Ooh la la Liberte yogurt, almost
Cooks in Serves 8, or only 1 if you are greedy;-)
- 1/2 gallon whole milk
- 1/2 cup powdered milk
- 3 Tbsp vanilla Greek yogurt(with live cultures)
- 4-6 cups warm water for the yogurt bath
- 1 7 qt or larger crockpot and 1 large bath towel
- 4-5 small canning jars
- For the coconut butter cream you will need:
- 2 cups shredded coconut
- 2-4 tbsp water
- Also a food processor, and a smoothie maker toward the end
- In a heavy bottomed pot pour in the milk, turn stove onto medium heat and gently warm your milk. You can use a thermometer and heat it until the milk reaches 160*- 170*. This helps to kill any harmful bacteria that have gotten into the milk, allowing a good breeding ground for our yogurt cultures to grow. Stir the milk often as it warms so it does not burn.
- Once it reaches the correct temperature turn it off and allow it to sit and cool back down to about 105* or so, I do not measure this too much, I stick my finger in the milk and when I can comfortably hold it there for 10 seconds it is cooled enough, but hey, that's just me!
- While waiting for the milk to cool you will need to get your large crockpot out, turn it on to high, and put in 4-6 cups of warm/hot water. Place the crockpot on a large bath towel on a counter space where it will not be disturbed for 8 hours at least.
- Once the yogurt has reached this temp, whisk in the powdered milk and then the Greek vanilla yogurt, whisking thoroughly. Pour the the now culture laced milk into your clean canning jars and screw on the covers. Gently place the canning jars into the crockpot half full of warm water. Do not have so much water in the crock that when all the yogurt jars are in place they are submerged, remove enough water so they are only up to their shoulder, or you could have a water leak and ruin jar.
- So, now you have you jars, in warm water up to the jars shoulder, in a crock, cover the crock and wrap your bath towel snugly around the whole thing, and turn off the crock pot, the yogurt cultures wil not grow if you cook them!!! Leave at least 8 hours, then through the magic of culturing you can remove the jars and have solid, finished yogurt, awesome right?!!
- Now to make it thicker just refrigerate, and then once cool and set you can strain it with a coffee filter and plastic strainer, allow to sit for a few hours, or not at all depending on your preference.
- Now, to turn it into Ooh la la Liberte, almost yogurt you need to make you coconut butter cream. This is something I saw on another site, and tweaked to work for me, since I could not for the very life of me get it to work according to their directions!!!
- So, take you shredded coconut and place it in your food processor, and turn that baby on, you can now sit and watch it whirl and chop for about 6-8 minutes. Half way through you need to add 1 to 1 1/2 Tbsp of water to the mix and stir up from the bottom of the blades, you will start to see coconut oil flecks on the inside of the processor. Let it run for a few more minutes, then get out the smoothie maker. This is really just a water proof, small sized blender, you could use a blender, but I am not sure how long it will take with that.
- Place your now mashed and minced coconut, plus 1 tbsp of water into the smoothie maker and turn it on, allowing it to finish pulverizing your coconut into a creamy mass, here you may need to alter it a bit, check the progress and add more water if it seems to dry to be buttery. I have found it depends on the brand of coconut and other unknown elements to get to the buttery stage, so add more water as needed.
- Once coconut is buttery remove and place into a container with a cover to store in the fridge, or if you are like me eat a spoonful, then put it away!
- For the Ohh la la Liberte, almost yogurt, place 1 tbsp coconut butter cream in a bowl, spoon onto it 1/3 cup of the yummy Greek vanilla yogurt we made, and for true(in our opinion) authenticity add a swirl of agave nectar, enjoy!!