Few people in the world can digest lactose. Vegan dairy products, meanwhile, are considered particularly digestible and offer a healthy alternative to animal products.
- 800 ml coconut milk (no coconut drink or coconut water)
- 1-1.5 tablespoons agar agar (= vegetable gelatine obtained from seaweed)
- Yogurt starter cultures
- Yogurt maker / Yogurt-Preparer
Pour coconut milk into a bowl and mix well so that the white part, which usually settles at the top of the can, combines with the remaining coconut water.
Separate 100-200 g of coconut milk, mix with agar agar in a saucepan and bring to the boil for at least 2 minutes and stir.
Mix the boiled coconut milk with the rest of the coconut milk.
Now add the yoghurt starter cultures (according to the instructions for 1 liter) to the mixture and stir well. The mixture should never be warmer than 38 °C, otherwise the yoghurt cultures will die. (Important: The temperature depends on the cultures, for some a temperature between 43-45 °C is recommended – follow the instructions on the package!)
Pour everything into a yogurt maker and let it sit quietly for 12-18 hours. The shorter the fermentation time, the milder, but also the more liquid the coconut yogurt will be. The longer, the more sour the yogurt will be.
When the time has elapsed, stir the coconut yoghurt well once. Put the mixture in the container – or filled into jars – in the refrigerator. It does not set until it cools down and then gets the typical yoghurt consistency and puncture resistance.
The coconut yogurt will keep for a good 5-7 days in the refrigerator.