When you use this for coconut milk yogurt do you need to add sugar? I was told that a little sugar would help the starter work better.
1363973
I've only made with soy milk, which already has sugar in it. I imagine the little bacteria would love a bit of sugar! If I was to try, I would start with only a teaspoon dissolved in the coconut milk. Good luck!
1363974
I have tried a couple of recipes for coconut yogurt and the one I like has a little bit of sugar. The recipe I use says that the bacteria needs the sugar to do its thing. I use the recipe on lexieskitchen.com. Hope this is helpful. Also, I use GI ProStart yogurt starter, which I also order from Amazon, and have had good results. Some of the starters you will see have milk in them, which you may not want if you are making coconut yogurt.
1363975
I would use honey raw is best but any will work. you do need a sweetener to help the starter grow good bacteria. here is my recipe for coconut yogurt. it is the best! and it firms up when it is refrigerated. I have made many batches! my kids love it. this is a double batch for the half gallon Yogourmet maker tub- I have two and the recipe is for both. so u my have to half it or what ever for however big your yogurt maker is. COCONUT YOGURT 10 cans coconut milk-Trader Joe green cans (1gallon) -OR 1 gallon of homemade coconut milk- Heat to 180 keep stirring so you don't burn it Then add while still hot - c honey -6 packs plain gelatin (KNOX) MIX WELL then Cool to room temp- (68-77) When cooled Add- 1 tsp GIPRO Put in yogurt makers for 24 hrs
1241696
I did, but I used dairy yogurt as the starter. (About 1 tbsp per pint jar) I used a carton of west soy organic unsweetened plain. The only ingredients are soybeans and water. I did not scald it, just poured into jars, stirred in yogurt and set for 9 hours. It was super thick and tasted great! I would like it a little tart-er next time, so I will go to 10 or 11 hours.
918244
I've never bought starter; just use some yogurt with live active cultures and it's nearly always worked well for me. Then, I use as a starter some of the yogurt I have made, but only do this once myself as I eat it all up before I can do it again. I buy the sweetened, fruit yogurt for my husband as he doesn't like the homemade, but that's ok; that way, I always have a starter on hand.
1562888
I just received my yogurt maker yesterday and would like to make flavored yogurt. Can you tell me when to add the fruit and if I have to cook it first or can I add it raw. Thank you.
659076
You can use store-bought yogurt. We bought the starter and it didn't work. It may have been because of the hot weather and it died in shipping. I don't know. Ever since we have used store-bought and it works just fine. Use plain yogurt with live/active culture. Good luck!
639607
If you take some from your first batch and just freeze it in an ice cube tray you now have several batches of starter, and when you run out you can repeat the process up to 10 times/generations before it doesnt set up well. I only buy some starter about once a year and i eat yogurt almost every day. I have also found that time to set up increases as you get several generations into the process.
1849238
I believe it is the type of starter you use and not the machine that determines what "milk" products you can use. I know the yogourmet brand says you can use other milks like soy and almond... hope this helps.
932344
I use one packet per half gallon of coconut milk.... I haven't tried with animal secretions but works great as a vegan yogurt starter...
895283
The instructions describe how to add the starter. They recommend and I have had the best results by adding the powder to a small container and then spooning in some of the prepared milk mixing it into paste consistency and continue to slowly add milk till fully liquid then stir it into the full quantity of milk. If you just stir it in I experience some jars were right in texture and others were still milk liquid. When I mix as the instructions all the jars come out right. Hope that helps.
1057924
You can use any plain yogurt: fat-free, full fat, 2%, greek yogurt, whatever. I would not use a flavored yogurt, but that may work. I usually use as the starter the end of the last batch of yogurt that I made. But that loses potency after a period of time, I find. When that happens, I either cut that 50/50 with a store bought yogurt or I just use 100% of the store bought as the starter. I have used the packaged starter that came with my machine. Good luck.
1127621
I tried soy milk but it didn't work very well -- yogurt was runny. You need to add some regular milk.
2093578
If you're making it homemade, you can certainly add it to the yogurt after but I'm not sure it would work. here's a link that may help you: http://www.culturesforhealth.com/make-coconut-milk-yogurt-recipe.
321102
You can make yogurt with soy milk but not almond milk. I'm not sure about coconut milk
244858
Interesting question! I love coconut milk, but I've never tried using it for yogurt. Any input?
2075809
Yes. Your texture would be different. If you can find a rice yogurt from the grocery store you can use that as your starter culture. Otherwise use coconut, almond or soy, then reserve a cup of your yogurt each time you make a batch to use as a starter for future batches.
597164
I assume you are talking about the heating of the milk before you pour it into the Yogurt Maker. (the yogurt maker is necessary to keep the milk at a warm temp for 8 hours while the yogurt starter multiplies.) I started out by using a candy thermometer to bring the milk to the required temperature, and it wasn't reliable. Now I do it "by sight" and it works perfectly every time: I stir over medium heat until JUST BEFORE boiling. The milk starts to get little bubbles on the surface. If it breaks into a boil, no harm is done, just remove from heat immediately. The milk is not that fussy. I set a timer to the approximate time it will take - makes me watch carefully at the end. Do not underheat - that will be a disaster and the milk will run through the sieve.
1617049
The yogurt maker comes with two different culture starters, which require different temperatures when they are introduced to the milk (thermometer is included), but presumably the same incubation temperature. I imagine you could also make non-dairy yogurts as well, using soy or coconut milk, though I've never tried it.