September 23, 2011
My planned post for today was going to be all about the amazing Dairy Free, Soya Free Vegan Coconut Yoghurt that I made with my new second-hand, inherited yoghurt maker but the number one thing to remember when substituting recipes and cooking/baking for allergy sensitive eaters is that things don’t always turn out the way you plan... actually, I might even go as far as saying: Things (almost) never go the way you plan, first time 'round at least.
After heating and cooling and mixing and fermenting and chilling I got an extra tart/sour yoghurt (yay!) which was super runny (boo!).
I also used probiotic capsules to make it ALIVE!
So the overall ingredients were:
3 cups (2 cans) coconut milk
1/2 tsp (4 capsules) vegan probiotics
1.5 tsp agar agar ground
3 tsp water
The result: (I poured it on top of my oat bran and raspberries, in case you're wondering)
BUT have no fear, i am determined to master this and I will share when I do so watch this space, as they say :)