- Hide menu
Do you eat a dairy-free diet? Do you miss the creamy mouth-feel of yogurt? Do you enjoy coconut? If you answered yes to any of these questions, you will love this raw, dairy-free, yogurt that has just a hint of coconut. I have made plenty of raw yogurt over the years but never did a recipe post.
Why? Because I always ate the end result before I could get a photo, and I just don’t believe in posting a recipe without a photo! That is one of my pet peeves with recipe sites and recipe books… I want a picture or two or five of each and every recipe! Not only do our digestive juices get going with just the sight of food, it also gets our creative juices flowing too. I need to know what the end result should look like. I want to know what flavors and smells I should expect. I guess I am “sense sensitive”. :)
If you are new to Young Thai Coconuts, I would really love for you to give them a try. There is nothing quite like them. Caution… Young Thai Coconuts taste like coconut. haha So, if you don’t like the flavor of coconut, this recipe is not for you.
When making this recipe you want to use the best quality ingredients. You want to use a good probiotic. There are two rules to using probiotics in making this yogurt.
First of all it causes the fermentation which will give that “tangy-yogurt” taste. The longer it sits during the fermentation process the stronger the tang. Once you place it in the fridge that process still continues but at a much slower rate. Secondly, probiotics are so good for you!! So don’t skimp on this ingredient. Make sure you do your homework and purchase a really good one.
My suggestion is to visit your local health food store and ask them to recommend one. There are tons of different probiotics out there so don’t get overwhelmed or stressed about it. That is counterproductive when we are trying to feed our bodies and keep ourselves healthy. Probiotics come in a wide range of prices and you may find them to be expensive, but it is a small price to pay when we are trying to stay healthy. So much cheaper them getting sick and going to the doctor.
Ingredients are not the only important things needed for this recipe…so is the preparation. Make sure all of your equipment is clean and dry before starting. Some people go as far as boiling all of the utensils, personally, I didn’t do that. Don’t use wooden spoons or bowls, bacteria can be hidden in them. Store your yogurt in glass containers.
Also, the blending process… to me, this will make or break the final outcome, but then I am all about mouth-feel. I was one of those little girls who LOVED to play in the mud but not just ANY mud. My Great Grandmother sectioned off a part of her garden for me that consisted of pure, wonderful black soil and when I made mud pies, I borrowed her flour sifter (shhh, don’t tell her that) just so I could make creamy mud pies. lol So when blending, make sure you do it long enough to get a creamy texture because it won’t get any smoother as it sits. :)
This yogurt is nothing short of amazing. The mouth-feel is silky. The texture is thick, you can see that in the photos that I took. The taste is also a bit tangy and sour with a hint of coconut in the background just like a yogurt ought to be. Eat it plain, top it will fresh or dried fruit, drizzle honey on it (Bob’s favorite way), use it as a base in a creamy sauce or sprinkle it with granola! Today, I served this yogurt up with my Raw Nut House Granola.