I am sure you have heard the wonders of fermentation and gut health. What does that have to do with food waste? Well, when you’ve composted everything you can compost, made all the Orange Peel you want and made Everything in the Fridge Soup one too many times, there is often still food left!
Refrigeration is a fairly recent technology in the history of human life. Prior to the ‘ice box’ people used to salt, smoke and ferment food for preservation. Our food waste journey, for blog purposes, is nearing an end with the awarding of our Trash to Treasure Winner at the end of October. That brings us to fermenting as a technique we can all employ to help us reduce food waste in our homes. Make something new and tasty from something old! Fermentation is great for your gut, your pocketbook, your tastebuds and our environment. Check out this fantastic post from the Zero Waste Chef for additional information on fermentation and several recipe ideas.
Today, we are exploring making your own Coconut Yoghurt! Who knew you could even do it- let alone how easy it is!
Have you ever needed coconut milk for a recipe but didn’t end up using the whole can? Me too. now- with only 2 ingredients, you can make your own CoYo! No fancy tricks or expensive equipment, just coconut milk and a probiotic! You probably have a probiotic in your fridge or pantry now. You buy them- thinking- ‘Now I will be healthy!’ Then…. they make their way to the back of the shelf…. Bust them out now for a yummy breakfast tomorrow. Also- if you have ever tried French Yoghurt Cake- I think Coconut Yoghurt provides the absolute best texture.
This is a 3-step process:
1) Empty coconut milk into a clean glass jar or bowl. 2) Top with probiotic and stir. 3) Cover with cheesecloth/fabric and wait.
What you Need:
Can of full fat Coconut Milk
2 Probiotic Capsules (or serves if you have the loose kind)
Shake your coconut milk well. Then open and pour into a clean, cool, sterilized, dry glass jar or bowl. You can easily sterilize clean jars by rinsing throughly with boiling water and letting dry completely. If the coconut milk is separated, stir a bit to get it smooth.
Empty your probiotic capsules into the milk and (important🙂 use a wooden or plastic spoon to stir. Metal may react negatively with the probiotics. Stir until creamy and smooth.
Cover the mixture with paper towel, cheesecloth, or a thin, clean dish towel – really anything that lets air in but keeps bugs out) and secure with a rubber band.
Let the yogurt activate for at least 24 hours and up to 48 hours (sometimes longer) in a warm (75 degrees F / 23 C and above) place. The longer it rests, the tangier the yogurt becomes. In warmer climates and summer it’s easy to make yogurt. In cooler climates or seasons, place the yogurt in the oven with the light on (do not turn on the oven). It should have the right amount of heat to activate.
That’s it! Once the yogurt has reached the right amount of tanginess and thickness for your liking (be sure to sample with a wooden spoon), cover securely with a lid and refrigerate until cold. Refrigerating will also thicken the yogurt.
Voila’ coconut yogurt!
Enjoy plain, with fruit, sweetener of choice, a bit of vanilla, sprinkle on some muesli, etc!