Wednesday, January 31, 2007

Homemade Coconut Yogurt

I have recently acquired a yogurt maker so have been searching for some good
homemade yogurt recipes sans dairy.
Now, does that sound to unusual?? I didn't think so. Well, it is unusual, I guess.
I have searched and searched and searched some more using every imaginable
word combination I can think of for dairy free yogurt recipes. I have located 2!!
I have learned lots and lots of do's, dont's, and why's about yogurt though!!
And some helpful people on my yahoo group found me a dairy-free yogurt
starter. It's kinda costly, but a little goes a long way.
So far I have had better luck with the coconut recipe than the almond milk one.
The coconut one was a tad bit sweeter. The consistency isn't quite like yogurt,
especially when you add fruits and stuff to it, more like a smoothie. The almond
milk did separate while cooking, but I shook it up before placing in the fridge
and it was fine after that.
If anyone has any experience with homemade dairy-free yogurt I would love to
hear from you. Especially for more recipes.
Coconut Milk Yogurt (as close to as I can so far)
Candy Thermometer is needed
Sterilize all bowls, utensils and yogurt maker (internal container)before starting.
You can sterilize them in the dishwasher or boil them for 5-10 minutes.
Ingredients:
2 14 oz. cans organic coconut milk, unsweetened
- cup dried milk substitute (Vances DariFree or Miss Robens RiceMilk
Powder)
teaspoon dairy-free probiotic
Combine coconut milk and dried milk substitute in a sterilized, microwavable
bowl. * Stir until the contents are well mixed. Heat in 30 second increments in
the microwave until the temperature of the milk mixture is between 105 and
115 degrees. Scoop out about cup of the milk mixture into a sterilized cup,
and add the probiotic. Gently stir until the probiotic is mixed in. Then add the
liquid back into the main bowl and mix.

*You can also do this on the stovetop. Make sure to sterilize the pot and spoon.
Pour mixture into the yogurt maker and cook for 8-10 hours. You should smell
a tart, yogurty smell and the coconut milk will be thick. Refrigerate for at least
4 hours. Makes about 4 cups of cultured coconut milk. Sweeten or flavor
however you like.
Sweeteners: maple syrup, agave or sugar and a little vanilla extractlike a
teaspoon of sweetener per half cup of yogurt and 1/8 teaspoon of vanilla. I used
some maple syrup with frozen blackberries and raspberries. I also hid some
nasty tasting vitamins in it!!
You can use pectin to thicken if this recipe is too thin. * If you use pectin, add it
when you put in the coconut milk and dried milk substitute. You will need to
blend it in the blender or use a hand blender. Be sure to sterilize whichever you
use. Then heat the mixture to 115 degrees and add the probiotic and calcium
water (included with the pectin) and then continue with the above directions.The
most important things to remember are to sterilize everything (even utensils) so
there is no bacteria to compete with the probiotic and make sure that the
coconut milk/dried milk mixture is lukewarm (between 110-115 degrees) when
you add the probiotic.
Posted by Christan = ) at 7:08 PM

9 comments:
~M said...
I thought you might be interested in this from Susan V.'s Fat Free Vegan website:
Making Soy Yogurt
5:01 PM
Christan = ) said...
~m Some good information at her site. I am trying to avoid soy, but I might try some of
her ideas. Thanks!! Christan = )
6:57 PM
Canton Pixie said...

hi there,
does it work if i only have coconut milk and not the dry milk substitue?thanks! i'm also
into dairy free and soy free stuff. :)
7:28 AM
Christan = ) said...
canton pixie--I do believe that would work. I use the Dairy Free for a little bit of flavor. It
has a sweeter taste to it that way. Let me know if you try it and how it works out.
Christan = )
10:17 AM
Canton Pixie said...
hey thanks christan!
am gonna try that and let u know how it all went!
:)
12:06 AM
Dena, aka Venuskitty said...
Hello! My son is GFCF but I now want to take him off soy (he eats a lot of soy yogurt!)
but don't want to take away yogurt and it's benefits. Thanks for these recipes and the
link to the dairy-free starter culture. Have you tried making the yogurt only using Darifree? If so, what happens? I will stop back in if I find other recipes to try out. Thanks
again! Dena
8:55 AM
Christan = ) said...
Dena--I have not tried it that way yet. I use the coconut milk for the extra fat qualities
that he needs. We have also cut out a lot of soy products, it definitely makes the diet a
bit more difficult but worth it.
If you try it w/ out the coconut milk, be sure to let me know how it works out.
10:49 AM
Christina said...
In your recipe are you using the dari free in powder form only or are you making it into a
milk then adding it? Sorry, but I get real technical when I read recipes.
7:21 AM

http://stephensrecipes.blogspot.com/2007/01/homemade-coconut-yogurt.html

The effect of yoghurt and milk fermented with a porcine

intestinal strain of Lactobacillus reuteri on the
performance and gastrointestinal flora of pigs weaned at
two days of age

Brian Rateliffe, Christopher B. Cole, Roy Fuller

and Michael J. Newport

AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, UK

Received 17 January 1986.

Available online 25 October 2004.

Abstract
Piglets weaned on to yoghurt at 2 days of age were compared with piglets fed the
unfermented base milk. The feed to gain ratio was significantly poorer in piglets fed yoghurt.
Yoghurt also depressed the coliform count and increased the lactobacillus count throughout
the gut. There was a small but significant reduction in the pH of the stomach contents. Base
milk acidified with lactic acid to the same pH as yoghurt had similar effects on growth and on
the coliform counts but also depressed the lactobacillus count. Milk fermented with a strain
of Lactobacillus reuteri gave results similar to those obtained with yoghurt but the effects did
not persist after withdrawal. In yoghurt-fed pigs L. bulgaricus was recovered from the
stomach and duodenum but not from the colon. It was concluded that the decrease in
coliform count was due to the low pH produced by the lactic acid present in all three
experimental diets (yoghurt, acidified base milk, and poghurt).

Article Outline
References
Corresponding author. Proofs and correspondence to: R. Fuller, AFRC Institute of Food
Research, Reading Laboratory, Shinfield, , Reading RG2 9AT, , UK.
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Food Microbiology
Volume 3, Issue 3, July 1986, Pages 203-211
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-4DMP87JM&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1
&_urlVersion=0&_userid=10&md5=7c58b3d0873133b79e699bc9106fb455

The effect of diluted yoghurt on the gut microbiology and

growth of piglets

C. B. Cole, R. Fuller

and M. J. Newport

AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, UK

Received 17 November 1986.

Available online 25 October 2004.

Abstract
At 2 days of age piglets were weaned onto yoghurt or yoghurt diluted to 25% or 50% with
base milk. Piglets fed yoghurt grew less well. The diluted yoghurt decreased the coliform
count in the stomach and duodenum but had no effect on the numbers of lactobacilli. Tests
on a small number of pigs showed that undiluted yoghurt decreased -glucosidase and glucuronidase activity but the effect was lost when the yoghurt was diluted.

Probiotic potential and sensory properties of coconut flan

supplemented with Lactobacillus paracasei and
Bifidobacterium lactis

Sabrina B. M. Corra 1 , Inar A. Castro 2 & Susana M. I. Saad 1*

1 Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical
Sciences, University of So Paulo, Av. Prof. Lineu Prestes, 580-B16, 05508-000 So Paulo,
SP, Brazil
2 Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences,
University of So Paulo, Av. Prof. Lineu Prestes, 580-B14, 05508-000 So Paulo, SP, Brazil
Correspondence to *Fax: + 55-11-38156386; e-mail: susaad@usp.br
KEYWORDS
Bifidobacterium lactis coconut flan interaction Lactobacillus paracasei probiotics
sensory acceptability shelf life

ABSTRACT
The effect of probiotic cultures on sensory performance of coconut flan during storage at
5 C and the viability of these micro organisms for up to 28 days were investigated. Sensory
analyses of the product were performed after 7, 14 and 21 days of storage. Coconut flans
were produced with no addition of cultures (T1, control), or supplemented with
Bifidobacterium lactis (T2), Lactobacillus paracasei (T3) and B. lactis + L. paracasei (T4).
Populations of L. paracasei and B. lactis as single or in co-culture remained above 7 log
CFU g1 during the entire storage period. Viability of L. paracasei was higher for T3. All
products were well accepted and no significant differences (P > 0.05) were detected
between the coconut flans studied. The addition of L. paracasei and B. lactis to coconut flan
resulted in its having great potential as a functional food, which has high sensory
acceptability.
(Received 11 July 2006; Accepted in revised form 08 March 2007)
http://www3.interscience.wiley.com/journal/120123517/abstract?CRETRY=1&SRETRY=0