They said I couldn't have yoghurt
Wednesday, 18th July 2018
Do you ever try to stay away from dairy? As someone who doesn’t consume any (check out my alternative milk suggestions for chai on this page), I know how hard it can be to give up some of your favourite foods, and for me, yoghurt was pretty crucial. They said I couldn’t have yoghurt…and here I am doing it anyway! Instead of going to the store and buying yoghurts that had added sugar, thickeners and what-not, I thought I’d venture to make my own dairy-free yoghurt. After a few tries, I finally figured it out. No preservatives, no thickeners, no sweeteners, just good old coconut yumminess.
- 1 400ml Ayam Coconut Milk
(This is the coconut milk I had the most success with due to it’s high fat content and lack of nasty stuff. I am yet to find an organic coconut milk with a high fat content - if you have any ideas, email me or leave me a comment on Instagram!)
- 4 Probiotic capsules
(I like to use the Faulding dairy-free brand)
- Leave Ayam Coconut Milk in fridge until cool to separate the fat and water.
- Scoop the fat off the top and place into a small pot. Add some of the liquid to create a thinner, less fatty consistency for your yoghurt. (I usually add the entire can.)
- Heat the mixture very gently and whisk until combined, do not bring to the boil.
- Take off heat, let cool until luke-warm (under 40°C) and pour into a sterilised jar, dish or mug.
- Add the contents of the 4 probiotic capsules, discard the casing. (You can use leftover yoghurt for your second batch.)
- Stir well, cover with a cheesecloth, and place in a warm area. (I like to put mine in the microwave - a cool oven would also work).
- Check back in 12 hours to see if the yoghurt-y smell is there. You can leave your yoghurt fermenting up to 48 hours. The longer you leave it, the more the sugar will be consumed and the more sour it will be. I like mine really sour, so I sometimes leave it upto 48 hours.
- Place in fridge till cool. Stir well, and enjoy! You can add vanilla, flavouring, anything you like. I personally love to make a strawberry smoothie with a bit of Deepka Chai sprinkled on top for a zingy dressing!
And that’s it! The best part is, the second time you make your yoghurt, you won’t need to use more probiotics, just save a bit of your first batch and pop it in to the next, the way you would your probiotics. So easy, and you know exactly what goes in it!
Go forth and brew, yoghurt lovers!