Wednesday, January 20, 2010

Yogurt, Coconut Milk

This is so versatile – mix with fruit or preserves of choice for breakfast, use a base for homemade sour cream, mayonnaise substitute, and homemade whipping cream. Easy, quick, and delicious!

4-1/2 cup (about 2-1/2 cans) organic coconut milk (Thai Kitchen®), room temperature (do not use commercial preparations – use pure coconut milk ONLY)
2 tablespoons agave nectar, or honey, or light brown sugar
1 teaspoon xanthan gum, or 1/2 teaspoon guar gum, or 1/2 teaspoon arrowroot starch
1 teaspoon agar powder, or unflavored gelatin of choice
1/2 teaspoon GI ProStart™ Yogurt Starter
Yogurt Maker (6, 6-ounce glass jars)
  1. Using hot soapy water wash yogurt maker jars and lids; dry thoroughly.
  2. In bowl of food processor or blender combine coconut milk (be sure to scrape and use all the fat from the inside of the can) and agave nectar; blend 8 minutes; rest 2 minutes.
  3. With processor running add xanthan gum, agar powder, and yogurt starter; blend 2 minutes.
  4. Using tablespoon fill glass jars inside yogurt maker; place on lid; set timer to 10 hours; place on yogurt maker lid.
  5. When time is up remove jars from yogurt maker; place lids onto glass jars; refrigerate at least 4 hours prior to consuming.
Refrigerate remaining in glass airtight container up to 3 days.

Servings: 36 ounces
Preheat: Low Heat
Prep Time: 5 min
Cooking Time: 10 hours

To sweeten yogurt: stir in agave nectar, light brown sugar, or honey to taste; serve.
To add fruit: stir in prepared jelly, jam, or preserves of choice; serve.
To make sour cream: Once yogurt is made measure out quantity needed in separate glass container; add 1 teaspoon lemon juice for every 1 cup yogurt; stir to mix; place on lid; refrigerate 1 hour prior to using.
To make fruit salad topping: measure out quantity needed into glass container; for every 1 cup yogurt add: 1-1/2 teaspoons agave nectar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg; stir to mix; pour over prepared fresh fruit; serve immediately as fresh fruit salad. Can be stored in airtight container up to 1 days; stir before serving.
To make heavy cream: for every 1 cup yogurt: add quantity needed to blender or food processor, while machine is running add 1/8 teaspoon xanthan gum or 1/8 teaspoon agar powder; add 1 tablespoon agave nectar or honey; blend 1 minute; chill before serving or use immediately in recipe as needed.

No comments:

Post a Comment

Collective Mind = Solutions