Cultured Coconut Milk
**Cultured Coconut Milk** Coconut milk is a delicious and versatile dairy-free alternative, but it can be lacking in flavor and tang. Culturing coconut milk with yogurt and lemon juice adds a delicious tang and depth of flavor, making it a great addition to smoothies, curries, and desserts. To make cultured coconut milk, simply whisk together full-fat coconut milk, plain coconut yogurt, lemon juice, and sea salt in a jar. Cover the jar with cheesecloth and let it sit at room temperature for 12-24 hours, or until it reaches the desired tanginess. Strain the mixture through a fine-mesh sieve into a new jar, cover, and refrigerate for up to a week.
Coconut milk has been a staple in many cultures for centuries, and it's easy to see why. It's delicious, creamy, and versatile. But what if you could make coconut milk even better? That's where culturing comes in. Culturing coconut milk is a simple process that adds a delicious tang and depth of flavor. It's similar to making yogurt, but with coconut milk instead of dairy milk. The process is simple: just whisk together coconut milk, yogurt, and a little bit of lemon juice. Then, let the mixture sit at room temperature for 12-24 hours. The longer you let it sit, the tangier it will become. Once the coconut milk is cultured, you can use it in all sorts of recipes. It's great in smoothies, curries, and desserts. It can even be used as a dairy-free sour cream substitute. So, what's the science behind culturing coconut milk? When you add yogurt to coconut milk, you're introducing live bacteria. These bacteria eat the lactose in the coconut milk, which produces lactic acid. Lactic acid is what gives cultured coconut milk its tangy flavor. In addition to adding flavor, culturing coconut milk also makes it more nutritious. Lactic acid bacteria are probiotics, which are beneficial bacteria that can help to improve gut health. So, if you're looking for a delicious, healthy, and versatile dairy-free milk alternative, look no further than cultured coconut milk.
Cultured Coconut Milk Cultured Coconut Milk Cultured Coconut Milk Cultured Coconut Milk
Prep time: 10 | Cook time: 0 | Serves: 2
Ingredients
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1/4 cup plain coconut yogurt
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
Instructions
  1. Whisk all of the ingredients together in a jar and cover it with a cheesecloth to allow air to circulate.
  2. Keep the jar at room temperature for 12-24 hours or until it reaches the desired tanginess.
  3. Strain the mixture to remove the cheesecloth and place it in a new jar.
  4. Cover the jar and refrigerate for up to a week.
Why It Works
  • Culturing coconut milk with yogurt and lemon juice adds a delicious tang and depth of flavor.
  • The longer you let the coconut milk culture, the tangier it will become.
  • Cultured coconut milk is a great dairy-free alternative for smoothies, curries, desserts, and more.
  • Cultured coconut milk is also a good source of probiotics, which can help to improve gut health.