Just tried this and it came out so tasty! I didn't have any tapioca, so I used maizestarch instead and added a couple of tablespoons of store bought soy yoghurt as the culture and let ferment for about 24 hours. Coconutty and lovely, good job you guys!
I've been making my own yoghurt for some time now- I take it to work with homemade maple granola and apple/berry purée as a sweetener. I ferment mine anywhere between 35-45C (in a water bath) as that's when the bacteria are most active (according to McGee's encyclopaedia of kitchen science, history and culture). You can go lower but it does take longer though you do tend to get a firmer product. If you're in a cold climate you could gently warm the coconut milk and add the bacteria (like with bread baking and yeast) and keep it in a warm place in a jar. If you do also heat it you can incorporate aromatics like vanilla, chai tea or any myriad of spices/flavours- cinnamon with coconut would be rad. If you want thicker yoghurt I'd recommend straining it with cheesecloth- the "whey" is also the sour part- so if you're after a thicker, sweeter yoghurt do this. Also it would be really sweet to try labneh with this- strain and make into balls and marinate in flavoured olive oil. I've seen non-dairy yoghurt work with soy milk, but would be interested to know whether it could possible work with nut milks given their lower fat content. If you're patient you could always make your own bacteria culture- Peaceful Cuisine has made one with brown rice that's worth checking out on CZcams :)
You can definitely make peanut yogurt. It's so yummy and in India (that's where I am) peanuts are the cheapest nut available -making it delicious and economical!
Do you get one or two bowls from the yoghurt if i were to do it this way? I once tried it before and that way i could let the yoghurt ferment and get the yoghurt part out of it and the more liquid part would ferment again, that would turn into yoghurt and that way i wouldve had an endless supply of yoghurt. I wonder if this would work the same way?
I'm not sure what you mean- is the whole thing not fermenting? I prepare my new batches of yoghurt with the already fermented yoghurt, so I do have an endless supply. You can always scale up the recipe- I use 5g for every 100g of 'milk'- i.e. for 1kg milk, I have 50g of coconut/soy yoghurt to begin with that I mix into the milk. I think the liquid you mention is the whey that splits from the yoghurt, which does have bacteria in it but not a lot. I keep any for breadmaking or baking to use instead of water.
Guys, I'm brazilian and it's really easy to find tapioca, however I like to use agar-agar to make it thicker. It gives the yogurt a great texture (not jelly), and I think it may be easy to find in Irland, and Europe in general. Well, I make the coconut milk from the fruit here, I don't if it change something, but it's an ideia! Only a table spoon for a liter is enough. Thank you guys for your videos, and all your work! You're a great inspiration for me! :D
And they ask me "Isn't it hard being vegan in Ireland?" Well no, not at all because we have The Happy Pear and them gorgeous boys :) Thank you for this recipe! I miss yogurt's acidity and little bit of tangy feel so I'm going to give this a go :)
I do this a lot but when I use young coconuts, it doesn't need any starch and it gets thick. Although the consistency is weirder than using the mature coconuts. I did make it from canned lately, at first I thought it would fail because it was sooo watery (I live in a country that is summer 80-90% of the time and rainy the rest) but once in the fridge, it become so thick. A lot like Greek yogurt! But the water did separate (I use this to add to my sourdough starter).
OMG!I'm so proud!I'm from Fortaleza-Brasil and we have all kinds of tapioca flour around here in our sunny weather.but I never saw coconut milk inside a can😅 what a wonderful world!you have a piece of my land, my marvelous beaches inside your house!!
Amy Chan These guys are twins right? I'm a twin and its a completely different dymanic to normal people, we just don't mind those kind of things at all
I think the only ones bothered by it are fee viewers. They are twins so it's normal for them to finish each other sentences and I doont think they mi nd
This is brilliant. Wednesday of this week, I purchased a 4 oz. container of coconut yogurt for $4, usd. So you two have created the simplest recipe which I intend to replicate this weekend, thanks.
I love that this recipe is cultured! I hate having to sift through brands of non-dairy yogurt at the store to find ones with active cultures. Can't wait to make my own! Thanks.
The Happy Pear And you are right, Biona Coconut milk is gritty not suitable for smooth texture. I used to have What On Earth organic coconut milk with loads of fat, but somehow they stopped selling them in the UK now... I alternatively use non organic one from Lidl with high fat content and very smooth (coconut tree normally grows without needing fertilisers so basically they are 'organic')... I don't use the liquid as they use some natural stabilisers...
If I cant get coconuts i'll buy the Thailand brand, its small can but is just thick very high fat content so I usually get a couple cans cos they're pretty cheap but yes ive just gotta try kefir grains, thanks for posting that.
In Palawan Philippines now. Will try using fresh coconuts, squeezed and go on w your recipe. The interruptions and the noisy chats kept it lively and not boring at all. Great video❤️
Open can from bottom dudes🤔😉 I'm in NZ watching you boys makes my ❤️ smile. Probiotic with mother culture works. If you don't have even temp, leave in oven with light on...but don't forget. I always cover mine. Hugs to Fiona the fermenter & you fellas
i know im asking the wrong place but does someone know of a trick to get back into an Instagram account..? I was dumb lost my account password. I would love any tricks you can offer me
@Tadeo Keith i really appreciate your reply. I got to the site through google and Im trying it out now. I see it takes a while so I will reply here later when my account password hopefully is recovered.
I've been making Greek yogurt for yrs but have never made coconut yogurt. I usually add flavourful extracts and a little of the real thing. So Flippin yummy.
LOL! at in Ireland everywhere is like a fridge this time of year haha! it certainly feels like it the past few days :-)))) I will look out for the coconut milk with the higher fat content in future instead of the lower fat ones that I normally buy, the bacteria probiotic is a real tonguetwister to pronounce haha! thanks a million for sharing Dave, Steve and Fiona too and sending you guys tons of love and heaps of happiness and Plant Power from Waterford to Greystones for a MAGICAL evening XXXXX
You should be able to find the Thai coconut milk in Waterford in the Health Food shop, it's my favourite, nice and creamy, and you support and Irish business too ;)
Are you twins? Thanks for this info! Never knew it was so easy. You can also keep the yoghurt bowl in a warm place covered with a thick towel so it should ideally set in about 6-8 hours.
The lactobacilus probiotics are used for cow milk. For non dairy yogurt you need special probiotics, google probiotics for non dairy milk. Also the probiotics feed on sugar while making the yogurt, so if your milk is sugar free, like the coconut milk I buy, then you need to add sugar (ygurt recipe: 4 c coconut milk, 3 tbsp sugar, 1 packet Bell And Bella probiotic powder (on amazon). I also add 1 tsp non GMO gelatin powder in 1 tbsp milk, let sit and bloom for 5 minutes. I heat the milk and sugar to 180 F (I use a thermometer), add the bloomed gelatin, let cool to 110, add probiotic powder, pour into mason jars, incubate in dehydrator on 110 F for 12 hrs. Then refrigerate overnight, it will be solid in the morning. You can also use almond milk or pea milk or oat milk. I you make homemade non dairy milk (sugar or sweetener, salt, oil, thickener) do not add oil to do milk which will be used for yogurt, it would not allow the fermentation.
Hey guys! I'm wondering... once you have established your own cultured yogurt can you use it as a mother culture? Or do you need to consistently use a capsule or store bought yogurt?
Hey I know this is late, but i think you can do that. As long as the bacteria are still alive and proliferate in your yoghurt it should work. Just make the environment nice for them :D which means a temperature around 37 C (lower is fine, just takes longer, from about 42 it will probably kill them) and sugar (usually there is some already in the coconut milk, if not add something sweet to taste)
I find these two just love being in each other's company and are very excited to share their recipe. They're typical twin behaviour. It's interesting that Stephen is married and David isn't in this video. But, by now he's probably married. This duo is awesome and to some, they might come across as annoying. But, clearly, you can see David's facial expression how much he loves his brother's company. It's heartwarming to see.
I'm excited to make these recipes. I will add minced shallot and mint to my yogurt and make a Persian style yogurt to go with rice and stews. Thanks for the video!! :-) I have tried looking for a nice plain, non-sweetened vegan yogurt at the store but they all have vanilla in them. I prefer more savory yogurts. These recipes will surely be put to good use. ;-)
You don't need tapioca or any thicker/stabilizer if made right, if you have fresh coconuts even better and use the coconut water for the probiotics to feed on.
omg thank you guys for the recipe! plant yogurts here are expensive as heck! looking forward to trying the recipe out. could you write down what the probiotics were? hehe seemed like a mouthful. thanks so much!! huge fan of you guys ♡
i'm so buying your cookbooks, the food you guys make is friggin delicious. i recently came across this channel, i was hooked from the first video i watched! if i lived in the south, i'd be at your cafe every bloody day.
Hi gays you are great aways watching you videos .I am form Bulgaria and some surprisingly happy using "lactobacillus bulgaricus" traditionally using in dairy but i am so glad promoted in vegan product.
***** Thank you edith. I will be making videos again soon. I´ve been kind of depressed and uninspired the last few weeks, but I´m getting back to it soon now after moving.
Hey lads! Grand videos! Question. I see you make coconut yogurt with coconut milk full fat, but have you tried making yogurts from milk? Almond milk, coconut milk, soy milk? I tried with soy milk that had only two ingredients: water and soy, same “fancy-name” probiotics and in two days I had soy yogurt. You think it’s realistic making my own almond milk and then making almond yogurt? Now i doubt I will find peace until I make damn thing. Thanks for inspiration!
cool! I didn't know that I can make coconut yogurt with canned coconut milk!! that's really convenient since I can't find young coconuts where I live! thanks a lot! ❤❤👌
Love you crazy guys, you always cheer me up, love your creations too. Just a thought guys can I put it overnight in the oven with the light on, that how I used to make my dairy yoghurt and now when I make soy yoghurt? 💚
Hi, thank so much for the video! Makes me want to back to Ireland! It is beautiful there! You two are informative and adorable. I am on my 3 attempt to make vegan yogurt. I have watched a bunch of videos. Going to test yours out this time. (you may already know this, but incase you don't, even through this is technically dairy free, it's not ethically vegan as the probiotic used is cultured in dairy. I have vegan cultures... fingers crossed it works this time! I have agar for thickening... but next time I will try tapioca! Thanks gentlemen!
I would like to make firm and is it better if to put the mixture in the fridge immediately after mixing the coconut with fermentation bacteria? Thank you
lol....for a second I thought this was a comercial of Wrigley's Doublemint chewing gum, but its not, both of ya are TWINS, IRIE TWIN BROTHAS for sure! Thanks guys, trying this recipe out here, greetings from Mexico! And yeah, when an Irish man or woman has that distinct Irish accent it is so COOL! :)
I have made coconut yoghurt with agar agar before but this way seems way faster. Really want to buy your cook book ^_^ Thanks and love from New Zealand
hey, thank you for all the great recipes! So I made this, the 1st version, in 19 hours, started to be very sour which is fine, but it is so watery. I put just the cream from the coconut milk, no liquid at all because I wanted it thick. Any ideas what I did wrong? maybe the quality of my coconut milk?
I see so many recipes that just use the cream from the coconut milk, can someone please tell me why no one just buys the cans of coconut cream I don’t understand
for thicker version of yogurt or pudding, putting the coconut cream in the fridge lets the thick cream come to the top while the left over little bit of coconut milk is at the bottom of the can...just a preference...for consistency:) can be done with coconut milk too ... hope this answers your question:)
So excited to be able to eat yogurt again!! :D I've tried making it a couple of times and before I leave it to ferment it's nice and thick but when I come back after about 16 hours it has the acidic taste of yogurt but it's gone back to being very liquid again, almost like a Yop drink! I live in Vietnam so it's very warm so I have been just leaving it in a plastic container in the kitchen. Any tips? Please :) And thanks so much for all the inspirational videos!
I was wondering the same thing as a previous commenter, whether or not the yoghurt you make can be used as a mother culture later or if one has to start fresh with probiotics or bought yoghurt each time? Thanks in advance. :)
Does the yogart continue to culture after the 24 hours as long as you keep it. Meaning what if I don't want to eat it all in one sitting? I wouldn't want it to turn into pure acid the longer it stays in the fridge.
Just tried this and it came out so tasty! I didn't have any tapioca, so I used maizestarch instead and added a couple of tablespoons of store bought soy yoghurt as the culture and let ferment for about 24 hours. Coconutty and lovely, good job you guys!
Nene Frostify
Tapicoa is healthier
I've been making my own yoghurt for some time now- I take it to work with homemade maple granola and apple/berry purée as a sweetener. I ferment mine anywhere between 35-45C (in a water bath) as that's when the bacteria are most active (according to McGee's encyclopaedia of kitchen science, history and culture). You can go lower but it does take longer though you do tend to get a firmer product. If you're in a cold climate you could gently warm the coconut milk and add the bacteria (like with bread baking and yeast) and keep it in a warm place in a jar. If you do also heat it you can incorporate aromatics like vanilla, chai tea or any myriad of spices/flavours- cinnamon with coconut would be rad.
If you want thicker yoghurt I'd recommend straining it with cheesecloth- the "whey" is also the sour part- so if you're after a thicker, sweeter yoghurt do this. Also it would be really sweet to try labneh with this- strain and make into balls and marinate in flavoured olive oil.
I've seen non-dairy yoghurt work with soy milk, but would be interested to know whether it could possible work with nut milks given their lower fat content.
If you're patient you could always make your own bacteria culture- Peaceful Cuisine has made one with brown rice that's worth checking out on CZcams :)
Oh wow. Thanks for the tips Jess - you sure know your stuff!! 👍👍
You can definitely make peanut yogurt. It's so yummy and in India (that's where I am) peanuts are the cheapest nut available -making it delicious and economical!
Jess Noack thats great
Do you get one or two bowls from the yoghurt if i were to do it this way? I once tried it before and that way i could let the yoghurt ferment and get the yoghurt part out of it and the more liquid part would ferment again, that would turn into yoghurt and that way i wouldve had an endless supply of yoghurt. I wonder if this would work the same way?
I'm not sure what you mean- is the whole thing not fermenting? I prepare my new batches of yoghurt with the already fermented yoghurt, so I do have an endless supply. You can always scale up the recipe- I use 5g for every 100g of 'milk'- i.e. for 1kg milk, I have 50g of coconut/soy yoghurt to begin with that I mix into the milk. I think the liquid you mention is the whey that splits from the yoghurt, which does have bacteria in it but not a lot. I keep any for breadmaking or baking to use instead of water.
Guys, I'm brazilian and it's really easy to find tapioca, however I like to use agar-agar to make it thicker. It gives the yogurt a great texture (not jelly), and I think it may be easy to find in Irland, and Europe in general.
Well, I make the coconut milk from the fruit here, I don't if it change something, but it's an ideia! Only a table spoon for a liter is enough.
Thank you guys for your videos, and all your work! You're a great inspiration for me!
:D
Carolina Araujo How much of agar agar did you used per litre of yogurt? I never get the texture right :(
Carolina Araujo Carolina, p q vc prefere o agar agar ao invés da tapioca?
Seria por vc não achar a farinha de tapioca saudável ?
Carolina Araujo Thanks for the insight. I just asked the same question!
Scratcher Whitelight a tablespoon for a liter.
Carolina Araujo I like the idea of using agar agar. What do you mean by you make coconut milk from the fruit? What fruit? Thank you
And they ask me "Isn't it hard being vegan in Ireland?" Well no, not at all because we have The Happy Pear and them gorgeous boys :) Thank you for this recipe! I miss yogurt's acidity and little bit of tangy feel so I'm going to give this a go :)
Hi there, if you are ethically Vegan, you will want to use a different probiotic. Lactobacillus are cultured in dairy products.
@@suzeqrocks11 can you guide me please more on that? I am new to the vegan community and i wnat to learn alot of things thank you
@@momix2416 Hi, yes I am happy to help.
@WeAreTheResistance We Are The Resistance it's far from expensive if you eat right food.
I do this a lot but when I use young coconuts, it doesn't need any starch and it gets thick. Although the consistency is weirder than using the mature coconuts. I did make it from canned lately, at first I thought it would fail because it was sooo watery (I live in a country that is summer 80-90% of the time and rainy the rest) but once in the fridge, it become so thick. A lot like Greek yogurt! But the water did separate (I use this to add to my sourdough starter).
OMG!I'm so proud!I'm from Fortaleza-Brasil and we have all kinds of tapioca flour around here in our sunny weather.but I never saw coconut milk inside a can😅 what a wonderful world!you have a piece of my land, my marvelous beaches inside your house!!
love your videos! but why do you guys always interrupt each other?
Amy Chan my thoughts exactly! When I do that with my friends and family, I get evil looks! They don't seem to mind at all
Amy Chan It's really quite an Irish Family thing to do. Not seen as rude in that setting at all. We Casey's do it as well.
Amy Chan These guys are twins right? I'm a twin and its a completely different dymanic to normal people, we just don't mind those kind of things at all
JennyWas13 he
I think the only ones bothered by it are fee viewers. They are twins so it's normal for them to finish each other sentences and I doont think they mi nd
This is brilliant. Wednesday of this week, I purchased a 4 oz. container of coconut yogurt for $4, usd. So you two have created the simplest recipe which I intend to replicate this weekend, thanks.
I love that this recipe is cultured! I hate having to sift through brands of non-dairy yogurt at the store to find ones with active cultures. Can't wait to make my own! Thanks.
So glad to see a recipe for this using something other than raw Thai coconuts. I don't have those around here. Thanks!!
Haha, definitely wouldn't be finding them around here either!
Something very similar to coconut yohurt, I am making coconut kefir. You need the kefir grains. It's delicious...
Yep coconut kefir is also brilliant! 👍👍
The Happy Pear And you are right, Biona Coconut milk is gritty not suitable for smooth texture. I used to have What On Earth organic coconut milk with loads of fat, but somehow they stopped selling them in the UK now... I alternatively use non organic one from Lidl with high fat content and very smooth (coconut tree normally grows without needing fertilisers so basically they are 'organic')... I don't use the liquid as they use some natural stabilisers...
If I cant get coconuts i'll buy the Thailand brand, its small can but is just thick very high fat content so I usually get a couple cans cos they're pretty cheap but yes ive just gotta try kefir grains, thanks for posting that.
Muchos interruptus!!! 😂 I can't decide if it's funny or annoying!
Leusa Pritchard
That is true!
mixture of both :D
I think it's cute. They're twins, they're just finishing one another's thoughts. It's annoying in other people but not them, imo.
Annoying.
Annoying for sure
In Palawan Philippines now. Will try using fresh coconuts, squeezed and go on w your recipe. The interruptions and the noisy chats kept it lively and not boring at all. Great video❤️
Open can from bottom dudes🤔😉 I'm in NZ watching you boys makes my ❤️ smile. Probiotic with mother culture works. If you don't have even temp, leave in oven with light on...but don't forget. I always cover mine. Hugs to Fiona the fermenter & you fellas
Good on ya Kathe you're fab! 😄👍🙌
they should have a talking spoon, where only one can talk while holding it
Or one that speaks.
I think they are charming.
i know im asking the wrong place but does someone know of a trick to get back into an Instagram account..?
I was dumb lost my account password. I would love any tricks you can offer me
@Idris Arlo instablaster =)
@Tadeo Keith i really appreciate your reply. I got to the site through google and Im trying it out now.
I see it takes a while so I will reply here later when my account password hopefully is recovered.
I've been making Greek yogurt for yrs but have never made coconut yogurt. I usually add flavourful extracts and a little of the real thing. So Flippin yummy.
tip for you lads, open the coconut milk can upside down and drain of the water and your left with the cream. easier than going at it with a spoon.
Cheers for the advice! 😄🙌👍
Degobabe Skywalker
🏆
Degobabe Skywalker the fat rises to the top not necessary to put it upside down
I made this last night. It's fantastic, easy, and my daughter loves it. I love your videos, guys. Keep up the awesome recipes. :)
Ah delighted to hear! Thanks for the lovely words! 😄😄
The Happy Pear hey guys, what if the temperature over here's 27-33°C? 😅😅
LOL! at in Ireland everywhere is like a fridge this time of year haha! it certainly feels like it the past few days :-)))) I will look out for the coconut milk with the higher fat content in future instead of the lower fat ones that I normally buy, the bacteria probiotic is a real tonguetwister to pronounce haha! thanks a million for sharing Dave, Steve and Fiona too and sending you guys tons of love and heaps of happiness and Plant Power from Waterford to Greystones for a MAGICAL evening XXXXX
You should be able to find the Thai coconut milk in Waterford in the Health Food shop, it's my favourite, nice and creamy, and you support and Irish business too ;)
norrishclan Thanks a million for letting me know I will go and check it out :-) XXXXX
Thanks for all the different options to make coconut yogurt!
For everyone outside of ireland- “hotpress” is the small room where the heater is. We don’t have those in North America.
IN Canada these ingredients are available at BUlk Barn, tapioca is with the group of gluten free flours and starches.
very cool! once fermented, how long does it last in the fridge?
I wanna know too
Are you twins? Thanks for this info! Never knew it was so easy. You can also keep the yoghurt bowl in a warm place covered with a thick towel so it should ideally set in about 6-8 hours.
I genuinely enjoy how they interrupt each other its adorable lol
How simple is that, what a great positive video, will try this as soon as I can, cheers. B
Ah you're fab Brian!!! 😄😋
The lactobacilus probiotics are used for cow milk. For non dairy yogurt you need special probiotics, google probiotics for non dairy milk. Also the probiotics feed on sugar while making the yogurt, so if your milk is sugar free, like the coconut milk I buy, then you need to add sugar (ygurt recipe: 4 c coconut milk, 3 tbsp sugar, 1 packet Bell And Bella probiotic powder (on amazon). I also add 1 tsp non GMO gelatin powder in 1 tbsp milk, let sit and bloom for 5 minutes. I heat the milk and sugar to 180 F (I use a thermometer), add the bloomed gelatin, let cool to 110, add probiotic powder, pour into mason jars, incubate in dehydrator on 110 F for 12 hrs. Then refrigerate overnight, it will be solid in the morning. You can also use almond milk or pea milk or oat milk. I you make homemade non dairy milk (sugar or sweetener, salt, oil, thickener) do not add oil to do milk which will be used for yogurt, it would not allow the fermentation.
Smoothies, here I come!
Love it! 😄😘🙌
I love these two lovelies ...
I've been wanting to make my own yogurt for a long time.. Seems pretty simple. Thanks
Enjoy! 😄👍🙌
I like your videos 'cuz you can tell that you're having fun in the process. Makes my day!
Loved your video. I was so focused that I did not even realize you were twins until the end...LOL.😂
Back in the 60s tapioca was given as a pudding at school with a blob of jam in the middle.
Hey guys! I'm wondering... once you have established your own cultured yogurt can you use it as a mother culture? Or do you need to consistently use a capsule or store bought yogurt?
I was wondering the same thing. :)
Hey I know this is late, but i think you can do that. As long as the bacteria are still alive and proliferate in your yoghurt it should work. Just make the environment nice for them :D which means a temperature around 37 C (lower is fine, just takes longer, from about 42 it will probably kill them) and sugar (usually there is some already in the coconut milk, if not add something sweet to taste)
I find these two just love being in each other's company and are very excited to share their recipe. They're typical twin behaviour. It's interesting that Stephen is married and David isn't in this video. But, by now he's probably married. This duo is awesome and to some, they might come across as annoying. But, clearly, you can see David's facial expression how much he loves his brother's company. It's heartwarming to see.
Thanks guys you went into all the options.
😄👍🙌
I'm excited to make these recipes. I will add minced shallot and mint to my yogurt and make a Persian style yogurt to go with rice and stews. Thanks for the video!! :-) I have tried looking for a nice plain, non-sweetened vegan yogurt at the store but they all have vanilla in them. I prefer more savory yogurts. These recipes will surely be put to good use. ;-)
You don't need tapioca or any thicker/stabilizer if made right, if you have fresh coconuts even better and use the coconut water for the probiotics to feed on.
omg thank you guys for the recipe! plant yogurts here are expensive as heck! looking forward to trying the recipe out. could you write down what the probiotics were? hehe seemed like a mouthful. thanks so much!! huge fan of you guys ♡
i'm so buying your cookbooks, the food you guys make is friggin delicious. i recently came across this channel, i was hooked from the first video i watched! if i lived in the south, i'd be at your cafe every bloody day.
Ah cheers! Really appreciate the feedback 👍👍
Good job
I thought you weren't supposed to use a metal stirrer?
A third way to control thickness by straining the yoghurt through a couple of layers of cheese cloth.
Hi gays you are great aways watching you videos .I am form Bulgaria and some surprisingly happy using "lactobacillus bulgaricus" traditionally using in dairy but i am so glad promoted in vegan product.
guys*?
I mean "guys". It is typo :)
***** Thank you edith. I will be making videos again soon. I´ve been kind of depressed and uninspired the last few weeks, but I´m getting back to it soon now after moving.
Lol flirt
The Bulgarian yogurt is the best. Love your videos.
Woooo glad you enjoyed Elena! 😄🙌😋
love you guys videos!! Always fun and informative
Can you do one about vegan caramel using coconut milk
Hey lads! Grand videos! Question. I see you make coconut yogurt with coconut milk full fat, but have you tried making yogurts from milk? Almond milk, coconut milk, soy milk? I tried with soy milk that had only two ingredients: water and soy, same “fancy-name” probiotics and in two days I had soy yogurt. You think it’s realistic making my own almond milk and then making almond yogurt? Now i doubt I will find peace until I make damn thing. Thanks for inspiration!
Thanks so much. Better than store bought.
My probiotics were tablets not capsules. So I chopped them up and am hoping they will work as well as capsules.
cool! I didn't know that I can make coconut yogurt with canned coconut milk!! that's really convenient since I can't find young coconuts where I live! thanks a lot! ❤❤👌
Love you crazy guys, you always cheer me up, love your creations too. Just a thought guys can I put it overnight in the oven with the light on, that how I used to make my dairy yoghurt and now when I make soy yoghurt? 💚
What about adding chia seeds has a thickener?
Sure give it a go and let us know what you think! 😄👍🙌
Thanks so much for this recipe!! Made making coconut yoghurt look much easier than I thought 😍💃
hey guys this looks great. 2 questions.
how long will it stay good for? how would you go about creating enough yogurt for the week or a few days?
would like to know the answer for this as well :) it would be perfect to prep for the week
Can I use arrowroot powder instead of tapioca? Thanks guys! Love the chemistry between the two of you!
Hi, thank so much for the video! Makes me want to back to Ireland! It is beautiful there! You two are informative and adorable. I am on my 3 attempt to make vegan yogurt. I have watched a bunch of videos. Going to test yours out this time. (you may already know this, but incase you don't, even through this is technically dairy free, it's not ethically vegan as the probiotic used is cultured in dairy. I have vegan cultures... fingers crossed it works this time! I have agar for thickening... but next time I will try tapioca! Thanks gentlemen!
Is there any way to make this yoghurt continuously using the culture? as with kombucha. or do you need to do it fresh each time? thanks!
Beautiful
Clearspring do coconut milk with only coconut and water. I got that from another video
Nice one! 😄🙌
GRTV👍🏼
Can we use another type of flour? maybe Corn starch?
Top with homemade chia strawberry jam 🍓
Great info guys. Dark blue shirt give light blue shirt a chance to finish what he is saying. Thanks again i will be trying this
Can u use corn starch instead of tapioca?
I love you guys, thanks for this!!
I would like to make firm and is it better if to put the mixture in the fridge immediately after mixing the coconut with fermentation bacteria?
Thank you
Thank you 😋👍
You might have mentioned it, but once it is made how should it be stored? Should it be eaten shortly after or can you store it in the fridge? xxx
I have a yogurt maker that I used back when I used to eat dairy. Can I use this for my coconut yogurt ?
I didnt see that you added any sugar?! I was always told the probiotics have to have that for them to feed on. Did I miss it?
JoseTheVegan on CZcams here, great vid guys! Thank you, I will for sure try it out. Yuca is great!
Thanks so much Jose! Let us know how you get on. 😄
@@thehappypear You are quite welcome guys!
Hi there! I live in Asia,can I use freshly bought coconut milk for this recipe?
Should I add the maple syrup after the 24 hours ?
lol....for a second I thought this was a comercial of Wrigley's Doublemint chewing gum, but its not, both of ya are TWINS, IRIE TWIN BROTHAS for sure! Thanks guys, trying this recipe out here, greetings from Mexico! And yeah, when an Irish man or woman has that distinct Irish accent it is so COOL! :)
I have made coconut yoghurt with agar agar before but this way seems way faster. Really want to buy your cook book ^_^ Thanks and love from New Zealand
hey, thank you for all the great recipes! So I made this, the 1st version, in 19 hours, started to be very sour which is fine, but it is so watery. I put just the cream from the coconut milk, no liquid at all because I wanted it thick. Any ideas what I did wrong? maybe the quality of my coconut milk?
Pls guys.....need more specific info on the Probiotics.
Thanks
I see so many recipes that just use the cream from the coconut milk, can someone please tell me why no one just buys the cans of coconut cream I don’t understand
This!! I'm struggling to understand too
for thicker version of yogurt or pudding, putting the coconut cream in the fridge lets the thick cream come to the top while the left over little bit of coconut milk is at the bottom of the can...just a preference...for consistency:) can be done with coconut milk too ... hope this answers your question:)
So excited to be able to eat yogurt again!! :D
I've tried making it a couple of times and before I leave it to ferment it's nice and thick but when I come back after about 16 hours it has the acidic taste of yogurt but it's gone back to being very liquid again, almost like a Yop drink! I live in Vietnam so it's very warm so I have been just leaving it in a plastic container in the kitchen.
Any tips? Please :)
And thanks so much for all the inspirational videos!
Nice twins and easy rcp and thanks for share.
I really missed eating yogurt, now I can have it again, thanks
Awesome dude, so glad you enjoy!!! ❤️
Lots of love despite constant interruption lol these guys are cute together.
love you guys all this lovely scientific names mind bugling keep it up
So the coconut cream Rises to the top? You don't have to turn the can upside down?
If it's cold enough 😄👍
On boiling coconut milk, its oil separates. What to do?
Can I add a liquid sweetener to the yogurt? Or should I top it with it after it has fermented?
I have tried this twice and it still didn’t work... the vague instructions don’t help
One question about your sourdough bread. Do you leave your sourdough culture out on the counter or refrigerator.
Love the Video You Two are a Kick. I can't wait to try this... Thanks Guys
Hey. Do you know how to make the yoghurt more characteristic of cows milk?
Less coconutty and more creamy and neutral.
Tapioca pudding has been around for centuries. Here in the states you can find tapioca "pearls" in the Americas most anywhere.
Can u use arrowroot instead of tapioca 🤔
I was wondering the same thing as a previous commenter, whether or not the yoghurt you make can be used as a mother culture later or if one has to start fresh with probiotics or bought yoghurt each time? Thanks in advance. :)
hello there missed you guys wow love this definitely making this for my family thanks so much how's you kids 😊
could I substitute the tapioca starch for arrowroot powder or cornstarch? I have been needing to purchase tapioca flour/starch!!!
Does the yogart continue to culture after the 24 hours as long as you keep it. Meaning what if I don't want to eat it all in one sitting? I wouldn't want it to turn into pure acid the longer it stays in the fridge.
Thanks lads, will def try this! What's the name of the probiotics? I couldn't find it online.Can u maybe add a link to the infobox? Cheers
lactobacilus
acidophilus
Instead of tapioca can I use corn starch
How long can we keep the coconut yogourt in the fridge ?
Aww I just love you guys. I was so pleased when I saw your videos , vegan coconut yogurt. Thank you for this one. 🍒👍🍉💜