can this be used to culture young coconut meat into "yogurt"?
606940
I don't know, but if you find out, please post it. I know that "whey", the watery by-product from making goat cheese can be used to make "Sauerkraut" out of cabbage, broccoli, and other vegetables! I don't have a local producer of whey, so finding out the answer to this question would be very interesting!!
855589
Yes, it will. :) You'll want to add some, let it sit and decide if it's thick enough for you before adding more. You -can- get a slight bit of breakdown over time because of the enzymes in the yogurt, but it's very rare and usually homemade yogurt is eaten far before it's a problem.
1502870
Yes... in the booklet that come with it (or in my case I had to request the book sent in snail mail) says you can use Soy or Almond milks also,that will be my next project to try making the yogurt with Almond and soy milks.
576066
No, you cannot. This culture will be killed at the temperatures needed to make yogurt. Yogurt is taken up to ~114 F... This culture cannot be used above 102F.
2189511
I have not tried juicing coconut meat, but I think it would work - no harm in trying. I would suggest adding some water to the shredded coconut before putting into the juicer (traditionally, one would add water to the shredded coconut, put it in a muslin bag and squeeze it by hand, so it's the same principle). The mechanism is the same as a mincer but I don't think it can be used for mincing meat as the front part is designed to compress fruit and veg and only has one hole, unlike mincers which have multiple holes. There are mincers / juicers on the market that have different attachments for the front part, which can serve your purpose better. I have not used the Z-Star. I have not tried juicing coconut meat, but I think it would work - no harm in trying. I would suggest adding some water to the shredded coconut before putting into the juicer (traditionally, one would add water to the shredded coconut, put it in a muslin bag and squeeze it by hand, so it's the same principle). The mechanism is the same as a mincer but I don't think it can be used for mincing meat as the front part is designed to compress fruit and veg and only has one hole, unlike mincers which have multiple holes. There are mincers / juicers on the market that have different attachments... » Read More I have not tried juicing coconut meat, but I think it would work - no harm in trying. I would suggest adding some water to the shredded coconut before putting into the juicer (traditionally, one would add water to the shredded coconut, put it in a muslin bag and squeeze it by hand, so it's the same principle). The mechanism is the same as a mincer but I don't think it can be used for mincing meat as the front part is designed to compress fruit and veg and only has one hole, unlike mincers which have multiple holes. There are mincers / juicers on the market that have different attachments for the front part, which can serve your purpose better. I have not used the Z-Star. « Show Less
918247
Thank you! I have found that one cannot repeat using started yogurt--by putting one I made into the new batch. Interesting that the culture "gives out" after a few repeats.
1125275
I have bought two cases in the last few months and was VERY disappointed in it. It was watery and no matter how long I refrigerated it, the coconut cream/fat would not separate from the water liquid. I tried blending it, too, and that just made it even worse. I wouldn't recommend it for yogurt. I would try Thai Kitchen or Native Forest brands.
1352447
My recipe: 1 liter coconut milk, 3 tablespoons of sugar, 1/2 teaspoon guar gum, 1/2 teaspoon agar powder, bacterial culture. Heat mixture to 180f, then cool to 110f, then mix in culture before placing in the yogurt maker. Ferment for 24 hours.
190644
Would refrigerate after mixing for about the same time period as normal yogurt. Can't guarantee that it is organic.
1363975
I would use honey raw is best but any will work. you do need a sweetener to help the starter grow good bacteria. here is my recipe for coconut yogurt. it is the best! and it firms up when it is refrigerated. I have made many batches! my kids love it. this is a double batch for the half gallon Yogourmet maker tub- I have two and the recipe is for both. so u my have to half it or what ever for however big your yogurt maker is. COCONUT YOGURT 10 cans coconut milk-Trader Joe green cans (1gallon) -OR 1 gallon of homemade coconut milk- Heat to 180 keep stirring so you don't burn it Then add while still hot - c honey -6 packs plain gelatin (KNOX) MIX WELL then Cool to room temp- (68-77) When cooled Add- 1 tsp GIPRO Put in yogurt makers for 24 hrs
855588
Yes. I'd mix it in when you warm the soy milk, then add the culture and incubate.
138584
i don't think so. yogurt culture is very different from these probiotics. just google yogurt culture.
1145662
That I cannot answer for sure, but I don't see why not. The success to making yogurt is temperature, not what it's made in.
1214896
I'm not sure. theoretically if the coconut was fry enough and in small enough pieces I would think you could. I've never tried this so I don't know. You may want to contact the company and ask them.
752865
You can use any milk so I guess it would be okay if it is raw. then yogurt actually "cooks" for'10 hours so I don't guess it would be raw anymore???
69890
Absolutely. That's what I use it for. I make it 2 parts water to 1 part coconut. It will last in the refrigerator about 5-6 days, so I don't make a lot at a time. I use a Vitamix. Blend the coconut and water for about 2 minutes. Pour the mix into a nut meat bag to strain it. You have to squeeze the bag to get the most milk. (Any fine meshed bag will do but I like the nut meat bag which I ordered online.) I guess you could use several layers of cheesecloth.
443832
Short answer, yes. But, my Vita Clay maintains a temp around 114, which is OK for yogurt. It maintains this temp for up to 8 hours so I assume it would also maintain it for 24 hours - of course you really don't want to do more than 8 hours for yogurt.