Coconut Yogurt

For our vegan and lactose intolerant friends!

“I have been struggling to get coconut yoghurt for our lactose free guests (so) when I bought my Instant Pot ( not sponsored)  last year I set about experimenting...

…(the shop bought one) has a list of emulsifiers, thickeners and other stuff and whilst mine is not as thick as the commercially produced one, its tasty, tangy, free of additives and a fraction of the price.

It could not be simpler, it is easy, cost effective and perfect for both vegan and lactose intolerant.”
Thanks to @tarynejakobi… for creating this recipe, and sharing her detailed instructions.  Follow Taryne for gorgeous food styling, recipes, tips and join her food styling workshops if you’d like to learn more!

Styling and recipe development- Taryne Jakobi 
Photography- Roelene Prinsloo

Tools: thermometer, Instant Pot
Tips: make sure all utensils are sterilised before use

Ingredients
2 cans coconut milk, (not Lite), or coconut cream (for thicker results)
 ½ cup yoghurt with live cultures or 1/2 cup coconut yoghurt, or 2 probiotic capsules
 1/2 tbsp maple syrup or agave syrup (do not use honey)
 2 tbsp agar-agar powder
 1 pinch Himalayan pink salt
 ½ tsp good quality Vanilla extract
 
Method
 
Pour the coconut milk and maple syrup into the inner pot. Whisk well, then press the “Yogurt” button, and adjust the setting until you see “boil.” Let the Instant Pot run through the process of scalding (pasteurising) the milk, and getting it to the right temperature.  Whisk occasionally. Use the lid if you wish, but there is no real need.

When the Instant Pot beeps that it is finished the scalding process, allow the milk to cool until it is between 100º and 110º. This takes roughly 30 - 45 mins.

If using starter yogurt: once the milk is at the correct temperature, ladle out 1/2 cup of the warm milk into a small bowl, and whisk with the 3 tablespoons plain starter yogurt until smooth and completely mixed. Pour this mixture back into the inner pot and whisk well all together.

If using freeze-dried yogurt culture or probiotic capsules: once milk is at the correct temperature, sprinkle the starter culture, or open 2 of the capsules and sprinkle over the milk, and then whisk very well to combine.

Secure the lid (no need to seal), and press the “Yogurt” button. Adjust the setting until you see the time display.

Set for the desired amount of fermentation time. Eight hours is bare minimum, and I would not recommend less than 12 hours.

I prefer yogurt that has been fermented closer to 18 hours because it results in tangy yogurt— and it has more probiotics! I did all my batches at 18 - 24 hours, and was very happy with the tang.

When the fermenting time is up, flavour with vanilla extract, and transfer the yogurt to a glass storage container and keep in the fridge. It will thicken slightly as it cools.

While the end result is not as thick as Greek Yoghurt, it is still a lovely consistency and I was very happy with it.

For more recipes by Taryne, head to the link below:

https://tarynejakobi.co.za/blog/