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  #1   ^
Old Tue, Jul-08-08, 09:19
capmikee's Avatar
capmikee capmikee is offline
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Plan: Weston A. Price, GFCF
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Default Coconut Milk Yogurt

I've had a lot of requests for this recipe lately, so I'm putting it here to make it easier to find.

I use very rich coconut milk to make this. When it comes out of the fridge it's so thick you can spread it. You can use it as a snack, an ingredient, a topping for soups & stews, in smoothies - anywhere you'd use yogurt or sour cream. If it's too sour for you, you can mix it with plain coconut milk to make it sweeter. Enjoy!

Coconut Milk Yogurt

Ingredients: 2 Tbsp pineapple vinegar (or a previous batch of
coconut yogurt)
1 14oz can coconut milk

Mix ingredients in a 1 pint mason jar and cover tightly. Leave at room temperature for 7-12 hours. (My room temperature is about 80F right now) Refrigerate.

Don't clean out the jar when you're finished, just use the dregs from the last batch to start your next batch. I keep at least two jars alternating all the time.

With successive generations, this seems to develop more of a sour
cream flavor. Fermenting one batch for more than 7 hours doesn't
seem to alter it very much, but reusing the culture does change it
very slightly over time.


Here is the recipe for Pineapple Vinegar, adapted from Nourishing
Traditions by Sally Fallon and Mary Enig:

Pineapple Vinegar

skin and core from 1 pineapple
2 quarts filtered water
2 teaspoons
dried oregano
1/4 teaspoon chile flakes

Place all ingredients in a gallon-size glass jar or a bowl. Cover
with a cloth to keep bugs out. Leave at room temperature 3 days or
more. It may bubble and produce foamy scum on top. This means it's working! Mine didn't bubble and it didn't get very sour, but it worked fine for the yogurt. If you get a little white mold on top, just stir it once a day or so to minimize it. It's harmless.

When it's done, skim the top and strain out the chunks. Refrigerate.

Last edited by capmikee : Tue, Jul-08-08 at 09:32.
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  #2   ^
Old Tue, Jul-08-08, 09:44
Wifezilla's Avatar
Wifezilla Wifezilla is offline
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Plan: I'm a Barry Girl
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I need to try this. I found cans of coconut cream at my local mexican grocery store.
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  #3   ^
Old Tue, Jul-08-08, 09:49
capmikee's Avatar
capmikee capmikee is offline
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Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
Default

Coconut cream is a little different. What you might find at a Mexican grocery store is probably sweetened and could have emulsifiers added. There's also a thing called "creamed coconut" that has more fiber than coconut milk. Coconut milk has some of the meat strained out, creamed coconut does not.

They will probably all work, but produce different results. If it's sweetened a lot, it may become alcoholic.
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  #4   ^
Old Tue, Jul-08-08, 09:53
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Wifezilla Wifezilla is offline
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Plan: I'm a Barry Girl
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NOT sweetened....believe me, I checked

It is coconut "milk" but with less water and a higher fat percentage.
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  #5   ^
Old Tue, Jul-08-08, 10:37
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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I just started my pineapple vinegar. I got an organic pineapple at Trader Joe's and let it set on the counter for a few days until it looked riper.

Wow! It really was dead ripe too. Tastes amazing. Hope the vinegar turns out well.
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  #6   ^
Old Thu, Jul-10-08, 11:04
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Nancy LC Nancy LC is offline
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Capmikee, how sour does the vinegar get? I'm up to 3 days on mine. It has been a bit cooler in my house of late, like averaging 74 degrees. The pineapple vinegar has a bit of froth on top and is slightly sour, but doesn't actually taste like vinegar.

I'm getting antsy to start my yogurt!

Oh, how do you store the pineapple vinegar?
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  #7   ^
Old Thu, Jul-10-08, 15:33
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rightnow rightnow is offline
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Would the typical 'yogurt starters' not work in coconut milk too?
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  #8   ^
Old Thu, Jul-10-08, 16:48
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Nancy LC Nancy LC is offline
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I've tried them and they sort of work, although the end result is still pretty liquidy and not very sour really.
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  #9   ^
Old Thu, Jul-10-08, 16:58
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Wifezilla Wifezilla is offline
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Plan: I'm a Barry Girl
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Same experience I had. Regular yogurt starter + coconut milk = really runny coconut yogurt.
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  #10   ^
Old Thu, Jul-10-08, 20:34
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Plan: DDF
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Ok, I put the lime with the coconut and mixed it all together. (Love that song). It was Light coconut milk though... hope it turns out!
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  #11   ^
Old Fri, Jul-11-08, 09:19
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Nancy LC Nancy LC is offline
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Well so far... I got nothing. I've added another 2 tablespoons of pineapple vinegar to the coconut milk and put it in my slightly warm oven. Maybe that'll help.
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  #12   ^
Old Sat, Jul-12-08, 14:05
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Plan: DDF
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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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  #13   ^
Old Mon, Jul-14-08, 11:24
capmikee's Avatar
capmikee capmikee is offline
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Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
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Progress: 97%
Location: Philadelphia
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Quote:
Originally Posted by Nancy LC
Capmikee, how sour does the vinegar get? I'm up to 3 days on mine. It has been a bit cooler in my house of late, like averaging 74 degrees. The pineapple vinegar has a bit of froth on top and is slightly sour, but doesn't actually taste like vinegar.

I'm getting antsy to start my yogurt!

Oh, how do you store the pineapple vinegar?

Sorry to keep folks waiting. I was away for a couple days.

My pineapple vinegar didn't get very sour. It didn't even get much froth. In fact it was downright watery. But it worked great just the same.

I stuck it in the fridge and ignored it for quite a while. Then I got it out on Saturday to take to a workshop with Sandor Katz (author of Wild Fermentation). I was surprised when I tasted it - it was VERY sour and did taste a lot like vinegar! It must have developed more over the weeks in the fridge.

Sandor Katz mentioned that a lot of spices can help inhibit mold - hot peppers and garlic definitely, and since oil of oregano fights candida, I bet oregano helps with that too. It's probably ok to leave the peppers and oregano out of your pineapple vinegar, but they might help stabilize the fermentation process.

My recommendation for storing pineapple vinegar is to keep it in the fridge. If you notice a little white mold on top, skim it off and shake the jar up. Then put it back in the fridge.
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  #14   ^
Old Mon, Jul-14-08, 11:25
capmikee's Avatar
capmikee capmikee is offline
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Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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Quote:
Originally Posted by rightnow
Would the typical 'yogurt starters' not work in coconut milk too?

They might, but they're not 100% dairy free, which was my goal.
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  #15   ^
Old Mon, Jul-14-08, 11:35
capmikee's Avatar
capmikee capmikee is offline
Senior Member
Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
Default

Quote:
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.

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.
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