Project Description

This is simple to make and a great alternative to dairy yoghurt if you have any intolerances to dairy or it makes a  nice change.

I used the Thai Gold Organic make of coconut milk (an Irish company) – this has a very small 0.35% amount of guar guar gum a non toxic thickener, and is 99.65% coconut milk and this provides a lovely creamy texture to the yoghut. If you use a coconut milk with no thickener you will have to add a thickener like corn or tapioca starch  will require heating. Don’t use a coconut milk which is 50% cellulose and 50% coconut milk as this wont taste at all nice!

1 x 400ml tin Thai Gold organic coconut milk

1 capsule of high quality probiotic powder – i used Udos 8

1 tbsp maple syrup or honey

Turn the tin upside down and put into the fridge for a hour or two or overnight’
Open the tin and you will find the coconut cream has collected at the top – scrape this into a bowl and leave behind the thick coconut water (use this in a soup or smoothie).

Stir well and sprinkle on the probiotic powder and add the maple syrup or honey. Whisk this in with a fork or whisk.

Spoon into a jar, screw on the lid and wrap the jar in a clean small towel, place the jar in a warm place, next to a range or somewhere in your kitchen, in your hot press or airing cupboard, above a radiator or a warm window sill.

Leave for 12 to 16 hours and then taste – it should have a nice tart yoghurt like flavour. If it hasn’t leave it a few more hours. It will have gone runny so shake the jar and put it into the fridge to firm up.

Keeps in the fridge for up to 5 days.

Delicious with granola, fresh fruit, cake etc.