How to Make Vegan Friendly Coconut Yogurt or Any Nut Milk Yoghurt using our Complete Vegan Coconut Yoghurt Making Kit 

PREPARATION

Before you begin it is important to wash the equipment and any utensils you use, in hot water and detergent. The danger of not thoroughly cleaning is that other microbes may overpower your starter culture and affect the quality of your yoghurt.

INGREDIENTS

2L Organic Coconut Milk (5 x 400ml cans) or any other nut milk

5 tablespoon Organic Raw Cane Sugar (most of the sugar is consumed in the fermentation)

1g Packet Nourishme Organics Pure Vegan Coconut Yoghurt Starter Culture

200g Packet of Vegan Yoghurt Premix

METHOD

  1. Place Coconut Milk and Vegan Yoghurt Premix into a blender and blend on low speed for 10 minutes
  2. Add the Coconut Starter Culture and Sugar to the coconut milk mix and blend on lowest speed for 5 minutes.
    Each starter culture will come with different instructions. Please follow the instructions unique to your starter culture and use the amount specified. If you are using the Nourishme Organics Pure Vegan Coconut Yoghurt Starter culture add a 1g sachet
  3. Add Coconut Milk mixture to the glass yoghurt jar
  4. Put the lid firmly on to the glass yoghurt jar
  5. Place the glass yoghurt jar into your yogurt maker.  
  6. Pour water slowly into the base.
    The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker.
  7. Place the cover lid on top. 
    The coconut yogurt is now ready to begin fermentation.
  8. Set the time & temperature.
    Use the digital control panel to set the temperature to 36° C (96.8° F), the time to 10-hours and then press ‘confirm’ to begin incubation.
  9. After 10 hours the fermentation is complete.
    Condensation will have collected under the cover lid. Please take care removing it and allow the water to drip into the water bath, instead of your bench!
  10. Switch the yogurt maker off and remove the yogurt jar.
    Straight from the maker the yogurt will be runny, warm with some potential separation. 
  11. Pour the yogurt gently into the 4 pint mason jars and seal.
  12. Place the jars in the fridge for at least 6 hours to chill and set.