This recipe requires a good quality probiotic initially, to help begin the fermentation process. Look for one that is refrigerated and recommended by your local Naturopath if possible.

INGREDIENTS

• 1 teaspoon starter culture or food probiotics
• 2 cans full fat coconut cream
• Agar agar (optional)
• Clip lock jar with rubber seal

METHOD

Put 1 tsp of probiotics into a bowl and pour over 1 can of organic coconut cream. Put a tea towel over the top and leave overnight to ferment.

In the morning look and taste it. The mix should be slightly bubbled and taste sour. It may take up to 3 nights to get it to this point. Just keep checking each morning. Once it has become a sour fermented mess this will be your starter for yoghurt and anything else you want to make. Use a little in smoothies to give them an extra kick or pop some in coconut pannacotta (see following page) before putting into molds.

To make yoghurt, pour a second can of coconut cream into a saucepan and heat very slowly. Bring it to a very soft simmer and take off heat straight away. Do not boil. Allow this to cool until luke warm.

Once cooled add 2 heaped tablespoons of the coconut starter. Seal this in a jar with a clip lock and rubber seal. Leave overnight in a warm dark place.

Check in the morning and taste. It may not be ready until that night or next morning depending on the weather. It should taste like Greek yoghurt. Sour and tangy with a little sweetness from the coconut.

This recipe makes a runny yoghurt which is why it is called drinking yoghurt. If you would like a thicker yoghurt you can add some agar agar but if you are happy with the drinking yoghurt just keep it simple and enjoy.