoying as most most listen with earphones. Intro and outro is all that's necessary.
I disagree! Keep it coming!
Nothing is more annoying that music playing while they’re talking and it’s the same volume… music when you’re talking is supposed to be quiet the ramp up during the b roll.
Agreed. Super annoying
comprehensive and thorough presentation , thank you! Subscribed!
Best tutorial EVER!! I would however be using real coconuts and grating it myself.i live in the west indies where it is cheaper and readily available.
I've been making coconut yogurt for a while - I find the brands that come from Thailand tend to have a creamier texture, while the brands from Sri Lanka tend to be more oily/grainy.
i11am have you tried yogurt starter cultures? If so which brands
@@LHarris3000 Hello Lattoya - I've used both belle+bella non-dairy yogurt starter and Cultures for Health Vegan Yogurt Starter Culture (both are dairy free) and found both work very well. I also use an organic gelatin to thicken the yogurt as I use the whole can of coconut milk or cream, including the water. I do get some separation as it cools in the jars, but it's all good and I eat it as is. Good luck!
i11am thank you, can you re culture with the yogurt as with an heirloom starter? Or do you have to keep purchasing the starter?
@@LHarris3000 I use the starter as I make about 4 litres at time (in instant pot).
I am going to try this as soon as I can! Thank you for posting this super helpful and easy to follow video!
(my family has about a thousand allergies and so making things at home is just easier for us, so this video is a lifesaver! )
Also I love the video editing, shots and production! I thought the music was awesome and its obvious how much work went into this, looks fantastic.
Thanks again!!!
I agree with many about the music. It is just not the relaxing kind of music, rather the frequency-type to hype you up. Otherwise, The Best instructional video on Coconut Yogurt, [out there]. Thank you so much.
You know you can avoid the separation entirely by sticking the can of coconut cream in the fridge for at least 3 days before opening it then scooping out the solid fat on top with a spoon & save the water on the bottom for a smoothie or something like you said. I was surprised when you just poured the entire can into your jar, it just gives you more work to do later if you do it the way you did by not separating it right away.
Great tip 👍
i want all of it, just like the way the store sells it :) I use Coconut Cult's Kefir, and I will try and get mine exact, water bit and all, it's $20 a large bottle!
It’s kind of like idk there is more than 1 way of doing things 😐😂😂😂😂
She said it sometimes separates not that it always separates. I'd rather use the whole can of coconut, getting more parts of the fruit, rather than just using the fat. If you do need to drain off some liquid in the end, it wouldn't be as much as a whole half of a can in the beginning.
Thank you for all the details that would make or break the recipe!! I was thinking of using prebiotics so you saved me from a failed attempt!! Thank you so much! Love this video!
Glad it was helpful!
Wow! Awesome video! Great content! Really informative! I’ve been doing ferments of all kind and haven’t been mindful of not using metal utensils for mixing etc.... but now I will! Thanks again
after making the yogurt is it a good idea to use some of the last batch to culture the next one that way you don't need to be making if with capsules every time??...
Yes! I watched a different video that said to save 1/4 of the yogurt to make your next batch :)
@@yelenaradyuk8596 Can you please share a link for that?
Thank you for that info. How much would you culture 1/4 cup?
@@pandorafox3944 ruclips.net/video/xWHw4xYsDyg/видео.html
@@marisapellegrini5861 ruclips.net/video/xWHw4xYsDyg/видео.html
You did an awesome good job on this video. I used the Thai Kitchen Organic Unsweetened Coconut Milk and it worked for me. I couldn't get the coconut milks you suggested. Mine was thick after 48 hours but it does have organic guar gum.
I looked at the Savoy coconut cream on-line and it has potassium metabisulfite (as a preservative).
Thanks so much for commenting. This is the brand that I buy in large quantity from Costco because I use it daily in my coffee and tea. I really like the flavor and consistency of it vs other brands I've tried. I'm so glad that it worked for you. I plan to try making yogurt with this kind as well. Please let me know whether you've made it multiple time and it's worked each time or any tips or tricks that you can share. Thanks again!
Great video, you went through a lot of work to get this out thank you, ordering probiotics ASAP.
Glad it was helpful!
I didn't even know that I wanted to make my own yogurt until this video popped up.
lol - truth.
Too much talking introducing coconut can juices just skip the rest n use the good type to avoid wasting time.I don't appreciate this video.
@@starrynight8007 q+q+
Aa
Sandra Hong just move on then.
Wow love it! Thank you for this recipe! Where I live is hard to find coconut yogurt, now I can make my own! Amazing!
Great tutorial. Thank you so much. I feel like I will want to give this a try. Side note: Aroy-d coconut milk does come in box form, same exact ingredient content, just in a box.
This. It's also probably cheaper at Asian markets than the regular grocery store. Boxed is higher quality IMO.
Great Video! Just put my yogurt out, so we’ll see how it comes out.
Thank you!
We hope you love it! xo
I bought a used yogurt maker, people get rid of them for cheap. I also use it to make my own tempeh, it keeps the temp perfect
I have been making this coconut yogurt for years, works every time. Thanks for all that you do!!!
We're so glad you enjoy it! Thank you for letting us know and for your sweet words! xoxo
Update - I followed the directions EXACTLY but made the following adjustments. I used the 365 Whole Foods Organic Coconut Cream plus 2 caps of the Renew Life probiotic. I added 1 tsp of gelatin dissolved in a little bit of hot water. Then I put the yogurt in my instant pot for 24 hours at 110 degrees. Then in the fridge for 6-8 hours and the yogurt is PERFECT. I did use the Aroy-D Coconut Cream to make a batch and it smelled like fart. So apparently which brand you use is REALLY important.
Fart. Wow.
Gelatin is made out of liquidized body parts and connective muscle tissues of poor beings....One should use agar agar instead.
@@YaamiNagvanshi_JayGopal humans have to eat living things to survive. Plants are also living things
@@t4squared 🤦♂️
@@YaamiNagvanshi_JayGopal that's the perfect answer to the fart smell, and it's kind of obvious why. 👏
People have no idea what they are eating 🤢🤮
Love this - especially the precision, and clear detailed steps. Thank you 🙏♥️
We're so glad it's helpful! xoxo
Great informative video but the music volume is far too high, really difficult to focus on your words. Thanks a lot for this in any case
Since I try to stay low fat, I make tofu yogurt in my instant pot - 1 package of mori nu extra firm shelf stable tofu, 1 probiotic capsule (need at least thermophilus and acidophilus) 1/2 c or more organic Silk unsweeteened soymilk to thin, a little sugar or maple syrup to feed the probiotics, immersion blended in a sterilized mason jar (I add probiotic with a chopstick after blending tofu, soymilk, and sugar), put mason jar in Instant Pot on yogurt setting for 13.5 hours. Comes out thick and tangy like greek yogurt! Sometimes I add jam or sweetener to it afterwards, but I keep some plain for curries and smoothies. Now I can't wait to try this recipe too for a splurge!
Wow! This is cool. I'm going to give this a try soon. I'm not vegan, but dairy bothers me at times, and I love yogurt. Thanks for such a great and easy-to-follow video!
Our pleasure! Enjoy ❤️
This was great, easy, and my yogurt comes out perfect. I use the oven with the light on method and it works perfectly. Thank you so much!
We're so glad to hear it, Barbara! Thank you for sharing! 💛
have you tried seeding your new yogurt with a tablespoon of current yogurt per batch. it'll save on capsules. it works on dairy yogurt.
It will work, just may not have the correct consistency or tang as the batch before. It's usually good for 2 batches then starts to die down. But it does save on probiotic capsules!
Celanie Benkoski would it take the same amount of time or maybe a bit longer to turn into yogurt?
I just wanted to post that Aroy-D makes coconut milk in a UHT carton that's NOT like coconut water. In fact, I prefer it to the canned stuff they can because I like to make Thai curries, and the UHT carton milk is more likely to separate off the fat when reducing the curries (not necessary or yogurt, but a nice side benefit of keeping UHT carton coconut milk in the kitchen). Also, coconut cream is different from coconut milk.
This was an amazing, informative video! Thank you so much for sharing all of your great tips! I cannot wait to make this. :)
While living in Cambodia, I used a non-contact (infrared) thermometer to experiment with different temperatures.
Except the background music, the whole video was very well made! Thanks
Thank you for a great informative video. Found the music unnecessary and repetitive. Your voice is lovely on its own. Thanks again!
Hi, I know you said using store bought coconut yogurt as a probiotic had limited success but have you tried using the last of a previous home made batch to inoculate your new batch?
The probiotics are in the watery part. So if it separates or if you strain it to make Greek style, use the liquid part to culture the next batch. Or use the liquid part to ferment vegetables. These are anaerobic bacteria, so keep all submerged below the liquid and keep air out.
Appreciate any plant based yogurt recipe as I have a family history of Cancer and need to avoid all the estrogen in dairy. Thanks for posting
We prefer Thai Kitchen Organic Coconut milk. Always tastes clean & fresh, not like soap like so many others do.
Been trying to find it in the proper boxes, yet all they seem to have around me are the canned stuff..I may give that a whirl as I am other than a fan of some of the ones I bought so far.
What a helpful video! I tried Cocojune’s Pure Coconut flavor Coconut Yogurt and was floored by its deliciousness, so I was convinced to try to make it myself. With this video, I’m off to do just that! Thank you!
That brand/flavor is so delicious! We hope you enjoy this one just as much! 💕
Great in-depth video, thanks for the fantastic tutorial! I just got recommended fermented coconut yogurt yesterday & it's amazing! I'd love to try making my own, & possibly blending in some nice fruits into as well, like mangos 😋
Glad to hear it was helpful! Xoxo!
Excellent video. Thanks for taking the time to make this video based on so much investigation.
Never had Savoy, but I do like the other two. Thanks for doing the brand comparison. Weird what happened to TJs, that's too bad because I like shopping there.
A tip for viewers when buying coconut milk. I have noticed in my local supermarkets that for some reason all the coconut milks aren’t in the same location. Some brands are in the Asian/Thai section and others are in the Caribbean or Latin section. In my stores these are actually separate aisles. The Arroy brand is in the Latin section and it was awhile before I realized that. I was always buying Thai Kitchen or Taste of Thai brands.
Thanks for sharing!
Have you had success with the Thai Kitchen brand? I’ll see if I can find the ones she recommended brands. This is only ones I see so far
- I have the opposite problem at my store. An entire aisle of just coconut milk but its all in foreign languages:)) They have a small aisle for caucasian foods like Chips Ahoy. I have not seen any of the brands mentioned in this video but I have never shopped at a Trader Joe's or a Whole Foods store.
So, are you saying you have found the Caribbean brands to work better, or the Asian ones? Or is there no real difference?
Nice.
Some suggestions -- you could use the bottle from "Bubbies live Sauerkraut". It is almost that diameter.
If you would start with the can of coconut milk at the temperature of a summer's day, then you will never have chunks that are difficult to mix in.
(Has anyone tried a blender to start the mixture? I an rather sure that the small exposure to metal blades will not hurt.)
Hi.. Thank you for sharing this awesome coconut yoghurt.. Your explanation is very much appreciated😍.. I hope you could make a video for almond milk yoghurt and soy yoghurt.. ❤️❤️❤️
Excellent information!! I am trying to be vegan. This recipe is really helpful. Yogurt is staple in our house , i am excited to try this recipe. Thank you from 🇨🇦 🍁 Canada
We're so glad it's helpful! Enjoy! xo
Prebiotics are fiber that feeds the bacteria, usually acacia or something like that. Probiotics are the actual beneficial bacteria.
Something to consider: When making yogurt, kefir, or even cheese - at least when making them with milk - the separation is called the curds and whey, with the curds being the solids, and the whey being the liquid. And, interestingly enough, it's the whey that contains all of the probiotics. So if you strain off the whey, what you are basically doing is straining off most all of your probiotics. Now, whether this holds true with a non dairy yogurt, or not, I wouldn't know, but if it were me, I would play it safe and just stir my yogurt before eating it, and not risk throwing away all of the health benefits of eating the yogurt in the first place - the probiotics.
Wow! This is a great video! I'm definitely going to try making this yogurt.💗
Great. Very clear and easy to follow instructions. Thank you 🙂
Awesome tips!! Thank you. I have learnt so much about making yogurt in general, not just coconut yogurt!! Thank you for your time 👍🏽👍🏽
ruclips.net/video/5y3CQZSKkD4/видео.html
This is a great video with a lot of good information. I watched this video twice and did not notice the music. I cannot believe that anyone is actually bothered by it enough to post a negative comment. Why all the hate?
You introduced that word. It is not hate to have an opinion that differs from yours. Some of us have different ways of processing sensory input and I personally found the music offensive. Like your comment.
@@lorrainewilliams7896 👏
Thank you. Been looking for a video that addressed mold. I just tried to make soy yogurt in my instapot and had twice had pink stuff on top. I am assuming it was mold. I will check my probiotics and sterilize everything (although I thought I had second batch). Just keep trying....
Thank you for trying the different can brands for us!
The young coconut makes by far the best yorgut
Thank you for your research efforts!
Yessssssss!! I love this video so much! It makes me miss Laura from Raw Vegan Not Gross ☹️
Haeley Rhineheart She was smart and took down her videos because she has a book now. Doesn’t make it any less emotional, I miss her too! 😩 her videos were very enjoyable!
Amber Raglin she’s just the cutest! I need to get her book.
What happened to her? Someone said, "was"
Thank you so much for this great break down. I can't wait to try it.🥰🥰🥰
You're so welcome! Enjoy! 💛
Thanks, I was looking for more in depth instructions on this several months ago and this answered all my questions.
Great video. Thank you! Your very easy to watch and listen to. :)
Thank you for this detailed video. Have you tried making coconut milk and oatmilk yogurt? It would be more nutritious and creamy. I would really like to know your opinion since I have never made yogurt at home and would like to start.
We haven't tried oat milk yogurt before, but that's a great idea!
I wanted to switch to coconut yogurt b/c of digestive issues with regular yogurt. I've been making yogurt for several months but my first attempt at coconut yogurt became moldy. I used a starter from my regular yogurt which may have had some prebiotic still in it, so thanks for that tip.
Super Gut by Dr. William Davis, MD, recommends using a coconut milk that contains nothing but coconut milk and water and then after bringing it to 180 degrees, you add guar gum and potato starch along with a little sugar to feed the probiotic. I don't know why he doesn't recommend using a coconut with thickeners already added. Also, you "cook" the yogurt at a higher temperature than room temperature so I found it interesting that you leave your yogurt at room temperature. Perhaps the higher heat produces a greater number of probiotic? With this recipe, you "cook it" for 48 hours. With milk the recipe, the probiotics multiply exponentially at the 27 hour mark, but you only ferment it for 36 hours. I assume that the coconut yogurt multiplication is similar.
Hi! Sorry to hear your first round became moldy. It does sound like something was off. Be sure to sterilize your equipment with very hot water before use. Also, depending how much of the yogurt you used as a starter, it may not have had enough probiotics to ferment properly. The method it sounds like Dr. Davis recommends is similar to traditional yogurt, where you heat the milk to kill off harmful bacteria before letting it cool, adding the probiotics, and fermenting. Since we're using canned coconut milk, it gets heated through the canning process, which is why that step is skipped here.
I am going to try your recommendations and hope that they'll make a difference. Have tried to make coconut yogurt on various occasions, but they've flopped!
Can we use homemade coconut milk?
Thank you for the video 😍
Great video! Love your channel!
Thanks so much!
Thank you so much for this information - I wonder why you don't heat the coconut milk first to 180 degrees? I've been making coconut yogurt this way for a while, then transferring to a yogurt maker to keep it at a steady temp -- so much trouble!!! If I could avoid all that equipment and fuss, it would be so nice... is it because I've been using a non-refrigerated vegan starter, perhaps, and that's what their instructions call for?
@Pamela Haaa In the process of canning, the coconut milk has already been heated beyond 180°.
Would the Thai kitchen Organic brand work? Great video!!
Thank you! We think it would work!
@@Minimalistbaker thank you so much!
Ohhh thanks
So interesting
I have fresh coconut. Which percentage water/coconut can I use for a perfect texture of coconut milk
I'm jealous!
Excellent video, can’t wait to try it again tomorrow, awesome
The boxed coconut milk does actually work if you're in a pinch, you just get a thinner yogurt. Taste is same-thick enough to eat with berries or use for vegan mozzarella.
Thanks!!
Thanks. Excellent presentation with precise instructions.
365 brand from Wholefoods, recently changed their sourcing. I used to buy it all the time but the last couple times I bought it, quality has gone down... now it tastes like coconut oil not milk... I will try couple more times just to make sure it wasn't a random thing, but if it will be the same oily taste I will need to find a new brand
Fabulous video! Thanks for all the tips and tricks.
I bought the second version in your highly recommended Aryo-d coconut cream, but it was in a carton that is 33.8 oz. Will that screw it up?
Wonderful video on making non-dairy yogurt w/o a yogurt warmer. What about using high quality coconut milk powder ?? I’m not sure what they bind to, if a sweetener would have to be added for them to ferment off of ……. ?!
I’m glad you spoke on the specifics of probiotics, most people don’t. I look for more strains versus quantity; from my understanding, I use 1/4th-1/2 pill because they multiply rapidly, just a thought; I would love to see a hemp kefir video or hemp yogurt too … Thanks !
Thank you for detailed information about yogurt. Reqlly helpful. But im from India and many times i tried with soy milk or peanut milk but they got fermented very badly. And as suggested by one the vegan youtuber Im using chilli tops instead of starters. Any suggestions for Indian atmosphere?
Excellent informational how to video! Thank you!
thank you, that is great
if I may, careful with the background music. maybe a more calm one?
Agree
Thank you for the video and tips.
TBH, I have only made dairy milk yogurt from a live and non-pasteurized yogurt bought from a local grocery store. I followed instructions from those who had successfully made dairy milk yogurt with their don't and do tips. One of the don't tips is to "stay away from any metal utensil once the living culture is introduced to the dairy milk mainly because metal can have negative side effects on the living cultures (exactly the same as what you said in your video). In the old days, my making of such yogurt was rather whimsy, i.e. left the inoculated dairy milk on the counter to let the room temperature do its work to ferment the dairy milk into yogurt. Depending on the room temperature, sometimes the yogurt is thin, other times it's thick. Unfortunately, this only works during Summer times when my daily room temperature was around 90°F. So, it's not possible for me to make such a yogurt during Winter. That's until I got me an inexpensive 8 Qt Fagor pressure cooker that has an option to make yogurt. Making yogurt using this pressure cooker has become simpler and always yield a thick and yummy yogurt. All I have to do is to pour the whole gallon of just bought milk from a local grocery store into its cooking vessel and heat it up to 165°F (using the slow-and-low cooking option) for about 15 minutes to kill any bacterias and/or pathogens that are not supposed to be there. Then, let it cool to about 105°F before adding the live culture from a previous batch. To sweeten the yogurt, I just use any table sugar. That's all there to it and after 12 hours, the end result is always a thick and bit sweet/tangy (flavor like a peach) yogurt, even during a cold winter storm. BTW, did I ever mention the cooking chamber of this pressure cooker is made of a stainless steel material, yet the end product is a thick and yummy yogurt? That said, what about the tip to stay away from any metal utensil after live cultures have been introduced to the milk mainly because it may have a negative side effect on the live cultures? This prompted me to think further and I could only come up with two answers: (1) Perhaps if such live cultures could be negatively affected by any metal, then it is not a good one should be thrown away. (2) Perhaps, it is a just myth. On the former, I believe the only situation live cultures will have a negative side effect on any metals is when the metal utensil is taken out of the liquid and let dry. Unlike a porous material made from wood, when any live cultures sticks on a non-porous material like metal and dries out will no longer be able to sustain themselves and die. On the contrary, a wooden material even though is cleaned, washed, and dried, there is still plenty of humidity left in the woods able to support bacterias and/or pathogens that clinged on to its pori and multiply. BTW, has anyone of you ever encountered mold started to grow on any supposedly clean and dried wooden materials but not dried metals?
A note on the sterilizations: If this is very important, I think you should avoid using any wooden utensil mainly because woods are porous and could become a perfect place to harbor any unwanted bacterias and/or pathogens, even though it has been thoroughly cleaned and washed. Only use a plastic utensil that can sustain at least 220°F heat. Otherwise, you may just as well using any stainless steel utensils (see my explanation in the last few sentences on the previous paragraph above).
A note on producing a thicker coconut yogurt: (1) Any un-open coconut milk that has been sitting on a counter for quite sometimes will start to split into two parts, the solid (above) and the coconut liquid (below the solid). Unless you really know which part is which, then it is best to shake well to thoroughly mix them. Then, store the un-open and well shaken coconut can it your refrigerator (preferably overnight) and this will again separate the liquid from its solid. A word of caution, make sure the side of the can you want to open is position at the bottom. Unlike previously, you now know the bottom part of the can contains the liquid. (2) Gently take out the can from your refrigerator and gently turn it upside down. Then, gently open up the can (from top). Once opened, you should be able to see a clear liquid sits on the top of the solid. Then, gently pour out the liquid (I usually reserve this liquid for something else) and pour out the solid to any vessel you want to make your coconut yogurt. Then, add the live culture and it will eventually yield a much thicker coconut yogurt. Bon appetit!
Thanks. Great information! Do you find that the calorie/fat content per serving size as listed on the nutrition panel is important to consider? Can’t wait to try this. I find that some probiotic capsules are extremely bitter to use in a yogurt recipe however.
Check custom probiotics brand. Clean powders. No additives. Even yogurt starter cultures.
Soooo Love your recipes !!!! Ty you for all you do!
Great demonstration but the music drove me insane... had to stop watching
bluesgotways me too. I couldn’t finish the video. I really want to watch and learn this technique.
@@vlndvrhr5042 idk what you guys are talking about I didn't even notice the music until I scrolled down
Kaitlyn Modz same now I can’t stop focusing on the music...
Love the video but the music was to loud for my liking
This came out perfect! I used the 365 coconut milk brand, 2 Probiotic-10 with 20 billion cultures, put it in a 7 cup bowl in my Cuisine yogurt maker for 24 hours, then in the refrigerator and it is thick, creamy and delicious. I couldn't stop eating it and want to double the recipe, would I use 4 probiotics now to my 2 cans? Thanks for this awesome recipe!
So glad you enjoyed Sue! We don’t see any reason a double batch wouldn’t work. Let us know if you try it!
Can the yogurt be used to reculture a new batch of yogurt as with heirloom yogurt starters?
I would try that.
Thanks for this recipe. I used boxed thai coconut milk with no additives. Absolutely delicious! I'm having trouble with homemade almond milk and chickpea milk yogurt. Any tips on troubleshooting these would be much appreciated!
We're so glad you enjoyed the coconut milk version! Unfortunately this recipe doesn't work with other dairy-free milks. With other milks, you'll need to heat them first, cool before adding probiotics, and add a thickener. Hope that helps!
@@Minimalistbaker It definitely does not work for other milks. LOL. I will try your suggestions and see how they turn out 🙂