Easy homemade Ayam coconut yogurt

Easy homemade Ayam coconut yogurt has a rich, slightly sweet, coconutty flavour and wonderfully thick texture. The secret to this naturally thick coconut yogurt is the combination of Ayam coconut cream and Ayam coconut milk. Both are readily available in supermarkets and Asian grocers. We use two cans of coconut cream (which is 100% coconut kernel extract) and one can of coconut milk (89% coconut kernel extract and water). You can also switch the ratio for a slightly thinner yogurt. Let us know which you prefer?

Ayam is an additive and preservative free product with slightly grey coloured coconut cream, which is normal. Like all good coconut products that are without gums and emulsifiers, the fats and water will separate into layers. In cool weather, coconut milk and cream will solidify on top of the coconut water. A brisk whisk will loosen the fats and quickly become smooth and creamy.

If you like to experiment with homemade coconut yogurt and enjoy trying new methods and tasting the difference between brands of coconut milk. Try this Aroy D coconut yogurt recipe. It has a smoother texture with a slightly tropical coconut flavour. It’s one of our favourites.

YOGURT STARTER CULTURE

You will need a yogurt starter culture to introduce the fermentation of bacteria to the coconut milk. Use the amount of starter culture indicated on the packet. We used Yogourmet Probiotic Starter. Choose a dairy-free starter for a vegan yogurt.

FEED THE BACTERIA SUGAR

In traditional dairy milk yogurt the bacteria in starter culture thrive on the sugar content (lactose). Coconut milk naturally has less sugar than dairy milk, so it is necessary to add a sweetener to the starter culture to promote fermentation. One teaspoon of sugar or one tablespoon of pasteurised honey is enough to kick start fermentation. Raw honey may have an antibiotic effect and is therefore not suitable for making yogurt.

INGREDIENTS

2 cans Ayam coconut cream
2 can Ayam coconut milk
1 teaspoon of white sugar OR 1 tablespoon of pasteurised honey
Yogurt starter culture

PREPARATION

Before you begin it is important to sterilise the Luvele yogurt making glass jar, lid, and any utensils you use, in hot water. Pouring boiling water over everything is sufficient. The danger of not sterilising is that other bacteria may overpower your starter culture and affect the quality of your yogurt.

METHOD

1.   Open the cans and spoon the contents directly into your yogurt making jar. Depending on the weather and the temperature of your home the coconut will vary in consistency. On a hot day, the coconut will be runny, while in cool weather, the fats will have solidified and separated from the coconut.

2.   Add the starter culture and sugar or honey and whisk until well combined. If it’s thick, do your best.
3.   Put the lid on the glass yogurt jar and place into the yogurt maker.
4.   Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top.
5.   Use the digital control panel to set the temperature to 38° C, the time to 12-hours then press ‘confirm’ to begin incubation.

6.   When complete, the coconut yogurt will be warm and separated. Place the jar in the fridge for at least 6 hours to set.
7.   Once chilled, whisk vigorously to combine the layers. Separation will naturally continue, so it’s best to stir the yogurt before serving.

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