I have just had huge success making yoghurt!! It was so nice eating it for the first time in years…one of the boys had tears in his eyes as he wolfed it down… huge lump in my throat watching him.
I bought the Severin Yoghurt Maker with extra set of jars & New Recipe Book. I have now tried using Kara cartoned coconut milk, tinned coconut milk, almond milk and rice milk. By far, the best is with the coconut milks, and the voted one in this house, is using tinned coconut milk. Although high in fat compared to all the other milks we used, it contains ‘good’ fats (see a review here) so unless you are calorie counting, don’t worry overly about it.
How to make delicious coconut milk yohurt?
Use 1 litre tinned coconut milk, heat until it starts bubbling, but not boiling. Add in 3 tablespoons of tapioca flour (dissolved in water to make a paste first) and one sachet of gelatine (or vegetarian equivalent agar). Whisk until the gelatine/agar has melted and the tapioca flour has thickened the milk – heating gently if need be. Then add in 2-3 tablespoons of honey or syrup as food for the yoghurt making bacteria.Cool it down to room temperature, and add in 3 capsules of dairy free probiotics (open the capsules and tip in the powder). I think it’s important that you use ones which contain Streptococcus thermophilus, but mine from Colchester Natural Foods contain about 7 additional strains. Stir or whisk thoroughly, tip into the jars and stand them in the yoghut maker. It takes a good 8 hours with coconut milk to ‘yoghurt’ so you can make it overnight or leave it whilst you’re out in the day. You can tell easily that it’s done by opening and smelling. You’ll notice that the liquid it still quite runny – don’t worry, it will all thicken as it cools.
Take the jars out and stand them in cold water in the sink before putting them into the fridge. You can add in your flavourings at this stage if you wish, or like us, leave until thickened. We use fruit conserves, chopped up fresh fruit, honey…the choice is yours!Use Kara coconut milk in cartons for a lower fat version, using a bit more tapioca flour and 1/2 a sachet more gelatine to thicken.Do let me know how you get on!
I have just found THE most delicious recipe that is easily converted to what we need. It comes from peasepudding and I highly recommend it to anyone with any allergies – or indeed none and in it’s unadulterated form! Thanks to peasepudding for this recipe that I have adapted for our community!
Ingredients – makes 4
- 6 strawberries
- 240ml red berry fruit juice (cranberry, strawberry, raspberry)
- 1tbsp sugar
- 1/2tsp agar powder – or use the appropriate amount of powdered gelatin according to the instructions, eg 1/2 sachet for Dr Oetker gelatine
- 240ml dairy free milk (I use Alpro almond milk) – or single cream for those who can!!
- 1/2 tbsp sugar
- 1/2 tsp agar powder – or use the appropriate amount of powdered gelatin according to the instructions eg 1/2 sachet for Dr Oetker gelatine
- Seeds of 1/2 vanilla pod or 1/2 tsp vanilla extract
To make the jelly, cut the strawberries, I cubed mine to fit the ramekins I was using.
Add the to the ramekins
Combine 1/2 tsp agar (soak gelatin first if using), fruit juice and 1 tbsp sugar in a small saucepan. Over a medium heat bring to a simmer whilst stirring.
Pour the fruit liquid over the strawberries to half fill the ramekins.
Allow to cool.
To make the Panna Cotta, combine the 1/2 tsp agar (again, soak gelatin if using), dairy free milk (or cream), vanilla bean seeds and 1/2 tsp sugar in a small saucepan.
Over a low heat bring the milk (cream) to a simmer, whilst stirring the liquid.
It will start to thicken slightly, remove from the heat.
The Panna Cotta needs to cool before pouring over the jelly. Agar will set as it comes to room temperature so you need to keep an eye on it. Stir every minute or so to distribute and even cooling and prevent a skin from forming. Gelatin takes a bit longer.
Once the cream mixture is luke warm pour over the jelly and place in the fridge until required.