Thanks for this recipe. I have been looking at trying coconut yoghurt. Does it need the maple syrup or can you get away without using it? Do you have to start 'from scratch' each time, or can you keep some of the previous batch as the starter for the next one?
I'm just rushing through pages and pages of posts at the moment because I have been away for a few days so can't cross reference this, but I am sure there are recipes for making your own coconut milk and cream either on this forum somewhere or else (possibly) in the Indian cookbook or on Quirky Jo's blog. All of these options should be cheaper than buying the ready made product.
Hi, I read that the maple syrup feeds the culture, that's all.
I have a thermie cookbook that had coconut yoghurt in it but it still had dairy as an ingredient so I couldn't use it.
Tapioca flour is arrowroot, grinding sago in thermie is the same thing.
The brand I love (Coyo) has all these ingredients so I was keen to try it.
If anyone has another recipe I'd love for it to be posted here. A friend was talking about a recipe where they put the jars with the yoghurt in the oven overnight with the light on. That sounded interesting.
Oh and apparently you do have to start from scratch each time. If anyone does it differently let me know, I don't want to waste a litre of coconut cream/milk finding out!
