Fermentation Kits & Accessories

Full instructions and recipes are also included in the kit. 

Method:

1. If using fresh full fat homogenised milk, first heat the milk to boiling point in a pot on the stove. Once at boiling point, leave the milk to cool to 40°C (105°F).
2. If using UHT milk, heat the milk to 40°C (105°F) either in a pot on the stove or in your cheese vat in the microwave. 
3. Once the milk is at 40°C (105°F), sprinkle in your yoghurt culture.
4. Maintain the milk at 40°C (105°F) for 12 - 24 hours (refer to p.3) until the milk sets.
5. Once the milk has set, place it in the refrigerator and leave overnight.
6. For a thicker yoghurt, drain the yoghurt through a sterilised cheese cloth until the yoghurt has reached your desired thickness.

Full instructions and recipes are also included in the kit. 

Method:
1. Sterilise your jar, small pot, thermometer and spoon with boiling water.
2. Pour the coconut milk into your small pot, and mix until it is smooth and uniform.
3. Heat the coconut milk to 50-55°C (122-131°F) on medium heat while stirring constantly to avoid any scorching.
4. Mix the thickener and sugar in a cup. Pour out 1/2 cup of coconut milk from the pot, and mix into the dry ingredients. Use a fork to mix vigorously for about 30 seconds. Remember to keep checking that the liquid remaining in the pot is not scorching on the bottom of the pot during this time.
5. Immediately add this coconut milk with thickener mixture back to the saucepan and stir in well.
6. Heat the coconut milk under medium heat (up to 75°C/167°F) until the mixture has started to thicken. Transfer to your sterilised jar straight away.
7. Cool the milk to 40°C (104°F) by putting your jar in a cold water bath in the sink and then stir in the yoghurt culture.
8. Leave in a warm place (around 35-40°C/95-104°F), and allow the yoghurt to ferment overnight for 15-20 hours.
9. In the morning check the yoghurt is slightly sour and thick. If it does not yet have a sour tang, continue to ferment for a further 5 hours before checking again. Once ready, place in the fridge until chilled. The yoghurt will thicken even more once chilled and will become thicker over the next few days.
10. Coconut yoghurt can be stored for up to 2 weeks in the refrigerator.

Coconut yoghurt can be sweetened to taste using honey, sugar or sweetener of choice. If your coconut yoghurt separates, simply stir before serving.

1. Prepare the dairy or nut milk according to the recipe.
2. Add the starter culture and pour into the prepared maker. 
3. Culture for the specified time.
4. Refrigerate fully before eating.
5. Eat within 7 days of making.