Ever since my good friend Jac told me about her favourite coconut yoghurt, I’ve been a little obsessed with figuring out how to make my own. Actually, thinking about it, yoghurt making has been on my radar for a lot longer than that.
You see, I love fermented foods (and beverages). At uni I majored in food microbiology and for my honours thesis delved into the bacterial populations of blue vein and camembert cheeses. Partially so I could play around with bacteria but mostly so I had an excuse to eat more cheese.
Then there were a few wayward years as a wine maker where I got up close and personal with more strains of yeast and lactic acid bacteria than I’d bargained for.
But I digress. Back to yoghurt.
Making yoghurt is something I always knew I’d do, one day.
And that day has come!
Over the last few months I’ve been perfecting my yoghurt making skills of both regular milk based yoghurt, and the more exotic coconut yoghurt.
The thing is, it’s no where near as complicated as you’d imagine. I’m kicking myself a little for not starting sooner.
So what should you NEVER do when making yoghurt at home?
Simple. You should never be tricked into thinking you need to go out and buy any specific equipment.
No ‘yoghurt makers’ need apply.
What do you need?
1. A Thermometer.
Yoghurt making bacteria are delicate souls, a bit like Goldilocks, they need their temperature to be ‘just right’ and the only way to tell if it’s OK is to measure. My Irishman recently purchased a fast reading digital thermometer for testing meat on the BBQ and it works a treat moonlighting as a yoghurt thermometer.
2. Some clean jars.
I prefer glass but plastic containers are fine too. Just make sure they’re clean. Fresh from the dishwasher is ideal.
3. A chiller bag or esky.
We need to keep our yoghurt nice and cosy for 8 hours or so. This used to put me off making yoghurt as I was worried about keeping the temperature constant. The thing is, it doesn’t need to be exact. I have a small insulated ‘cooler’ bag that does the job nicely. At a stretch you could just wrap your jars in some foil and then bundle them up in towels.
4. A starter culture.
I’ve been using a powdered culture that I picked up at my health food store. Or you could try using a few tablespoons of commercial natural yoghurt – but there’s a risk the bacteria won’t be still alive. So I haven’t tried that yet.
UPDATE: I’ve had lots of success with using my previous batch of yoghurt as a culture for my new yoghurt. And the yoghurt tends to set more quickly than when using dried culture. And it’s much cheaper! I use about 4-6 tablespoons in a 2L batch of yoghurt.
I’ve also read that you can use the powder in probiotic capsules but haven’t experimented with them yet either.
Cows or coconut milk work well. Although there’s no reason why you couldn’t use goat’s milk, sheep milk or even buffalo if you have it at your disposal.
UPDATE: I had some failure using A2 milk, the yoghurt just didn’t thicken properly. I’m now sticking to regular milk.
I haven’t tried soy, rice or almond milk but if there’s enough protein they should work. Or you could try them using the coconut yoghurt recipe below. I’d love to hear how you get on if you do!
makes a little over 3 cups
Coconut milks and creams vary hugely in their fat content which really tells you how much water has been added. I’ve used unsweetened coconut ‘cream’ that has about 20% fat. Higher fat coconut cream will give a thicker, richer yoghurt. And of course you’ll get a less thick yoghurt with a lower fat coconut milk.
Don’t stress about it too much but you might need to try a few different brands before you find one you’re happy with.
2 cans coconut milk or cream (400g / 14oz each), approx 20% fat
40g (1.5oz) egg white powder
1 teaspoon yoghurt culture
1. Combine coconut milk/cream and egg white powder in a medium saucepan. You’ll have some lumps.
2. Gently heat to 43C (110F).
3. Place 1 tablespoon coconut mixture in a clean cup. Add the culture powder and stir until it forms a (lumpy) paste. Add a little more coconut milk then stir the culture into the main saucepan.
4. Pour into glass jars and top with a lid.
5. Place in a chiller bag or esky and leave in a warm place for about 12 hours.
6. Pop in the fridge and leave for another day before eating.
no egg white powder? – You should be able to find it online or a cake decorating supplier. Whole egg powder would be fine, although it will change the flavour. Don’t use fresh egg whites as they may contain salmonella. The yoghurt is still lovely without it, just a lot less thick.
vegan – skip the egg white powder and be prepared for a runnier (but still delicious!) yoghurt
short on time? – the yoghurt can be eaten after the first 12 hours, but the flavour and texture are thicker and more yoghurty after the extra day in the fridge.
using powdered coconut milk? – mix it up with boiling water then cool to 43C (110F). Then add the egg white powder and proceed as per the recipe.
video version of the recipe
cows milk yoghurt
makes 8 cups
This may seem like a lot of yoghurt but it will keep for a month or so in the fridge. Even though there are only 2 of us, we haven’t had any problems eating it up!
I’ve found that adding a little full cream milk powder gives a much nicer, creamier yoghurt and is totally worth the hassle. If using fresh milk, you’ll need to ‘sterilise’ it before adding the culture. This involves heating to 83C (180F) and holding for 5 minutes. UPDATE: I’ve been experimenting with skipping the sterilising step and haven’t had any failures yet, so feel free to skip it if you aren’t worried about possible contamination in your milk.
2L (8 cups) full fat milk
100g (3.5oz) full cream milk powder, optional
2 teaspoons yoghurt culture
1. Whisk together milk and milk powder in a medium saucepan. Don’t stress if there are lumps.
2. Place over a medium heat and warm, stirring frequently until the temperature reaches 83C (180F). Hold at that temp for about 5 minutes. Or skip this step and go to step 3.
3. Cool to 43C (110F). I pop the saucepan in a baking dish filled with cold water and a chiller brick or ice.
3. Place 1 tablespoon of the tepid milk in a cup. Add the culture powder and stir until it forms a (lumpy) paste. Add a little more milk then stir the culture into the main saucepan.
4. Pour into glass jars and top with a lid.
5. Place in a chiller bag or esky and leave in a warm place for about 12 hours.
no full cream milk powder? – Regular milk will work.
vegan – see the coconut yoghurt recipe above.
short on time? – see the head note for how to use UHT milk and skip the heating step.
super creamy – add in a cup of whipping cream or double the milk powder.
video version of the recipe
Have fun in the kitchen!
Hi Jules, just wondering is there any reason why you can’t use JUST powdered milk & water? That’s what the commercial make-yourself yoghurts seem to be – just with cultures added
Yes if you want to use all powdered milk and water that’s fine…
Hi guys. I was just wondering did anyone try using natural yoghurt. Thx
I’ve been making yoghurt this way for a couple of years and it’s delicious.
I fill a 500ml yoghurt container with semi skimmed milk and heat very gently until the milk starts to bubble around the edges (normally takes 10 around mins).
While that’s heating I get everything else warm. I use almost boiling water to warm a glass jug and then pour the water into a small hot water bottle and put that in an insulated lunch bag.
Then put one dessert spoonful of natural live yoghurt (I use Yeo valley for the first batch then use my own yoghurt for all subsequent batches).
Once the milk is bubbling around the edges turn off the heat and leave for 5-10 mins until you can put your finger in for two seconds.
Pour the cooled milk onto the spoonful of yoghurt in the glass jar, stirring to mix it well.
Then I pour it back into the yoghurt pot which I put in a kind of sock to keep it warm. This goes into a plastic box which then goes inside a hot water bottle cover and into the warm insulated lunch box with the hot water bottle.
I leave it on top of our warm boiler for about 7 hours by which time the yoghurt is nice and thick.
I’ve been experimenting with vegan yoghurt for the last few months without success.
Thanks for sharing Jayne :)
Ever since we moved to Bhutan and after that to Tanzania nearly 20 years ago I make yoghurt at home. As I cannot buy powdered yoghurt cultures here in Tanzania and as using a fresh culture for every batch of yoghurt would be expensive, I developed the following method. I use a powdered yoghurt culture for the first batch of 2 liters. Half of this yoghurt we eat, the other half I pour into a silicone ice-cube tray and freeze. These are my starter cultures. Once the fresh yoghurt is nearly eaten, I make a new batch using 2 tablespoons of left-over yoghurt. Once the freshly made yoghurt becomes too sour (usually after 5 to 6 batches) I use 2 frozen yoghurt cubes to start a new batch and restart the process. I bought an Indian 2 liter hotpot many many years ago and though it’s really ugly it has kept my yoghurt at the right temperature for nearly 20 years. I never bought a thermometer as I test it like you would test the temperature of a bottle of milk for a baby. Just drip one drop on the back of your hand. If it’s too hot for you to give to a baby it’s too hot for the yoghurt starter. My most popular yoghurt variation is to first leave a vanilla pod in the hot milk, leave to infuse for 30 minutes, then remove pod and scrape out the seeds in the milk. Make yoghurt as usual. We are lucky though to have vanilla grown nearby and available really cheaply.
I make my yogurt in a soup flask that has a wide neck, keeps it warm enough over night. Not tried coconut but maybe i will.
How important is sterilisation of equipment? Do you need to sterilise equipment? I am worried about not growing the right bacteria and giving my family food poisoning, which is the reason I have not tried making my own yoghurt. Also how do you know if it’s safe to eat? Do you just taste test and see if it’s not fizzy? What are the signs the yoghurt culture has not established? Or am I just being paranoid and too risk averse? : )
All good questions Greg!
Sterilizing your jars isn’t hard and makes it more likely your yoghurt will last. So worth the effort – I either run mine through the dishwasher or pop them in the oven for 10-15 minutes at 150C (300F). The saucepan gets starilised as I heat the milk. And the only equipment is a wooden spoon and a jug for pouring – I add both of these to the hot milk to sterilize them.
And if your yoghurt sets you can be certain the pH has dropped and the yoghurt culture has estabilished so it’s totally safe. No need to be paranoid – and so worth the effort – home made yoghurt is the best!
I just store my yoghurt in the same container it ferments in, everytime I bought a store bought yoghurt I kept the container, it also makes less cleaning and less chance of contamination than if you transferred to new container, as for sterilization, I just use regular dish soap, cheap and kills pretty much any bacteria.
My coconut yogurt isnt white, but turned yellowish ..is it safe? Or is the batch spoiled?
SOme coconut milk has different colours – if it smells clean / coconutty then it’s still safe :)
Thanks for this article! Do you know how quickly the bacteria multiply. If you let it ferment for a longer period of time I’m assuming there will be a greater number of bacteria.
I just read another coconut yogurt recipe that has you wait 12-36 hrs in the fermentation stage.
If you don’t want to use cream or extra milk powder (with the associated extra fat) to get an extra-creamy result, you can strain it over a sieve with a bit of muslin or a clean, unused dishcloth for 12-24 hours. It will get lovely and thick and creamy as the liquid strains out of it.
Do you really need to sterilize the milk? isn’t it already pasteurised? Have you ever tried skipping this step?
You just need to warm up the milk then add the culture at the optimal temperature usually around 40*C
Oops, don’t click on the link in my previous post!
Great post. I wish more people knew how easy it was to make your own yogurt. I’ve been doing so for a few years now and I’ve refined my process down to the bare minimum. I use a gallon of skim milk, which after straining, makes 2 quarts of thick yogurt. Rather than use a thermometer, which I don’t own, I heat the milk until just below boiling when bubbles start to rise and then let it cool for about an hour until it’s the temp of a hot bath. I then pour the heated milk into a large aluminum bowl, whisk in 4 tablespoons from then end of my previous batch as a starter, then cover and place the bowl in my oven, which the gas pilot light keeps warm. I let it sit for 8-10 hours then strain through chamois cloth to the desired consistency. If you don’t have a always-warm oven, you can pre-heat it to 100F, turn off the heat and wrap the container in some towels. I’ve also read you can use a heating pad.
A friend of mine loves making her own yogurt. She always uses commercial yogurt as the starter and never had a problem. I keep saying I’m going to try it but I still haven’t!
I make vegan yogurt using soy milk that does have any additives. I found this at Trader Joe’s for $1.79/quart. West Soy also has a good product but is a little more expensive. Additives such as sugar, calcium carbonate, carrageenan, vitamins and “natural flavor” will cause the yogurt to separate.
I heat almost two quarts of the soy to 100F and add 2 oz of yogurt from a previous batch, whisk it and pour into 8 ounce mason jars. I use an InstantPot yogurt setting to keep it at about 95 degrees for 10 to 20 hours. You could use other warming methods others have mentioned.
I haven’t been successful with other milk substitutes perhaps because they all contain additives.
Thanks for sharing your experience with soy yoghurt James
Yes , Trader Joe’s Soy milk is excellent and cheaper than other brands, I mixed it with Costco Greek yogurt 10-1 ratio as directed from my yoghurt maker instructions, turns out liquid separates from solids very much like tofu , stirring it up makes thick liquid drink . Tastes so much like liquid tofu and great with diced apples plus honey.
Thanks for sharing Mushin!
I have also been making yogurt for years, and have had good luck with commercial yogurt as the starter. If it says on the package that it contains live cultures, it should be fine. My favorite so far is the Trader Joe’s greek whole milk yogurt as starter, and fresh, local, organic, raw milk that is only heated to 110 F. It is definitely runnier than commercial, but the straining is just too much of a mess for me, so runny is what we get. I don’t add powdered milk because a) I hate the taste, having had it so much as a *poor* kid, and b) I’m just afraid of it, having read up on claims of carcinogenic compounds from heating milk proteins. I’m a spaz.
Also, I had to look up “esky” and that’s a pretty cute name. I have never done yogurt in a cooler, but I’ve had good luck with two other methods. In the summer, when it stays above 70 inside, I just put them in the microwave wrapped in towels overnight. I obviously don’t turn it on, but it’s a good, insulated space that is protected from seismic (I have 3 kids) activity. I’ve read that yogurt needs to be stable, not jiggled, or it will lose its structure.
The other way, for winter, is to use a crock-pot. I fill 4 pint jars with yogurt, place them in the crock, fill around them with 110 degree water almost to the top of the jars, and cover overnight. This keeps them warm much longer, and hasn’t failed me yet, even when the house is around 60. I guess you could do the same thing in a cooler, just put warm water, or even a jar filled with boiled water, then put the lid on.
I have used a crockpot on low to make yogurt and it turned out terrific!
My yoghurt would not set with the powdered starter (did it in my instant pot for 10 hours) so I added a small (probs too small) amount of ready made yoghurt. I heated for another 10 hours in instant pot. It still didn’t set still. Then I took out my yoghurt maker and poured same solution into 8 glass containers and turned in that machine for 8 hours. It finally set, although still a bit runny. Soooo, is this yoghurt safe to eat with regard to bacteria?
In my own experience, the longer the yogurt gets fermented, the more acidic it becomes. Also the solid contents (fat and protein) of the milk may influence the outcome of it. Draining afterwards could be the needed final step.
I initially tried the towel-wrapped bottle method but I had too much variation on the outcome due to environment temperature control. Posteriorly, I did the slow-cooker but the lowest setting on mine seemed too hot for the bacteria.
I’m currently experimenting with a yogurt maker and testing different milks; I inoculate the milk at 115 degrees farenheit (46Celsius) and place on yogurt setting for 4 hours, then drain for 3 more hr, I’m uncertain of the internal set temperature for the yogurt maker process (Obviously is somewhere within that range).
Best of luck !
PS, Drain it or try more organic (raw) milks. ;-)
My crockpot attempt was a major fail! On low, it was way too hot and I ended up with blueberry cheese!
Hi, was the blueberry cheese edible? Appreciate you might not have wanted blueberry cheese but I’m fascinated to see if some kind of cheese could be made this way, like cream cheese or something.
You can also use a crockpot (slow cooker) to make yogurt. Very simple.
I also started making my own yogurt several years ago and realized how easy it was. I have always used a few tablespoons of plain commercial yogurt (Dannon brand works well.) And you then use some of your just recently made yogurt as a starter for the next batch. If you won’t be making the next batch for awhile, you can freeze enough of the yogurt to use a starter for the next time. I incubate my yogurt in a cooler with a large milk or water container that has some hot water in it.
I have been making yogurt for a little while now – I use a cooler full of warm water to keep the temperature stable (and by using water that’s just under 130 F it takes less time than if it were at a lower temperature – though I’ve read that over 130 F kills the bacteria).
I have also read that the reason to heat the milk first is to break up the proteins, though I am definitely no expert.
I used commercial yogurt as a starter and have never had a problem. I did fail at my first few attempts because the yogurt was not warm enough, but it is really easy once you find a way to keep it at the right temp that works for you.
Hi Jules would a jam or candy thermometer which clips onto the side of a pan be okay?
Yes! As long as it reads down to 110F (43C)
Thanks for this great post Jules. My mother made yogurt for years, and I did too. It is a lovely thing and I enjoy it far more than what is available at the grocery store. I appreciate you sharing the coconut milk yogurt. Goats milk works pretty well too. I also think there is no shame in owning a yogurt maker, especially if you make and eat yogurt every week.
We use our oven with the oven light on, verified with an instant read thermometer our light puts out the perfect amount of warm…4-6hours.
Hi Jules…Great post so very well researched.I as well have made yogurt and I was not all that versed and reading these recipes from someone who has actually worked on a cellular level with lactic acid has my vote for best version. I have read some great ideas from comments regarding others post on this topic as well. I made it from a very old cookbook recipe. I am going to give yours a try and I will let you know…I LOVE coconut, VERY excited to have a go at that one! Thanks Jules …very cool
I can’t wait to try this. Thank you so much for the coconut yoghurt recipe. :-)
Thank you so much for the coconut yoghurt idea! I’m trying to rely on commercial animal farming as little as possible and have been struggling to convince my husband that we can fit a cow in our backyard :) now we just need to solve the cheese dilemma.
About the salmonella risk in raw eggs: we have our own chooks at home who lay in a box which is pretty clean, and we can use eggs the same day they are laid. Do you think it would be safe to eat the raw egg whites?
It’s hard to tell with salmonella and eggs.. even really fresh ones.. I probably wouldn’t risk it
I’m a cook by trade and eggs are considered a high risk food, any raw egg products legally have to be used within 24 hrs, in the restaurant we have to make the mayonnaise fresh everyday (unless we get a store bought mayo which has preservatives, which isn’t as good)
Thanks for sharing Chris – an excellent reminder about raw fresh eggs.
I’ve always wondered how to make yogurt at home – and been incredibly intimidated by it with all the fancy equipment and cultures and whatnot… I just noticed the beautiful ring on your finger that I haven’t seen before – did you recently get engaged??
My grandmother used to just put the warmed milk in a container with the culture and sit it on the window sill, never failed. The bacteria can survive down to around 25*C, it’s just more optimal at 40 so takes less time
Thanks for the reminder Chris – the bacteria happily live in the fridge too – everything just takes much longer
Me and my parents used to make yogurt at home quite often when I was a child, and it was so good! Then my brothers were born and time for that kind of things wasn’t much, so I haven’t eat homemade yogurt since then. Maybe this Easter vacation I’ll give it a try myself ;)
Would leaving it overnight in a cooler in the hot water cupboard be too hot??
Tough question.. depends on how hot your cupboard is… the best way to find out would be to try a batch.. It should be fine if less that 50C
Would this work using half coconut milk and half cows milk?
I’d follow the regular yoghurt recipe and just substitute in coconut milk for some of the milk.
Half and half would be great Cynthia.. lovely idea
Ok – I’m using the touch method as I don’t have a thermometer. It’s about to go in the esky.
Fingers crossed – ill let you know how it goes.
p.S. I made it vanilla and cinnamon flavour.
I really want to try the coconut One but am having trouble finding egg white powder. Anyone found any? I live in Sydney.
I get mine from the Essential Ingedient in Canberra.. they also have a store in Sydney. Or try online.
Hi, just wanted to add that I have got egg white powder at my local Coles. Depends on the store where they keep it…worth checking the gluten free food area, cake baking mixes etc.
THanks for letting us know Vickie!
I made the coconut yogurt, leaving it in the fridge for another 12 hours really made a differance :) As I´m intollerant to eggs I excluded the egg white powder. Any ideas on what might work, as the yogurt turned out so runny, deliciuos but runny? Xanthan Gum?
Thank you for the great work you do :)
I’d recommend trying the Tapioca starch that another reader suggested to thicken. I haven’t used Xanthan Gum so not familiar.
I tried using agar (a vegan safe algae that thickens like gelatin). Has anyone used that with success? My first try resulted in a yogurt you could cut with a knife. Seriously – it was harder than cheese! Wondering on what ratio I should have used…. :)
Hi, was it still edible though? I’m fascinated to see if a type of cream cheese could be made this way, or a ricotta type.
I’m curious too :)
We’ve been adding unsweetened dried coconut flakes to the coconut cream before heating & culturing it–the thickness is great!
Good to know!
I need to revisit my coconut yoghurt :)
For the vegan version of coconut milk yogurt you can also add a bit of Agar powder to the mix to thicken the yogurt. I prefer not to because if you use the full fat coconut milk it comes out just fine.
Although I am technically opposed to single use appliances I am in love with my electric yoghurt maker. It just makes my yoghurt fabulous every time. I will blame Melbourne’s changeable weather but I had a success rate of about 50% with an esky/crockpot/oven light/easyo container and now I have great yoghurt every week!
Thanks for sharing your experience Jen!
If it’s working for you that’s great ;)
My vegan friend gave me a recipe which uses tapioca starch to thicken the yoghurt, so that’s an alternative to the egg white powder. I just whisk it into the coconut milk before heating.
I also find the coconut milk that comes in a one litre carton from the oriental supermarket has no additives and works really well.
Thanks for an excellent blog.
I haven’t found a source of tapioca start.. thus the egg whites..
But great suggestion for people that are keen on keeping it vegan
Corn or potato starch will also help thicken. It’s what would be used more commonly in store-bought yoghurts, especially Greek-style.
Good suggestion Tabatha!
What do you think about using unpasteurised milk for this recipe?
Good question Emily!
If you’re happy that the milk is healthy and free from any pathogenic bacteria by all means give it a go! The flavour would be amazing I would imagine.
Instead of a chiller bag, I just fill the pot that I warmed the milk in with Hot tap water and put the jars in the pot. Then I put the whole thing in the oven with the light on (oven off). After a few hours I usually top up the pot with boiling water but you have to be careful to not move the pot too much or the bacteria gets all upset and flops.
Alternately, I just boil a kettle and put the whole thing in the over with the lid off the kettle. the steam keeps it warmer in there
I just started making my own yogurt three weeks ago- and am similar to you in that I am kicking myself for not doing it sooner! So easy. I use the crockpot method and just wrap up the whole thing in a couple of towels and put it out of the way. I have a colander that I line with two cheesecloth type things and put that over a bowl. I use the separated whey in place of buttermilk and i have a “greek” style yogurt as a result. My two sons (ages 1 and 3) love it. We add honey, or pomegranates (in winter) or some homemade jam.
This post has made me excited to start playing around with it! I love the vanilla idea mentioned earlier. I’d like to try egg whites. And I am excited to find out that this can be done with coconut milk!
Thanks for sharing your experiments in yoghurt Andrea! I haven’t tried straining it yet.. good idea to use the whey as buttermilk
I just tried using powdered milk water and a capsule of probiotics from my chemist (with four different strains – the more the better I’m told). I was scared that only certain strains should be used for yoghurts and that it might not thicken properly but guess what – the result is better than the old pre-mixed sachet’s I used to buy! Now my yoghurt will cost less than a dollar per kilo :-) Thanks again Jules
I was going to make a batch with just probiotics last weekend, but chickened out.. Thanks for the inspiration to try them out!
So I’m in love with the coconut yoghurt idea (I’m obsessed with thick yoghurt that’s coffee flavored and costs a lot for tiny tubs so figured I should bother to go back to making my own (which i havent yet done with the coffee flavour but that I’ll deal with as it comes) and my kids hate soy yoghurt (both intollerant to stuff) but one can’t have eggs, considering milk powder does the job for the milk based yoghurt could the same be assumed about coconut milk powder? I’m not good at makin small batches of things and would be sad if I put the effort in and discovered I was wrong. Thanks
Thanks Jules! I had never thought of making yogurt at home until I bumped into your website a couple of weeks ago, and I tried immediately! I have experimented with 24% fat coconut milk, organic soy milk and coconut milk beverage (with 2% fat) so far. I found out yogurt culture often has whey and thus is not vegan, so I used dairy-free probiotic capsules instead at the ratio of 1 capsule per 500ml coconut / soy milk. I put the liquid in a wide-neck soup flask to keep it warm during fermentation.
Result – I like the organic soy milk version the best because the taste and texture are yogurty enough and it doesn’t become grainy like coconut milk does after fermentation. The only drawback is that the colour is not nice and white like coconut milk.
The yogurt with 24% fat coconut milk was the tastiest – I used it to make lassi, and it was devine! But the fat content is way too high for regular consumption. I also found that pure coconut milk with no stabiliser tends to split into two layers, which is not great for making yogurt or other things with coconut milk as the core ingredient (eg. coconut milk creme brûlée). Perhaps I’ll try using agar powder or cornflour next time to see if it would help hold the clear liquid and dense coconut extract together.
Absolutely love all of your recipes and your blog! I think you’re fantastic and your recipes are always a huge success at all of my dinner parties and regular meals alike.
I’m just wondering if the “No-Egg” egg replacer works as a substitute in the coconut yoghurt? Or should I try it and get back to you?
If the ‘No egg’ contains enough protein it should work.. would love to hear how you get on?
I make coconut yoghurt using 30g of glucose powder (Lotus brand, and I use this for all yoghurt I make with non lactose containing milk) and around 100ml of starter per 1 litre of long life coconut cream (Kara brand). I use an electric yoghurt maker (Easy Yoghurt, which holds just over 1 litre). I warm the coconut cream in the microwave for about 90 secs and then stir in the glucose powder and the starter culture. I used a commercial culture which I obtained fromGreen Living Australia (http://www.greenlivingaustralia.com.au/yoghurt_culture_soy.html) for my first batch, but now store some of each batch to use in the next one. The yoghurt is so thick that you can stand a spoon up in it, and I recently drained a batch through cheesecloth to make a fantastic cheesecake.
If I need to thicken any yoghurt that I make, I do this to make fruit yoghurts, and only after it has been incubated and then refrigerated. I use arrowroot starch as the thickener, as I find tapioca has an unpleasant flavour. If anyone wants a recipe, I’m happy to provide it.
thanks for sharing sue!
How much arrowroot powder would you use ?
Sue if you may read this after 7 years;
I want to know how much arrowroot starch you are using and how you add it after refridgerating to starch.
with regards Judy
Hi, I tried to make some yoghurt but I think I had the milk too hot as I didn’t have a thermometer. The outcome was a curdled liquidy whey I think. Could I make a cheese with this curdled product or would it be unsafe to eat? Thanks.
Sorry you had problems Mark
Yes sounds like the temp was definitely too hot. I don’t think there would be a problem making cheese from a food safety perspective but you may have problems getting the results you’re looking for. I’d be inclined to start again when you can invest in a thermometer.
This is my first time trying this. I think I put the live cultures in too soon & did not let it cool enough. Did I kill them? Is it safe to add more? Hoping to have better luck next time. Thanks
It would be fine to add more.. it’s just costing you more money.. but it is important to get the temperature right
Thanks for this recipe! I have been buying the So Delicious Greek style coconut yoghurt and was excited to try your version. Sadly my results were not good. I could not find any egg white powder so the first batch I opted to use arrowroot powder, it didn’t dissolve and ended up as gel chunks in liquid like yoghurt, though the taste of the non gel parts were good (I did use the same amount of culture as you used). My next trial used tapioca starch made into a paste with the warm coconut milk and I used a whole packet of starter. This batch would have turned out better texture wise I believe but ended up with mold spots on the top of the batch. For both batches I wrapped the jar in foil and a towel then put into a cooler bag. Not sure where I went wrong here but it seems coconut yoghurt making is not my forte! Oh well. Love your site!
Thanks for sharing your exploits Jen
The mould probably came from the tapioca starch…
Glad to hear you have another source of coconut yoghurt!
Just tried making you coconut yoghurt last night and it’s out of the oven and into the fridge for the next 12 hours. I’m pretty excited. I opened the lid of the smallest jar and it didn’t smell funky, it looks a little creamier (although still runny, which is ok for me) so i am excited to see what it’s like when i get home from work today.
I did not have a thermometer and just kinda estimated using the ‘baby bottle approach’. I will try to buy a thermometer over the weekend just so that i have a bit more control over the batch rather than guessing.
How do i know if the yoghurt is funky…??? To be honest i am a little scared to try my own yoghurt incase i get food poisoning.
I’ll let you know how it goes :-))))….
Sue..i would love your recipe????
Oooh, also i skipped the egg white part of the recipe and used two dairy free pro-biotic capsules.
It’s pretty runny, but no mould, pink spots or greyish tinge or funky smells…so i tried it. It doesn’t taste sour, just like coconut milk (i wonder if i should have let it ferment for longer or if i killed off the bacteria by not using a thermometer to ensure that i had an accurate temp as it may have been too hot?). I’m going to try again, as this time i have a candy thermometer and i am going to add some blended up coconut meat from a young coconut when the mixture has cooled enough to add the pro-biotics to thicken it up, i also read that adding half a teaspoon of honey can also assist in developing good bacteria so i will do that too….take 2 coming up.
Look forward to hearing how round 2 goes Jackielyn…. temperature is important with delicate bacteria
I am super excited to try your recipe. I have severe asthma so I’ve been trying to cut diary out of my diet to help lower mucus production in the bronchial tubes. I tried So Delicious coconut yogurt a few weeks ago and it was so yummy. But when I tried it again this morning, it tasted funny to me. I’ve also tried Almande (so amazing) but it’s $1.49 for 4 to 6 ounces. For the chilling (or esky) part, could I just simply pop it in the fridge? Would that work? Thank you so much!
NO don’t put it in the frige.. the chillER (esky) is there to insulate and keep the yogurt warm so the bacteria can grow. If it’s cold they’ll die.
Just wrap with blankets if you don’t have anything else to put it in.
Hope that helps
I made greek yogurt for the first time last week using easiyo yogurt base. It set but a little runny when stirred. Is there a way to make it thicker? Not adding anything afterwards, in the process?
Different brands of starter culture can influence how thick your yoghurt sets.
The other option is to add some milk powder as well to increase the protein and give a thicker set.
Hope that helps!
Question..can PROBIOTICS like 50 billion from Renew Life capsules be used as a starter for Yogurt making??…My holistic doc told me to take 10 caps and use them as a starter for yogurt he told me Goats or Raw milk is best…do not want to go and use 10 caps and find that it failed at making Yogurt…they are expensive .
Has anyone ever used Probiotics in caps to start Yogurt..or make yogurt.
I only use the probiotic capsules. i use the dairy free, inner health plus capsules and if i use three cans of coconut milk, i add about two capsules.
Jules, i tried the young coconut flesh but it had a grainy texture (even after blending in my vitamix – before the probiotics were added of course!). So now i am trying pectin, so this arvo i am making a batch and used three heaped tablespoons of pectin which i added at the hottest point and allowed to mix in before i added the probiotics. This time i have also added about 1 tablespoon of organic maplesyrup. Smells delish so far….soon i will pop them into my oven with only the gas light on, should be ready by 9pm :-))))
Thanks for sharing Jackielyn!
Really interested to hear how it goes with the pectin… brilliant idea
Wow, the pectin worked and the texture is creamy and smooth just like yoghurt. This was my third attempt and it was PERFECT! I used three heaped tablespoons of pectin (which also have castor sugar as a carrier and citric acid – i hope the citric acid doesn’t harm the bacteria?). I actually heated the coconut milk up to 60-70 degree so that the pectin would dissolve easily and then cooled it down to about 40 degrees where i then added the contents of my pro-biotic capsules.
I got the pectin from coles, but am going to check out woolies to see if they have any other brands that i can try which don’t have citric acid and castor sugar as when my yoghurt was ready to move out of the oven and into the fridge, i opended the lid and tasted my yoghurt to see if it was tart enough, i couldn’t tell if it was naturally tart or because of the citric acid?
All in all, it worked out well and this is how i will continue to make my coconut yoghurt, the pectin gives it the perfect texture, you could use about 3 or 4 heaped tablespoons for a batch using 3 cans of coconut milk.
Next mission. To make my own coconut milk.
Thanks Jules, love your blog!
Thanks for reporting back… I’m going to have to track down some pectin myself.
The citric acid shouldn’t harm the bacteria as lactic acid bacteria are relatively tolerant – although only up to a point.
I’ve tried coconut milk.. way too much effort for me… but hope you come up with an easier way.
please help, my home made yogurt has to much water on the top? is this normal. What about 40% of the jar is water? how can I avoid this ???
It’s normal to have some liquid but not 40%.
Does it taste like youghurt? I’m not sure how you can avoid this, although my first step would be to choose a different brand of starter culture as that can make a huge difference to your yoghurt texture.
I wanted to test my probiotic’s potency and just for curiosity’s sake tried to make coconut milk yogurt. I just mixed 2 capsules with 1 can milk, covered and let sit for approx 12-24 hours (don’t exactly remember)… I live in Tx and since it is hot here I just put it behind my crockpot which was on high and I did not do anything further. Then, put in the fridge for another 24 hours. The yogurt tasted a lot like sour cream and was soooo delicious to someone who has not had any dairy for 8 years. Then I got on the net and some say it is absolutely essential to heat the coconut milk first to an exact temp to kill off bad bacteria. Do you see this as necessary since it is canned milk? Also, my coconut milk says consume within 2 days of opening. Do you think the fermentation process will extend this out some… it is really tart and thus, I guess, the pH has been significantly lowered by the lacto-fermentation.
So glad you’re enjoying!
Definitely no need to sterilise canned coconut milk, unless the can has been opened and sitting around for a few days.
You’re right about the lower pH extending the shelf life. I will last for at least a few weeks, possibly longer.
I read, with interest, your blog on yogurt. Years ago, I made all my own yogurt. My kids were raised on it. Now, one of my daughters lives in Cambodia. I am thinking she might want to try your coconut yogurt.
You mentioned some yogurts are a bit runny. One thing we always did was to add 1 cup of powdered milk to the mixture. It thickened the yogurt nicely.
Thanks for sharing this!
Thanks for sharing your yoghurt story Susan
I’m also in Cambodia and love making probiotics. I have yoghurt and kombuscha going.
Just about to attempt your yogurt recipe but wanted to ask how much to use if using a live culture vs powdered culture?
My friend is giving me some live culture so I wanted to find out how many spoonfuls to add to make 1kg of yogurt.
Look forward to your reply.
It really depends on how concentrated the live culture is.. I usually use 3-4 tablespoons of old yoghurt… but the amount isn’t so critical… if you add more there will be more bacteria so it will ferment quicker where as less will take longer but it will still get there.
Hey Jules and Sue,
I did it and bought a machine that’s good at maintaining a constant temperature. In the instructions manual it says that if you’re using a live culture as a starter, you should only do this once. I’m wondering why. I always imagined making yoghurt with live starter akin to making sour dough bread. Any insights?
I too have been delving into the adventurous world of yoghurt making, it’s fun. My 7 year old will not eat commercially made yoghurt, says its too sweet (I smile). I mostly use left over yoghurt to start the next batch, occasionaly there is a dud with no known cause (use that up making pancakes or scones though). I love to read about other techniques and am eager to try your coconut yoghurt, thank you for sharing, the video is just great!
I think the ‘duds’ happen when you get other strains of bacteria taking over Angeline.. nothing to worry about though.
And you’re right! It’s so much fun
Thanks for the coconut milk recipe; we’re trying a dairy-free ED for my older child to see if we can’t conquer some chronic eczema without the heavy-duty steroids the doctors want to use, so since we already use tons of coconut stuff at home (and because I’ve been making my own yogurt for ages – we go thru a gallon a week easy!), I figured a search for a recipe wouldn’t hurt.
When I make my dairy yogurt, while I heat most of the gallon of organic milk, I reserve maybe a pint in a separate jar (jelly jar or mason jar) and sprinkle a packet of unflavored gelatin over it and let it dissolve into that milk. (I also let the milk jug drain into that jar so I get the stubborn drops instead of washing them down the drain before I recycle. LOL) Once my milk reaches 180, I ladle a bit of the hot milk into the mason jar and shake it up to make sure I get any undissolved gelatin mixed in and then add it back into the pot of milk. Unless I mess up something else, my yogurt comes out pretty creamy; even my kids tell me they like the texture better than yogurt with commercial thickeners like guar gum. :-) Just another way to thicken, which I’ll also probably use for my coconut milk yogurt recipe.
Oh ive just tried a similar recipe today, apart from not using the egg white powder… i hope its not tooooo runny! So if after 12 hours its not set, should i just put it in the fridge anyway? I guess i could use it in smoothies if it doesnt set?
If it’s not set, leave it out a little longer… and yes smoothies are a good solution for runny yoghurt!
Thanks so much for your recipe and guidance- your experience in the food science world is very valuable! And the pictures you add are so beautiful – thanks for your great website.
Hi, I’m in Japan and I’m trying to make this coconut yogurt. I don’t have access bacteria starters or natural coconut yogurt here. Would it be possible for me to mix regular yogurt into coconut milk to make coconut yogurt? How would I go about doing this? What proportions would I use?
Thanks in advance
Yes using yoghurt as your starter should work.
I’d use about 3 tablespoons starter for 4 cups of coconut milk.
i have a few questions.
1. Why is it important to sterilize containers used for making yoghurt?
2. What are ‘good’ bacteria?
3. Why do people thing ‘good’ bacteria are good things?
4. Why are some people who can’t drink milk still able to eat yoghurt?
5. Find out what chemical reactions are happening in your yoghurt mixture?
a. What types of bacteria are used for yoghurt making?
b. Why might the yoghurt taste slightly sour?
c. What is happening to the sugars in the milk?
d. What is the benefit of converting milk to yoghurt?
e. Suggest why a lid is put over container when making yoghurt.
f. How do large producers ensure there is no contamination by other bacteria and moulds?
g. Why is it important?
h. What is the difference between stirred and set yoghurt?
Ahhhh, the ol’ use the blog comments to crowdsource answers to homework tasks trick….
Great writeup, definitely inspired me to try making some, today!
1. Because bacteria scares people. Or it should
2. Good bacteria are little soldiers that fight for you instead of against. Without many strains of lactobacillus and bifidobacteria and a few others, your digestive system would not work very well.
3. That’s why it’s called good bacteria, there are only so many inches of surface area in your stomach, if it is not covered by good bacteria, it will be taken over by the bad kind resulting in disease.
4.people who can’t eat milk mostly differ from lactose intolerance, yogurt eats up the lactose, or breaks it all down.
5. I add flora cultures to my yogurts so I end up with 10-12 strains, I then pour it into a cheese cloth and let it sit to allow the whey to drain off. Nice yogurt.
I’ve read you should use aluminum pans/bakeware with yogurt, is that true? Not only do I want to make my own yogurt I would like to bake with it.
I’d recommend avoiding aluminimum pans all together Mary
I have been making yogurt for almost a year. I have been doing it much as you suggest except I have been letting in culture overnight in the same saucepan as I heated the milk in. In the morning I funnel it back into the original plastic milk bottle and place it in the fridge. I believe the saucepan is aluminium, but I’m not really sure. Lately I have become very tired all the time. Is it possible culturing it in a metal container is not a good thing to be doing?
I’d get rid of your Aluminimum pots if you can Ken
And yes I’d steer clear of culturing in metal
Hope that helps
Hi Jules, I have been making cow-milk yogurt for a while now. I am in the Bahamas and we have plenty of coconut trees around. Would it be advisable to use real fresh coconut water for yogurt making? Would I need to heat it first?
If it’s not out of a can it will need to be heated to sterilise it.
I’d say it would make a pretty watery yoghurt though.. worth a try
I am following the GAPS diet which requires making homemade yogurt but it needs to be cultured for a minimum of 24 hours to remove all the lactose. I have tried to do this without a yogurt maker but I seem to end up killing the bacteria by having the temp go to hight. I purchased a yogurt culture with probiotics. I thought this would be more powerful and helpful to me right now as I try to rebuild the gut flora. this particular starter requires initial heating of the milk to 180 F and then allowing it to cool to somewhere between 72-77F before adding the starter. Then you need to GRADUALLY bring the temp up to a max of 112 in a yogurt maker. I have been doing this without the yogurt maker because I cannot find one that will do this. (There is one on the market that corresponds to the same company that makes the yogurt but the container is plastic and I will only use glass.) Do you have any clever ways to gradually bring the temp up over a 24 hour + period with or without a yogurt maker? I was nearly successful putting everything in the oven and warming and cooling the over but it was tiresome over the long fermentation process it needs to be most beneficial to me.
try an electric heating pad
Not sure what you mean by that Christa?
I’m not sure why you need to warm the yoghurt as it ferments – sorry can’t help you I’m afraid
Maria is referring to the fact that the yogurt needs to be kept at a temperature around 110 degrees F to properly culture, and she needs to do this gradually over a period of 24 hours for the bacteria to completely consume all of the lactose. Christa is referring to using an electric heating pad, used for aching muscles and such, to gradually bring the temperature up. Using a heating pad is another technique used to keep fermenting yogurt at a steady temperature.
Hello, I have a question. Can I use So delicious coconut milk( that contains carageenan and other additives) to make coconut yogurt?
Yes it should work – can’t see why not.
Hi.. Love your recipe for coconut yogurt… Just wanted to know if I could use some of the culture from a tub of bought coconut yogurt.. Would it work.. It says on tub that it has vegan cultures in it?
Yes it should work… but there’s only one way to find out.. just try it!
When I was little, I used to have a live culture–they looked a bit like crumbled blue cheese–and I really loved making my own yogurt smoothies. I’ve just started to use powdered starters to make yogurt and wondered what the difference is between the two (or if I can get the powdered cultures to be more like what I had growing up).
The main difference between powdered cultures and live ones is that the powdered cultures use strains of yeast that are more hardy and able to tolerate the freeze drying process. I’m not familiar with any yoghurt starters that look like blue cheese… might be worth your while tracking down a keffir culture… which tends to be crumbly like you describe. Good luck!
What an awesome name for a blog!!! I (and probably the vast majority of those that are familiar) LOVE that book, as do our children!
I just wanted to say that your site is amazing. Your generous tips are guiding me through to some amazing discoveries. Who would have thought an ex “gang banger” gone counselor, photographer, entrepreneur,-baker… would be trying to incubate yogurt in order to perfect his next frosting. Boom! but here I am. Thanks Again, I’ll let you know how it goes. Going for yogurt as a starter to then make our cream cheese frosting. We’ll be up soon. (www.calicakesca.com) Sugar, Flour, Gluten, Wheat, Dairy, Nut free Premium Sweets.
Respectfully, Nino Gabaldon
Hi there – just wondering if you could use coconut milk powder in place of the egg white powder?
how can I use pre-made yoghurt as a starter since it contain preservatives?
Try finding a good organic commercial yoghurt – it is possible to find them without preservatives
Hi. Tried my first batch of yogurt. It’s definitely too runny for me. Would putting it back in the yogurt maker help thicken it up? Thanks. Michelle
If it’s really runny sounds like your culture hasn’t done its job… I doubt putting it back will help.
Best is to try a different brand of culture.
Thank for the care you put into all of this Jules :)
I usually make yoghurt using exclusively full cream cream milk powder. ie zero fresh and so zero need to sterilize. Is there any particular reason you know of why I should not continue to do this? Safety? Better result with fresh milk?
I’ve stopped using FCMP in my yoghurt because I’ve been reading how the process of making the powder oxidises the fat and cholesterol in the milk… which isn’t the best health wise. I’ve also found that the milk powder give a funny flavour that you just don’t get with fresh milk.
But from a safety aspect I can’t think of any problems as long as your water has been boiled first.
Great post, thanks! I have recently entered the world of yoghurt making and am really keen to make my own probiotic yoghurt to get more of the ‘good’ bacteria into my diet but am a little confused as to whether I would be better off using a probiotic powder or store bought probiotic yoghurt as a starter. I was also wondering how many times I could use the yoghurt I make as a starter for my next batch before I need to start again with a fresh live or powdered starter. Does the potency of the live cultures reduce with each batch or do they just continue to multiply? Finally, can you recommend a good probiotic powder – there seem to be so many to choose from with different cultures in them. I don’t have any conditions or intolerances, just generally looking for more ‘good’ bacteria! Any advice would be much appreciated. Thanks!
I have soya yogurt-making down to a fine art now. I use organic long-life soya milk (UHT) and a starter of live Soya Yogurt that has the minimum of additives. I use a yogurt maker – either Salton or Bel – and usually boil the milk and let it cool to the temperature indicated on the special spoon/thermometer. I strain it to get rid of the skin and add the amount of yogurt contained by the spoon/thermometer and an almost equal amount of ordinary sugar (not Xylitol). The result after 5 or 6 hours is several pots of firm, ‘set’ and very pleasant tasting yogurt. Unfortunately, I haven’t yet achieved this with homemade soya milk or with powdered culture.
My daughter seems to not be able to tolerate dairy, so I have switched her to alternatives. I found the soYo coconut milk yogurt, but it is very pricey so I want to make my own. I just want to be sure that it can’t grow any bad bacteria that will make her sick (botchalism?). Also, I too want use the SoYo as a starter, but does it matter that it already contains sugar? And how do you know that the batch actually ends up with live cultures, just how it sets up thicker? I really appreciate your blog, you already explained so much!
egg-white powder in the yogurt? this is the 1st I’ve ever heard of such an addition, even in commercial yogurt.
does albumen offer any advantage over gelatin? -not that I like the texture that gelatin imparts to yogurt…
Had no idea making your own yoghurt was that easy. Thank you for posting the video. What brand powder culture do you use and where can I buy it?
I live in Melbourne. An esky is fine for maintaining the temperature?
I can only buy powdered yoghurt starters in Germany. They are really expensive, that´s why I wanted to ask if I can reuse some tablespoons of the coconut yoghurt for the next batch (or does it only work with cow milk yoghurt?)? I read that it is not possible with coconut milk yoghurt, but as you add the egg white powder – perhaps it works…
Recently I have used an organic yogurt that contains pre and probiotics. Is this a good or bad thing and how will it effect the yogurt?
We have success! Made a total mess of the first batch and had made the second batch and then decided to buy powdered milk and despite my messing it thickened up nicely and is lovely and smooth. Little Miss 4 will only eat it with strawberry milkshake syrup in it but at least I know that the culture is live. I’ll work on reducing the amount of powdered probiotics as I did heap it in. for the second batch I prolonged the heat by putting a heated rice bag in with it. You can make one yourself out of brown rice and cotton material. A couple of more times and I’ll be a pro.
I am trying to increase the calcium in my children’s lives so I want to use coconut milk from a carton that has added calcium. Would calcium milk from the cold section of the store work? Do I need to boil it first since it is not in a can?
I realize my comment on Feb. 5th is confusing because I wrote calcium milk instead of coconut milk. So let me ask my question again. Do you think I could use coconut milk from a carton found in the cold section instead of coconut milk from a can? If so would I need to boil it first?
It should work Amber…
And if the use by date is more than a few months away, it means the coconut milk has been heat treated so it would be the same as using from a can… no need to boil first.
I make yogurt and kefir at home, often from homemade oatmilk and sometimes store bought goatmilk. Because I have read that coconut oil and milk are antibacterial, I never culture coconut milk, have avoided adding coconut milk to cultured smoothies, and even put a couple hours between consuming coconut items (and other antibacterials like heavy garlic) and cultured items. Have you heard this and can you confirm it? Despite all the cultured coconut items available in stores, it has long given me pause.
loving the blog. Don’t even know how I ended up here but so glad I stumbled upon it. Always after a new challenge… My partner is gluten and lactose intolerant so its always best to make things ourselves to ensure its all as safe as possible.
anyway, was wondering if anyone had noticed any separation in any of their batches of coconut milk yoghurt. I know coconut milk has a habit of separating in the can but is this a bad thing in the yoghurt? Im kind of tempted just to mix it. Thoughts??
Have just started trying cow’s milk yoghurt, using milk powder and esky overnight. One question regarding consistency – the yoghurt looks to be mostly set, however has a texture/consistency similar to melted cheese (a bit ‘stringy’) – and ideas of what I might be doing wrong? Thanks for your post – the kids are enjoying ‘fresh’ yoghurt, and will do so even more if I can get the consistency right!
The stringinesss is probably caused by the type of culture (or a contaminant). I’d try using a different brand and making sure everything is super clean before you start.
I have been trying to make my own yoghurt with dry cultures from a company named Mad Millies. There is a TINY amount in the satchel ( 1 level teaspoon ) and instructions tell me it’s enough for 10 litres of yoghurt. I have tried 1 batch but it didn’t set thickly enough. 24 hours I left it in my incubator, after heating to 82c then cooling to 43c. Could you let me know how to mix the milk and how much dry culture in the correct proportion, thanks. David
I’m not familiar with your brand of yoghurt culture. They can vary quite a bit – I’ve used ones that take about 2 teaspoons for a liter of milk. My current favourite is freeze dried and about 1/2 teaspoon works for 5L.
Just keep experimenting
I have been making yoghurt at home for over a year now, but have recently heard from a family member that apparently it’s very dangerous as when you take a spoonful of the old batch of yoghurt into the boiled milk to make a fresh batch of yogurt, some pathogenic bacteria gets transferred as well, and so over time you keep building up more and more harmful bacteria as you always take some of old yoghurt into the fresh batch. Could you comment on this from the microbiology point of view? It does seem a bit like scaremongering, as people have been making yogurt like this for generations.
Great question Olesya!
Here’s the thing, the ‘good’ lactic acid bacteria that we use to make yoghurt are special in that they are tolerant of acid environments. And in the yoghurt making process they actually make acid and lower the pH of the yoghurt… hence the lovely ‘tangy’ taste.
Pathogenic bacteria, generally can’t survive in the acidic environment of yoghurt so it’s really unlikely that there would be any in the old yoghurt you’re using as a ‘starter’. So it’s really low risk.
That being said, I usually make my yoghurt in jars rather than one huge container and try and use yoghurt from one of the unopened jars as my starter to make sure there’s even less risk of any harmful.
Hope that helps and keep up the good yoghurt making work!
Hi, I’m new to this blog, but in my reading about making yoghurt, I did find a report which said that tuberculosis bacteria could survive in yoghurt, but bacterium numbers were reduced in probiotic yoghurts.
I live in a country where TB is not controlled, so that is important for me to be aware of. But you probably don’t, so, I am sure that unless you have someone with TB living with you, and that you pasteurise all your milk before culturing it, as well as using an unopened jar for your starter, you will be fine!
This is the name of the article: Survival of Mycobacterium avium ssp. paratuberculosis in yoghurt and in commercial fermented milk products containing probiotic cultures
Here is the link:
Melinda – with regard to your earlier comment about coconut milk being anti-bacterial and therefore possibly killing the friendly bacteria in cultured products, I thought you may be interested to read this extract I read on another website: “Coconut milk ferments very well with honey as a sweetener, as the many commenters here can attest. You can also ferment honey into wine! Neither honey nor coconut oil are antibiotic enough to harm the probiotics in your yogurt.” This is the website where I read this FYI: http://www.smallfootprintfamily.com/2009/04/25/homemade-coconut-milk-yogurt/
Hi This is a query regarding the use of yogurt, I would like to make the hard yogurt icing that can be found on cereal bars and raisins etc. Do you know how this is made? I am hoping to make the yogurt then turn into icing and use as an on cakes.
Hoping you can help
The hard ‘yoghurt’ icing found on cereal bars etc is actually white compound chocolate with some yoghurt powder added for flavour… so using fresh yoghurt won’t give you the same result.
I’ve had great success using probiotic capsules!! (Dairy free ones)
I just use the contents of one capsuel per cup of liquid and it works a treat! Have tried the same technique with soy milk as well with great results.
Thanks for sharing Madelynne!
Great to know it works with soy milk too
Thanks for putting this recipe up. I tried it last night and it was great. It is still more of a European style (runnier than most American yogurts) and so I put half the batch to drip off a cheesecloth and got the greek style I was hoping for. I used honey during the incubation phase and probiotic capsules. I also added some protein powder for a bit of extra protein. I also added a drop of vanilla and I was in heaven.
Thank you so much again – I am looking forward to years of eating yogurt again – something I miss not being able to eat dairy anymore!
Hi Jules, I am an Australian living in Egypt, and have been making my own yoghurt for about a month now, with great success. That is, until now. I purchase raw milk from my local milk man (for whom good hygiene practices are yet to be learned), have been heating it till about 75degrees (lower than you say, I know), and then cooling it etc. But twice now (once when I was making a custard base for ice-cream), I heated the milk, and at about 65 or so degrees, it separated into a rubbery mass and whey. The first time I had been whisking it a lot, but this time I had hardly done any whisking.
I think I have made some sort of cheese. But why? Is it because the milk is contaminated with a large amount of bacteria? What do I do with it?
Okay, I feel like this might be a silly question, but I don’t understand why you have to chill it in an esky but then leave that in a warm place. Why don’t you do one or the other? Either leave it in an esky or put it in a warm place? Basically, what I am trying to get at, is what temperature are you aiming for during the initial 12 hours?
^^ The chiller bag is not to chill but to keep the yogurt warm. :)
Hi All –
Been making my own Greek style non-fat yogurt for a while now.
Not into the probiotic/non-dairy thing as a lot of you seem to be.
I use store bought skim milk (sometimes add non-fat powdered milk to bump up the protein and the calcium) and either my own yogurt or, if I forget to save some for starter, use any commercial plain yogurt for starter. Have never tried the powdered stuff.
I heat 7-8 cups of milk to 180 deg./F (altho I don’t think it’s necessary for commercial milk), cool it to 110 deg., put 3-4 good tablespoons of yogurt into a 2 quart glass casserole dish and stir in the milk. Then I put the dish into my yogurt maker for about 8 hours. The longer you leave it the more tart it gets. I’ve heard of using the cooler or heating pad method, even putting it in the oven w/ just the light on to keep it warm but I have a yogurt maker so….
At this point it’s good to go (just stir and refrigerate) but I prefer Greek style so I strain it thru a linen napkin for an hour or two (you loose about 50% of the volume) and since I like it really creamy I force it thru a fine mesh screen. Then I stir back in enough of the whey to get the texture I like. It does thicken somewhat in the fridge. Lasts at least a week or two. Have never had it go bad before I used it up.
You can use any milk (whole, 2%, goat, etc.) Have never tried soy milk but I might try it for my neice.
Definitely am going to try coconut. Sounds great!
Almost forgot… you need to use fresh starter after 4 batches. It definitely loses it’s potency over time.
For FR – you’re looking for approx. 112 deg./F for the entire fermenting time.
Doesn’t have to be exact but should be above 100F and below 130F. Above 130 deg./F will kill the bacteria culture, below 100 deg./F the bacteria don’t grow quickly enough to gel properly.
Thank you for the steps! I made mine and it turned out well, for a first timer. ;)
Thanks, for the coconut milk yogurt recipe! I got a yogurt maker on sale the good about it is it comes with a thermometer that is marked with bigger fonts at 110 and 180 so it helps you with that part, and you can a big tub of yogurt weekly, and which we do. So, many nights we just have yogurt- protein powder fruit smoothies for dinner, this works well great for our family. My nutritionist just uses raw milk to make yogurt and does not heat it she said that would destroy all the good stuff. I’m not brave enough for that yet
You’re welcome Grace! Love the idea of yoghurt for dinner :)
Hi there! I must try coconut yoghurt – I have lots of fun making regular cow’s milk yoghurt.
Just a comment: the step of heating the milk up to 83C is not for sterilisation (though that’s a bonus) – it’s to denature the milk proteins, and it gives a better set, especially if you can hold it around that temperature for 20-30mins before cooling and adding the starter. That’s why a lot of yoghurt recipes recommend doing this even with freshly-opened pasteurised milk – pasteurisation doesn’t keep the milk hot for long enough to denature the proteins.
I believe UHT/ultrapasteurised milk doesn’t need this step as it has already been done (hence why it tastes a bit different). I’ve never used UHT for yoghurt but apparently it works well.
h/t – thanks for the info. How do you hold it at temp for 20-30 min? Maybe a water bath? I just heat it directly on the stove and then let it cool.
I’m wondering if denaturing the protein might increase my yield?
hi….we eat raw eggs all the time in my family…straight from the chicken so i have no concerns. with that in mind, do you think you could use real egg white rather than a powdered version? would that work? thanks heaps….
Throw away all yogurt tools, accept for the thermometer, and buy a thermal cooker. Yogurt making becomes 1-2-3 easy. Plus the thermal cooker has many multi uses.
Very new to all this – researching Net for days. Been Gluten, Dairy, Starch, Yeast, Soy free for last 10 years. Immune Disfunction!
Live in Spain, can’t buy any Yogurt here without some Sugar (3.0g min) could I use this? Will look for Powdered Starters. Can get Sheeps Milk, but Pasteurized and probably UHT. Might try Almond Milk (if I can make it) and the Coconut one.
Could I mix Sheeps Milk with a little Cows?
You can use any yogurt for a starter as long as it contains live cultures. I’ve used sweetened yogurt in a pinch (vanilla flavored and honey flavored) and it works okay. Prefer the plain.
You can also use any milk – cows, sheep, goat – raw, pasteurized, UHT and can combine them. I don’t use raw milk and have never tried soy or almond but have my first batch of coconut working right now.
Jules, thank you for your inspirational recipe for yogurts. I have been making cows milk yogurt for years without any problems.
I have thrown out many coconut yogurt attempts – worse one had almonds in. I at last had success adding some powdered coconut milk to tinned coconut milk, instead of the powdered egg white. (Just didn’t have the powdered egg white). Is there any reason I shouldn’t use powdered coconut milk?
I used the live cultures I keep in the freezer and they work for both cow and coconut yogurts.
When I lived in Ecuador I used to make yogurt ever day.
No jars needed, no bags for storage, no thermometer needed.
We had raw milk delivered each morning. Just put a tablespoon of yesterday’s yogurt in a shallow bowl mixed with fresh milk. Cover lightly with cloth, on a warm spot. Tomorrow your yogurt is ready. Next day repeat.
No Storage needed
Fresh Every day.
Thanks for you lovely post – I adore the photography!
I was just wondering whether you could use gelatin as a substitute for the egg white powder? What ratio do you think you could use?
thanks in advance!
Hi, thank you for this post!
I borrowed an Easiyo yoghurt maker from a friend a while back and tried a couple of times to make yoghurt using full fat coconut milk. I found that the coconut milk in the container mimicked what it does in the cans – ie. it separated, leaving a thicker, white layer at the top and a watery, clear layer at the bottom. Do you recommend using only the thicker part of the coconut milk/cream from the can, or is there a brand you can recommend for me? I didn’t add egg white powder but from the sounds of your post that’s more a thickener – I added powdered coconut milk to my second batch thinking that may help it emulsify but it didn’t seem to help.
I don’t own a food thermometer and I’d prefer not to buy any extra equipment so I’d like to continue trying with the yoghurt maker, but any advice you could give me about brands of coconut milk that may work better would be greatly appreciated!
Thanks again :)
Very nice blog and beautiful photo’s. That being said let me go to the making of yogurt.
I’m an expat living in the Philippines and it’s hard to get fresh milk (getting easier) and 100ml of Nestle’s yogurt will set you back about US$ ~1.25.
So what I do is this, and I love it.
I use only dried milk powder, haven’t tried the instant, but don’t see why it wouldn’t work.
The DMS that I use call for 50g per L, I use about 75g /L, then add in some of the Nestle’s plain, 1-2 Tbspn or 30ml. Then set it on my counter (except in the rainy season when it’s cool), normal temp being around 90F or 34C, after about 8-10 hrs, I have yogurt, after 15-18 hrs it is so thick and tangy that it blows my mind. No Heating of the milk, just put it in the jar and put a lid on it. In the rainy season, I use an electric heating pad set on low in the oven.
I use dry milk solids for skim milk, yogurt, fresh cheeses and for me it works great.
I will do anything to avoid UHT milk.
can we mix coconut extract in milk and use it in case coconut cream is not available?
i found some esiyo yoghurt makers at the op shop, is so easy to make yoghurt in them! You just half fill the 1L container (or a jar of similar size) with room temperature water, add 1 1/2 cups full cream milk powder, 3 tablespoons yoghurt (i used Jalna biodynamic for my first batch, but now use some of my own), put the lid on, shake well, then fill the jar to the top, shake again! Fill the esiyo with boiling water to the top of the red insert, put the lid on….and 6 hours later you’ve got delicious yoghurt!
whoops! *Fill to the top of the jar with more room temperature water!
omg thank you Kezia! these are the instructions I’ve been looking for! a friend recently gave me her Esiyo and I’ve been hanging to try it but wanted to use yogurt (not powdered culture) to start but couldn’t find this method anywhere! thx again :D
Hi! I love that you understand all this bacteria stuff… I had my first attempt at coconut yoghurt this week, I used a yoghurt maker and coconut cream but after 20 hours in the maker it was still very runny (I found it did thicken up left in the fridge 24hours) but what concerned me was a runny thin grey layer on top of the yoghurt before I poured it out of the maker… I just read somewhere this is bad? I bought my yoghurt maker 2nd hand but looks like its had minimal use. I sterialised all the parts. I just want to check I’m not creating bad bacteria? Can you help please?? I need someone with the knowledge! Thankyou!! :)
Hi Keshia! Was the grey layer mouldy or could it possibly have been fat from the coconut cream?
The best way to know if your yoghurt is ok is to taste it… It should be nice and acidic / tangy which shows the bacteria have done their job at decreasing the pH. Most bad bacteria can’t grow at the low pH of yoghurt so that’s why it works so well.
Hi, I was just reading your yoghurt ideas….. Have you ever tried making yoghurt in the slow cooker. I make heaps of Greek yoghurt because we eat so much of it. It is cheaper. I use cows milk, here is what I do.
I put 4 litres of milk in slow cooker and heat until bubbles form around the top (this is to kill any bad bacteria) turn off and allow to cool until it is around the temperature of a baby’s bottle (I never use a thermometer and I have never had a fail). In a bowl I whisk one cup of my milk and my culture (from my favourite Greek yoghurt or my saved culture from my last batch). Save some (2/3 tbs) from each batch to keep it going). Then whisk the mix gently with long strokes back into the slow cooker. Place the pot into a warmed oven. Do not leave oven on. (put towel on shelf then pot and towel over top and sides). Leave overnight. For yummy thick Greek yoghurt I strain off some of the whey by putting a thin cotton tea towel over a colander and loading in the yoghurt. I like mine nice and thick.
I find making yoghurt this way so easy. Another thing you could do is leave the oven light on to keep the temperature right. I haven’t had to do this as I am in a warm climate. Have fun
thanks for sharing Sandra!
I’ve been doing this for some time (oven light on). The last three batches have failed and I am baffled as to why. Oh, they grow but they’re watery and I can’t strain them enough to get more than about 1/3 of the batch to “Greek” style thickness. I was getting beautiful, thick “curdy” yogurt from this method. I’ve not changed any parameter. I’m wondering if my oven is getting overly hot for some reason and if I should just go ahead and turn the light off before we go to bed and hope it stays warm enough. I’m in SE Texas where we run the A/C a lot because it’s sweltering otherwise. I use a store brand as a starter (then use my own for several rounds) but the first batch from that container was fine. Any suggestions would be much appreciated.
If you use yoghurt as a starter from your own earlier batch to make new yoghurt, over time the culture/good bacteria loses its potency – not sure how many times you can use your old starters. But if you find it no longer works, it’s time to start from scratch!
I’ve been making yoghurt for over a year using dry culture from a local Australian company called Country Brewer, who also do beer and cheesemaking supplies. No affiliation.
The reason for heating cows milk to near boiling is to get rid of unwanted bacteria and also to denature the milk proteins so the yogurt doesn’t come out slimy or “ropey”.
This has already been done with the dollar a litre UHT long life milk so it’s only necessary to heat it to 43 degrees typically. I also stir in the full cream milk powder and I’ve yet to come across a supermarket yoghurt that is smoother, creamier or more delicious than my own brew. Also, including the powdered milk and the culture it’s only costing around $1.50 a kilo.
Thanks for the blog.
Sounds like you’re all over it Mike!
Love the info on here. I buy a litre of UHT milk, a pot of natural greek yoghurt, and mix three tablespoons of the yogurt into the milk, no need to heat it as its already done for you. I put it into the easiyo jar, pour boiling water into the thermos container in to the top of the red insert and leave the jar inside the thermos for 24 hours. If you want thick and creamy yoghurt, strain the yoghurt through a piece of muslin over a bowl, I put the muslin into a sieve to hold the muslin you will see the liquid separating I think the yellowish liquid is called whey but could be wrong. It takes a while to work out how long to leave it but the longer you leave it the thicker it will be. Once you have it to the consistency you like tip away the yellowish liquid, if the yoghurt is nice and thick you will probably find you can almost scrape it from the muslin. I am sure I saw somewhere where some people keep the whey and add it to soups etc, I don’t as it has a taste I don’t like.
whey protein is really good for you….it comes from cow’s milk, is a rich source of the body’s essential amino acids, is efficiently digested and absorbed and is the most nutritious protein available. You could use it in recipes where you cannot taste it, if you’re finicky.
I’ve been making my own yogurt for years and I will never buy yogurt again. Wait, that’s a lie. I do buy yogurt from the store. That’s the point of my comment.
Here’s what you do; buy a 6 pack of yogurt with live cultures. Pop the whole tray in the freezer. Defrost a single tub at a time, as needed, or if you run out of left overs from your previous batch of yogurt and Viola! Bob’s your uncle, you always have culture. I find that buying culture is sometimes a tad expensive, so I decided to try this and I have had nothing but smooth, thick success.
Thx for sharing Maveric!
This is the 3% fat milk power that I use when I want to make thicker yoghurt: Peak Dry Whole Milk Powder – http://www.amazon.com/Peak-Whole-Milk-Powder-900-Grams/dp/B004K0862K/ref=sr_1_1?ie=UTF8&qid=1440693016&sr=8-1&keywords=peak+milk+powder&pebp=1440693021966&perid=1CFNE0WHB8H0YHMRDTDF
Be careful with using milk powders Douglas… the powdering process is pretty rough and oxidises the cholesterol in the milk making it not so good for you… but it does give a creamier yoghurt!
I only have goat’s Greek yogurt, I want to know if it’s okay to add the cow’s milk on it? Because there’s no goat’s milk available in my place.
It’s fine to mix milks Jasmin!
I make 2-4 quarts of yogurt at a time. I use a super cheap styrofoam cooler ($5) to keep temperature constant. I add a few inches water in the bottom at the desired temperature (110) to act as a further temperature buffer.
You will get even better results if you set your yogurt in an earthen utensil. Yogurt set in earthen pots gets a nice texture and eating yogurt from earthen utensils is much tastier (Like decanted wine). And adding a smidge of sugar will speed up the process as well.The sugar is food for the starter culture.
I haven’t tried earthern pots but have had lovely yoghurt in France set in the pot.
You really don’t need the sugar – there’s plenty of lactose for the yeast in the milk but if you like to add it it wont hurt ;)
Hi – Where can I get some of these earthern pots from in Australia (Victoria)
Re soya milk, almond milk etc: Why “should it work” if “there’s enough protein”? The bacteria ferment the sugars, not the protein…
The bacteria ferments the sugars to form lactic acid which lowers the pH of the yoghurt and causes the PROTEIN in the milk to change form and thicken the yoghurt. Almond and soy milks don’t have these proteins so even if you get the fermentation you don’t get the thickening…
Could i add egg white powder to the almond milk to increase the protein?
I don’t think it will taste very nice Marie – almond milk has so little protein but you never know!
Looks good but where do you get the yogourt culture from in Melbourne. I generally have been using packaged yogourts but would like to try this one. Thanks. Joane
I got my culture online from cheeselinks.com.au Joan
the powdered cultures (Greek, flavoured etc.) – often of the Easiyo brand – are in most supermarkets . But as they are not cheap I prefer to use my previous live yoghurt as a starter (until the culture gets tired and old, then you start from scratch). Good luck!
i want to turn yeast [ inactive ]probiotics [inactive enzyems in to a Paste to put in to a siringe to give to cows and all animals can you help
I had success with A2 at last. It didn’t work at first with low fat, it remained liquid, but this time I used 1l of full cream A2 and added about 1/2 cup of A2 milk powder. This was my recipe years ago before I became intolerant to regular milk. Success! and thick and creamy and delicious.
Thats good to know Lorraine… I’ve tried A2 and had no luck :)
EASY HEATING METHOD…No need for any special or involved heating systems, just several folded newspapers on a worktop or table, which is a good insulator, or a piece of expanded polystyrene/styrofoam packing material if you have some, that would be great, fill a rubber hot water bottle from a kettle of hot water, or maybe even hot tap water would be warm enough, lay the hot water bottle on the insulation layer, set a thin sheet of cardboard or a piece of towelling on top of the hot water bottle, set your jar of warm milk & yogurt culture on top of the cardboard, cover jar and hot water bottle in a couple of towels or similar, leave overnight, works great. Don’t faff around heating your milk in a saucepan or whatever and risking it boiling over, put the milk in the jar and set in in a saucepan of hot water on a low heat, leave it to warm for however long you want, the sterilising mantra is an urban myth, pasteurised milk will be perfectly safe, but what the heating does is to affect the casein in the milk, the milk proteins, and that helps to create a thicker yogurt, either with or without the addition of powdered milk or cream. You could also get a cardboard carton and insulate the inside with towels, sweaters whatever, and or a tea cosy, or a pair of new and thick woolen socks. It’s simple, cheap, and easy, and it works well, and if you want to make a larger quantity of yogurt, you could add an extra hot water bottle.
Don’t buy fancy yogurt cultures unless you absolutely have to, just look for a shop yogurt which contains live cultures, and read the label and see what the culture varieties are, you can get a maximum of about four different cultures for use in you own yogurt, and several cultures are better than one or two. An additional source of a very good culture and an additional bacterial culture variety that isn’t in traditional yogurt is the commercial Danone/Yakult type brand yogurts that are ridiculously overpriced in the shops, and which taste foul because they add all sorts of artificial sweeteners and sugars, but don’t let that put you off, because that can be easily fixed and it won’t be a problem, just get some, use a teaspoonful to culture a new small jarful, then use a teaspoon of your new culture to make another batch, and after you’ve done that a few times all of the gunk will be gone and it will taste fine. It actually makes quite a nice and fairly thick yogurt and you can keep making it as a separate culture or you can add some of it to your normal yogurt culture. I believe that it’s a Japanese firm and independent clinical research trials have confirmed that it does have health benefits, lowering blood pressure and helping with cholesterol levels, provided that I think it’s about 100ml per day is consumed.
Thx for the tips Bob!
Hi I just use powdered milk ..thick ..heat to wrist temp,wrap in tea towel and then put in a sleeping bag or blanket o’night. .no fuss!
That’s great Denise but I’m hesitant to use powdered milk because the cholesterol gets oxidised through the powdering process. Plus you get that cooked flavour. But if you’re happy then keep up the good work!
Can you use a food dehydrator to keep the yoghurt at 110F? I use this method to make my normal yoghurt.
I have used rice cooker as my source of heat.
I placed my glass jars inside the cooker filled with water.
Once the water inside boils in the cooker it then stays on a low heat setting to keep the rice warm. In this case the yoghurt jars warm overnight. Green Valley yoghurt is the only one thats worked for me , i must try some powder cultures now.
Hi Jules, Thanks for this recipe and explanation. I always appreciate your thorough, scientific and knowledgeable approach to food.
I want my coconut yoghurt to have lots of good bacteria for my gut (to reduce IBS symptoms). I’m not quite understanding whether they are still present after using your method. Are the cultures used up in “building” the yoghurt and not present in significant quantities afterwards?
The cultures are still present after the fermentation process.
I read a while ago somewhere that cultures DO get tired and “worn out” after a while (not sure how long), so I suggest that when the yoghurt result is no longer really nice, to start from scratch with new cultures. Sound right?
I guess you can get contamination as you go along Marianne – I usually use my freeze dried culture for each new batch just to be sure :)
How do I make my next batch? I have made my starter batch but am not sure how to keep it going. Do I heat the new milk or add it cold/room temp?
Heat your new milk separately then cool to 45C and add your starter (or old yoghurt / starter batch)
Hope that helps
I’ve narrowed it down to basically three steps: mix milk and starter together in a suitable vessel. Heat. Eat. OK, so you chill the yogurt before you eat but that’s about it.
Heh, basic but accurate.
I think you can get rid of the heating step though, if you value reducing steps over viscosity.
Also, make sure the vessel is clean and the milk isn’t spoiled.
Hi, I really enjoyed your recipe for coconut yogurt.. I have been making own vietnamese yogurt at home, sweetened with condensed milk. I’ve been thinking of possibly substituting out regular milk for almond milk. Do you know what the appropriate percentage of protein is required for this to work?
Not sure Michelle but it’s not just the amount of protein.. The type matters too… So not sure you’ll get very good results with almond milk but worth a shot! Jx
Hi Jules, thank you for the encouragement to stop putting off making my own yoghourt. One question – if a certain husband is obsessed with vanilla bean yoghourt, can I deliver?
Of course Anne! You could add beans to the milk as its heating to infuse… And if you need more sweetness after its made just add your fave sweetener. Good luck!
HELP please ! I found your blog after a dismal fail at coconut yogurt making in the Philips Viva All in one Cooker. I’m allergic to dairy protein (casein) and gluten. I followed the Philips utube instructions to use 250ml yogurt ( used passion fruit coconut yogurt from health food shop $10 small 300g tub, l removed the seeds) 500ml coconut milk (full cream), 500ml rice milk, 1 Tblsp sugar, 3/4 level tsp dairy free yogurt culture starter powder(from health food store), then set machine for 12 hrs on the yogurt cycle, let sit in machine 2 hrs more before l checked it. It’s a thinner consistency now than what I started with, like water! So, I’ve added another 3/4 level tsp culture powder and 1 tsp sugar, reset machine for 8 hours more. Will this work? The ingredients are so expensive, l don’t want to do multiple discarded failed batches. Can someone help me, l’m a novice, l don’t know what l’ve done wrong. Thanks in advance.
The reason animal milk yoghurts thicken is because during fermentation the pH (acidity) changes. The proteins in the milk are sensitive to this change and they thicken the yoghurt.
Neither coconut milk or rice milk (or any plant milks) have very much protein so even if fermtation occurs they stay runny. That’s why I added egg white to mine. Most commercial coconut yoghurts use some sort of starch to thicken them.
So I’m not surprised yours didn’t work. I’m afraid extra culture and time isn’t going to help.
It will still be edible though! Just runny
I am so ready to try making coconut milk yogurt but am having trouble finding egg white powder here in Canada. Is egg white protein powder the same thing? or should I be looking for something different. the only other thing I can find is meringue powder that has a whole bunch of nasty ingredients in it.
The protein powder should work Marion :)
Jules – I have just used your recipe – it has set perfectly but there is no tang. I used full cream milk, yoghurt culture and milk powder, set it for 12 hours as per your instructions and put in the fridge for 12 hours before I tried it. Any tips? S.
Leave it out of the fridge for longer to get more acid Simone.. Another 12 hours or so :)
Hi Jules, I haven’t tried making coconut yoghurt yet, but just had some kefir drink from oat milk that I used to try to make yoghurt – not quite a disaster, but close. I used shop yoghurt and 3 probiotic capsules.
Hey Jo.. Oat milk wouldn’t have hardly any protein so I’m not surprised! Thanks for sharing though :)
My wife hates the bitter taste of yoghurt so I add 4 tablespoons of stevia powder per litre.
I am slowly reducing the amount of stevia to adjust the taste with the idea of eliminating it all together down the road.
By the way I make my yoghurt from 150 grams of full cream powdered milk only per litre of boiled water. It tastes great
That’s great Gerald!
I only have goat’s Greek yogurt, I want to know if it’s okay to add the cow’s milk on it? Because there’s no goat’s milk available in my place.
Coconut yoghurt?! Sounds yummy – gotta try that. As for milk yoghurt, I’ve been making it for 30 years now since eking out on my own first to college and off into the wide world. In fact, in India, where I grew up, no meal is complete without yoghurt. Even breakfast! We even use it as a marinade for some chicken and meat dishes. We throw in a few dobs of yoghurt a couple of minutes before taking the curried stews or stir fries off the stove. We churn the yogurt with wooden spindles to make our own buttermilk (lassi) and we drink it with honey or sugar or mashed overripe banana. My own fav was salty spicy lassi: buttermilk+rock salt (with that pungent flavor almost like H2S)+finely diced chillipeppers+finely diced ginger+ cilantro or mint for cooling down after a spicy hot meal on a hot summer’s lunch. Blow hot blow cold. Almost a billion people and they might be starving to death and living wretched lives but they have to sleep with yoghurt on their minds for the next meal. (That’s their source of protein because a lot of poor people cannot afford meat). But then, out here in Americaland, we happily pay a ton for factory-made “Greek” yoghurt. Someone wrote that it’s healthier and it’s caught on…I digress, sorry, but what I’m trying to drive it in a rambling ranting way is that one could make yoghurt much easier than brewed coffee. Heat milk to warm. Throw in a teaspoon of yesterday’s yogurt. Cover it or wrap it in some hand towels and put it in an oven or top of fridge or a pantry. Come to collect it 6 to 10 to 14 hours/etc depending on how warm it has been there. It’s that simple. Now, imagine this reality: if hundreds of millions of poor and wretched Indians can make yoghurt in nothing but a clay pot and yesterday’s culture, why would it be difficult for you. Why would you need a frikkin’ thermometer. I can assure you, I haven’t tasted better, more flavorful yoghurt than that made in clay pots.
By the way, if you don’t have culture, you could indeed throw in the powder from store yogurt or a couple of probiotics capsules. Read what they have. Bulgaricus? You’re good to go. If you don’t want to spend that much, save five or six stalks from chilli peppers. Throw them into the warm milk. Trust me. The result is not curry, pardon the sarcasm. You’ll get the same damned yoghurt. You make it “Greek” (sic!) by straining (with a muslin/cheese cloth or paper towel or coffee filter) the whey out after the yoghurt is set.
Hi Jules thanks so much for all your fabulous information..I can’t find egg white powder, what else could I use instead? egg whites ? thanks in advance , Annette
I have read all the comments now and realise that fresh egg whites could be dangerous. I will try to find dried egg white powder from a cake making supplier as I can’t find it in the supermarket..
I wouldn’t use fresh egg whites Annette because they’re hard to digest and there’s a small risk of salmonella… You can just skip it and have a slightly runnier yoghurt
Since I am vegan I cannot add egg whites to my coconut yogurt but instead I added arrowroot flour, a natural thickener. Worked like a charm! My yogurt turned out thick, creamy, and delicious :)
Awesome Nina! Thx for sharing :)
Hello Nina! Please write what kind of flour you have added to coconut milk to make yogurt? And do I need to add a thickener? How do you get coconut milk? Thank you!
please advice how to make it properly as i tried twice without gelatine
Just heated whole milk until it comes to boil and mixed with yoghurt two tbsp and rest for many hours ,didn’t set .
Any improvements ? however i didn’t check temperatures.
Please use a thermometer, your milk is overheated , Probiotic bacterias can’t live if your milk temperature is higher than 43?.
You need to check temperatures Sara – if the milk isn’t properly cooled any live bacteria in your yoghurt would be killed…
I’m not surprised it didn’t work for you!
A thermometer is a great investment and they’re not that expensive Jx
I want to say thank you for your sharing. I had been trying to make my own yogurt by Probiotics capsules. At the beginning I successed 2-3 times, since then I failed to make my milk fermented and they just can not solidified. Now after reading your detail explanation in here, I finally success to make my own yogurt, it is the temperature control and the fermentation hours that make the differences.
Your teaching is very easy to understand and yet very professional. Thank you very much! Before I ended here, I wish to ask you THREE questions, hope you can help me.
1. How do we know if there are some bad bacteria we might cultured during the yogurt making at home?
2. I am a lactose intorence person, normally when I consumed milk product, I will have stomach upset, bloating and farting. I heard yogurt is suitable for lactose intorence person. May I know is there any calculation or formula or tip that possible for us to make Proiotics bacteria break down more lactose in the milk when making yogurt? Mean any way we can lower down the lactose in the yogurt?
3. Is that true that the amount of protein in the milk can become more after fermented (to become yogurt) ? Example if the 100 ml of milk contain 5g of Protein, will it become more after making into yogurt?
1. The lactic acid bacteria that make yoghurt change the pH (make it more acidic) which means bad bacteria can’t grow AND your yoghurt thickens. So if your yoghurt and Astra tangy and has set properly you can be pretty sure there aren’t any pathogenic bacteria.
2. I don’t know of any way to make sure the
Lactose is broken down or any formulas. I would suggest leaving the yoghurt to culture for longer – say 24 hours before popping in the fridge to give the bacteria more of a chance to break down the lactose.
3. The actual amount of protein doesn’t really change – just the form / shape that it is in will change with the change in acidity
In Japan i had a yogurt that you just dumped it in the cold milk and the next morning you had more yogurt every few days I would spoon some out add cold milk and Viola a fresh new bath of yougurt. was called caspikai yogurt.I would love to get my hands on some of that.
Sounds great David..
Hi Jules, love your blog! just wondering about the yoghurt culture that you use? because, if it is dairy based, the coconut yoghurt cannot be classed as Vegan. cheers, Margs x
Thx Margs! I haven’t checked if my culture is dairy-free.. I guess if it’s important to you it’s worth finding out :)
I recently tasted coconut yogurt in one of new restaurants in Manila. They applied it on a parfait with berries and cocoa. I love it! I want to make my own coconut yogurt someday and this one’s the perfect guide. Thanks for sharing!
For those who want more simple still. I use powdered milk and supermarket yoghurt as a starter, glass jar always, and wrap the glass jar +mix in a black plastic bag and leave in the sun all day (if air temp 20-35C- I havnt tried cooler or hotter). never failed
I’m not a fan of the flavour of powdered milk 2 easy… but if it works for you go for it!
I’ve always got a lot of egg whites left from making ice cream. If I pasteurise the egg whites, what weight would you use to replace the 40 g egg white powder?
Good question Peggy!
The fresh whites are going to add extra water so you’d need to be careful. I’d start with 100g pasteurised whites as a guess and see how it goes… Let me know!
Thanks for the post. I was looking for such a nice recipe since last week, glad to find it nowhttp://homemadeyogurt.net/
Glad you liked it mandy!
I’d like to make yoghurt, but with lacto free milk. Is this possible? Also, can I use a probiotic drink (say yakult) as my starter? Thanks
Better to use other yoghurt or specific starter culture for Yoghurt Andrea. I’m not sure how active the cultures in prebiotic drinks are…
And I’m not sure about lactose free milk – it should be OK for the bacteria but there’s only one way to find out! Just try a small batch :)
Don;t us soy milk, soy of any kind will harm your thiroid and gut. fermented soy is not safe, so sick with cow, goat, coconut, anything but soy. your body will thank you.
Thanks Larry! I’m not a fan of soy products either :)
I’ve read that fermented soy is healthier than soy though.
Fermentation helps pretty much everything J!
Hmmm… coconut yoghurt sounds yummy and it would be great to make my own rather than pay top dollar and wait for it to be available in shops (I live in a small, north-Queensland town).
I wonder if all it needs is protein if hemp protein powder would do it? It would save me buying another ingredient..
I may be whipping up batches of green cocoyoghurt in no time!
Love the idea of hemp powder Mel! If you try it please let me know how you get on :)
And I’d love to know where you get your hemp powder?
I made a different recipe of coconut youghurt that said to add gelatine. Good preservative free stuff. Any thoughts on this? Is the egg white to thicken or free the good bacteria?
Gelatine should work to thicken Kara – that’s the purpose of the egg white :)
Hi, im having trouble with the yogurt “growing” (seems it has bubbles) out of the jar while fermentation. Do you have any idea why this is happening?
Hi, I just made a 2lt batch using farmdale full cream milk, added 2 tbls farmer union Greek style yogurt as the culture it seems to have worked,,, at this stage. The milk has 5grms / 100ml of sugar in it, I am wondering how much sugar remains in the yogurt and how much is in the whey, or is some converted in the process. Thank you
I have been making cheese and see with yogurt that no whey is produced ?
I read the comment re: adding vanilla bean to heating process. Can I add liquid vanilla extract right before I put in jars?
Should be OK Susan
After speaking to a friend they use the easiyo sysyem, its all made out of powder no mention of whey or its removal.
Hello! Thanks for the post. I need to make a more dense clump of coconut yogurt.What needs to be added,no animal fat? How to cook a good coconut milk or cream? Thank you!
I moved away from Yogurt just too tangy/sour for me. I am making Quark using 2lt milk with 2 tbls of a store purchased tub, as a starter, a very good end result, although still just a little tangy/sour.
So I moved onto making Mascarpone although using the same principle as the yogurt to keep the fat content down a little.
Just as a comparison one lot I heated up to 30 deg C and the next lot to 82 deg C to remove stray bacteria that may have been present. Difference was, the 30deg mix was smoothe tasted great, the 82deg I turned out to get a little more although it was clotted even after the mixmaster, tasted a little more on the sour side.
So I do not see a benefit in heating store purchased milk to 82deg C.
I’m not surprised your cream for the Mascarpone clotted on heating Paulus!
Thanks for sharing your experiment results :)
I use probiotic capsules for my yogurt culture vsl#3 seems to work quite well with organic whole milk. While it is true that no yogurt maker is required I find it makes it simpler to keep the temperature just right so that I do not have to check on it while it runs for a while and then check back in the future at the time the yogurt should be done.
Thanks for sharing your method Douglas :)
Why coconut yoghurt?! Do you know what Bulgarian Yogurt is? What are the benefits of this remarkable bacteria which exist only in Bulgaria?
Hello Bacillus Bulgarius! I think you’re the first bacteria to leave a comment on my blog!
Trying my first batch at the moment. Originally I had it in a covered bowl for 48 hours than found it was still runny. So I conceded and went and got a yoghurt maker. I wish I had stumbled on your video before that ? If it doesn’t set now then I’ll start from scratch and pay more attention to the fat content on the cans. Unfortunate in my quest to find a no yoghurt maker video most just covered with a paper and tea towel leaving it on the bench. Will let you know if this works…thank you
Trying my first batch at the moment. Originally I had it in a covered bowl for 48 hours than found it was still runny. So I conceded and went and got a yoghurt maker. I wish I had stumbled on your video before that ? If it doesn’t set now then I’ll start from scratch and pay more attention to the fat content on the cans. Unfortunate in my quest to find a no yoghurt maker video most just covered with a paper and tea towel leaving it on the bench. Will let you know if this works…thank you
Hi, thank you for writing this!
I am starting one cleanse and bought a live coconut kefir started and coconut yogurt starter from Kultured Wellness and she sais in her ebook that this kefir started combined with 2L on coconut water, let it ferment and then take 1cup of it to start a new 2L and like this I can do 7 times and then I need to buy a new started from her, because it loses its effectiveness. Same goes with the yoghurt. (One starter is 40AUD…) I was just wondering why that would be, do you know?
Good question Maria!
Over time, other strains of bacteria can grow which may or may not give you the desired results… but it may take way more than 7 times for it to happen… You can just keep reusing until you have a failed batch and then you’ll know its time to order more starter
It’s also a good way to sell more starter culture ;)
Thank you for the question and answer about the Kultured Wellness. I am on my 4th batch of both the coconut yogurt and the coconut kefir and have been impressed with the results. The thought of having to pay so much to get more starters was bothering me though. Could we put some probiotic capsules in to extend the life of the yogurt?
Extra probiotics probably won’t make much difference Kari.. but is an option to use them instead of culture
Thank you for a great article. I just wanted to say I have been making yogurt for years without a thermometer, or and esky. I simply heat the milk just like you said. Then I use store bought natural Greek style or natural Bulgarian, (Bulgarian is my favourite , it has a better texture in my opinion) I cup of Natural Bulgarian yogurt just like it is in your recipe. I then place the lid on the pot and wrap the pot in blankets until it is well swaddled and I place it on the hot water tank. The longer you leave it wrapped on the hot water tank the more tart or sourish it will be. Delicious to eat.
Can you do this without heating the milk and just letting it sit on the counter for a few days?
I’ve tried that Carm and it didn’t work out… ended up with curdled sour milk!
I’m not sure when you posted this but I can see by the comments it was quite awhile ago. I just have a question regarding keeping in a cooler for several hours, I live in the tropics (Nth QLD to be exact) and our average temp is about 30 degrees most days, what would you suggest for keeping at a constant temp? Thanks!
I’d still keep it in a cooler so the temperature is more constant. It will probably ferment quicker in a warmer climate so check after 12 hours.
Just wanted to share that there is very cool product. VIVO Starter Cultures. Personally I choose it because I’m lactose intolerant and for myself it’s a big headache to make yogurt. I’m just pouring it into the pot with milk and just waited 18 hours & I got my yogurt.
Just try to make yogurt with it, it’s much easier and healthier. Would be interesting to read your opinion on it ^_^
Cow’s milk yoghurt only needs 4.5 hrs to set.
Can you add a sugar substitute such as Swerve or Equal to the milk prior to the fermentation process. Will it set up?
I have read ALL of the comments here, and one person said that they were using stevia with success.
I was planning to make my own coconut milk and use the milk for yogurt to make gluten free challah, and the dried coconut remains and egg whites from the challah in macarons. The challah uses 4 yolks, I just hate discarding all those whites!
I used original boxed hemp milk with pectin instead of tapioca starch this time. The pectin (3 Tablespoons ) to 2 quarts of hemp milk worked the best . I put in blender before refrigerating to get a better consistency and am very pleased ! I also added 1 tablespoon of local honey. Later I added some chia seeds, walnuts, and organic raisins for a real treat !
Wow well done Marianne!
I haven’t been able to find hemp milk in Australia but glad to know it worked for you with the pectin :)
why would some recipes say to heat to 180 then cool to 110
Fahrenheit vs Celcius Valerie :)
Nope, those figures are °F.
Heating milk to 180ºF (˜80ºC) kills undesirable bacteria, and unwinds the milk’s casein, making the yogurt thicker and creamer —in theory, anyway; in practice I notice no difference vs going straight to culture temperature.
Cool and maintain at 100ºF (˜45ºC) because lactobacilli grow best at that temperature.
You know I haven’t ever tried going straight to culture temperature Steph. Intrigued you notice no difference
Thanks for the helpful post. I wish I had your knowledge of microbiology. I wondered if you had any insight into a batch of yogurt I made recently that turned out exceptionally creamy and with a nice texture, but not tart at all. It didn’t taste off and I’ve eaten some and haven’t died, but since I am pregnant and supposed to avoid dubiously prepared foods, I wondered if I was okay judging the doneness by the texture rather than the flavour, as I am used to doing with ferments. You mention that it’s the lactic acid that causes the milk to thicken, so would that mean that I should be relatively safe? I made the batch using a frozen cube of culture (<3 weeks) into pasteurised milk. Other batches made from the same yogurt as starter worked great from fresh, so I wonder if the freezer somehow weakened it.
Congrats on the little one on the way.
I’d be absolutely happy to eat the yoghurt given the textural change. It’s a sign that the acid is there even if the flavour isn’t tart.
The freezer shouldn’t have caused any problems with your culture – I keep mine in the freezer for years without any problems
Thank you very much for this post. To be honest it’s was very helpful!
I’m using powdered cultures by VIVO to make my own yogurt and they are awesome. I just have a very small knowledge in microbiology and I wanted to know from person who have more knowledge on them in case of benefits for your health – https://vivocultures.com/starters/products.html
I really would like to know your opinion :)
These cultures look grat Abbie!
I’d choose the ‘Probiotic’ one because it contains more strains of bacteria – and diversity is important for gut health.
but they all sound good.
Hope that helps!
“Cows or coconut milk work well … or even buffalo”.
—Oh my, I’ll go with the milk.
I’ve been making soy yogurt for years, most often using but of the previous batch as a starter. Just yesterday, I found my starter had wee bit of reddish stuff at the top edge, but I didn’t want to waste my time going out to buy fresh yogurt starter so it just scooped off the red stuff and carried on. As usual, I just put the filled jars in the oven with the oven light on which seems to hold the temperature nicely at about 110). This morning when I went to check on my batch of fresh yoghurt, each jar has a thin translucent slightly gelatinous layer which appears to be trapping bubbles. Around the edges was what looked like a latticework of white lace. Very pretty. But is it edible? Being the adventurous and possibly foolhardy soul that I am, I scooped off the gelatinous and lacy layer and tasted it….hmm. Not bad! Then I decided to do a little google research and came across your site! Wow! Food microbiology! You’re the expert I need to consult! While I HATE wasting good food, I’m wondering what to do. Do I dash off to have my stomachache pumped, or am I likely to live to make another batch, possibly even with the same starter? We’ll hold off tasting more in the mean time.
Good question Cathy!
I’m not familiar with soy yoghurt. If it was me I’d be inclined to get a new starter for my next batch. If the growth is white mould it’s most likely to be a type of penecillium I’d scrape it off and eat the yoghurt. But if you get reddish or black growth ditch it.
Hope that helps :)
Lots of great tips here!
Here’s another: Instead of egg white powder, cornflour or tapioca starch, use arrowroot flour instead.
However you must make sure it’s arrowroot from the maranta arundincea plant.
Tapioca/cassava is sometimes sold as arrowroot because it has similar qualities. Whilst both will work, some people have intolerances to tapioca, particularly those that are gluten intolerant (and who are quite often dairy intolerant too! Like me :-( ) so just watch out for this if you need to. Arrowroot is a great alternative regardless.
Arrowroot can be used like for like as a substitute for cornflour, and I find I can use slightly less arrowroot, but it doesn’t really matter.
Hope this helps.
I’m really interested in trying the coconut milk yogurt without relying on a yogurt maker, as at least that way you can make it anywhere! The fewer steps the better :-)
Thanks for sharing V!
Thanks for providing great content and a place to discuss. Yogurt in my life plays a role like no other. I am unable to produce testosterone to the levels needed for simple healthy life and metabolism. There is a particular probiotic strain I am working with to see if I can indeed remedy this problem.
A few questions:
I am trying to be a purest and find that A2 dairy is best where A1 causes phlem formation. However you had problems getting it to thicken. Would adding 2 tbls of inulin or increasing egg white powder remedy the problem?
Also, I want to use raw milk, goat or jersey cows, and while I have mild concerns about contaminants, I am more concerned with the innate bacteria of raw milk competing with the probiotic strain I want to infuse into the yogurt.
Thanks in advance.
I did have problems with one batch of commercially labelled ‘A2’ milk. But have since been making yoghurt with Jersey milk which I believe is also A2 without problems. So that one batch may have had something else cause the issues rather than the type of milk.
And interesting question about raw milk inherent bacteria competing with your probiotic strains. To be honest it could go either way. I don’t have any experience with raw milk as it isn’t legal here in Australia.
Hope your experiments prove successful!
Hi, I started making yoghurt at he too, I’m a cook by trade, I’ve fiddled around with combo’s a bit, I made one yoghurt with 2 probiotic capsules then let that work in the milk for a few hours to get going I then added a store bought yoghurt that had l acidophilus (2 tablespoons) as the probiotic capsules had 15 lactobacilli and Bifidobacterium but no acidophilus. I left that yoghurt for the 24 hours in the yoghurt maker which cost me $40 Aus at a constant 40*C +/- 2*C it turned out my best yoghurt yet, I checked it every now and then out of curiosity and it was visibly very active.
Well there’s my good experience
Do you think merengue powder would be a good alternative to egg white powder for the coconut yoghurt? I tried using coconut creamer powder I had around and it didn’t seem to thicken it. I also added some prebiotic powder to see if that would thicken it.
In the past I didn’t have either and the yogurt worked pretty well but wasn’t very thick.
Another thing I have on hand is egg white protein powder but I’m not sure if that’s the same as egg white powder!
Lovely to hear from you Jenna!
I need to come up with an easier option to thicken coconut yoghurt. Gelatin is my favourite – it’s essentially like making a panna cotta without adding sugar. But I haven’t written up the recipe yet.
I haven’t heard of meringue powder – but from a quick search it sounds like it is the same as egg white powder – just check the ingredients list. IT should work. And the egg white protein powder sounds like a good option as well.
Let me know how you get on!
Hi Jules! Thanks for the reply, much appreciated. It turns out the meringue powder I have on hand has sugar and other ingredients that make it higher carb than I want to use (https://www.judeesglutenfree.com/meringue-powder-mix/).
I tried making it with my egg white protein powder (https://www.judeesglutenfree.com/paleo-protein/) plus leftover yogurt from my last batch (maybe too much?) and it got very lumpy and then the yogurt was much more sour than I liked. I was incubating in our warm turned off oven (we have a gas stove that keeps a nice warm temp for making regular yogurt, though I’m not 100% sure on the temp as I don’t have a thermometer). It could be it just got too warm.
My batch before was better but too runny; I made that one w/ the prebiotic fiber (5g), 40g of coconut creamer (https://www.amazon.com/gp/product/B06ZYDJ41T/) and my powdered yogurt starter.
The gelatin idea sounds great. I’ve actually been making a coconut panna cotta (and other flavors) that have come out quite well. Any tips on how much to use for two cans of coconut milk? I’d love to try that! (BTW I don’t see a way to get notifications about replies to comments so I’m just stalking this page to find out when you reply. :) )
Thanks for reporting back Jenna!
Fore the panna cotta option – 2 cans coconut milk will need 1tablespooon gelatine (soak it in 2 tablespoons cold water before stirring into the warm coconut milk). It will separate as it ferments but shake it well when it’s fermented and then it will set as it refrigerates.
Excited to hear how you go :)
Thanks for this brilliant and inspiring post. I recently bought a Thermos flask to use for making yogurt. When I got it home and read it’s instructions it said not to use with baby food or milky products as bacteria could develop. Is the manufacturer just saying this to cover its self? Or is there a genuine reason not to use a Thermos flask to keep cultured milk warm over night as it turns into yogurt?
I think they are covering themselves Michael. But a traditional thermos is hard to clean properly so I see where they are coming from.
There’s no need to risk it.
I just put my jars in an esky / chiller bag and it keeps the yoghurt plenty warm enough.
I’ve been trying to make yogurt for the last several months now. The very first batch I made was wonderful, but since then it has all gone downhill. I can’t get it to strain right and it makes a mess and then I’ve wasted milk and I hate wasting food so I try to use it in other things and it’s just frustrating. I bought a yogurt maker thinking that will help and the yogurt looks good, but when I go to spoon some out it’s runny. I heat it to 180 degrees, cool it down to about 113 and then put the package of starter in. Then let it sit for about 8 hours. What am I doing wrong? I’ve put unflavored gelatine in and I don’t like the texture. It’s not smooth and creamy. I also want to put flavoring in before it sets not after and that hasn’t worked either. I am at a loss!!!
It’s either the temperature isn’t warm enough or your starter has some problems. Or it could be the milk. What are you using?
Have you tried leaving for longer than 8 hours? I ferment mine for up to 24.
We can figure this out for you!
The temp is warm enough, I have a thermometer I use. I’m using powdered whole milk and it seemed to be ok the 3rd batch but I only had it in for 8 hours in the new yogurt maker per the instructions for the maker. I just started another batch now with the new freeze dried starter and I’m doing it in my gas oven with the light on and it will be for about 12 hours because it’s now 5:30 in the evening here. I’m crossing my fingers. I would also like to put flavoring in before it’s done, not at the end. i can use all the help I can get.
Well, the yogurt came out pretty close to store bought after I drained it, but oh was it sour!!!! What can I do to put sweetener in before it’s done?
Sounds like you’re doing well Tonya
I always leave flavourings to the end because it’s so much easier to manage.
Hi I did everything I was supposed to do I used coconut in the can. Stirred it up real well and then I put two probiotics and stirred it very well . I looked in the oven this morning, (it’s been about eight hours) at the bottom and it’s green what does that mean?
I’m not sure what happened Wanda – but green is not good. Throw it out.
Did you leave it in the can?
Hello Jules! After reading your post, I got enthusiast to ask you a few questions. I’ve been trying to do my own homemade vegan yogurt, without starter o powdered probiotics, the main reason is that I live in Venezuela and those products are not available (and if I find them, they are too expensive). So, I found a recipe from India where chili is used as a base to produce the good bacterias. I did it… Once… with three types of milks, coconut milk, almond milk, and a combination of coconut with almond. The sample with coconut milk did not change at all, but almond milk and coconut/almond milk result in a thicker yogurt with a mild chili flavor. The milks are also homemade, I made them. The second part of my experiment was to try to reproduce my yogurt using the samples from experiment 1 as a starter, but the results got tainted at some point because the yogurts turned pink on the surface. All this comment is to ask you some advice, have you ever tried to make yogurt with chili? How do I clean all my equipment to ensure there is no contamination?
Love your experiments Teresita!
No I haven’t ever tried to make yoghurt with chilli.
I just put my equipment in the dishwasher to clean. Or you could rinse with boiling water.
Good luck with future experiments!
It need to be more interesting.
that is all I wanted to say
and thx Jules
Actually, you also need to heat UHT milk to 85 C. Not to sterilize it, but to process the proteins so that they make a thicker yogurt. The thing with UHT milk is that the milk is sterilized for a very short time at very high temperature (140C). This very short time is too short to ‘prepare’ the proteins for optimal results. So if you want a thicker yogurt from UHT milk, heat to 85C, then cool down.
Note to follow the instructions of your yogurt culture, not all cultures do well at 43C. E.g. bifidus should ferment at max 38C.
Thanks for clarifying Pieter :)
Can I mix fresh cow milk and UHT milk together to make my yogurt?
Yes you can Bibiana but you’ll need to heat it as per the recipe
I live in New Zealand. We can’t buy soy yoghurt in the shops here so I’ve started making my own and it’s very creamy and delicious. For my first batch, I used some coconut yoghurt (three tablespoons) as my starter. I mixed it with two cups of Vitasoy Protein Plus soy milk in a glass jar. I put the jar into my Instant Pot on yoghurt setting for 8 hours and it came out perfect. Now all I do is use my soy yoghurt as my starter and it comes out exactly the same. I’ve tried making two batches with probiotic capsules but the texture is grainy and not as sweet as what I’m producing with the yoghurt starter.