Few people in the world can digest lactose. Vegan dairy products are considered to be particularly digestible and offer a healthy alternative to animal products.
- 800 ml organic coconut milk from a can (no coconut drink or coconut water)
- 1-1.5 tsp agar agar (= vegetable gelatin made from seaweed)
- Yogurt starter cultures
- Yogurt maker / yogurt maker
Put coconut milk in a bowl and stir well so that the white part, which usually settles at the top of the can, combines with the rest of the coconut water.
Separate 100-200 g coconut milk, mix in a saucepan with agar agar and cook for at least Bring to the boil for 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!)
Put everything in a yoghurt maker and let it stand 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 mass in the container – or filled into glasses – in the refrigerator. It does not set until it cools down and then gets the typical yoghurt consistency and puncture resistance.
The coconut yogurt can be kept in the refrigerator for a good 5-7 days.