Wednesday, January 31, 2007

Wednesday, January 31, 2007

Homemade Coconut Yogurt

I have recently acquired a yogurt maker so have been searching for some good homemade yogurt recipes sans dairy.Now, does that sound to unusual?? I didn't think so. Well, it is unusual, I guess. I have searched and searched and searched some more using every imaginable word combination I can think of for dairy free yogurt recipes. I have located 2!! I have learned lots and lots of do's, dont's, and why's about yogurt though!!And some helpful people on my yahoo group found me a dairy-free yogurt starter. It's kinda costly, but a little goes a long way.So far I have had better luck with the coconut recipe than the almond milk one. The coconut one was a tad bit sweeter. The consistency isn't quite like yogurt, especially when you add fruits and stuff to it, more like a smoothie. The almond milk did separate while cooking, but I shook it up before placing in the fridge and it was fine after that.If anyone has any experience with homemade dairy-free yogurt I would love to hear from you. Especially for more recipes.

Coconut Milk Yogurt (as close to as I can so far)

Candy Thermometer is needed

Sterilize all bowls, utensils and yogurt maker (internal container)before starting. You can sterilize them in the dishwasher or boil them for 5-10 minutes.

Ingredients:

2 14 oz. cans organic coconut milk, unsweetened- cup dried milk substitute (Vances DariFree or Miss Robens RiceMilk Powder) teaspoon dairy-free probiotic

Combine coconut milk and dried milk substitute in a sterilized, microwavable bowl. * Stir until the contents are well mixed. Heat in 30 second increments in the microwave until the temperature of the milk mixture is between 105 and 115 degrees. Scoop out about cup of the milk mixture into a sterilized cup, and add the probiotic. Gently stir until the probiotic is mixed in. Then add the liquid back into the main bowl and mix.*You can also do this on the stovetop. Make sure to sterilize the pot and spoon.

Pour mixture into the yogurt maker and cook for 8-10 hours. You should smell a tart, yogurty smell and the coconut milk will be thick. Refrigerate for at least 4 hours. Makes about 4 cups of cultured coconut milk. Sweeten or flavor however you like.

Sweeteners: maple syrup, agave or sugar and a little vanilla extractlike a teaspoon of sweetener per half cup of yogurt and 1/8 teaspoon of vanilla. I used some maple syrup with frozen blackberries and raspberries. I also hid some nasty tasting vitamins in it!!

You can use pectin to thicken if this recipe is too thin. * If you use pectin, add it when you put in the coconut milk and dried milk substitute. You will need to blend it in the blender or use a hand blender. Be sure to sterilize whichever you use. Then heat the mixture to 115 degrees and add the probiotic and calcium water (included with the pectin) and then continue with the above directions.The most important things to remember are to sterilize everything (even utensils) so there is no bacteria to compete with the probiotic and make sure that the coconut milk/dried milk mixture is lukewarm (between 110-115 degrees) when you add the probiotic.

Posted by Christan = ) at 7:08 PM

9 comments:

~M said...

I thought you might be interested in this from Susan V.'s Fat Free Vegan website:

Making Soy Yogurt5:01 PM

Christan = ) said...

~m Some good information at her site. I am trying to avoid soy, but I might try some of her ideas. Thanks!! Christan = )

6:57 PM

Canton Pixie said...

hi there,does it work if i only have coconut milk and not the dry milk substitue?thanks! i'm also into dairy free and soy free stuff. :)

7:28 AM

Christan = ) said...

canton pixie--I do believe that would work. I use the Dairy Free for a little bit of flavor. It has a sweeter taste to it that way. Let me know if you try it and how it works out.Christan = )

10:17 AM

Canton Pixie said...

hey thanks christan!am gonna try that and let u know how it all went!:)

12:06 AM

Dena, aka Venuskitty said...

Hello! My son is GFCF but I now want to take him off soy (he eats a lot of soy yogurt!) but don't want to take away yogurt and it's benefits. Thanks for these recipes and the link to the dairy-free starter culture. Have you tried making the yogurt only using Dari-free? If so, what happens? I will stop back in if I find other recipes to try out. Thanks again! Dena

8:55 AM

Christan = ) said...

Dena--I have not tried it that way yet. I use the coconut milk for the extra fat qualities that he needs. We have also cut out a lot of soy products, it definitely makes the diet a bit more difficult but worth it.If you try it w/ out the coconut milk, be sure to let me know how it works out.

10:49 AM

Christina said...

In your recipe are you using the dari free in powder form only or are you making it into a milk then adding it? Sorry, but I get real technical when I read recipes.

7:21 AM

http://stephensrecipes.blogspot.com/2007/01/homemade-coconut-yogurt.htmlThe effect of yoghurt and milk fermented with a porcine intestinal strain of Lactobacillus reuteri on the performance and gastrointestinal flora of pigs weaned at two days of age

References and further reading may be available for this article. To view references and further reading you must purchase this article.

Brian Rateliffe, Christopher B. Cole, Roy Fuller

and Michael J. Newport

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

Received 17 January 1986.

Available online 25 October 2004.

Abstract

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

Article Outline

References

Corresponding author. Proofs and correspondence to: R. Fuller, AFRC Institute of Food Research, Reading Laboratory, Shinfield, , Reading RG2 9AT, , UK.

Sponsored Links

Full-Text Online JournalsFull-text journals for academicresearch at Questia Online Library.www.Questia.com/JournalsApartments in Reading UKServiced apartments from 3 daysto 12 months. Superb location.www.AvanteBlue.comMelamine AnalysisNew FDA method for detectingmelamine and cyanuric acid.www.merck-chemicals.comFood MicrobiologyVolume 3, Issue 3, July 1986, Pages 203-211

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-4DMP87J-M&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=7c58b3d0873133b79e699bc9106fb455The effect of diluted yoghurt on the gut microbiology and growth of piglets

References and further reading may be available for this article. To view references and further reading you must purchase this article.

C. B. Cole, R. Fuller

and M. J. Newport

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

Received 17 November 1986.

Available online 25 October 2004.

Abstract

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

Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactisSabrina B. M. Corra 1 , Inar A. Castro 2 & Susana M. I. Saad 1*

1Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of So Paulo, Av. Prof. Lineu Prestes, 580-B16, 05508-000 So Paulo, SP, Brazil 2Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of So Paulo, Av. Prof. Lineu Prestes, 580-B14, 05508-000 So Paulo, SP, Brazil

Correspondence to *Fax: + 55-11-38156386; e-mail: susaad@usp.br

Copyright Journal compilation 2008 Institute of Food Science and Technology

KEYWORDS

Bifidobacterium lactis coconut flan interaction Lactobacillus paracasei probiotics sensory acceptability shelf life

ABSTRACT

The effect of probiotic cultures on sensory performance of coconut flan during storage at 5C and the viability of these micro organisms for up to 28days were investigated. Sensory analyses of the product were performed after 7, 14 and 21days of storage. Coconut flans were produced with no addition of cultures (T1, control), or supplemented with Bifidobacterium lactis (T2), Lactobacillus paracasei (T3) and B.lactis+L.paracasei (T4). Populations of L.paracasei and B.lactis as single or in co-culture remained above 7log CFUg1 during the entire storage period. Viability of L.paracasei was higher for T3. All products were well accepted and no significant differences (P>0.05) were detected between the coconut flans studied. The addition of L.paracasei and B.lactis to coconut flan resulted in its having great potential as a functional food, which has high sensory acceptability.

(Received 11 July 2006; Accepted in revised form 08 March 2007)

http://www3.interscience.wiley.com/journal/120123517/abstract?CRETRY=1&SRETRY=0