Can I make coconut yogurt from a kefir starter?

[jennmiller]

I would like to make yogurt from the meat and water of young coconuts, but I need it to be completely dairy free.  The yogurt starters I have found all list milk solids or other milk products in the ingredients and I'm worried that they won't really give me the probiotic punch that I'm after anyway. I did find a kefir starter from Body Ecology that has glucose as a sugar instead of milk.  Will that work?  I guess what I'm looking for is something that will give me lots of beneficial bacteria in something that tastes really creamy that isn't dairy and has very little sugar.  I thought if I blended the entire contents of a few young coconuts and added some kefir starter I might get something that resembles yogurt.  Anyone know if this will work?  Also, do I really need a yogurt maker or can I just make this in glass jars on my counter over the course of a few days or a week? Thanks a bunch!!!!

[joybird]

If you want coconut milk yogurt (or any yogurt) you need the specific bacteria that make up yogurt, which are bulgaricus and thermopilus.  I always throw in a capsule of whatever DF probiotics I have around as well, but you definitely need those two.  The only starter I've found for doing coconut yogurt is this one:

http://www.giprohealth.com/yogurtstarter.aspx

Yes, it is expensive but not when compared to the Body Ecology starter, since you can get so many quarts of yogurt from it.  It will last you quite a long time and makes great yogurt.  

[joybird]

ETA:  You can definitely use mason jars instead, it's very easy.  But yogurt needs to incubate at a higher temp so I do mine in a small cooler filled with warm water, keeping it warm for 24 hours.  Most people do a shorter fermentation time but I like my yogurt tart and heavy on the probiotics.  Kefir is done at room temp.  You also need to add honey or some kind of sugar for the bacteria to eat.  A small amount of gelatin will help it not be too runny and very similar to regular yogurt.  Better even.

[jennmiller]

Oh thank you so much!! Do you have a specific recipe that you would like to share?  I have no idea what I'm doing here.  

[joybird]

No problem.  A nice mama here shared her recipe with me a loooong time ago.  I use two cans of regular (not light - it doesn't work) coconut milk.  Heat the milk and 2 Tbsp honey (I also put in 1-2 tsp vanilla, and 1 tsp gelatin, stirring well) to between 90-110 degrees.  I go at the high end of this since I have to replenish the hot water in the cooler every now and then.  When the milk is heated, add a small amount to your jar.  Stir in the probiotic starter very well, add the rest of the milk and stir.  Put it into the incubator with the warm water up to the neck of the jar.  Keep the water temp in the proper range.  Incubate 24 hours and then refrigerate.  If you stir it right before you put it into the refrigerator it will not separate very much at all, but if you don't stir it you'll end up with about 1/4 jar of fluid at the bottom, which you don't want.  Also, don't interrupt the yogurt while its fermenting.  Don't move it, shake it, stir it or anything.  Put it somewhere out of the way so it won't get bumped.  I think that's it!  I'm considering getting a yogurt maker that can accommodate a mason jar because keeping it warm is a bit of a bother if you get busy.  Although I really like to make 2 quarts at a time because we can go through a lot of yogurt.  Maybe I'll have to get two of them. Bleh.  I don't like having too many kitchen appliances...  

[jennmiller]

Fantastic! Thank you so much! I think instead of the canned coconut milk and gelatin I'm going to try blending up the meat and water of a young coconut. That will definitely make it thicker and richer, and I'm hoping that the sugar from the coconut water will be enough for the starter, although I will definitely "wake up" the starter in a small dish with some warm water and honey or something similar.  Wish me luck!

[jennmiller]

FYI: I just found this yogurt maker on Amazon that allows you to use 3 quart sized mason jars.  The only down side is that it doesn't have an automatic shut-off.  The reviews are great, though. If I had half a brain I'd figure out how to post a better link for you.  Sorry you'll have to deal with this lame one.  If it doesn't work, it's called the Tribest Yolife Yogurt Maker.  Hope that helps!

http://www.amazon.com/gp/product/B001DZ8S5U/ref=s9_simh_gw_p79_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=072M3ADEY68S2HMYF1R4&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846

[joybird]

Oh thank you, that does help!  Update this thread if you happen to remember to after you finish your yogurt.  I'd love to hear how it comes out.  I'm trying to figure out how to make good CM yogurt without cans.  I haven't really investigated using fresh ones because it seems like so much work (and expense) but maybe I am wrong...

[jennmiller]

No problem!  FYI: I've found a really easy way to open young coconuts.  You'll need a hammer, a large serrated knife, and a bowl for catching the coconut water.  1. Turn the coconut on its side and use the serrated knife to shave off the top of the cone to reveal the crown of the hard brown inner shell.  2. Turn the coconut upright and notice that the shell is made up of concentric circles.  Put the tip of your serrated knife at the largest circle that you were able to reveal when you shaved off the white outer portion.  Use the hammer to gently tap the tip of the knife into the shell.  You won't need to whack it very hard at all.  The crown of the shell will split along the concentric circle that you chose.  3. Put the hammer down.  Pick up the coconut with tip of the knife still inside.  Hold it over the bowl and easily pry off the rest of the crown.  That's it!

In case you are interested, here are a few of my favorite things to do with young coconuts, which BTW, only cost about $1.50 at my Whole Foods.

Raw Coconut Chocolate Mousse

Ingredients:

Three young coconuts

Six soaked, pitted dates

1/3 - 1/2 avocado

1 1/2  tsp vanilla extract

1/4 - 1/3 cup raw cacao powder

Enough coconut water to achieve desired consistency

Directions:

Open the coconuts and drain the water into a bowl. 

Scoop out the meat and place in blender. 

Add remaining ingredients and blend until smooth and creamy.  

If you need more sweetness you can add some maple syrup or agave.

Coconut Mango Green Smoothie

Ingredients:

1 young coconut

1 Mango

2 very ripe bananas

Several kale leaves

Directions:

Open coconut and add meat and water to blender.  

Peel, pit, and chop mango and add it to blender.  

Add remaining ingredients and blend until smooth.