Bottles ready for cultured foods and beverages

Bottles ready for cultured foods and beverages
Ten Green Bottles!!

Wednesday, 8 January 2014


Have you tried the latest coconut yogurts in the marketplace. There are 2 brands here in Brisbane. One has too many additives and the other is a tad expensive - but delicious!!

Here's a simple way of making your own


Makes 1 litre/1 Quart
  1. 1 litre full cream coconut milk
  2. 3 Tbs natural yogurt
  3. 2 tsp gelatin powder (Great Lakes)
  • Heat the coconut milk in a heavy pot until the milk reaches 180°F/80°C -  the temperature just before boiling point.
  • Do not boil coconut milk as it will curdle.
  • Keep stirring the milk whilst heating.
  • Allow the milk to cool around 115°F/45°C.
  • Add the 3 tablespoons of yogurt or the appropriate amount of yogurt starter.
  • Mix the gelatin with a little coconut milk before combining with the milk. Stir well.
  • Incubate for 24 hours at around 110°F/43°C in a clean oven proof jar or dehydrator and then place in the refrigerator for at least 8 hours to set.
  • Stir yogurt to mix in some of the gelatin that may have settled on the bottom.

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