Its fairly basic recipe. We were inspired by a commercial product we purchase which tastes divine.....its just really expensive. We have made only 1 batch at the moment as a test and now making the next lot now.
400ml of coconut milk or coconut cream to 1 probiotic capsule. Our probiotic capsule contained acidophilus as one of the bacteria. We just used whatever we had. I don't believe you need to be fussy about the type of probiotic you use. Any bacteria that likes sugars I think will do.
Mix it up and put it in a very basic yoghurt machine which is nothing more than a big flask type device that you place another container (containing the mixture) into the middle of and pour hot water around the outside of it so that it raises the temperature. Put the lid on it for 24 hours or so to get the culture started then seal and move the container holding the mixture to the fridge. Apparently leaving it out longer can thicken it more. I don't see a problem leaving it out longer it depends on how warm your surrounding environment is for the bacteria I guess.
It came out of the yoghurt maker after 24 hours like runny liquid. It tasted like......coconut milk. I wasn't hopeful. But we put it in fridge (sealed) and found it thickened beautifully over the next 3 - 4 days. I gave it a stir once every 2nd day. And it developed the characteristic sourness to it which indicated to me that the bacteria had eaten the sugars in the coconut milk and it was now Yoghurt.
If you don't have a yoghurt maker, you can put the mixture in a sterile glass jar and to put in the oven with just the light on for 24 hours, then move to the fridge. You just need to get it warmed up so that the bacteria multiply and do their thing. I would give it 48 hours in the oven (or any other warm environment) to be honest. It doesn't have to be too warm obviously if an oven with a light on will do. Something consistently over 21/22 degrees celcius I would hazard a guess.
The texture was light and fluffy. Not as thick as what the commercial product was. We read the label on the commercial product and noted they used Coconut Cream so we are trying that now.
We use a lot of coconut cream in our house. I like it for the high fat content and its not watered down like coconut milk is and it tastes nicer and its thick. The one we favour is Kara UHT coconut cream which I believe is widely distributed around the world. We prefer to get it the 1 litre cartons rather than a can. I don't believe you will need to add a thickener to the Yoghurt mixture but some of the recipes we read say to use gelatin to thicken if necessary. But coconut cream is naturally thick to start with.
Anyhow, will let you know if a few days how it turns out