Sugar Shift coconut yogurt

Plant-based probiotic yogurt.

If you wish to avoid dairy, yet want to obtain all the magnificent benefits of BiotiQuest Sugar Shift probiotic homemade yogurt, we have good news - we’ve developed a recipe with coconut milk. Coconut milk is a low-allergen, nutritious plant-based milk alternative that makes smooth, thick yogurt with just the right amount of tang.

Sugar Shift probiotic was designed to tackle the growing problem of sugar addiction and its impact on the microbiome. The formula is a well-balanced, very specific community of bacteria that includes L. reuteri, the key strain Dr. William Davis recommends for gut health. Whether you’re struggling with a specific health challenge, or you simply want to feel your best, ‘Sugar Shift’ probiotic yogurt can:

Reduce inflammation and other complications by altering sugar metabolism.
Improve bowel regularity. 
Decrease sugar and carb cravings often leading to weight loss.
Boosts energy and lessen fatigue.
Restore overall digestive health.
Improve glucose metabolism by reducing levels of blood glucose.

CHOOSING THE RIGHT COCONUT MILK

Always choose a coconut milk that you enjoy the taste of, as this will determine the flavour of the finished yogurt. Many varieties of both coconut milk and coconut cream contain stabilisers and gelling agents that may interfere with the yogurt culturing process. We recommend you choose a brand that lists ‘coconut pulp’ or ‘coconut extract’ as it’s one and only ingredient - no gums, carrageenan or other additives.

You’ll also want to avoid coconut milk that contains coconut oil. Unfortunately, the percentage of coconut oil is never specified in the ingredients list. In cool weather, coconut oil sets as a hard layer at the top of the can. This coconut oil will similarly set hard on top of your yogurt once refrigerated, and although it’s good for you, it adds an unpleasant texture to the yogurt. If you end up with a layer of coconut oil on top of your homemade yogurt, lift it off rather than stirring it through.

Finding the perfect canned coconut milk is a matter of experimentation as each brand may produce a different yogurt consistency and taste. Some readers find using a combination of coconut cream and milk lends creamier results. 

THICKENING COCONUT YOGURT

Coconut milk (or cream) doesn’t have the same protein, sugar, and fat structure as animal milk, so it will not naturally thicken during fermentation. To achieve a yogurt-like texture, the coconut mixture needs a thickening agent. In this method we use Agar Agar as a thickener.  For other thickening agents and instructions read, ‘How to thicken homemade plant-based yogurt’.

AGAR AGAR

Agar is a plant-based, gel-like substance derived from red algae and is an ideal vegan substitute for gelatin. It is high in fibre and is reported to help improve digestive health, aid in weight loss and keep blood sugar stable. 

Agar powder is best, but you may need to experiment until you achieve your preferred consistency. Use the amount specified as a guide and then adjust with further batches. Agar must be heated to 190⁰F (87⁰C) and held at that temperature for 5 minutes to activate.

FEED THE BACTERIA SUGAR

In traditional dairy milk yogurt, the bacteria in starter culture thrive on the sugar (lactose) content naturally found in milk. The bacteria populating coconut yogurt must have something to feed on to allow the culturing process to take place. One teaspoon of white sugar is enough to kick start fermentation.

FERMENTATION TIME

While the original, dairy Sugar Shift yogurt can be fermented for up to 36 hours, the coconut version is sensitive to spoiling if fermented longer than 24-hours. We recommend incubating between 15-24 hours.

TASTE

The fermentation time will also affect the taste. Homemade Sugar Shift coconut yogurt will not taste like the sweetened store-bought versions you may be familiar with. At the shorter end, it will have a mild, sweet coconut taste. Leaving to ferment for 24-hours will result in a stronger yogurt that may have a slight metallic taste. This is normal. Experiment with different brands of coconut milk and fermentation times to discover your preferred formula.

WHAT TO EXPECT

Coconut yogurt will naturally separate into layers – with cream at the top and coconut water at the bottom. With Agar in the mix, the yogurt may have set into small fragments. This is also normal. Place the jar in the fridge for at least 6 hours to set then whisk with a spoon or a stick blender until smooth and creamy. After blending, the Sugar Shift coconut yogurt will stay homogenised.

PREPARATION

Before you begin it is important to sterilise the Luvele yogurt making glass jar and any utensils you use, in boiling hot water. Do this by boiling a kettle and carefully pouring the hot water in the jar and over the equipment. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your ferment. 

INGREDIENTS

3 (400ml) cans of coconut milk (or a combination of milk and cream)
2 teaspoons of agar agar powder
1 scoop of Sugar Shift probiotic starter (scoop provided)
1 teaspoon of white sugar

DIRECTIONS

1.   Open the cans and pour the coconut milk/cream into a large saucepan.
2.   Sprinkle the agar powder onto the coconut milk/cream and stir briefly.
3.   Place the saucepan on the stove top and gently heat. Use a wire whisk to ensure the agar doesn’t settle and stick to the bottom of the saucepan. Continue to heat the coconut milk to 190⁰F (87⁰C) and hold the temperature for 5 minutes to activate the agar.

4.   Remove from the heat and let cool to below 108° F (42° C) before adding your starter culture. To speed it along, you can sit the saucepan in a sink full of cold water.
5.   Add one scoop of the Sugar Shift starter culture and one teaspoon of sugar and stir to combine.

6.   Pour the coconut milk mixture into your yogurt making glass jar.
7.   Put the lid firmly on the glass yogurt jar and place into your yogurt maker.
8.   Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top.
9.   Use the digital control panel to set the temperature to 36° C, the time to between 15- 24 hours and then press ‘confirm’ to begin incubation.

10.  When complete, the yogurt will be warm. The agar may have set the coconut mixture into small fragments or look as if it has curdled.
11.  Place the jar in the fridge for at least 6 hours to set.
12.  When chilled, whisk with a spoon or a stick blender until smooth and creamy.
13.  Keep refrigerated.

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