COCONUT YOGURT/SOUR CREAM

IMG_4348-1 COCONUT YOGURT/SOUR CREAM Blog Fermented Foods Recipes Salads & Dressings COCONUT YOGURT/SOURCREAM – 2 pints

ALLERGIES TO DAIRY!

At times I make a large batch of non-dairy yogurt, (A recipe that I share in the update to EAT MORE WHOLE GRAINS cookbook that is given free with each cookbook purchase) which I use as a dessert with fruit, use on salad dressings, add to my homemade cream soups & so much more. That way I never run out, I can use as much as I want & even have a few extra jars to give away. But there are times when I don’t use as much and I have to freeze it so . . .

Lately at times I have been using a quick method & making 2 pints at a time. It takes me 15 minutes to mix. In 30 hours it is done and can be stored in the fridge to thicken and use. When i am down to half a jar, I will make another batch to be ready the next day.

This recipe is a great sour cream or yogurt substitute. I read the coconut milk labels and compare so I buy the best & thickest coconut milk which gives me the best yogurt.

2 cans coconut milk (use all the liquid in the cans)

1 tablespoon plain gelatin powder (I buy it is bulk)

2 probiotic capsules

Pour the cans of milk into a pot, reserving 1/4 cup of the clearer liquid to mix with the gelatin.

In a microwave safe cup, mix the gelatin together with the 1/4 cup liquid until dissolved. Microwave for 35 seconds or until heated & not running over. Set aside on the counter.

Heat the pot of milk up to 102 degrees F. Check temperature and let cool to 102 if it has gotten too hot. Stir in the gelatin mixture.

Open the 2 probiotic capsules and mix the powder well into the milk. Pour into a quart sealer, cover with a mesh cloth and secure with a rubber band. Cover the jar with a towel and set on the counter for 30 hours. Stir the contents and pour into 2 pint jars. Cover and set in the fridge to thicken.

When thick It is ready use in many recipes.

Add a bit of Himalayan salt & use in dressings, cream soups, dips, or even scrambled eggs (instead of milk)

Stir in any fruits for a delicious dessert.

Use instead of part of the milk in instant puddings or when making pudding from scratch.

Add to potatoes when mashing for mashed potatoes.

Use when making pancakes, waffles or muffins.

I use it in many baking recipes as well.

These are all very healthy ways of getting some good bacteria in your daily menu often.

A healthy diet should be enjoyable as well, so I create & serve to that end. Winnie