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CoYo and home made coconut milk yoghurt
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<blockquote data-quote="Pipp" data-source="post: 901837" data-attributes="member: 100904"><p>I made the coyo with great success.</p><p>2x tins coconut milk, left in fridge and just used the solidified cream that rose to the top.</p><p>1carton coconut cream</p><p>4 tablespoons Maggi coconut milk powder</p><p>1 small carton live bio yogurt</p><p>1 tablespoon ground almonds</p><p>Half teaspoon of caster sugar.</p><p></p><p>Warmed milk, cream, yogurt in microwave, no thermometer to check temp, but it was sort of blood heat. Whisked in the rest of the ingredients. The almonds and sugar were to feed the bacteria to encourage fermentation. </p><p>Placed in glass jars, with jar of hot water in thermos bag overnight. In fridge next day 24 hours later, thick, creamy delicious coyo. Around half the cost of shop bought stuff, and just as tasty.</p></blockquote><p></p>
[QUOTE="Pipp, post: 901837, member: 100904"] I made the coyo with great success. 2x tins coconut milk, left in fridge and just used the solidified cream that rose to the top. 1carton coconut cream 4 tablespoons Maggi coconut milk powder 1 small carton live bio yogurt 1 tablespoon ground almonds Half teaspoon of caster sugar. Warmed milk, cream, yogurt in microwave, no thermometer to check temp, but it was sort of blood heat. Whisked in the rest of the ingredients. The almonds and sugar were to feed the bacteria to encourage fermentation. Placed in glass jars, with jar of hot water in thermos bag overnight. In fridge next day 24 hours later, thick, creamy delicious coyo. Around half the cost of shop bought stuff, and just as tasty. [/QUOTE]
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