I thought really long (and hard, and almost broke my brain :P) about posting this recipe. It’s so simple, so easy, so… cliche. And yet, simple, but requires a little work and time.
It is easier to go down or to the corner store and buy yogurt than mix, combine, fight with bacterias. You can buy lactose-free yogurt, you can buy vegan yogurt, you can buy any yogurt you want and with ease. So why bother with homemade one?
There are few answers.
Because we can. 🙂 Because homemade yogurt will be definitely tastier and healthier than purchased – if only, because we are sure that in our home yogurt will not have any preservatives, thickeners or allergens (lactose, casein, starch, nuts).
We only need milk and bacteria.
You can buy bacteria in online stores, on Allegro/eBay, some pharmacies (you need to go and ask to know for sure, because not every pharmacy sells bacteria, but I got some proposal of bringing cultures on request), in some health food stores. The choice is vast.
I use strains of Vivo – Vivo Zakwaski.
Lactobacillus acidophilus, Lactobacillus delbrueckii ssp. Bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis ssp: lactis, diacetylactis, cremoris.
Enjoy the homemade coconut yogurt.
In category “Dairy free cheeses and milks” you can find also:
How to make oat milk (and lots of other plant milks)
Amazing cashew bryndza (sour cottage cheese)
Cashew cheese with pear
1 liter of coconut milk
1 package of live cultures of bacteria
2 – 3 tablespoons of sugar (if you’ll use animal milk, adding sugar will not be necessary. However, the plant milk have no lactose – milk sugar – and the bacteria would not have a medium to processing / souring of milk, thus we’ll add sugar)
- Milk mix with sugar (to dissolve).
- Heat to a temperature of approx. 45 degrees.
- Add bacteria and thoroughly mix.
- Milk pour into a jar and turn off the lid.
- Then wrap the jar with newspaper and a towel or blanket to ensure a constant temperature.
- Wrapped jars set in a place where they will not be exposed to the changes in temperature – cabinet, oven (switched off) and leave for the night (8 – 10 hours).
- In the morning transfer the jars to the refrigerator.
The finished yogurt can be filtered on the dense gauze/cheesecloth to achieve a consistency similar to a Greek yogurt.
We can also not filter it and enjoy homemade, delicious yogurt. With fruits. With oats or nuts. Honey or syrup. Or, simply, plain yogurt. Bon Appetit 🙂
You can store yogurt in the refrigerator for 7 days. You can use some of finished yogurt to make new batch (if you do this, one package of bacteria can give you 12 l of yogurt!).