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Positively Probiotic
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Activating the Culture: Coconut Yogurt
After many trials; errors; frustration; and yes, sometimes tears, we are finally able to offer a vegan heirloom yogurt culture that lasts! We would like to thank Stacey for being extremely patient with us.
WE DID IT!
Here's what you need
One packet of our Vegan culture
1 cup fresh creamed coconut, canned coconut milk, or canned coconut cream
Optional: 1 TSP Date paste, brown sugar, or other sweetener
Glass jar
Rubber band
Breathable tight-weave cloth, such as coffee filters, or a snugly fitting lid are both effective options to maintain the proper conditions for fermentation. A cloth like a coffee filter allows for airflow while keeping out contaminants, essential for the fermentation process. Conversely, a well-fitting lid can provide a barrier to outside elements while still allowing gases to escape, ensuring a successful fermentation environment.
Activation Instructions
If the cultures you receive are a bit runny, pop them in the fridge to harden. Once the cultures have firmed up a bit, it will be easier to handle.
In a glass jar, add coconut medium and give it a good stir. If using canned, we like to place the can in the fridge to firm up and then scoop the top out. Then add the liquid beneath in small amounts until we have the texture that we want.
Add the vegan yogurt starter and stir. Unlike with dairy cultures where you might only use a portion, the instructions advise using all of it for the best results.
Cover with a tight weave breathable cloth and secure with a rubber band. (Not cheesecloth) Alternatively you can use a tight fitting lid.
Let ferment for 1-2 hours at room temperature (70-78 F)
With a clean spoon stir and taste. If the tartness is good or just about there then place it in the fridge to chill. If not leave for another hour and again with a clean spoon stir and taste. Once ready, chill, save a tablespoon or two, and then eat the rest.
How to Make Regular Batches of Vegan Yogurt
The inoculation step mirrors the activation process closely. Start with omitting the first step, then proceed with steps 2 to 6. Ensure a ratio of 1 tablespoon of vegan yogurt starter from the prior batch to one cup of coconut milk or cream.
Side Notes
During the initial stages, the first few batches of yogurt may not yield the most exciting results. However, keep pressing onward and maintain faith in the fermentation process.
Remember to set aside a tablespoon or two in a sealed jar for future use. By doing so, you can maintain a fresh and uncontaminated culture for your next fermentation cycle. It's essential to refrigerate this reserved portion promptly. Aim to cultivate a new batch of yogurt at least once every seven days to keep the cycle going smoothly.
If you need to take a break it’s the same process as the dairy yogurts, per the methods detailed However, it will never completely dry because of the oils. This is A-OK.
Extra Resources
How to Take a Break from Yogurt
Vegan Yogurt FAQ
Troubleshooting Smelly Vegan Yogurt
Fermentation and Seasonal Changes
Over-fermented Ferments: What do I Do with These!?
The Problem with Ferments
Types of Fermentation
