Makes: About 3/4 quart of cultured coconut milk (about 28oz./800mL)
Time: 30 minutes preps, 36 hours culturing
- An appliance that can maintain a constant temperature of 100F for 36 hours, such as a yogurt maker with an adjustable temperature setting, a sous-vide, an Instant Pot / slow cooker / brewing or kombucha warmer/heater - if these can be set to 100F.
- A blender or stick blender.
- A medium saucepan.
- A thermometer.
- A glass/ceramic bowl or a glass jar that can hold at least 1 quart of liquid. Make sure that your utensils (jar, bowl, spoons etc) are very clean.
- A plastic wrap or a loosely fitting lid.
- 2 x 14-ounce cans of coconut milk (without additives, except for guar gum).
- 1 sachet of LR Superfood Starter.
- 2 tablespoons of a prebiotic fiber (such as Prebio Plus).
- 1.5 teaspoon - 1.5 tablespoons of guar gum or 1 teaspoon xanthan gum (The more thickener, the firmer the end-product. If the coconut milk already contains guar gum, you may want to add only 1 teaspoon thickener. For reference: 1.5 tablespoons of guar gum in addition to existing guar gum in the coconut milk will result in an end-product akin in texture to a super firm pudding; whereas 1 - 1.5 teaspoons of guar gum will result in an end-product a little closer in texture to yogurt). You will need to experiment a little, to find the texture that appeals to you best.
- Heat the coconut milk to 180F in a medium saucepan, stirring from time to time. Remove from the heat, and let it cool a little, stirring from time to time.
- Add the guar gum and the prebiotic fiber to the coconut milk, and blend until the texture is uniform and resembles heavy cream. (We do this to dissolve the powder, and for even distribution of the naturally-occurring coconut oil.)
- Let cool to 100F (or room temperature), and then transfer to a bowl/jar, leaving some headspace. It’s important to let the mixture cool so that you don’t kill off the L. reuteri.
- Stir in the LR Superfood Starter. Mix vigorously (or whisk) for even distribution. Do not blend. Push any mixture left on the jar walls down into the rest of the mixture.
- Cover lightly with plastic wrap or a loosely fitting lid. (If you use small jars, loosely cover each one of them with its own lid). Ferment at 100F for 36 hours, away from the airflow of air vents/heaters/air conditioning, etc., and away from other ferments. Do not stir while fermenting. Do not open the fermenting vessel while fermentation is going on.
- When done, remove from appliance, let cool, then secure lid(s) and put in the fridge. Will keep in the fridge for up to 4 weeks. Important: Don’t heat the end-product or stir it into a hot dish. Don’t blend. L. reuteri are living bacteria; heating or blending will kill them.
- Reculture: To make a new batch, repeat these instructions, but use 2 tablespoons of a previous batch of your cultured dairy as your starter. You can use the curds, the whey, or both.
Note: Store the starter culture in the refrigerator or freezer until you're ready to use it.
Came out smooth, rich, tangy, like sour cream! Yumm!