Homemade coconut yogurt

Ingredients for 6 servings:

• 800 ml coconut milk
• Yogurt culture, quantity according to package instructions or 150 g yogurt with active yogurt cultures
• 1 tbsp, heaped cornstarch
• 1 tsp sugar, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 32 minutes

from the yogurt maker

Pour the coconut milk into a bowl and whisk until no solids remain. Take 150g to 200g of the coconut milk and place it in a saucepan. Add the cornstarch to the pan and stir well. Bring to a boil and simmer for two minutes, stirring occasionally. Then return the cornstarch and coconut mixture to the bowl and mix with the remaining coconut milk. Now add the appropriate amount of yogurt culture according to the package instructions (alternatively, use around 150g of fresh yogurt with active yogurt cultures). Ensure the mixture is not hotter than 40°C, otherwise the bacteria will die. Mix well. Pour everything into the yogurt maker and leave it there for twelve to 16 hours. The shorter the fermentation, the milder the yogurt. The longer the fermentation, the firmer the yogurt. Then pour into jars or bowls and refrigerate. Use quickly. The coconut yogurt will keep for a maximum of seven days.