COCONUT YOGHURT
Original recipe from here
2 x 400 g tins of coconut milk
1/4 cup of starter yoghurt*
1 tablespoon of raw honey
Pour coconut milk into Easiyo tub. Add starter yoghurt and honey, close the lid and shake well to combine. Fill the Easiyo thermos with boiling water to the top of the baffle, place the yoghurt tub into the thermos and close the lid. Leave it on the kitchen bench at room temperature for 8-12 hours, then refrigerate. (I normally make my yoghurt late at night and pop it in the fridge in the morning.) Often the yoghurt will split, so there will be a thin layer of whey at the bottom of the tub. You can shake the whey back into the yoghurt for a drinking yoghurt, or just scoop the yoghurt from the top and use the whey in other recipes. If you like a thick yoghurt, simply strain in a muslin cloth for 1-2 hours or until desired consistency.
*In the past I have used store-bought plain coconut yoghurt as a starter (Coyo is a great brand), and I have also used lactose free yoghurt (the Liddell's brand is stocked at our local supermarket).
This recipe uses an Easiyo yoghurt maker - it costs around $25 (I bought mine from Big W), which is a small initial expense that soon pays for itself many times over. (A small tub of Coyo coconut yoghurt is around $11 at my local organic store, whereas it costs me around $4 to make the same amount myself at home!) If you don't have an Easiyo, you can still make your own yoghurt at home - see more here.
I like my yoghurt thick and creamy, so I strain it over the sink for a couple of hours. (And, yes, that is one of Everly's old Purebaby muslin wraps!)
My favourite way to enjoy coconut yoghurt is on pancakes (or French toast, as shown above) - cook in coconut oil, then slather with jam and top with strawberries and a big dollop of coconut yoghurt.
Of course, it is equally as delicious straight from the spoon!
