Coconut Yogurt – Cultured – Recipe

Have you ever tried dairy-free yogurt? Coconut Yogurt is my favourite and it’s actually so easy to make it home. This is one of the best way to improve your probiotic intake, plus you have an amazing unctuous and cruelty-free snack that will satisfy your unhealthy cravings for dairy, and it’s actually way more yummy! Have a try! For this recipe you will need a High Speed Blender.

Ingredients:

  • 3 Young Thai Coconut – Meatimg_15041.jpg
  • 1 cup of Coconut Milk
  • 2 Tbsp of Maple Syrup
  • 1/4 Tsp of Blackstrap Molasses
  • 1/4 Tsp of Sea salt
  • 1/2 Cup of Water Kefir / probiotic Caps
  • 1 Tsp of Vanilla

Recipe:

РCarefully open-up the Young Thai Coconut with a butcher knife ( See video ).
Pour the Coconut water in a Mason jar and store in your refrigerator for future recipes or to drink. With a spoon, grate the meat inside and put the meat in a strainer. Wash the meat in cool water and remove any hard scales stick on the meat. The browner skin is ok.IMG_1505.JPG

– Put the meat in a Vitamix or a high speed blender. Add the Coconut Milk, Maple syrup, Blackstrap Molasses and the Sea salt. Do not put the probiotic yet.

– Blend until smooth. If it’s too thick, add some coconut milk until you see a vortex forming on top.
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– When it’s perfectly smooth, add 1/2 a cup of Water Kefir ( from 2nd ferment ) or 2 capsules of probiotic and blend for another 5 seconds.
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– Put in a Mason jar with a close lid. It should give you about a 3/4 filled Mason jar. The yogurt will grows as it ferments, so you need at least two inches of space. Let it sit at room temperature for 18 to 24 hours then 12 to 24 hours in the refrigerator until ready. The lid should be swollen by pressure.

– Be careful when you open the lid, put a plate underneath because it might burst out! It means it was successfully fermented, congratulations. Add some fruits, a dash of maple syrup and enjoy!


This is the basic recipe. From there you can experiment with various flavours, fruits and sweeteners. Let me know what you’ve tried in the comments! ūüôā
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Nut Cheeses! Secret Recipe

I tried many experiments with nut cheeses. It was hard to get a satisfying texture or taste. I finally found the perfect easy recipe! Let me show you step by step how to make your own vegan fermented cheeses and you won’t believe it’s actually vegan! You can finally get over your milk cheese cravings, go cruelty free and save a lot of money instead of buying expensive ones in markets.

First step:
Making a nut milk

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You can use any kind of nuts you like. Possibilities are endless and you can experiment with it. Soak your nuts overnight or for 8 to 12 hours. To make the milk use around 1 cup of nuts for 1 cups of water in a Vitamix or a high speed blender. Blend until smooth for about 3 minutes. If the texture is too thick add water until you see a vortex forming in top of your blender.

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Do not filter the milk, put the mixture directly in a glass jar (preferably boiled for 5 minutes to sterilize).

Allow some space in the jar, the mixture will grow as it ferments.

 

 

Second step:
Probiotic

There is a lot of methods to ferment your cheeses with healthy bacterias. You can simply buy probiotic capsules and put in your mixture. You can also make rejuvelac OR in my opinion the best and cheapest way to do it is with water Kefir! If you make your own Kefir, use a a little bit of your water Kefir from the first fermentation in your nut milk.
IMG_1427I use about 1/4 of a cup of Kefir for two cups of nuts. Add the water Kefir to your jar of nut milk and add about 1/4 to 1/2 a teaspoon of sea salt or himalayan salt and half a lemon juice to stimulate the probiotic to grow.

Mix well and cover with a cloth. Let it ferment for 36 to 48h at room temperature. The mixture is supposed to grow and you should see the water deposit in the bottom.

Third step:
Draining

IMG_1428After 36 to 48h, boil some cheese cloths, a mason jar and a plastic net for few minutes. Put two layers of cheesecloths in the sterilized net. ( I found that the best nets for this process are simple strawberry plastic net ).

 

IMG_1430Pour the net in a bowl and put your mixture in the cheesecloth.

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Twist your cheesecloth, make a little pocket and try to remove most of the liquid by squeezing and hand-pressing it.

 

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(I suggest you keep the liquid in a jar and use it for any kind of recipe that needs water).

 

 

 

IMG_1433Put it back in the net and fold the cheesecloth over the¬†mixture. Fill the sterilized mason jar with water close it well and put it on top of the net containing the mixture. Then put the net inside a small bowl that fits so that it doesn’t touch the bottom. The excess water from the pressure will slowly fall in this bowl. Let it ferment at room temperature for 2 to 3 days¬†or until texture and¬†IMG_1434taste is as you desire. The amount of water in your mixture will influence the texture. The more there is liquid the more soft it’ll be. I suggest you go check everyday and taste, you will see how it progresses. If you desire a harder cheese, you can either put more weight or hand-press it more. The more you let it ferment, the more it will have a pronounced taste.
A dark crust might also form the more you wait. Don’t worry, this is totally normal.

Fourth step:
Seasonings

Now it’s time to be creative. I like to spice my cheeses with chives, salt, nutritional yeast, garlic, if you like a smoky flavour you might add some liquid smoke. It’s up to you and there is no specific way to do it. Trust your taste buds and taste as you season your cheese. That’s the secret. Add your seasonings, mix your cheese and mold it with the shape you want. Put your molded cheese in a plate covered with a cheesecloth and store in the fridge. The cheese will continue to ferment (but slowly) in cold temperature and will also harden. I like to let it create a small crust for a few days in the fridge before consuming. You can also eat it right away. After more than a week in the fridge, you might want to cover completely with a cheese cloth, brown paper or plastic wrap. At this point cheeses are hardly perishable. It stays good for weeks even months the only differences are the hardness and a stronger taste, as long as there is no mold forming. That’s it!

 

Enjoy your home made cheeses!

Water Kefir, The Healthy Probiotic Drink

Water Kefir is a great way to get your daily probiotics. It’s a fizzy drink just like soda that you can make yourself, easily, with flavours you want. If you have a bad habit by drinking unhealthy soft drinks, this is an amazing way to get over it and be satisfied! Kefir grains are very cheap, you can find some on eBay or Amazon easily for less than five dollars. The magical thing about Kefir grains is that they multiply themselves overtime and after few months, you may have twice the quantity you had in the beginning. You buy the grains once, and you have a lifetime of grains if you do it right and maintain their life! After a while you will even have too much grains. At this point, you may give them or use them as fertilizer. I’ve been doing water Kefir for a year now and did a lot of experiments. In this article, I will share how to do it right and different ways of doing it so that you will be successful.

Kefir likes two main things: Sugar and minerals. I Tried with different kind of Sugar and the best results in my experiences is brown sugar, or cane sugar. For the minerals it’s pink himalayan salt and Blackstrap molasses.

When you buy the grains they might be dehydrated at first. You need a few batches (2 to 3) so that they fully activate and “wake up”.

kefir-grains.jpg

If you receive the grains in a dormant state (dehydrated) you need to put them in a glass Jar with 4 cups of room temperate water and 4 tbsp of sugar. Put a cloth on your jar and put the jar in a dark place for 72 hours. Strain in cool water and do a working recipe, check if the grains are working properly and the grains have converted most of the sugar. You should perceive the colour of the water changing, being more lighter the more it ferments as the Kefir consume the sugar. If they aren’t balanced yet, strain the grains and repeat.

Putting your grains to sleep:

You are travelling or want to hold your production of water Kefir? No problem, you can put them to sleep. Put your grains in a mason jar with about 4 Tbsp of sugar and a pinch of himalayan salt. Put the jar in the fridge. it can rest for more than 3 months this way. It’s also good to put them to sleep once in a while if you feel that they are becoming less effective.

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*F1 = First Fermentation

(1Tbsp Kefir = 1 Cup of Water + 1 Tbsp of Sugar)
The ratio is pretty much the same and F1 will barely change. I like to add a date or fig and do a pocket with a cheesecloth so no pulp residue is getting in my grains.

*F2 = Second Fermentation

Usually it’s the step were you add your flavours and bottle hermetically at room temperature

*F3 = Third Fermentation

Optional in the case you want to add ole fruits

Working recipe:

Basic formula:

  • F1: 1 Tbsp of Kefir grains per cup of water + 1Tbsp of Sugar. Add A pinch of himalayan salt (around 1g or less) and about 1g to 2g of Blackstrap Molasses to your final mixture, Mix until dissolved. (I like to add 1 Medjool Date or 1 Fig in the Jar, you can also add two halves of organic lemon or lime. It gives extra fizziness.)
  • F2: Put the liquid separated from the grains in a hermetic glass bottle with a (ideally plastic) strainer. Let at least 2 inches of air in the bottle. Close the bottle and let it sit at room temperature for 24 to 48h. At this point carbonization is being produced.
  • Put in the fridge and drink when it’s cold. Be careful and ready when opening for your first experience. If your grains are really active it might be very carbonized.
  • If it’s too carbonized, next time, let it sit at room temperature for less time. If not enough, for longer.
  • Put back the grains in the glass jar from F1 and start a new batch. Do not rinse your grains, it might disturb them, just put them back. After two to three batches I suggest you clean the Jar with soap or put in boiling water.

* The ideal is 1Tbsp of grains for 1cup of water, although, you can do larger batches with less grains, just ferment for longer in F1.

Ginger Pineapple:

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  • F1: 8Tbs of Kefir grains, 8 cups of water, 70g of brown sugar, 1 Date. Fermented for 72 hours
  • F2: 2 Cups of fresh Pineapple juice from a juicer, 30g of ginger juiced. Bottled for 48h at room temperature.

Lime Ginger Ale:

  • F1: 8Tbs of Kefir grains, 8 cups of water, 70g of brown sugar, 1 Date. Fermented for 72 hours
  • F2: 60g of ginger juiced with 1 dehydrated apricot and the juice of 2 limes. Bottled for 48h at room temperature.

Medicinal Aloe Vera Pineapple:

  • F1: 8Tbs of Kefir grains, 8 cups of water, 70g of brown sugar, 1 Date. Fermented for 72 hours
  • F2: 2 cups of Pineapple juice, the juice of 1 apple, 20g of juiced ginger, 60g of Aloe vera Pulp. You can also juice the leaves to add extra nutritions. Bottled for 24h (Aloe makes it super fizzy for some reason)

Orange Crush:

  • F1: 8Tbs of Kefir grains, 8 cups of water, 70g of brown sugar, 1 Date. Fermented for 72 hours
  • F2: 1 1/2 cups of Freshly juiced oranges, the juice of 1 lime. Bottled for 48h.

Coffee Cola:

  • F1: 8Tbs of Kefir grains, 6 cups of water, 70g of brown sugar, 1 Date. Fermented for 72 hours
  • F2: 4 cups of coffee, 2 Tbsp of brown sugar. Bottled for 48h at room temperature.

If you don’t have a juicer or want to keep it simple, you can put the fruits directly in the bottle in F2 or use the third fermentation. I do this formula if I want to put ole fruits and don’t want them in my bottles. I prefer not putting them in F1 because there will be some residue of pulp with the grains and might lead to contamination overtime. Here is an example:

Ginger Pineapple:

  • F1: 8Tbs of Kefir grains, 8 cups of water, 70g of brown sugar, 1 Date. Fermented for 48 to 72 hours
  • F2: A quarter of a pineapple cut in pieces and 30g of grated ginger put in a different Jar, without the grains, covered with a cloth for 48h
  • F3: Put the liquid with or without the fruits in closed hermetic glass bottles and let sit for 24h at room temperature.

There is infinite possibilities of recipes. Try your own, do some experiments and share them in the comments if you find some great ones!

Make coconut yogurt fermented with your water Kefir!