Creamy Coconut Yogurt

Instructions

1. Step 1

   Place the glass jar and lid in a stockpot, cover them with water, and bring to a boil over high heat. Boil for 10 minutes, then remove them with jar tongs and leave them to air-dry and cool.

   Timer: 10 min (fixed)

   Cookware: glass jar, Jar tongs, Stockpot

2. Step 2

   In a saucepan, whisk 120 ml of the coconut milk with the tapioca starch until completely smooth.

   Ingredients used: 120.0 ml Coconut Milk, 16.0 gr Tapioca Starch

   Cookware: saucepan, whisk

3. Step 3

   Whisk in the remaining 680 ml coconut milk. Cook over medium heat, whisking frequently, until the mixture reaches 82°C and lightly thickens.

   Timer: 8 min (fixed)

   Ingredients used: 680.0 ml Coconut Milk

   Cookware: Kitchen thermometer, saucepan, whisk

4. Step 4

   Remove the saucepan from the heat and let the coconut mixture cool to 40–43°C.

   Timer: 30 min (fixed)

   Cookware: Kitchen thermometer, saucepan, whisk

5. Step 5

   Add the yogurt starter culture and whisk gently until evenly dispersed.

   Ingredients used: 2.0 gr Vegan Yogurt Starter Culture

   Cookware: Kitchen thermometer, saucepan, whisk

6. Step 6

   Pour the cultured mixture into the sanitized glass jar and close it with the lid.

   Cookware: glass jar, saucepan

7. Step 7

   Place the jar in a yogurt maker set to 40°C and incubate undisturbed until tangy and softly set.

   Timer: 600 min (fixed)

   Cookware: glass jar, yogurt maker

8. Step 8

   Refrigerate the sealed yogurt until fully chilled and firm, then stir until creamy before serving.

   Timer: 240 min (fixed)

   Cookware: glass jar