Ingredients
0 jar(s)
Yogurt
- 2 cans coconut cream, Ayam 270g
- 1 1/2 tablespoons organic tapioca flour
- 1 1/2 tablespoons gelatine, grass fed
- 2 capsules Probiotic, non dairy
- 1/2 tablespoon organic Maple Syrup
- 1 teaspoon organic vanilla powder, optional, to taste
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6
18h 5min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Place coconut cream, tapioca flour and gelatine to "Closed lid" and mix 1m, 90deg "Counter-clockwise operation" 2
Allow to cool to 37deg (this took about 45mins for me)
Add probiotic powder from capsules and maple syrup and mix 1m, "Counter-clockwise operation" 2
Place "Closed lid" in dehydrator set at 40deg for 18hrs to culture
Add vanilla powder (optional) to taste and mix 1m, "Gentle stir setting" or til combined
Pour into sterilised jar(s) and refrigerate for min 3hrs.
Accessories you need
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Spatula TM5/TM6
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Tip
I use my dehydrator to culture but you could apply the same principles to a yoghurt maker, low set oven or warm spot in your home
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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