Vegetable milk yogurt recipe. Coconut yogurt: how to make without milk

Dairy free yogurts

You can make yogurt without milk and keep all of it beneficial features. It turns out thick and tasty, and with granola it is generally a dessert. Suitable for vegans, lactose intolerant and fasting people.

Almond yogurt

Contains almonds, honey and probiotics. For density, you can add agar-agar. The amount of sourdough and fermentation time are best varied to determine which yogurt you end up liking the most.

1. Soak 2 cups of raw almonds overnight. Peel and grind in a blender with 2 tbsp. honey and 4 tbsp. water.

2. Rub through cheesecloth, pour the resulting almond milk into a saucepan and bring almost to a boil. For density, add 1-3 liters. agar-agar and boil for 5-7 minutes. Cool down.

3. Mix the starter, for example (1 bottle), pour into a clean jar or thermos, wrap (with a towel or scarf) and let it brew under a tightly closed lid in warmth at room temperature for 6-12 hours.

4. Store in the refrigerator under a tight lid for 5-6 days.

Banana yogurt with coconut

This recipe has only 3 ingredients and a distinct tropical touch thanks to coconut milk.

1. Soak 1 tbsp. cashews for a couple of hours (can be used without soaking).

2. In a blender, beat the nuts, 1 tbsp. coconut milk and 1-2 bananas. Pour into a clean glass dish or thermos.

3. Add the yoghurt starter, stir, close the lid, wrap and leave to ferment for 6-12 hours at room temperature. The longer you ferment, the stronger the flavor.

4. Store in the refrigerator with a tight lid for 5-6 days.

Cook with love!

Raw Coconut Yogurt

Ingredients:

• 1 can of coconut milk
• 1-2 capsules of probiotics
• 1/3 teaspoon natural vanilla

Method:

1. Pour the coconut milk into a jar, empty the contents of the probiotic capsules and stir in the milk and vanilla. Close tightly and leave in the refrigerator overnight.

2. In the morning, remove the hardened layer and beat the rest of the mixture with a whisk.

Thicker Coconut Yogurt

Ingredients:

• 1 can of coconut milk
• 1-2 capsules of probiotics
• 1 teaspoon agar agar flakes

Method:

1. Preheat the oven to 40 degrees. Then turn off the heat, but leave the light on to keep warm.

2. Pour coconut milk into a saucepan, add agar-agar, but do not stir. Place the saucepan on the stove over medium heat and cook until the coconut milk starts to boil and the agar agar melts. Stir in milk and reduce heat to low. Continue cooking over low heat, stirring for 5-10 minutes.

3. Remove the pan from the stove and cool the milk to 40 degrees, then empty the contents of the probiotic capsules and mix.

4. Pour the milk into a jar, close tightly, wrap in a towel and place in the oven with the light on for 12 hours.

5. Place the yogurt in the refrigerator for 6 hours.

If you want to add flavor to your yogurt, place 1/2 cup coconut yogurt, 1-2 handfuls of fruits or berries of your choice, and 1 tablespoon lemon juice in a blender. Beat until smooth.

Store coconut yogurt in the refrigerator for up to 2 weeks.

Ingredients (For 4 people)

Coconut milk 2 l

Agar-agar 1.5 tsp

Sourdough/yogurt natural 1 pack

Stevia extract 1.5 tbsp

1. We wash the jars with lids, do not wipe them and leave them in the oven, at 150 degrees, upside down, for 15 minutes.

2. Pour out 2 tbsp. coconut milk in a deep saucepan, mix with agar-agar until dissolved, add the rest of the milk (if you just made homemade coconut milk, shavings can be sent there too) and heat over medium heat, stirring until small bubbles begin to appear on the surface, but do not bring to a boil.

3. Add stevia or other sweeteners and beat until completely dissolved.

4. Cool to 30-35 degrees, you can put the saucepan in cold water with ice, then add the starter / yogurt and mix thoroughly.

5. Pour yogurt into jars and leave in a yogurt maker without lids for 10-12 hours.

6. If the yogurt seems too liquid to you, strain it using cheesecloth and a colander.

7. Cool for 8 hours in the refrigerator and enjoy, bon appetit!

Coconut milk yogurt in a yogurt maker

Ingredients:

Coconut milk - 2 l
Agar-agar - 1.5 tsp
Sourdough / natural yogurt - 1 pack.
Stevia extract - 1.5 tbsp.

Cooking:

1. We wash the jars with lids, do not wipe them and leave them in the oven, at 150 degrees, upside down, for 15 minutes.
2. Pour out 2 tbsp. coconut milk in a deep saucepan, mix with agar-agar until dissolved, add the rest of the milk (if you just made homemade coconut milk, shavings can be sent there too) and heat over medium heat, stirring until small bubbles begin to appear on the surface, but do not bring to a boil.
3. Add stevia or other sweeteners and beat until completely dissolved.
4. Cool to 30-35 degrees, you can put the saucepan in cold water with ice, then add the starter / yogurt and mix thoroughly.
5. Pour yogurt into jars and leave in a yogurt maker without lids for 10-12 hours.
6. If the yogurt seems too liquid to you, strain it using cheesecloth and a colander.
7. Cool for 8 hours in the refrigerator and enjoy.

Enjoy your meal!

• Hot chocolate with coconut cream Recipes

  Hot chocolate with coconut cream Ingredients: Maple syrup - 0.3 cups Cocoa powder - 0.25 cups Coconut milk - 1.2 cups Water - 1 cup Sea salt - 1 pinch Vanillin - 1 tsp. Preparation: 1. Mix in a saucepan 2 tbsp. l. maple syrup (honey) and 1 tbsp. l. cocoa. Bring to a boil over medium heat. Pour into a measuring container and leave for a while. 2. In the same saucepan, mix 0.25 cups. cocoa with 0.25 cups. maple syrup, add 1 cup. coconut milk (previously skimming the cream from the top of the can of coconut milk), water and salt. Whisk well and heat, but do not bring to a boil. We can use a blender for more splendor. 3. Take 0.2 cups. previously skimmed cream from coconut milk and whisk it with 2 tbsp. l. maple syrup 6-10 minutes until fluffy whipped cream. 4. Decorate transparent glasses with syrup from the first paragraph. 5. Pouring hot chocolate, decorate with whipped cream and remaining syrup. 6. Serve immediately. Enjoy your meal! Send your recipes to the proposed news. The most interesting will be published with us! #drinks.appetit

• homemade yogurt without yogurt maker: 3 easy recipes Recipes

  Homemade yoghurt without yoghurt maker: 3 easy recipes Bon Appétit recommends: 1. Classic yogurt in a thermos 2. Greek yogurt 3. Homemade sourdough yogurt 1. CLASSIC YOGURT IN A THERMOS Ingredients: Milk - 1 l Natural yogurt - 200 g Preparation: 1. Milk boil and cool to a temperature of 38–40 ° C. 2. Rinse the thermos with boiling water, pour out the water and leave for 1-2 minutes until the steam comes out. Then cover with a lid. 3. Combine 100 ml of milk with yogurt and stir so that there are no lumps. 4. Add diluted milk with yogurt to the remaining milk and mix. 5. Pour the resulting mixture into a thermos, close the lid and leave for 6-8 hours. 6. Pour the finished yogurt into small jars and refrigerate for another 8 hours. During this time, he will rest, mature and acquire the desired consistency. 2. GREEK YOGURT Ingredients: Milk - 1 l Natural yoghurt - 200 g Preparation: 1. Boil milk and cool to 40°C. 2. Dilute yogurt in a small amount of milk. 3. Combine diluted yogurt with the remaining milk in a saucepan. Cover with a lid and wrap with a thick terry towel, or better with a blanket. 4. Leave in a warm place for 6-7 hours, then put in the refrigerator. Do not stir or shake the contents of the pot. 5. Line a colander with several layers of gauze and carefully pour the resulting yogurt. 6. Cover and leave for a few hours until the excess whey is gone. As a result, you should get 350-450 g of real Greek yogurt. 3. HOME-MADE YOGURT WITH STARTER Ingredients: Milk - 1 liter Starter culture - 1 bottle Preparation: 1. Boil milk and cool to 40°C. 2. Dissolve dry sourdough in a few tablespoons of milk and pour into the rest of the milk. Pour into portioned glass jars. 3. Cover cling film or close with lids, wrap with a terry towel, and preferably with a blanket. 4. Leave for ripening for 12-14 hours. 5. Cool in the refrigerator for 3-4 hours - and the yogurt is ready for

• Lazy oatmeal in a jar: TOP-4! Recipes

  Lazy oatmeal in a jar: TOP-4! Below are 4 ideas for lazy oatmeal in a jar. The ingredients used in these recipes can be bought in the most ordinary supermarket. 1. Oatmeal in a jar with tangerine and orange Ingredients: Cereals- ¼ cup Milk - ¼ cup Yogurt - ¼ cup Orange jam - 1 tbsp. l. Honey - 1 tsp Chopped dried tangerines - 1/4 cup Preparation: 1. Add oatmeal, milk, yogurt, orange jam and honey to a jar. 2. Close the lid and shake well until all the ingredients are mixed. 3. Open, add pieces of dried chopped tangerines and stir gently. 4. Close the jar with a lid and put it in the refrigerator overnight (store up to 3 days). We eat chilled oatmeal. 2. Oatmeal in a jar with banana and cocoa Ingredients: Oatmeal - ¼ cup Milk - ¼ cup Yoghurt - ¼ cup Cocoa powder - 1 tbsp. l. Honey - 1 tsp ripe bananas- ¼ cup Preparation: 1. Add oatmeal, milk, yogurt, cocoa powder and honey to a jar. Close the lid and shake well until all the ingredients are combined. 2. Open, add pieces of sliced ​​​​ripe bananas and gently stir. Close the jar with a lid and put in the refrigerator overnight (store up to 2 days). We eat chilled oatmeal. 3. Oatmeal in a jar with apple and cinnamon. Ingredients: Oatmeal - ¼ cup Milk - ¼ cup Yoghurt - ¼ cup Cinnamon - ½ tsp. Honey - 1 tsp Applesauce - ¼ cup Preparation: 1. Add oatmeal, milk, yogurt, cinnamon and honey to a jar. Close the lid and shake well until all the ingredients are combined. 2. Open, add applesauce(you can add slices if you like) fresh apple) and stir gently. Close the jar with a lid and put in the refrigerator overnight (store up to 2 days). We eat chilled oatmeal. 3. Oatmeal in a jar of cherries and chocolate chips Ingredients: Oatmeal - ¼ cup Milk -

• Caramel yogurt in a slow cooker Recipes

  Caramel yogurt in a slow cooker Ingredients: Pasteurized milk - 850 ml Natural yogurt - 150 g Caramel sweets (taffy) - 150 g Preparation: 1. Bring milk to a boil, dissolve in hot milk 20 pcs. toffee (any caramel), cool caramel milk to 40 degrees, strain. 2. Add a little caramel milk to the starter culture (yogurt), mix until the mixture is homogeneous, mix with the remaining caramel milk. Pour into clean, dry jars, cover with lids. 3. Put the jars into the multicooker bowl, pour warm water up to 2/3 of the height of the jars. Turn on the "YOGURT" mode, set the time to 10 hours. 4. After the time has elapsed, put the jars of almost ready yogurt in the refrigerator until the yogurt is fully ripened (cooled). Yogurt turns out to be very tasty, delicate in structure and thick in consistency, reminiscent of ryazhenka in taste. It will be enjoyed by both children and adults. Enjoy your meal! #sauces.appetit

• homemade yogurt Recipes

  Homemade yogurt Ingredients: natural yogurt (no additives) - 100 g (~3 tablespoons), milk (~3.5% fat) - 1 liter * Do not use milk long-term storage Preparation: Pour milk into a saucepan, bring to a boil, stirring occasionally, bring to a boil and remove from heat. Cool the milk to a temperature of ~30°C (milk should be warm, but not hot). In a separate bowl or glass, combine 3 tablespoons of yogurt with 5 tablespoons of warm milk and mix well. Pour the yogurt-milk mixture into warm milk and stir well. In a suitable deep baking dish, place several clean, dry portion molds (you can use small jars from baby food or two 0.5 liter glass jars). Pour into mold warm water so that the water reaches about half the height of the molds (pour water carefully so that splashes do not fall into the prepared molds). Pour milk-yoghurt mixture into molds. Tighten the form with cling film and put in a warm place for 4-5 hours (yogurt should be at rest, it is advisable not to shake the molds). It is very convenient to use the oven as a "warm place". Heat the oven slightly (so that it is slightly warm, but not hot), then turn off the heat and put the yogurt mold in the oven. After ~4 hours, check the yogurt. If the mixture has thickened, but the yogurt is still not dense enough, you need to leave it for a while to reach (it is advisable not to keep the yogurt warm, otherwise it will peroxide). Put the finished yogurt in the refrigerator. After cooking, you can set aside 3 tablespoons of cooked yogurt for the next sourdough. In ready-made yogurt, to taste, you can add a little sugar and fresh (or thawed) berries or fruits. Optionally, you can prepare not sweet yogurt by mixing it with a pinch of salt, finely chopped garlic, and chopped herbs. #breakfastrecepti #dessertsrecepti

• Chocolate pudding yogurt Recipes

  Chocolate pudding yoghurt Ingredients: 250 g dark chocolate 100 g sugar 40 g starch 1 liter milk Optional: cinnamon, vanillin Preparation: Whip the starch with half a glass of milk until homogeneous mass. Bring the rest of the milk together with sugar to a boil over medium heat. Add chocolate and stir until smooth. Add starch and stir until thickened. Store in refrigerator for 24 hours. #breakfastrecepti #dessertsrecepti

• Coconut hot chocolate. Recipes

  Coconut hot chocolate. Ingredients: -370g coconut milk (4 cans) -400g condensed milk -230g dark chocolate, crushed -1/4 cup cocoa powder -2 teaspoons vanilla extract -2 teaspoons coconut extract -1/4 tsp. l. salt -1/2 cup shredded coconut -a little chocolate sauce -whipped cream and marshmallows for garnish Preparation: 1.Mix coconut milk, condensed milk and extracts. 2. Add salt, cocoa powder and chocolate, beat. Cover and cook over low heat for 2 hours. Stir the mixture with a whisk every 15 minutes to make sure the chocolate melts evenly and the mixture doesn't burn. 3. Before serving, add the shredded coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Fry the chips for 5-6 minutes until golden brown. Let cool. 4. Dip the rim of the mug into the chocolate syrup and then into the shredded coconut. Pour chocolate into a mug and garnish as desired. Enjoy your meal! #drinksrecepti

• Yoghurt "cake" Recipes

  Yoghurt "cake" Ingredients: 300 g natural yogurt 300 ml milk 30 g gelatine 1 tbsp. l. lemon juice sugar to taste 1 tbsp. l. cocoa for the strawberry layer: 1 cup strawberry puree 5 g gelatin 50 g water sugar to taste strawberries for decoration In the recipe, in my opinion, there is a fairly large amount of gelatin, but the jelly turns out to be very airy, almost like a soufflé, just be sure to use room yogurt temperature. Preparation: Remove the yogurt from the refrigerator so that it room temperature. Pour gelatin with milk and leave for 10 minutes. Now put the milk on the fire and heat, not letting it boil, stirring constantly until the gelatin is completely dissolved. Remove from heat and let cool slightly. At this time, beat the yogurt with a mixer, add sugar to it, lemon juice, and whisk again. By the way, the longer we beat, the more airy the jelly turns out. Now, in a thin stream with constant stirring, pour in the milk with the gelatin dissolved in it. And beat again until smooth. Separate 1/4 of the yogurt mass and add the sifted cocoa powder. Yes, of course, and mix. Pour the yogurt with cocoa into a detachable form and place in the freezer for 10 minutes. We took it out and poured the remaining yogurt mass on top. And they sent it all to the refrigerator until completely solidified. When this layer has also solidified, we will deal with the strawberry layer. Pour gelatin again, but now with water, leave for 10 minutes. We heat, stirring all the time, until the gelatin is completely dissolved (as you remember, we do not bring to a boil. Let it cool a little. Now we take our strawberry puree, add sugar to taste and gelatin with water, mix. Pour the resulting strawberry jelly on the frozen yogurt layer and send it to the refrigerator again until completely solidified. #dessertsrecepti

• Recipes

  Cottage cheese casserole with blueberries Ingredients: ● Low-fat cottage cheese - 500g. ●Natural yogurt -170g. ●Sugar-6 tbsp. ●Semolina - 1/4 tbsp. ● Berries - 200-250g. ●Egg -2 pcs. ●Oil and breadcrumbs for the form. Preparation: 1. In a combine, mix sugar, eggs and cottage cheese, mix well, then add yogurt and mix again 2. Now add semolina and mix thoroughly so that there are no lumps 3. Pour the berries and mix gently (not with a combine) 4. Pour into a mold, greased with butter and sprinkled with breadcrumbs and bake at a temperature of 180g. 30-35 minutes 5. After the time has elapsed, turn off the oven and leave the casserole in it for 10-15 minutes, then cool at room #breakfastrecepti

• Homemade ice cream, the taste of Soviet ice cream. Recipes

  Homemade ice cream, the taste of Soviet ice cream. Ingredients: Sugar - 2 cups Milk -1 liter Butter - 100g Starch - 1 tsp. Egg yolks - 5 pcs. Cooking: Butter Dip in warm milk and bring to a boil. In another container, combine sugar, starch and yolks, mix and grind everything until smooth. Then add a little milk here, as a result, you should get a mass in consistency like liquid sour cream. In the meantime, the milk has boiled and we gradually, in a thin stream, pour the yolk mass into it, while not forgetting to constantly stir. Bring to a boil. When the mixture boils, remove the pan from the heat and put it in cold water, while everything must be thoroughly mixed until the mass cools and becomes warm. Then we leave the mass to be completely cooled, periodically interfere, then pour it into molds, and send it to the refrigerator for freezing. #dessertsrecepti

• Cottage cheese casserole with blueberries Recipes
• Homemade condensed milk from coconut milk Recipes / Desserts, drinks

  Homemade coconut milk condensed milk Ingredients: . 1 can of coconut milk (400 ml), approx. with 60-65% fat*. ¼ cup sugar syrup(or agave nectar, syrup, sugar, stevia, etc. to taste) Instructions: 1. Add milk to a small saucepan and bring to a boil over medium heat, approx. within 5 minutes. It is advisable to keep an eye on the milk in both, stirring regularly so that it does not burn. As soon as it boils, reduce the heat, otherwise it may boil away. 2. Boil the milk over low heat, then add the sweetener and stir until it is completely dissolved. 3. Simmer over low heat for another 30-45 minutes, or until liquid is reduced by half. 4. Remove from heat and allow to cool completely before using. Store up to 7 days in an airtight container in the refrigerator. *It is best to use milk with a high percentage of fat, because. the lower the fat content of milk, the more water it contains, and the longer you have to boil the milk and the less condensed milk you end up with.

• Three Milk Cake Cakes and pastries
• Three Milk Cake Cakes and pastries

  Three Milk Cake Ingredients: Base: Flour - 200 g Butter - 100 g Brown sugar - 50 g Ground cinnamon - 2 teaspoons Filling: Sugar - 150 g Dry jelly - 40 g Milk - 600 ml Fat cream - 500 ml Greek yogurt - 150 g Lemon zest Cinnamon stick Preparation: Mix all ingredients for the base and knead the dough. Roll it out and place it in a pie dish. Poke a few holes with a fork and place in an oven preheated to 190°C for 10 minutes. In a saucepan, mix sugar, most of the milk (about 100 ml), cream, yogurt, zest, throw in a cinnamon stick. Put on a small fire and bring to a boil. Mix the rest of the milk with jelly and leave for 5 minutes. Remove the milk mixture from the heat, pour in the jelly and stir until it is completely dissolved. Pour over the base and put the cake in the refrigerator until the jelly is completely solidified. Sprinkle the cake with cinnamon before serving.

• Yoghurt "cake" Cakes and pastries

  Yoghurt "cake" Ingredients: 300 g natural yoghurt 300 ml milk 30 g gelatin 1 tbsp. l. lemon juice sugar to taste 1 tbsp. l. cocoa for the strawberry layer: 1 cup strawberry puree 5 g gelatin 50 g water sugar to taste strawberries for decoration Preparation: In my opinion, the recipe has a fairly large amount of gelatin, but the jelly turns out to be very airy, almost like a soufflé, just be sure to use yogurt at room temperature. Preparation: Remove the yogurt from the refrigerator so that it reaches room temperature. Pour gelatin with milk and leave for 10 minutes. Now put the milk on the fire and heat, not letting it boil, stirring constantly until the gelatin is completely dissolved. Remove from heat and let cool slightly. At this time, beat the yogurt with a mixer, add sugar, lemon juice to it, and beat again. By the way, the longer we beat, the more airy the jelly turns out. Now, in a thin stream with constant stirring, pour in the milk with the gelatin dissolved in it. And beat again until smooth. Separate 1/4 of the yogurt mass and add the sifted cocoa powder. Yes, of course, and mix. Pour the yogurt with cocoa into a detachable form and place in the freezer for 10 minutes. We took it out and poured the remaining yogurt mass on top. And they sent it all to the refrigerator until completely solidified. When this layer has also solidified, we will deal with the strawberry layer. Pour gelatin again, but now with water, leave for 10 minutes. We heat, stirring all the time, until the gelatin is completely dissolved (as you remember, we do not bring to a boil. Let it cool a little. Now we take our strawberry puree, add sugar to taste and gelatin with water, mix. Pour the resulting strawberry jelly onto the frozen yogurt layer and return to the refrigerator until completely solidified.

• Three Milk Cake Cakes and pastries

  Three Milk Cake Ingredients: Base: Flour - 200 g Butter - 100 g Brown sugar - 50 g Ground cinnamon - 2 teaspoons Filling: Sugar - 150 g Dry jelly - 40 g Milk - 600 ml Fat cream - 500 ml Greek yogurt - 150 g Lemon zest Cinnamon stick Preparation: Mix all ingredients for the base and knead the dough. Roll it out and place it in a pie dish. Poke a few holes with a fork and place in an oven preheated to 190°C for 10 minutes. In a saucepan, mix sugar, most of the milk (about 100 ml), cream, yogurt, zest, throw in a cinnamon stick. Put on a small fire and bring to a boil. Mix the rest of the milk with jelly and leave for 5 minutes. Remove the milk mixture from the heat, pour in the jelly and stir until it is completely dissolved. Pour over the base and put the cake in the refrigerator until the jelly is completely solidified. Sprinkle the cake with cinnamon before serving.

• Banana coctail with ice cream Recipes

  Banana ice cream cocktail Ingredients: Ice cream - 2 balls bananas - 2 pcs. honey - 1 tbsp yogurt - 2 tbsp. milk - 300 ml Preparation: 1. Put ice cream, bananas, honey and yogurt into a blender. 2. Add milk and beat until smooth. 3. Pour into glasses and add ice.

• Cottage cheese casserole with blueberries Casseroles

  Cottage cheese casserole with blueberries Ingredients: Low-fat cottage cheese - 500g. Yoghurt natural -170g. Sugar-6 tbsp Semolina - 1/4 tbsp. Berries - 200-250g. Egg -2 pcs. Butter and breadcrumbs for mold. Preparation: 1. In a combine, mix sugar, eggs and cottage cheese, mix well, then add yogurt and mix again 2. Now add semolina and mix thoroughly so that there are no lumps 3. Pour in the berries and mix gently (not with a combine) 4. Pour in a form, greased with butter and sprinkled with breadcrumbs and baked at a temperature of 180g. 30-35 minutes 5. After the time has elapsed, turn off the oven and leave the casserole in it for 10-15 minutes, then cool at room temperature

  Products needed: Cocoa powder Fatty cream 200 ml caramel syrup Sugar 2 tablespoons Cooking time 15 minutes

Eco & Recipes

Mar 10, 2012 | 11:03 Homemade dairy-free yogurts (the best use for coconuts!)

Do you like yogurt, but are upset that the quality of milk is terrible, and milk itself is harmful?

Luckily, there is an easy and very, very tasty solution - yoghurts based on coconut meat or shavings (or nut milk)!

We give, rather, an idea than an exact recipe - because exact recipes a lot, the main thing is to understand that it is elementary.

Needed: 4 cups shredded coconut or coconut meat, minced in a food processor
for 6 cups of water (part of the water can be replaced with coconut water from the coconuts themselves.
+ probiotic (yogurt culture - a tablespoon of natural yogurt or acidophilus, sour cream, matsoni)
After all, yogurt culture is not so important - on which protein to thrive!

If used coconut flakes(preferably organic) - then it can be poured with hot water for several hours, or, better, poured, passed through a combine and left for a couple of hours after that, then beat thoroughly with a blender again
however, you can do the same with the pulp of a real coconut - or you don’t have to wait, just grind thoroughly with water, add a spoon or two of yogurt culture or probiotics from a pharmacy, stir with a spoon in the mixture, put in a warm place for 5 hours (on a battery, in a thermal bag with bowls of boiling water, in a steam bath and a minimum fire, the easiest way is in a drying dehydrator). Most of the benefit will remain if the temperature is not higher than 42 degrees (about 100F).

To get creamy yogurt, you should find young (they are also Thai) coconuts - it seems that they are in the METRO. To get a tender texture from ordinary coconuts, you need to filter the pulp after it is passed through a blender with water - although if the coconut crumb is not a concern, it is better to leave it in the drink. The less water and the more probiotic, the thicker the drink will be.

You can add any ingredients - berries, fruits, honey or dates (according to the compatibility of products - it is much better to use stevia extract), muesli, cereals, nuts, chia seeds (chia will make a great protein pudding!) ... although, of course, proteins and fats (coconut) are best consumed without sweet and sour (ideally), especially for those who urgently want to lose weight .. (then your option is definitely stevia!)
However, even for those who are losing weight, such yogurt is ten times more useful than purchased and based on cow's milk.

You can enhance the "creaminess" of such yogurt by adding thick nut milk- especially from cashews, you can try to do the same separately on the basis of milk, or rather cashew cream ... but you should always keep in mind that the simpler the composition, the easier it is for our body to get the maximum benefit from the treat!

Coconut is a super healthy product, with super healthy oils and proteins, it is especially ideal for anyone who has a thyroid gland disorder (hypothyroidism - insufficient thyroid function) - for such people (who often get cold, sleep poorly, often get tired and often can't wake up without coffee) protein breakfasts like coconut yogurt are ideal.

Correct coconut: completely brown, without traces of mold (whitish), the eyes on the top of the head can be covered with shoots, a lot of liquid splashes inside and when you pierce one of the holes (it is convenient to use a wine corkscrew) - the liquid will be pleasant and sweetish. If the liquid tastes bad, discard the coconut.

If you are lucky enough to be where there are young coconuts, then the ideal proportions are 4 cups of pulp (8 young coconuts) to a cup of coconut water.

In the refrigerator, yogurt can stand for up to 10 days (berries, honey, vanilla extract or spices are best added to each serving separately).

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another way to make it look like yogurt is to mix a ripe avocado with half a small pineapple in a blender, you can dilute it with water (further honey or dates to taste, etc. - this is very satisfying and tasty, but more controversial in terms of food compatibility + does not have beneficial bacteria - acidophilus or lactic acid, none, this recipe is an imitation)