When I was growing up, my mother was a teacher. She was a relief teacher so some days we would wait for the phone to ring to tell her that she was needed at one of the local schools while other days she knew that she would be needed a few days ahead of time, especially if a teacher was on leave. Most days she wouldhaveher sandwich already packed and would simply take it with her when the call was made to save on time preparing it.
One day I was home sick and I noticed that her sandwich was still sitting on the top shelf of the fridge. Now even as a child I thought that food was just about the most important thing in the world so seeing this, I immediately ran to the phone. Taped next to the phone was her schedule where she had written down the school that she was teaching at in neat cursive writing. I looked up the telephone address holder-it was the 70s so it was an alphabetised directory where you slid the button up ordown the alphabet and it popped open on that page. I looked up the number of the school and dialed it using the rotary phone.
"I need to speak to Mrs Pang" I told the school secretary in my best grown up voice. "It's VERY important!" I added, just because kids don't tend to be taken seriously unless they say things like that. After being put through to a few numbers my mother answered the phone slightly panicked wondering why she was getting a phone call at school from her child.
"You forgot your lunch mama!" I told her anxiously.
"What?" she said confused. I'm sure that she was expecting a child in hospital or something.
"Your lunch! It's here!" I repeated, not quite understanding her calmness.
I could tell that there were other people around because she spoke to me in a voice that I rarely heard. "Now don't worry, I'll just buy it from the canteen here" she said.
And then it occurred to me. Adults have money. They can buy their lunch can't they?
But instead of feeling whiplash from going from panicked to calm, she offered up the best distraction. "But you can have my lunch okay?" she said.And that really just calmed me down instantly.I like to think that I've gotten some perspective but I know that food is just about the most important thing of my day apart from seeing family and friends of course. But food is what I look forward to consistently-it's that welcome friend that you see three times a day. For some people food isn't quitethat, especially if you have allergies or can't eat certain things. I think that I'm slightly dairy intolerant but I am unable to face it so I just eat less of it. There are substitutes for dairy and one of them is coconut.
Coconut yogurt is the latest thing (and there seems to be a latest thing every fortnight or so nowadays) and this not inexpensive type of yogurt is mostly eaten by those that want to cut down on their dairy or omit it completely but still miss the tang of a rich, creamy yogurt. Making coconut yogurt is ludicrously easy and can be done in one lidded saucepan or pot. To three cups of coconut milk or cream, you add cornstarch or cornflour to thicken it as coconut yogurt tends to be thinner thancow's milk yogurt and then you add the starter. As I can eat dairy I used a natural yogurt as my starter but you can also buy vegan probiotic starters at health food shops. Because the yogurt has a natural coconut flavour, it is gorgeous with mango, banana, honey or tropical fruit like passionfruit, pineapple or papaya. The texture has a gorgeous, creamy mouthfeel and a little goes a long way.
So tell me Dear Reader, what was the most important thing to you as a child? And when you were a child did you have a rotary phone, push button or mobile phone?
One Pot Coconut Yogurt
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3 cups coconut milk or coconut cream (thickest, creamiest results come with the coconut cream but it is higher in fat and calories)
1-2 tablespoons cornflour or cornstarch
3 tablespoons natural yogurt with live cultures (most have these, but check the label, see note) or enough priobiotic starter to set 3 cups of liquid
Note: the bacteria that you want includes any of the following: Lactobacillus bulgaricus, Streprococcus thermophilus,Bifidobacterium lactis or Lactobacillus acidophilus
Step 1 - Preheat oven to 40C/104F and once it reaches this temperature, turn the oven off. Place the coconut milk or cream and cornflour/cornstarch into a saucepan that has a lid (you can use a couple of layers of cling wrap if yours doesn't have a lid) and fit a sugar thermometer to it. Heat it on the stovetop until it reaches82°C/180°F and then remove it from the heat let it cool down to 46°C/115°F on the counter.
Step 2 - Stir in the natural yogurt or starter, remove the thermometer and put the lid on the pot snugly. Place the pot in the barely warm oven overnight. The next morning, you'll have coconut yogurt!
Note: unlike animal milk yogurt, you cannot reuse the yogurt made here into your next yogurt, you need to use a fresh starter again.
During fermentation, the starter cultures use sugars in coconut milk, produce acids and decrease the pH of milk below 4.6. The coconut milk will be thickened to form a yogurt-like texture. The cultures will also produce yogurt characteristic flavors and polysaccharides, which stabilize the texture of coconut yogurt.
You have coconut yogurt (!!), which can be enjoyed plain as I prefer it, with fruit, or even with Fruit Compote. You can also add a bit of sweetener or flavor at this point, such as maple syrup and/or vanilla extract. Store covered in the refrigerator for several days (mine kept for 7 days).
If your yogurt separates, just give it a good stir!
Guar gum is typically added to organic coconut milk to help prevent it from separating and keeps it a creamy consistency. If your can is free of any additives like guar gum, it may separate and just need a good stir before eating.
Naturally high in saturated fats, coconut has left consumers and health experts debating whether or not it's a healthy choice. Fortified coconut products have many of the same micronutrients as dairy (including calcium), although the yogurt is not as high in protein.
At its simplest, coconut yogurt, or coconut milk yogurt, should have basically two ingredients: full fat coconut milk, and active probiotics, often in the form of probiotic powder capsules. Coconut milk, to review, is a non-dairy liquid made in the style of other nut-milks such as cashew or almond milk.
With minimal protein or calcium, and significantly more fat than dairy-based yoghurt, coconut yoghurt is very different nutritionally to regular yoghurt. It should be considered more of a "dessert" and eaten in moderation rather than considered an everyday food.
Pasteurized milk is an excellent choice for making yogurt at home. HTST (High-Temperature Short Time) or Flash Pasteurized milk is heated to 161ºF and held there for 15 seconds. If your bottle of milk is labeled “pasteurized,” it has most likely been treated in this way.
During the fermentation process of yogurt, the sourness develops primarily due to the activity of lactic acid bacteria, particularly strains such as Lactobacillus bulgaricus and Streptococcus thermophilus.
Milk that's too cool will just result in slow-growing yogurt cultures, but if your milk is over 120 ° F when you stir in the starter, you could kill the yogurt bacteria. Make sure your thermometer is working correctly, and be precise about following the temperature recommendations in the recipe.
Coconut yogurt takes a long time to make. To get a true tangy taste I have found that I need to ferment it for about 24 hours and then you need another 6-8 hours for it to chill and set up in the refrigerator.
→ Stir 3 tablespoons of chia seeds into the jar of fermented yogurt. Chill for 4 hours until thickened. → Transfer the yogurt to a strainer lined with cheesecloth and set over a bowl. Allow to strain overnight, just like when making Greek-style yogurt.
Coconut yogurt provides one's immune system with a much-needed boost to protect against viruses since it contains lauric acid, which is valued for its antimicrobial/antiviral properties. 2. It lowers inflammation. Coconut is known for its anti-inflammatory properties, which can reduce pain and swelling in the body.
// The bad // Coconut yogurt contains quite a bit more energy (kJs/calories), less protein (almost 1/3 the amount in natural dairy yogurt) whilst also managing to give you around 3 x more total fat and 4 x more saturated fat than full-cream dairy yogurt – which isn't amazing news.
Coconut yogurt offers many of the same health benefits of dairy yogurt, with the added benefits of naturally occurring vitamins and other benefits that only plant-based products can provide.
Coconut yogurt offers many of the same health benefits of dairy yogurt, with the added benefits of naturally occurring vitamins and other benefits that only plant-based products can provide.
Another benefit of coconut yogurt is that it's high in healthy fats. Since it's made from coconut milk and not cow's milk, it contains more saturated fat than regular yogurt. However, don't let this scare you away - the saturated fat in coconut milk is actually healthy!
With minimal protein or calcium, and significantly more fat than dairy-based yoghurt, coconut yoghurt is very different nutritionally to regular yoghurt. It should be considered more of a "dessert" and eaten in moderation rather than considered an everyday food.
Greek yoghurt is far better across the board (although taste is subjective though). Greek yoghurt can contribute to optimized protein levels and better bone health outcomes. Coconut yogurt can contribute to a lighter wallet and no discernable nutrition gains.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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