There seems to be a dozen different ways to make yoghurt. I just want one and I want it to be easy. I have had loads of fails, but this morning I woke up to perfectly creamy greek style yoghurt! Oh so yum!
When it comes to coconut cream, not all are equal. Of most of the brands I looked at in the supermarket, most had a stabliser and an emulsifier. The best one I’ve found in NZ at my local supermarkets is the AYAM blend which is 100% coconut. You can really taste the difference. The colour is more of a light grey than the white colour you see in other brands. My second favourite is TradeAid coconut milk which is more like coconut cream because its so thick.
HOWEVER – Using cans and tetrapacks is not my preferred means to source coconut cream. It goes against my whole ethos of shunning highly processed foods. In this case, the desire for coconut yoghurt seems to have outweighed this in this moment! My disclaimer is that doing the best with the ingredients you have and the education and budget you have is totally acceptable!
Ultra-high temperature processing (UHT), or ultra-heat treatment, sterilizes food by heating it above 135 °C (275 °F) – the temperature required to kill spores in milk – for 1 to 2 seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.
The second unfortunate thing about buying cans is they’re full of BPA’s. There’s no doubt that making raw coconut yoghurt from fresh coconut meat is by far a superior method, however finding coconut meat locally is a tall order – a recipe for another day perhaps. By the way if you’re in the Auckland area, The Kefir company sells frozen coconut flesh – just email Anita. And you can get fresh coconuts delivered to your door from Cocoloco.
So before you get started, you might need to do a bit of a hunt around for some must have ingredients. For the yoghurt culture, you can either use some store bought organic yoghurt or you can buy some yoghurt starter. I used Mad Millie which you can buy from any health store. It’s usually stored in the fridge or freezer. You can also use probiotics (use 5), however they work out to be more expensive.
Then you need a warm place to culture the yoghurt overnight. I used my easiyo, however you could use a slow cooker or put your yoghurt into the oven with the light on:
Eziyo yoghurt maker
2 x 400ml cans Tradeaid Coconut cream
1 x satchet of Mad Millie Yoghurt culture
- Put your cans in the fridge overnight and use only the cream portion – use the liquid for smoothies.
- In many recipes its better to heat the cream. I didn’t do this, although if you have lumps, it does smooth them out.
- Blend your cream with the culture.
- In many recipes you’re meant to sterilize your jars for 10 minutes – I did mine for 5 mins in a pot of boiling water.
- Fill your easiyo with boiling water, put your jar in and leave overnight. If your yoghurt is not ‘tangy’ enough you can refill with boiling water and leave it a further 6 hours or so until its as you like it. At this stage its probably still quite runny. Don’t despair!
- Put your yoghurt in the fridge. It firms up remarkably well.
- If you want thick greek style yoghurt, put a double layer of cheesecloth over a sieve. Place this over a bowl and put your yoghurt on top of the cheesecloth. Put everything in the fridge overnight. In the morning you’ll have a thick, decadent yoghurt!
PS Don’t give up if your yoghurt isn’t exactly the way you like it. Its finnicky, dependent on the weather and the methods you use.