Vanilla Coconut Yoghurt (TM6 - Mixing Bowl Method)

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Recipe's preparation

Vanilla Coconut Yoghurt





Sterilise your jars by placing them upside down in the Varoma dish and place the Varoma lid on top. Place 1L water in bowl, put lid on without MC and put Varoma into position. Steam 15min/Varoma/speed 3. Remove jars carefully using tongs and set aside to dry. Keep water in mixing bowl.

Add 50gm vinegar to water in bowl and set Kettle Mode/100deg. Once finished, empty bowl then rinse with clean water and dry with a clean tea towel.





Place coconut milk, coconut cream, arrowroot, agar agar and maple syrup into mixing bowl and heat 10 min/80°C/speed 3.5. Remove mixing bowl, open mixing bowl lid and allow mixture to cool in mixing bowl until temperature reaches 45°C (place mixing bowl into position to check temperature).

Add a little of the cooled yoghurt into a bowl, add probiotic (amount will vary – follow packet instructions. I use half a sachet of the probiotic pictured) and stir until smooth. Add yoghurt and probiotic mixture to mixing bowl and mix 5 sec/speed 4. Scrape down sides and mix again 5 sec/speed 4. Scrape down sides.

With mixture still in the mixing bowl, replace lid and MC and set Fermentation Mode/10hr/45 degrees.





Once finished, add vanilla bean paste and mix 5 sec/speed 4. Transfer into glass jars and refrigerate overnight before serving. Store yoghurt in the fridge for up to 8 days.