Vegan Yogurt Starter
Product Review (submitted on November 22, 2013):
I got great help from Customer Service in response to my chat question about how to use this culture to make yogurt from coconut milk. I tried their recipe using gelatin and homemade coconut milk with no additives. I cultured it for 22 hours but it did not really thicken up. When I chilled it, it separated into the thick coconut cream and the liquid stuff, only slightly thickened by the gelatin. I am not sure what to try next, or if I should give up trying to do this.
Notes from CFH Support: Culturing for a shorter time is recommended, 6-8 hours. The coconut milk will not thicken during the culturing process, but will once it is refrigerated. We suggest shaking or stirring before refrigerating and if you have a moment while it is cooling you can repeat this. The thickness of yogurt is a personal preference. Some like thinner and some thicker finished yogurt. If it is still too thin, you can adjust the amount of gelatin (or pectin for a vegan yogurt) to achieve a thickness to your liking.