Mad Millie Coconut Yoghurt Kit is a great creamy dairy alternative. Bursting with a delicious coconut flavour coupled with tangy beneficial live cultures, each spoonful will send you off on a relaxing journey to the tropics. Great to use on your morning muesli, smoothie, or whenever you need a moment in paradise.
Kit Contains:
(1 US qt) Glass Jar
Thermometer
Yoghurt Culture
Thickener (Made from Organic Tapioca, Organic Guar, and GMO free Maltodextrin).
Full instructions and recipes are also included in the kit.
Method: 1. Sterilise your jar, small pot, thermometer and spoon with boiling water. 2. Pour the coconut milk into your small pot, and mix until it is smooth and uniform. 3. Heat the coconut milk to 50-55°C (122-131°F) on medium heat while stirring constantly to avoid any scorching. 4. Mix the thickener and sugar in a cup. Pour out 1/2 cup of coconut milk from the pot, and mix into the dry ingredients. Use a fork to mix vigorously for about 30 seconds. Remember to keep checking that the liquid remaining in the pot is not scorching on the bottom of the pot during this time. 5. Immediately add this coconut milk with thickener mixture back to the saucepan and stir in well. 6. Heat the coconut milk under medium heat (up to 75°C/167°F) until the mixture has started to thicken. Transfer to your sterilised jar straight away. 7. Cool the milk to 40°C (104°F) by putting your jar in a cold water bath in the sink and then stir in the yoghurt culture. 8. Leave in a warm place (around 35-40°C/95-104°F), and allow the yoghurt to ferment overnight for 15-20 hours. 9. In the morning check the yoghurt is slightly sour and thick. If it does not yet have a sour tang, continue to ferment for a further 5 hours before checking again. Once ready, place in the fridge until chilled. The yoghurt will thicken even more once chilled and will become thicker over the next few days. 10. Coconut yoghurt can be stored for up to 2 weeks in the refrigerator.
Coconut yoghurt can be sweetened to taste using honey, sugar or sweetener of choice. If your coconut yoghurt separates, simply stir before serving.
Mad Millie is a kiwi company with a passion for delicious do-it-yourself food and drinks. Their starter kits make it easy to create tasty foods at home, bringing an element of fun and creativity to the kitchen and allowing you to enjoy things you’ve crafted yourself.
Fermented foods are something that have seen an enormous surge in popularity in recent years, and for very good reason – they are a natural source of the probiotics needed to fuel our bodies, with a particularly impressive ability to nurture our digestive systems and immune health.
One of the most popular ferments today is kefir, a beverage originating in the Caucasus region and made by introducing colonies of probiotic bacteria and yeast to milk to create a tart, fermented beverage similar to runny yoghurt. This can be enjoyed on its own or poured over fruit, mixed into smoothies, or eaten with muesli. Mad Millie’s kefir kits contain the powdered starter, so you know exactly which probiotic strains you’re using, as well as all necessary equipment to make it at home.
Try to make your own delicious Greek or coconut yoghurt in your kitchen too!
Mad Millie Coconut Yoghurt Kit is a great creamy dairy alternative. Bursting with a delicious coconut flavour coupled with tangy beneficial live cultures, each spoonful will send you off on a relaxing journey to the tropics. Great to use on your morning muesli, smoothie, or whenever you need a moment in paradise.
Kit Contains:
(1 US qt) Glass Jar
Thermometer
Yoghurt Culture
Thickener (Made from Organic Tapioca, Organic Guar, and GMO free Maltodextrin).
Full instructions and recipes are also included in the kit.
Method: 1. Sterilise your jar, small pot, thermometer and spoon with boiling water. 2. Pour the coconut milk into your small pot, and mix until it is smooth and uniform. 3. Heat the coconut milk to 50-55°C (122-131°F) on medium heat while stirring constantly to avoid any scorching. 4. Mix the thickener and sugar in a cup. Pour out 1/2 cup of coconut milk from the pot, and mix into the dry ingredients. Use a fork to mix vigorously for about 30 seconds. Remember to keep checking that the liquid remaining in the pot is not scorching on the bottom of the pot during this time. 5. Immediately add this coconut milk with thickener mixture back to the saucepan and stir in well. 6. Heat the coconut milk under medium heat (up to 75°C/167°F) until the mixture has started to thicken. Transfer to your sterilised jar straight away. 7. Cool the milk to 40°C (104°F) by putting your jar in a cold water bath in the sink and then stir in the yoghurt culture. 8. Leave in a warm place (around 35-40°C/95-104°F), and allow the yoghurt to ferment overnight for 15-20 hours. 9. In the morning check the yoghurt is slightly sour and thick. If it does not yet have a sour tang, continue to ferment for a further 5 hours before checking again. Once ready, place in the fridge until chilled. The yoghurt will thicken even more once chilled and will become thicker over the next few days. 10. Coconut yoghurt can be stored for up to 2 weeks in the refrigerator.
Coconut yoghurt can be sweetened to taste using honey, sugar or sweetener of choice. If your coconut yoghurt separates, simply stir before serving.
Coconut Yoghurt contains three active bacteria strains:
I had been trying for a while to make coconut yoghurt but was not happy with the end product however the Kit does make a better product so I am happy with it.
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