Coconut yogurt

Since my daughter started to drink cow milk, we buy it only from a neighbor farm. We buy 15 liters of raw milk and my husband bring it to my kitchen when is still warm from the cow. I then boil it, let it cool and split it: 1/3 goes to the freeze, 1/3 goes in bottles in the fridge and 1/3 goes to yogurt. And I do this almost every 3 weeks. Making yogurt regularly at home became as normal to me as baking bread. This time I wanted to try a new recipe of yogurt and from the normal process of doing it, I didn't change too much except that I have separated 1 liter of milk and add some extra ingredients.
This is an interesting recipe, it transform the classic yogurt into a nice light dessert.

  • 1l of fresh cow milk
  • 200g of natural yogurt
  • 4 tablespoon sugar
  • 4 tablespoons of powder milk
  • 200ml coconut milk
  • 100g grated coconut  (fresh or dried)

  1. Boil the milk and let it cool until reaches 40ºC.
  2. Mix the yogurt in.
  3. Add sugar, powder milk, coconut milk, grated coconut and mix all well.
  4. Pour the composition in ceramic pots.
  5. Cover the pots with foil and tie them with rubber band.
  6. Put the pots in the oven in a tray or on a baking stone at 50ºC for 1 hour. Turn off the oven, without opening its door and let them stay inside over night. If you have a yogurt maker use it according to the instructions. I don't have one, and I really like to use my oven instead.
  7. In the morning, put the pots in the fridge or serve them directly.

Recipe inspired from "Cuisine des copains", number 16, page 121.


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