For 8 yogurts:
1 tin of Coconut Milk
200 ml Rice Cream (or Soya Cream)
250 ml Almond Milk (chilled)
1/2 Tsp Arrow Root
1/3 Tsp Xanthan Gum
PM Vanilla essence, Vanilla paste or Vanilla Powder
5-20 scoops of Probiotics powder (1Tsp - 1 Tbsp max. = depending on how many yogurts you plan to eat in a day)
Place Coconut Milk together in a pan with Rice Cream, Arrow root and Xanthan Gum, and warm gently over low heat, whisking all the time, until the first bubbles of boiling appear (if you don't have any Rice or Soya cream, simple replace by almond milk = 450 ml in total).
Take off the heat and pour in a bowl, pour the almond milk over to cool the mix down, continue to whisk to prevent bits forming. Add vanilla, incorporate it gently and let to cool; and, with the whisk stir from time to time, making sure to dissolve any bits if they form.
Once cool, add the Probiotics powder, incorporate gently, until the mix is smooth and velvety.
Pour the mix in yogurt jars and place in yogurt maker or oven (on minimum setting or 40˚c) and set timer on 12 hours.
Once ready place in the fridge and wait at least 2 hours before eating.
N.B. if the yogurt is too thick, then you may have to lower the dose of Xanthan Gum and Arrow Root.
N.B. Adding vanilla will give a naturally sweetened taste; however, if you prefer a sweet yogurt, add your own favourite jam at the bottom of the yogurt jar before pouring the yogurt mix (or before eating if you insist), or add 1 Tbsp of Agave Syrup or Rice Syrup.
N.B. I have also tried to add coconut oil, thinking it would make the mix a lot smoother and thick; however, during the fermenting process, the oil rise to the top and creates a thick layer, which really is like eating pure Coconut Oil.
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