Elana's Pantry Forums » recipes

Coconut Milk or Almond Milk Yogurt Recipes

(10 posts)
  • Started 1 year ago by Theresa Watson
  • Latest reply from Carol

TAGS: Add words or phrases that you
think other people would search
for to find this topic:

  1. Theresa Watson
    Member

    Does anyone have a recipe for yogurt made with coconut milk or almond milk? Can you use agave as the sweetener or does the bacteria need real sugar to grow?

    Thanks,
    Theresa

    Posted 1 year ago #

  2. Vee
    Member

    I did a search and found the following article on this. Looks very well written. Hope this helps!
    http://knol.google.com/k/rj-ruppenthal/how-to-make-homemade-yogurt-and-yogurt/1w7m8vx5s8vcr/2#

    Posted 1 year ago #

  3. Ruth
    Member

    Here's a great recipe, I used it, it worked perfectly the first time:
    http://forums.lowcarber.org/showthread.php?t=287507
    And to get starter, go to:
    http://www.giprohealth.com/

    There's only 2 cites I found for non-dairy yogurt starter,
    and the other one did not give me the greatest impression
    nor the forum I cited above.

    Hope this helps.

    Ruth

    Posted 1 year ago #

  4. Ruth
    Member

    Here's the other starter I located:
    http://www.customprobiotics.com/

    But when I called to confirm that it was, indeed, dairy and soy free,
    the guy changed the topic and tried to hook me on *his* probiotics and said
    probiotics would cure my allergies. I wasn't impressed, hence went with the
    giprohealth. The customprobiotics has acidophilus, the giprohealth does not.

    A recipe that is based on a more low-cost non-refrigerated starter
    can be found in Nicolette Dumke's most excellent series of allergy cookbooks.
    http://www.food-allergy.org/

    Hope this helps.

    Ruth

    Posted 1 year ago #

  5. Theresa Watson
    Member

    Thank you all so much for your help -- really appreciate you all taking the time to do some research for me!!

    Isn't this site just wonderful -- Thank you Elana for giving us all a place to exchange ideas and recipes and information.

    Theresa Watson

    Posted 1 year ago #

  6. Ruth
    Member

    Further update on the coconut milk yogurt saga:
    I use Natural Value Natural Coconut Milk
    which has only coconut and water, no guar gum.
    (I don't like additives.) It's *very* thick.
    I made the yogurt as directed above but I tried
    it without the pectin altogether (the pectin got
    lumpy on my 2nd batch) and it was DELICIOUS without
    the pectin, and very thick. Not as thick as milk-yogurt,
    but much thicker than I was expecting. I recommend
    the Natural Value Natural Coconut Milk (I found it
    at Whole Foods, but a friend in a different city
    could not find it at Whole Foods), the directions above,
    giprohealth starter, and NO pectin.

    Posted 1 year ago #

  7. Ruth
    Member

    ps I had already done this research; I'm just happy to know
    that the time I spent is beneficial to others as well!!

    Posted 1 year ago #

  8. ebates
    Member

    My son is now on such a restricted diet I'm ready to pull my hair out. We had to axe out honey (caused overwhelming growth of yeast), so now I'm only able to use stevia or xylitol. One of my bright ideas was making homemade coconut yogurt. I bought the outrageously expensive GIProstart, a yogurt maker and a bunch of sulfite free coconut. When I realized that the coconut milk needed sweetener to feed the bacteria I let out a heavy sigh.

    I decided to try something different. I blended some frozen blueberries and hoped the bacterias would feed off of that. I even added some gelatin to give it some "body". End result was like a yogurt smoothie (Yo-Baby brand) I used to get for my son. Its quite tart (I added a few drops of stevia) and strained it thru a nut milk bag to get all the blueberry skins out. I had actually taken some of the "yogurt" and froze it in my ice cream maker. It was quite slushy, but not bad. I'm thinking of using more gelatin the next time around.

    Posted 1 year ago #

  9. psixichka
    Member

    has anyone come up with anything else?
    what about using chia seeds? or the gel they produce?
    i just ordered some
    tia!

    Posted 1 year ago #

  10. Carol
    Member

    I'm seeing several recipes that call for coconut milk, some making sure to list "whole" coconut milk or canned and unseparated. I can only find coconut milk in the carton in local grocery store - there appears to be nothing in the baking goods aisle or the Asian/ethnic foods aisle. The grocer does stock two flavored that are sweetened and one original which does not appear to have a sweetener added. Would the "for drinking" milk in the carton work in place of "whole" or canned and unseparated?

    Posted 1 year ago #

RSS feed for this topic

Reply

You must log in to post.