This recipe is vegan, however just have a look at what probiotic you buy as some do contain a small\u00a0amount of milk proteins (too small to affect lactose-intolerance), as well as if it\u2019s a veggie capsule. The\u00a0Metagenics UltraFlora Balance<\/a> I use is a veggie capsule.<\/p>\n *Coconut milk with minimal ingredients is the best (coconut, water, guar gum) and if organic it\u2019s a\u00a0bonus, but regular coconut milk also works if you don\u2019t mind the additional ingredients (stabilisers,\u00a0emulsifiers).<\/p>\n **Be sure to buy the capsules that you can open up to use the probiotic powder inside and discard or\u00a0reuse the empty capsule shell. Use a probiotic that doesn\u2019t contain prebiotics and does contain\u00a0anything between 10-15billion cultures or more.<\/p>\n Jelly-like, Lumpy:<\/strong><\/em> This might occur because you added too much agar powder or tapioca\u00a0starch, which is perfect if you like super thick yoghurt (almost like moose). Scoop everything\u00a0into your blender and blend until smooth. Scoop back into jar and store in fridge, it won\u2019t set\u00a0that much again.<\/p>\n No thickener yoghurt:<\/strong><\/em> You can also make a fairly thick yoghurt without using any thickener\u00a0at all. Instead of using the whole can of coconut milk, just use the extra-thick creamy layer\u00a0that rises to the top. To do this, refrigerate the can of coconut milk overnight, open the can,\u00a0and scoop the layer of thick white cream off the top. It’s naturally thick, so there’s no need to\u00a0add thickening agents to it, and you can also skip the heating step (which makes the process For a thicker yoghurt:\u00a0<\/strong><\/em><\/p>\n Smells funny:<\/strong> <\/em>The yoghurt is most likely contaminated by bad bacteria during the process,\u00a0don\u2019t eat it, discard it.<\/p>\n Not fermented:<\/strong><\/em> Leave it for a few more hours and then check if it tastes like yoghurt. If not, it\u00a0might be the probiotic that you used wasn\u2019t strong enough.<\/p>\n <\/p>\n Fluffy Coconut Yogurt Pancakes with Rainbow Drizzle<\/a><\/p><\/blockquote>\nWHAT YOU\u2019LL NEED:<\/h1>\n
![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/Coconute-yogurt-1-300x200.jpg\")
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\nOr<\/li>\nINGREDIENTS:<\/h1>\n
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OPTIONAL<\/h1>\n
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METHOD:<\/h1>\n
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![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/Coconute-yogurt-2-300x214.jpg\")
<\/li>\n![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/Coconute-yogurt-3-300x248.jpg\")
Pour the yoghurt mixture into the dry, sterilised glass jar and cover with cloth and elastic band. You now need to place the jar in a temperature regulated area; the best place for this is your oven: turn the oven on for 5 minutes on 50 , then turn it off but leave the light on for a little heat and place the jar in the oven for 8-12 hours.If you are using the yoghurt maker, pour into the separate sterilised jars and cover with the lid provided. Switch the yoghurt maker on and place jars inside, leave for 6-8 hours.<\/li>\n![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/Coconute-yogurt-5-300x200.jpg\")
<\/p>\nTROUBLE SHOOTING:<\/h1>\n
\nquicker). Note this yoghurt is incredibly rich, so it’s better as a topping for pancakes or\u00a0desserts.<\/p>\n\n
\ntogether well.<\/li>\n