Need some advice with the preparation of coconut yoghurt! page

[Sonnenblume]

I would like to ask to questions about how to prepare coconut yoghurt (with a machine and starter cultures).
1. I respect that the primal philosophy is not favourable about counting calories but my coconut milk comes with 220 kcal/100 g while regular dairy yoghurt offers 77 kcal/100 g which does make a different when eating equal amounts (which I intend to do with yoghurt). Can I dilute the coconut milk with water or will this not give a good result?

2. Will the fatty part and the watery part separate as it is the case with coconut milk or will the texture remain even?

Thank you!

[Dr. Bork Bork]

I tried using Fage Total as a starter the other day and it came out as yogurt tasting coconut milk. Kinda disappointing after my stellar creme bulgare batch.
The trick is using a starter yogurt that has the same fat content as the coconut milk, or using a non-milk based yogurt culture powder.

[Sonnenblume]

Thank you! In my first attmept it didn`t get the texture of yoghurt (remained liquid) I guess because the diluted coconut milk contained too little sugar. I have now added a little rice syrup to feed the bacteria, maybe they will co-operate now...

[Dr. Bork Bork]

Thank you! In my first attmept it didn`t get the texture of yoghurt (remained liquid) I guess because the diluted coconut milk contained too little sugar. I have now added a little rice syrup to feed the bacteria, maybe they will co-operate now...

Mine stayed liquidy too, and I didn't add sugar either. Maybe that was the problem.

[Sonnenblume]

Actually, it didnīt help...I added some gelatine (a little to much) which gave it some consistency (a little too much, I am going to use less next time).

[elizabeth4126]

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[Finnabair]

I'm an owner of a small herd of dairy goats, and I make yogurt by the gallon.

I'm not sure you can expect the same results with coconut milk.

The cultures work with proteins, not sugars, to cause coagulation. The cultures are designed to work with milk proteins, and I have no knowledge about their efficacy with coconut proteins.

Also, the so-called "Greek yogurt" is simply made by draining whey from standard yogurt. They charge big bucks for essentially removing water from the product. Using Fage or one of the other "Greek" yogurts for a starter culture will not yield a thicker product.

I take my goat milk yogurt, put it in a coffee filter lined strainer, and after 12 to 24 hours, I have "Greek" goat yogurt.

If anyone knows the scientific difference between the proteins in coconut milk and cow/goat milk, I'd like to know.