can I use coconut milk or does it have to be coconut water.
1697609
I use coconut cream all the time and just love it. I used to combine this starter WITH some Kefir grains in the coconut cream initially, which was possibly even better, but over time, my Kefir grains never grew with the coconut cream, so I lost them. Now I use ONLY this Culture Starter and I am happy with the results. There's not much thickening that occurs, but the end result taste is very good.
1241694
Yes, I have made yogurt using (canned culinary) coconut milk with great results using the instructions for regular milk. I add agar agar as a thickener. Enjoy!
189698
With milk, all flavors are good! If you use water, blend it, I think vanilla is the best though
2125105
No it is not the same. Coconut cream is thick and usually used to make candies or as a spread on toast. Canned coconut milk is used in soups sauces and can be used to make drinking milk.
309719
I say "yes". Cow's milk (any fat percentage), almond milk, coconut milk--they've all worked for me.
2236886
I use milk. I find whole milk works best as per making a thick creamy consistency. Sometimes I add a little half and half in too, to create that rich texture. If you leave it in the yogurt maker for 24 hours the lactose is, for the most part, removed. I don't think coconut water would provide the right texture to make yogurt, but I would experiment with adding some into the heated milk.
694064
So, you use coconut milk in place of the whole milk and heavy cream in the recipes?
1374898
My take is you could make "coconut water" rather than coconut milk. The machine isn't an extractor - it essentially pulverizes what goes into the cup and mixes it with the (required) liquid in the tank. I've added some shredded coconut (either fresh or re-constituted - not dry) to almonds almonds for a coconut-flavored almond milk. If you're after actual coconut milk/nectar, a juice/extractor might be a better bet. But you should still check with manufacturer, as there are different grades/strengths of juicers. Also, definitely check with Soyabella's manufacturer and let us know if you can, in fact make coconut milk with it. (I'd be surprised)
1496060
A great alternative to chocolate milk is blend:1 cup water or almond milk (more or less depending on how thick you want it)2 tbsp. cacao powdersmall handful almonds1 1/2-2 bananas1/2-1 tsp vanilla extract (optional)This is very good and tastes even better than chocolate milk!
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!
2125106
No, this is coconut milk and is thinner than coconut cream. The cream does separate, though, so if you want to you can scoop the coconut cream out rather than mixing it up.
523897
I usually use water, but you can mix it with almond, soy or coconut milk and add fruit for flavor. (I use water to assure the calories are low.)
1632232
I tried it in my coffee, it is more like putting coconut oil in it, what ya use is coconut milk..
358694
Yes, it will. Just take the cream off the top of 2 cans of coconut milk once they're cold. Keep the coconut water for smoothies or to drink. Whip the coconut cream til it's like whipped cream. That's it!
2137276
I haven't done it yet. From what I understand it is best to have a separate culture to experiment with. Mine have almost doubled. They should culture the coconut milk but might not grow and will need to be recharged in regular milk every couple of batches.
2168101
Hi labella2me. I couldn't answer your inquiry from experience, so I went to Google. Here is a simple recipe for coconut milk using desiccated coconut powder found on Food.com. I also included the link to the page. Hope this helps. Ingredients: 8 ounces desiccated coconut (dry) 3 1/2 cups water Directions: 1 In a medium-sized pot, place desiccated coconut and water. 2 Mix and allow to soak for an hour. 3 After an hour, turn heat onto low and bring to a gentle simmer. 4 Simmer, covered, for 10 minutes. 5 Turn off heat and leave pot on element for an hour. 6 After an hour, transfer coconut mixture to blender or processor and process for 45 seconds. 7 Put a large sieve over a bowl and empty coconut mixture into it. 8 Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible. 9 This method produces approximately 2 cups of coconut milk. 10 Can be made up to 2 days before use in a recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy `fat' layer on top, and a thinner `liquid' layer underneath. Not to worry, the fat layer will melt into the liquid when heated and form a lovely milk. Yield 2 cups http://www.food.com/recipe/make-your-own-coconut-milk-190959
2137275
You can use the grains with coconut milk as long as you transfer them back to cow's or goat's milk after a few batches. I believe the best coconut milk to use is the one in a can since it is less processed. You can use any cow's milk. Thickness and consistency is not that great if you use non-fat. Also, Organic does not work very well unless you can find the one that is not too ultra pasteurized.When you transition to other milk, it does take time for the grains to get used to the new environment. Hope this helps.