Let’s Get Cooking: Coconut Yogurt from Chef Simon Jongenotter – in Bali

According to Chef Simon, this coconut yogurt is just as delicious as the most amazing Greek yogurt – and it’s simple to make.

Coconut Yogurt (gluten free & optional dairy free)
– 1 litre (4.227 cups) of good quality coconut milk
– 1 spoon of live yogurt
– 4 250 ml (1 cup each) screw-top jars – or any other packaging, which stores a litre of yogurt. Preferably use glass.

Make sure you use a coconut milk with a reasonably high fat content (a real coconut would be best- about 3 grams of healthy fat, the boxed kind perhaps not so good. Check). This will guarantee deliciously rich and creamy yogurt.

If you want your yogurt to be completely dairy free, you’ll have to use a spoon of existing dairy free yogurt, such as soy yogurt. Non-dairy culture starters are available too.

The live yogurt or dairy-free starter is for the probiotic bacteria to turn our coconut milk into yogurt. If you’re okay with a trace of dairy, use plain unsweetened live yogurt. Check the list of ingredients; it should mention the bacteria cultures it contains (and say “live culture.”)

In a thick-bottomed pan on a low heat, bring your coconut milk to a gentle boil. Let it bubble away for about five minutes – stirring occasionally.

Turn off the heat and let the coconut milk cool down to about 40 degrees Celsius (112 degrees Fahrenheit). If you’re not sure, stick your clean finger in the milk. If you’re able to keep it there for at least a minute, you’re on the right track.

Now introduce your bacteria to the milk by stirring it in.

In another pot of boiling water, boil your jars and lids for two minutes to sterilize. Allow them to cool down before pouring in your yogurt mixture. Screw the lids on tightly.

If you’ve got access to a warm place, simply storing these jars for 24 hours will be sufficient to create yogurt. If not, you can use a cool box. Line up the jars and cover them with 40 degree Celsius (112 degrees Fahrenheit) water. Close the cool box and leave for 24 hours. By then, your yogurt should have cultured and can be kept in the fridge for at least another week (but it tastes so good that it’s not likely to last that long).

Enjoy.

Aloha and sanpai jumpa, Renée

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About reneeriley

Our blog was begun as a way to share our experiences in China. From August 2010 to July 2011, my husband, Barry Kristel, and I were at our University of Hawaii Maui College sister school, Zhejiang Agriculture and Forestry University in Lin'an, China, a city considered rural because it has only 500,000 people! We had a wonderful time. Then in February 2012, we returned to teach this time at our other sister school, Shanghai Normal University, in a city of over 21 million people. We've made many discoveries. Did you know that now Chinese girls, at least the ones who go to university, for the most part feel they are luckier than the Chinese boys? Did you know that Shanghai saved over 20,000 European Jews during WWII? Do you know how Chinese university students would deal with problems that come up in Dear Abby letters? What's it like to be on the Great Wall of China? Do you know how many Chinese girls had their feet bound and why? And we have recipes from many of the places we've visited. Among others, you can find instructions on how to fry cicadas from one of my ZAFU students and how to make chocolate-Kahlua waffles from my brother Mike in Gainesville. You can also look back to our earliest entry to see what we experienced in Oaxaca, Mexico, in 2006 during the mainly peaceful six months of protest until the Mexican government sent in the troops. Between our stays in China, Barry and I have been on the Mainland U.S. visiting family, friends and Servas hosts as we traveled home to Maui. We share those experiences too. Welcome to our blog! Aloha and Zài Jiàn, Renée and Barry

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