Coconut Yoghurt

Did you know that we’re nine tenths bacteria and only one tenth human? There are bacteria on us as well as in us! 

We refer to the bacteria in our digestive tract as our microbiome. In order to ensure that we have a microbiome which is well populated with immune boosting friendly bacteria, we need to consume foods which have a positive impact on our microbiome - ie foods teaming with gut-balancing good bacteria like yoghurt and it’s yummy too!

 Michigan Behn

Ingredients:

2 cans coconut milk

2 Tablespoons arrowroot powder

4 probiotic capsules

2 Tablespoons maple syrup

·       Make sure that the glass jars and lids are sterilised or have been through a dishwasher cycle before beginning.

·       Pour coconut milk into a medium sized pot and whisk until smooth.

·       Scoop out approximately 1/3 of a cup of the coconut milk and stir in the arrowroot powder, after which returning the mixture to the pot.

·       On a low heat, warm the coconut milk, stirring until it thickens.

·       Cool until just warm to the touch – about 50 degrees Centigrade

·       Add the probiotics by twisting open the capsules and pouring in the powder.  (Be sure to recycle the capsules’ casings).

·       Whisk in maple syrup.

·       Pour into sterilised jar(s) and screw on the lids.

·       Place in a warm place – either a dehydrator or oven at approximately 45 degrees Centigrade and leave for 12 to 24 hours without disturbing.

·       Chill the yoghurt in the fridge for at least 6 hours – it’ll thicken as it chills.  

·       The mixture may separate with a yellowish translucent layer at the bottom and a thicker white layer on top.  Stir to recombine or scoop off the top layer for thicker yoghurt.

·       Keep the yoghurt in the fridge and use within two weeks.

This coconut yoghurt pairs well with home-made buckwheat muesli and / or fresh fruit salad.

 Michigan Behn