You can easily make delicious and creamy coconut yogurt at home and control what is added. Enjoy it within 2 weeks.
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2 (400ml) tins coconut milk
2 teaspoons agar agar jelly powder
4 probiotic supplement capsules
3 teaspoons sugar, or to taste
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Method Prep:5min › Cook:10min › Extra time:16hr15min › Ready in:16hr30min
Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar powder on top. Let sit, undisturbed, until powder is rehydrated, about 5 minutes.
Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the centre reads 82 C. Reduce heat to low and cook, stirring occasionally, until agar is fully dissolved, about 5 minutes.
Remove the saucepan from the heat. Let milk cool, stirring occasionally, until it reaches 46 C. Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
Snap open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
Transfer the yogurt mixture to sterilised glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 43 C, until thickened to desired consistency, 12 to 24 hours.
Chill yogurt in the fridge until set, 4 to 6 hours.
Agar agar is extracted from algae and is a vegetarian alternative to gelatine.