Mon, Jul-14-08, 11:35
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Senior Member
Posts: 5,160
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Plan: Weston A. Price, GFCF
Stats: 165/133/132
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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Quote:
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Originally Posted by Nancy LC
It did get nice and sour, quite a nice yogurt-y flavor, but never thickened. I'll have to go to the Asian store and get some really thick coconut milk and try, but I think they put preservatives in it, so I'm not too optomistic.
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The coconut milk I use is REALLY thick. I get Native Forest Classic coconut milk - never the lite stuff. Some stuff I've bought (Thai Kitchen for example) has a layer of fat on top, maybe 10% of the can. The Native Forest can is about 80% fat. It makes a difference!
Keep in mind that real yogurt is thickened by bacteria called Streptococcus Thermophilus. This creature does best at 110F, which is why making yogurt is so tricky. Temperature is likely to have an effect on the thickness of my yogurt too, although I have no idea what organisms are in it.
One more note - my coconut milk yogurt is spreadable out of the fridge, but it's still a liquid at room temperature. I hope I didn't mislead you on that one. |