Homemade L Reuteri Coconut Yogurt

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often less expensive.

sweetener

🥗Healthier: honey

💰Cheaper: sugar

Honey adds flavor and is natural, while sugar is a cost-effective option.

Sterilize all equipment that will come into contact with the yogurt ingredients, including pot, whisk, thermometer, and yogurt jars.

Add 3 cans (400 ml each) of coconut milk to a mixing bowl. Optionally, use a combination of coconut milk and coconut cream.

Sprinkle 2 teaspoons of agar agar powder over the coconut milk and whisk to combine.

Gently heat the coconut milk on the stovetop to 87°C (190°F) and hold that temperature for 5 minutes to activate the agar agar, whisking continuously to prevent sticking.

Remove from heat and let the coconut milk cool to below 42°C (108°F).

Crush 3 Biogaya gastras probiotic tablets using a mortar and pestle or a knife on a hard surface.

In a small bowl, combine the crushed probiotic tablets with 2 tablespoons of inulin powder and 1 teaspoon of white sugar or 1 tablespoon of pasteurized honey.

Once the coconut milk has cooled, add 1/4 cup of the coconut milk to the powder mix to form a slurry, then whisk it together.

Add the slurry back into the rest of the coconut milk and whisk until well combined.

Pour the mixture into yogurt jars or ladle it into ceramic canisters.

Place the jars into the base of the yogurt maker and fill the base with water up to the tool line indicator.

Cover the yogurt maker and set the temperature to 38°C and the time to 24 hours using the digital control panel, then press confirm to start incubation.

After 24 hours, place the yogurt in the fridge for at least 6 hours to chill and set.

After chilling, use a whisk or stick blender to create a smooth, creamy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens