Paleo coconut yogurt is an excellent way of adding probiotics and gelatine into your diet. This delicious creamy treat is easy to make yourself, and then you can choose exactly what goes into it, without having to compromise on added sweeteners, thickeners or additives that you’d rather leave out.
This recipe is for an electric yogurt maker, using a thermophilic (heated) yogurt culture. This recipe can also be made in an Easiyo or using the oven light method, but has not been tested using those methods and may thus require tweaking. The yogurt maker comes with 7 cup sized jars, so we use 6 of them for the coconut yogurt and one for the dairy yogurt to keep the heirloom culture perpetuating.
You will need:
- A thermometer: you need to be able to measure the temperature of your mixture during heating – We use a Salter digital cooking thermometer
- A yogurt maker (or an alternative way of keeping the culture at a consistent temperature for the incubation period) – We use a Luvelo yogurt maker
Using a perpetuating heirloom-variety yogurt starter:
Unfortunately a heirloom variety yogurt starter won’t live from batch to batch in coconut cream, as it’s too different from an animal based milk. This means that if you want to use yogurt from your previous batch to start up a new lot of yogurt, it needs to be dairy based (such as cow, goat, buffalo, etc milk).
To work around this problem you can either use a fresh yogurt starter powder each batch (adds to the cost of the yogurt), or you can opt to keep one jar of yogurt made in cow’s milk going as your starter for the next batch as we do in the below recipe.
Makes 6 cup of coconut yogurt (+ 1 cup of dairy yogurt, optional)
- 6 cups coconut cream (we use Ayam coconut cream – low fat varieties apparently don’t work)
- 1/2 tbsp grass-fed gelatine (used to thicken the yogurt – we use Great Lakes red)
- 1 tbsp yogurt starter (we use Bulgarian heirloom variety) OR 3 heaped tbsp of heirloom starter batch yogurt (below)
- 2 tbsp cool water
Heirloom starter batch:
- 1 cup organic milk (cow/goat/buffalo/etc)
- 1 tsp yogurt starter OR 1 heaped tbsp heirloom yogurt starter batch
For coconut yogurt:
To sterilise the coconut milk, heat it up to 90-95C in a pot and then cool it quickly to 40-45C. (I place the pot in cold water, stirring while keeping an eye on the temperature.) Just before the temperature of the milk hits the desired temperature, mix the gelatine and starter powders into the room temperature water in a small bowl. The temperature is important, as the yogurt starter activates between 40-45C – anything less and it might not get started, anything more and it might kill the culture.
Add gelatine & starter water into the coconut milk and mix thoroughly until the powders have fully dissolved into the coconut cream.
Pour into yogurt maker containers (we use 6/7 jars in our yogurt maker for the coconut yogurt) and let incubate for 10-16 hours. The longer you leave it, the stronger your yogurt will become.
Once yogurt has incubated long enough, transfer jars into the fridge, and let cool down & thicken for at least a few hours, preferably 12 hours. The longer it sits in the fridge, the thicker it will get.
For your next batch, if you’d like the yogurt to be runnier, use less gelatine, or more, if you’d like that really thick Bulgarian yogurt result.
If making a heirloom starter batch:
Sterilise and cool milk down as you did with the coconut milk. When milk is between 40-45C, mix in the yogurt starter, mix thoroughly and pour into the remaining yogurt maker jar. (As this batch is only to keep the culture alive, I don’t add in gelatine.) Let incubate with coconut yogurt.
When you make the next batch of coconut yogurt, just use 3 tbsp of the heirloom starter batch for the coconut yogurt and 1 tbsp for the new heirloom starter batch to keep the culture going.