Coconut Yoghurt
From Country January 2016 AU.
Source and licence
From Country January 2016 AU, printed page 89, digitised by the Internet Archive: https://archive.org/details/Country_January_2016_AU
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
Method
- 1kg natural Full-cream Greek yoghurt lOOg coconut milk powder Line a sieve with an overhanging double layer oF muslin and position it over a deep bowl.
- Spoon yoghurt into sieve, draw up the edges oFthe muslin and twist them together to enclose yoghurt.
- Stand overnight in the Fridge.
- This draining will yield IV 2 cups oF whey.
- Whisk milk powder into whey until smooth.
- Whisk curds (solids) into the coconut mixture until smooth.
- Spoon the coconut mixture into the original, cleaned yoghurt container or another plastic lidded container.
- ReFrigerate at least two hours beFore using.
- Serve with muesli, crunchy granita or porridge.
- Fruit, cakes and desserts, or with curries.
- Yoghurt can also be served Frozen (see the recipe on page 93).