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Luvele Life brings you consistent healthy recipe ideas. If you would like to share you ideas with us, we would luv to hear from you! Scroll to the end of this post and you can share comments, ideas, and photos! We look forward to hearing from you :)
Six months ago, I started making my own yogurt, and it is so delicious, especially compared to store bought yogurt - there are a million recipes with different milk bases and culture options. Once you get the hang of it, it’s super simple and easy. This batch was made using coconut milk (base), agar agar (thickener), maple syrup (sugar for bacteria growth) and probiotics (starter).
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Six months ago, I started making my own yogurt, and it is so delicious, especially compared to store bought yogurt - there are a million recipes with different milk bases and culture options. Once you get the hang of it, it’s super simple and easy.
Remove from the stove and pour the coconut milk into the yogurt making glass jar.
If the temperature of the coconut milk is hotter than 104°F/40°C – wait until the milk has cooled down before adding the probiotics.
Put the lip on the jar and place inside the yogurt maker. Pour water into the base and sit the cover lid on.
Use the digital control panel to set the temperature and time. I set mine at 104°F/40°C for 24 hours.
After the incubation the coconut will have dispersed and be liquidy. I give it a stir then put it in the refrigerator for 6 hours or overnight to thicken.
After it has chilled it will look like whipped cream. At this point you can add more sweetener or vanilla extract if you like.
Six months ago, I started making my own yogurt, and it is so delicious, especially compared to store bought yogurt - there are a million recipes with different milk bases and culture options. Once you get the hang of it, it’s super simple and easy. This batch was made using coconut milk (base), agar agar (thickener), maple syrup (sugar for bacteria growth) and probiotics (starter).
:recipekit:
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