jfh75032
Join Date: 9/13/2012
Posts Contributed: 30
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Posted: 7/11/2018 10:25:54 AM
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My attempt to make yogurt using coconut milk resulted in a liquid instead of solid, not unlike many here. My question is, after fermenting at 110 for 36 hours does the fact that the end result is liquid say anything about the potency of the microbes? It makes a pretty good milk shake as long as the potency is the same as yogurt.
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Bob Niland
Join Date: 7/7/2014 Posts Contributed: 5795 Total Likes: 900 Recommends Recd: 6
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jfh75032
Join Date: 9/13/2012 Posts Contributed: 30 Total Likes: 1 Recommends Recd: 0
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Posted: 7/11/2018 10:48:01 AM
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Thanks Bob,
I used 1 quart of Whole Foods 365 brand organic C.M. (no presv)
1 tbs sugar
1 tbs of acacia, jerusalem artichoke, green banana blend
10 crushed tablets
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Bob Niland
Join Date: 7/7/2014 Posts Contributed: 5795 Total Likes: 900 Recommends Recd: 6
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Posted: 7/11/2018 11:10:43 AM
Edited: 7/11/2018 11:58:21 AM (1)
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GDGatz
Join Date: 2/8/2018 Posts Contributed: 337 Total Likes: 50 Recommends Recd: 0
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Posted: 7/11/2018 2:17:55 PM
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I agree with Bob you need more sugar..
I use 3 Tbsp inulin with 13.5 oz coconut milk + 8oz whole milk...
I still end up with about 1/3 whey in the end..
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Dr. Davis
 Undoctored Staff
Join Date: 12/20/2007 Posts Contributed: 7091 Total Likes: 804 Recommends Recd: 14
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