Coconut Milk Yogurt

Instructions

1. Step 1

   Place the heat-safe jar and lid in a stockpot, cover them with water, and boil for 10 minutes. Remove them with kitchen tongs and let them air-dry without touching the inner surfaces.

   Timer: 10 min (fixed)

   Cookware: glass jar, kitchen tongs, Stockpot

2. Step 2

   Pour the coconut milk into a saucepan. Add the tapioca starch and sugar, then whisk until no dry lumps remain.

   Ingredients used: 800.0 ml Coconut Milk, 12.0 gr Granulated Sugar, 16.0 gr Tapioca Starch

   Cookware: saucepan, whisk

3. Step 3

   Cook over medium heat, whisking frequently, until the mixture reaches 82°C. Reduce to low heat and whisk for 2 minutes, then remove from the heat.

   Timer: 2 min (fixed)

   Cookware: Kitchen thermometer, saucepan, whisk

4. Step 4

   Let the coconut mixture cool to 43°C, whisking occasionally to keep it smooth.

   Cookware: Kitchen thermometer, saucepan, whisk

5. Step 5

   Sprinkle the yogurt starter culture over the cooled mixture and whisk gently until dispersed. Pour the inoculated mixture into the sanitized jar and cover it with the sanitized lid.

   Ingredients used: 2.0 gr Yogurt Starter Culture

   Cookware: glass jar, saucepan, whisk

6. Step 6

   Incubate the covered jar in a yogurt maker at 40–43°C for 10 hours, without stirring or moving it.

   Timer: 600 min (fixed)

   Cookware: glass jar, yogurt maker

7. Step 7

   Transfer the jar directly to the refrigerator and chill at 4°C or colder for at least 4 hours before stirring and serving.

   Timer: 240 min (fixed)

   Cookware: glass jar, refrigerator