Homemade Vegan Coconut Yogurt Recipes

VEGAN YOGURT RECIPE

Steps:

• Make sure everything you will be using is scrupulously clean. I run my glass jars, and lids through the dishwasher on the hottest setting. You can also wash them in hot soapy water and put them on a baking tray in an oven at 135 °C (275°F) for 15 to 20 minutes or clean the jars in hot soapy water, rinse them, then put them still drippy and wet into the microwave. Microwave them on high for 45 seconds (do not put metal lids in the microwave - Soak them in boiling water). I also wash my blender jar in hot soapy water, then rinse and fill with boiling water from the kettle, let it sit for a few minutes then pour it out.
• Put the cashews in a small bowl and cover them completely with boiling water. Leave them to soak for 20 to 30 minutes. Don't skip this step.
• Run a kettle of boiling water through your sieve then drain the cashews really well and add them to a blender. Add the coconut milk, yogurt and maple syrup, then blend until it is completely smooth.
• Decant the mixture into clean and dry jars. Any combination of jar sizes that will hold a total of about 600ml (just under 3 cups). I like to use small ones so I have individual sized servings. If you plan on using an Instant Pot make sure before you start filling the jars that they will fit easily together inside the metal inner bowl.
• If using an Instant Pot - Place the uncovered yogurt filled jars into the metal inner pot of the Instant Pot. Do not use the trivet and do not add any water to the pot. The jars should be in direct contact with the bottom of the pot and have no lids or other covering on them. Place the lid of the Instant Pot on and close it, then close the steam vent. Press the yogurt button (check that the display says "normal" and not "boil", then adjust the time depending on how long you would like your yogurt to ferment. I suggest a minimum of 10 hours. That will give you a nice thickness and a slight tang. 11.5 hours will give you a more pronounced tang and is how long I leave mine. Do not disturb the Instant Pot/yogurt during this time. You can check it after 10 or 11 hours though. Use a spoon to take a little bit from one jar (without stirring it up first)and taste it. Put the Instant Pot back on again for another hour or two if it's not quite tangy enough.
• If you don't have an Instant Pot - Cover the filled jars with cheesecloth, clean fluff-free dish towels/cloths, any clean breathable fabric, or paper towels and elastic bands or string to hold it in place. To culture successfully you need to keep the yogurt at a consistent temperature of anywhere between 29 ° C (85 ° F) and 46 ° C (115 ° F). If your house is 29 °C (85 °F) or more you can leave the covered jars on your countertop away from direct sunlight.If your house is cooler than that, turn your oven to 200 ° C (400 °F) for just 1 minute and no longer. Then turn it off and turn the oven light on. Place the covered jars on a baking tray (for stability) in the oven on the top shelf, with just the oven light on. Do not open the door while it is culturing or you will let the heat out. Also make sure that no-one turns the oven on. A note stuck to the door is a good idea. Do not disturb the yogurt while it is culturing. At 38 ° C (100 °F) the yogurt will take between 10 to 12 hours to culture, thicken nicely and get a good tang. If the temperature is cooler than that it will take longer and if it's warmer then it will happen more quickly. I suggest testing it by scooping a tiny bit out and tasting it after about 10 hours have passed, then add on more time if you want it to be tangier. Remember that at anything much below a temperature of 29 ° C (85 ° F), culturing the yogurt could be problematic, and anything much over 49°C (120 °F) and the good bacteria will be killed. The yogurt will not culture if that happens. To be absolutely sure that conditions will be right I suggest having a practice run before. Check the temperature of your oven with a thermometer after your oven has preheated for the 1 minute and the light has been turned on. If you find it isn't in the right temperature range there are more suggestions in the recipe notes for ways to incubate.
• Once the yogurt has incubated and has reached the right amount of tanginess for you, cover securely with a lid and refrigerate thoroughly. Do not stir it. For best results it needs to be undisturbed until completely chilled. It will thicken more as it chills and will continue to thicken the longer you leave it before eating.
• Remember to save a few tablespoons of your yogurt so that you can use it to culture your next batch of homemade vegan yogurt.
• If you prefer a sweet yogurt, add more sweetener after the yogurt has fermented and chilled.

HOMEMADE VEGAN COCONUT YOGURT

Steps:

• Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes.
• Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes.
• Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
• Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
• Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours.
• Chill yogurt in the refrigerator until set, 4 to 6 hours.

THICK, CREAMY COCONUT YOGURT RECIPE

Steps:

• Place the Aroy-d canned coconut milk in the fridge overnight or in the freezer for 30 minutes prior to opening. Chilling the coconut milk allows the cream content to set firm at the top allowing easy separation from the fluid coconut water at the bottom.
• Open the cans and spoon only the thick, white coconut cream into your glass yogurt making jar. The bottom quarter of the can will be clear coconut water which is not required in the recipe. Don't throw it away though-coconut water is wonderful added to smoothies, chia puddings & curries. Store the coconut water in the fridge for 2-3 days or freeze for several months
• Add the starter culture or probiotic and sugar or honey and stir it in. The chilled coconut cream is quite thick so does not stir easily. Don't worry.
• Put the lid firmly on the glass yogurt jar and place the jar into your yogurt maker.
• Pour water slowly into the base. (The water must not be filled over the 'tall line' indicated on the inside wall of the maker). Then place the cover lid on top.
• Use the digital control panel to set the temperature to 38° C, the time to 24 hours and then press 'confirm' to begin incubation.
• When complete, switch the maker off and place the jar in the fridge for at least 6hours to chill and set.
• Once chilled, the coconut yogurt will be firm. It may have a small amount of separated coconut water and appear 'cracked' in places-this is normal.
• Once stirred it will aerate and become creamy. *Note: The coconut water may continue to separate in the fridge. Just stir before using to incorporate.
• Return to the fridge or serve and enjoy

COCONUT YOGURT

Steps:

• Chill the coconut milk can in the fridge overnight.
• Remove the can from the fridge and open it. There will be a firm and thick white layer of coconut cream on top. Scoop the coconut cream into a bowl. Use the coconut water to make smoothies, soups, or any recipe that calls for coconut water. You can also freeze it.
• If the coconut cream is too hard, let it warm up at room temperature so the probiotics are easier to mix in.
• Add the probiotic supplements (you only need the probiotic powder, so empty the capsules) and mix well.
• Cover with a cheesecloth or a napkin (pretty much any piece of cloth will do) and let it sit in a dark, cool room for at least 12 hours. If you leave it to ferment for longer, it will be more acidic.
• Try the yogurt and add a little bit of sweetener to taste if you want and mix until well combined. I like my yogurt plain, though.
• When the coconut yogurt is ready, keep it in an airtight container in the fridge for up to 1 week. You'll know it has gone bad when there is mold or the smell is off-putting. Stir before serving.
• Feel free to serve your coconut milk yogurt with toppings like chopped fruit, baked apples, blueberry compote, berry compote, applesauce, vegan chocolate, or vegan white chocolate. You can have this vegan yogurt as a snack, dessert, or even for breakfast, as it is extremely versatile!