Friday, May 15, 2009

Dairy-Free Coconut Yogurt

I've toyed with the idea of making coconut yogurt for quite sometime, but I really didn't want to buy a yogurt machine. The last thing I need is another appliance in my small kitchen! But this recipe is made in the slow cooker. Yippee! I already have one of those!

I looked at two recipes for direction. The first is from A Year of CrockPotting, and the second is from Funky Food Allergies.

I used five cans of coconut milk and one container of store-bought coconut milk yogurt to make it. I also mixed in an envelope of plain gelatin to help with thickening. Next time, I will use two envelopes of gelatin.

If you can't find coconut milk yogurt to use as your starter, there are non-dairy yogurt starters available on the internet. One is from GI ProHealth.

This can be rather expensive to make, but it's a lot cheaper than buying the store-bought coconut milk yogurt at $2 for 6 ounces! Plus, it is so good!

4 comments:

Myers' Academy said...

Wow! This is a great blog!!
Thank you so much for starting it!
We had our first mspi baby in 2000 and info. was very hard to find. Even most doctors were clueless about mspi. In about 2001 I found Tamara Field's book so in 2003 when we were expecting again I was able to breastfeed and avoid most all of the mspi symptoms!! We are expecting again and I am just thrilled to find such a great resource in your blog.

Thanks again!
I'll be checking back regularly!
Michelle

Jessica said...

Hi Andrea, I tried this and it didn't work for me. I used soy yogurt and soy milk, since my son has been tested and is okay with soy now. I even added a packet of gelatin as one of the blog writer's recommended. All I ended up with was lumpy, liquid, sour soy milk. Any ideas??
By the way, I've been reading your blog for the past 8 months and you have been a huge help in feeding my family. Thank you for all that you do!

Andrea said...

Michelle: Welcome to the blog! I'm glad you found it. Congratulations on your "bun in the oven"!

Jessica: I'm sorry this didn't work out for you on your first try. Yogurt is never easy to make -- temperature has a lot to do with it. But I think it's worth another shot! Since you're making soy yogurt, you might try Googling for directions. I found a ton of out there. This site is really thorough: http://www.bryannaclarkgrogan.com/page/page/1999382.htm. Good luck!

Michael said...

I tried making this with So Delicious Coconut milk and their plain yogurt as a starter. It seems to have made yogurt, but it was so watery. I hung it upside down (in a plastic open-topped container) with a cheesecloth tied around it. It drained lots of water and is now thicker. It literally left me with half as much as I started with, but I'm glad it got thicker. This is how my russian in-laws make farm cheese, by draining it in cheesecloth. I'm not sure what all is draining out, but it looks like water.