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JoAnn,
I can't remember if I've tried making coconut yogurt, but I did try making rice yogurt. I didn't have any luck at all and from what I've read on the Internet, it doesn't work. It separated into water and rice solids and wouldn't blend.
I found instructions for making coconut yogurt on the Internet. I don't have the links, but a search should turn up several recipes. I think it separates, but will still have the yogurt taste. You might try adding xanthan gum or arrowroot to thicken it. Instant and non-instant Clear Jel are also nice thickeners. I believe Harmon's sells something similar with a different name. I bought mine from Walton Feed.
Let us know how the dairy-free yogurt starter works out. I've read that you can tell how active the cultures are in your probiotic by trying to make yogurt from it. If it sets up, it's good; if not, you're not getting any benefit, so they say.
I've considered making yogurt from my almond milk. It's pretty creamy and might set up. I'm not sure what I could put in it to give it some flavor if I have to exclude fruit.
I did make coconut ice cream. It was good, but a little icy, similar to homemade ice cream.
I've also made coconut pudding. It's called Haupia (Hawaiian Coconut Pudding). I first had some at a Christmas dinner at the Joseph Smith Building in Salt Lake City.
Although I can't eat coconut presently, I hope to be able to eat it again in the future.
Good luck!
Gloria
Paging JoAnn
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I bought some high quality vanilla essence when I was up in Cairns. Just vanilla beans seeped in alcohol and sugar. Smells more floral than the supermarket stuff. Anyways, I used some this week to add to sago - just sago, water, sugar and vanilla extract. And it was just fine. It should work in yoghurt to give a nice favour.Gloria wrote:
I've considered making yogurt from my almond milk. It's pretty creamy and might set up. I'm not sure what I could put in it to give it some flavor if I have to exclude fruit.
Lyn
