Yogurt is the ideal breakfast accompaniment and is equally good as a late afternoon snack. It has a refreshing taste with a signature sour tinge to it, which tastes great on its own. But it can also be combined with a variety of fruits and vegetables and added in salads.
Yogurt is not just super tasty, but also nutritious. It is a rich source of vitamin B12, which is essential for the metabolism of each cell in the human body, functioning of the nervous system and development of bone marrow, and riboflavin, which is important for cellular respiration.
It’s traditionally been made of cow milk, while goat milk and sheep milk are used in certain cultures and geographies. The type of milk used to make yogurt is responsible for the nuances in taste. For example, the ever popular Greek yogurt is made with ultra-skim milk and is significantly thicker than traditional yogurt. It also has a distinctive sour taste.
In recent years, plant-based milk such as soy milk and nut-based milk such as almond milk or coconut milk are also being used to make yogurt, targeted at people who are lactose intolerant and vegans. Coconut milk stands apart from the others in this group, because of its rich tastes, which is due to its high oil content (mainly saturated fat). Hence, yogurt made with coconut milk is quite a treat.
Organic, high-fat coconut milk is available in most departmental stores in cans and Tetra Paks. If you are buying canned coconut milk check to make sure that can doesn’t have bisphenol A (BPA) lining, which is an industrial chemical. Ideally, avoid canned goods in general. Coconut milk in Tetra Paks are much better.
Alternatively, you could make fresh coconut milk at home. It's very simple.
So, now that you have either full-fat coconut milk free of additives or fresh homemade coconut milk, we can proceed to make yogurt. You will need 1 liter of coconut milk for this recipe. In case you want to make more yogurt or less yogurt, then adjust the amounts in proportion. You will require some type of yogurt starter culture, which will deliver the fermentation bacteria in the milk. If you are lactose intolerant or vegan, use a non-dairy starter culture. The best and most hassle-free option is dairy-free probiotic capsules or tablets.
You can use a yogurt maker for the part when the cultured coconut milk is fermenting. The yogurt maker that we use at home essentially mimics the technique used commercially to make yogurt. It ensures that the cultured coconut milk stays at a steady temperature, without you having to monitor the process.
Just like all other home appliances, there’s a wide range of yogurt makers available in the market. Some of the top-of-the-line yogurt makers provide containers along with the machine. These machines also provide features such as timers, temperature control, digital displays, and auto-shut downs. There are Greek yogurt makers designed specifically for making Greek yogurt, and even frozen yogurt makers to make a summer time treat.
The Euro Cuisine YMX650 Yogurt Maker is one of the best that’s currently available in the market. You get seven 6-ounce glasses with date setting lids along with the machine. In addition, the YMX650 let’s you set a timer for up to 15 hours and it automatically shuts down when the set time is up. This yogurt maker is also completely BPA-free and comes with 3-year warranty.
Coconut yogurt is light, creamy and fresh. It can be eaten with a variety of food items and at different times of the day. If you make homemade coconut yogurt, then experiment with various things like honey, and vanilla to add an extra layer of taste to it. However, do remember that once a batch of yogurt has been made, you should refrigerate it and eat it within two weeks. After two weeks, it’s time to make a new batch of coconut yogurt.