Coconut beverage yogurt recipe?

Yogurt Making
1

Do you have a recipe for Silk Coconut beverage for making yogurt? I tried several Silk, Original, beverage and had zero success. Sugar content in g/250ml: Silk Original 7g, Silk Unsweetened <1g. Thanks for any help.
Stan

2

I’ve been having pretty good plant based yogurt consistency using 5 cups of homemade cashew milk, 1 tablespoon of agar agar dissolved in a small amount of water, and my NP Selection starter.

3

Hi Stan,
In the case of the yoghurt making the particular brand does not matter. There are two kinds of milk:
1.Culturable - the milk which protein, fat and lactose content will support the growth of lactobacteria in the starter, thus start a fermentation
2.Unculturable - lack of protein or fats or lactose or all of these as well additives contains which will not support the growth of the lactobacteria. Consequently, the milk fermentation will not start.
The right milk is always a dairy one or soy with no additives and preservatives. Any other ‘‘milk’’ does not make yoghurt, but so-called yoghurt substitute.. Please watch the explainer.

So let’s get back to the perfect milk conditions which you need to provide (when considering the milk)

  1. The milk needs to contain lactose which is milk sugar and in 1L of cow`s milk = 45-50 grams of Lactose. Replacement of that amount of lactose with table sugar is inappropriate as the lactose is less sweet than the table sugar, so the best you can do is to add just a spoon of table sugar; however, the lack of sugar will affect the fermentation.
  2. Protein needs to be at least 30 grams per 1L in order to get closer to the amount of protein of the dairy milk.
  3. Fats are essential for thickening. So the whole milk contains close to 30 grams of fat per 1L.

As a conclusion - if you do not use whole dairy milk or soy milk with no preservatives and additives you need to provide a ‘‘milk’’ which fat, protein and sugar contents are close to the numbers above for best results.
Additionally, you can do like the commercial manufacturers and use thickeners, however, they affect the fermentation and reduce the number of good bacteria.

Working with Vegan kinds of milk is here:
Please, scroll down
More video explainers

P.P. Additives frequently looks ordinary on the label and frequently they improve the taste and texture, but the lactobacteria rarely tolerate them. Under the EU regulations they have the following names:
Locust Bean Gum, = E410
Lecithin = E322
Gellan Gum = E418