Lactose Free Coconut Yogurt

This yogurt tastes delicious with muesli or granola and or with fruits & chia seeds as a healthy breakfast.

• 1 litre Coconut milk
• 1/4 cup Vegan coconut yogurt starter or 2 probiotic capsule (10 million or more) or 2 whole green chillies. For a dairy version, you can add 1 tsp of regular curd.
• 2 tablespoons Agar Agar, or Corn flour or Arrowroot powder (optional - if you want thickened consistency)

Method:

• Warm the coconut milk on medium heat until it comes to a gentle simmer. Do not boil it. Take it off the flame & allow it to cool.
• Add the coconut starter or green chillies or probiotic capsules and mix well using a spoon. Cover the container with a muslin cloth overnight.
• After 8 hours, transfer the container to the fridge for another 6-8 hours to allow it to chill and completely firm up
• Coconut yogurt is naturally tangy, and if you enjoy the taste as it is, skip the sweetener. If you prefer something slightly sweetened, add in some coconut sugar, agave or maple syrup to taste. Store in the refrigerator, and consume within a couple of days.

Note:

• If using agar agar or corn flour or arrowroot flour- In a saucepan add coconut milk and sprinkle agar-agar/corn flour and bring this to a gentle boil.
• If using arrowroot in place of agar-agar, whisk in the arrowroot powder into half a cup of the coconut milk from the saucepan and return it with the remaining milk into the saucepan and follow the rest of the steps as mentioned above.