![]() However, it does thicken a little once it’s refrigerated for a day, and I just drain off some of the liquid and mix the rest in with the more solid part right before eating. I’ve tried three separate times to make this yogurt and it never ends up as thick as it’s “supposed” to be according to the recipe. I’m doing the Autoimmune Protocol (AIP) diet, which prohibits those binders (like guar gum) that are typically in shelf-stable coconut milk. ![]() Hi Lara! I’m wondering if the absence of any type of thickening and/or binding agent in the coconut milk is the cause. I’ll let you know how the SAVOY batch turns out. Do these companies change their recipes? The ingredient says coconut extract 70%, water. So I don’t know what to think about this. I can let you know how it turns out but when I saw your video the SAVOY coconut cream you showed had a thick creamy top. So I did not have to mix the coconut cream until I added the probiotic capsules. There was no thick creamy top layer with liquid on the botton. ![]() I just made it and I was very surprised to see that when I opened all four cans (I was making two large containers) they were like a milk consistency. Meanwhile, I also ordered 14 cans of SAVOY coconut cream. So I just tried putting it into a strainer with cheesecloth and am hoping that does the trick. I have also tried to scoop off the top but it gets thinner and thinner as I get closer to the liquid. I have tried stirring it and putting it into the refrigerator but it still seperated. Then I got a new case of 365 coconut milk and every batch since then (three times) has seperated and the top of the yogurt has a think foamy consistency. It was creamy and thick! This happened twice. So the next time I used my blender to mix the coconut milk and it came out better then regular yogurt. I followed your video and used the 365 coconut milk but when I used the whisk to mix the coconut milk, the yogurt came out a little lumpy. THANK YOU in advance for answering my questions… I cook a lot and hate when things that seem so easy don’t work out □ ![]() I LOVE coconut yogurt and want this recipe to work for me (and love your minimalist baker stuff!).ġ) Why wouldn’t coconut cream work? Do I have to use coconut milk? ( I apologize if that’s a dumb question since you SAID to use coconut milk)Ģ) is cheesecloth necessary – I read that paper towel is fineģ) is the problem too large of a mason jar (too much air)Ĥ) I know you recommended whisking if it separated, but it didn’t separate until after it had sat for 12ish hours. Note that I used a large mason jar so there was space between coconut and paper towel (I didn’t have cheesecloth). I moved it into the fridge and only the very top layer is thick enough to be yogurt. I used coconut cream instead of milk – was that a big mistake? It separated while resting and it didn’t really work. (I’ve been using an instapot previously which requires heating and cooling and 36 hours etc). Then loosely cover the top (with a lid or plastic wrap), and refrigerate / let drain for several hours (draining liquid as needed) until desired thickness is reached!
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