Vegan yoghurt making

Bought 2x 400ml coconut milk. I aimed at coconut cream, but there was none suitable. For a coconut yoghurt.

(The Farfalle are for the Ingredients thread, sorry)
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The 'early' soy yoghurt. It chilled for only 90 minutes in the fridge.
It drained very little liquid. So far. Gritsy for now. I don't mind.

This is the extra quantity, that did not fir into the 'official' sieve.

Although the instruction video explained the sugar is not for us, but the bacteria, I can feel the sugary film in my mouth.

It's ok. It's me, living over 2 y on low sugar food.

Enjoying the learning process about vegan yoghurt making. Good yoghurt!
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The 'early' soy yoghurt. It chilled for only 90 minutes in the fridge.
It drained very little liquid. So far. Gritsy for now. I don't mind.

This is the extra quantity, that did not fir into the 'official' sieve.

Although the instruction video explained the sugar is not for us, but the bacteria, I can feel the sugary film in my mouth.

It's ok. It's me, living over 2 y on low sugar food.

Enjoying the learning process about vegan yoghurt making. Good yoghurt!
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We don't add sugar at all. It doesn't need it if you just let it ferment longer.
 
My newest yoghurt, only coconut milk and ferment.

I let the maker do it's magic for 18 hours, but it looked like nothing happened, the milk was liquidy as before with no signs of whatever change, I set it for another 18 hours at 39c, and this is how it looked before I put it in the fridge for stage 2: draining and chilling.

I believe what I see is fermentation. Update this evening.

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About 6 hours later, it looks like hardened coconut butter with some liquid remains, taste is a tad sour.
Hm, not yoghurty...probably I messed something up.
Will use the coco butter for bakes, for sure...

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About 6 hours later, it looks like hardened coconut butter with some liquid remains, taste is a tad sour.
Hm, not yoghurty...probably I messed something up.
Will use the coco butter for bakes, for sure...

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There are a number of non-dairy yoghurts that don't work by themselves. They need a thickening agent such as rice flour or pectin in order to thicken and coconut is one of those. Also you need to check that your coconut cream is as high % coconut as you can get. So don't use a coconut milk that's only 50% coconut kernel extract either because that also won't work.
 
I looked at the can, it say 60% kernell, so not good for yoghurt...I might stick to soy...coconut is somewhat difficult to find...or I will search further, to the time and abilities available.

Read at least 4 recipes online that call for coconut milk and probiotics, and nothing else...but without specifying the kernell ratio.

Don't have probiotics yet.

Will try soy again in a couple of days or so.
 
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