An 8-ounce serving of coconut water contains over 14 mg of calcium, B- Complex such as riboflavin, thiamine, niacin, folate. It is full of various vitamins and minerals that are essential for the body, including copper, phosphorous, sulfur and vitamin C. Now I am in love with it, I will have to start getting it every day.ĭo you know the Nutritional Benefits of Young Coconut?Ĭoconut Water has more nutrients than a whole milkĬoconut Water is better than juice and has less calories and has no artificial sugarĬoconut water is a universal donor and Its identical to human bloodĬoconut juice is low in carbohydrates and calories, and contains more electrolytes than other fruit and vegetable juices. If you wan't to make it Greek, you just have to let the whey drain out of it to thicken.Today I went bought a young coconut because of all these incredible things I have been reading about it. At this point, you have yogurt! Now is when you turn it into "Greek" if you like. Take it out of the oven and put it in the fridge to cool and thicken for a couple of hours. I've found that 8 hours yields a mild yogurt, and 12 hours is a little too sour for my taste. Ten hours is perfect for me. You can leave it in the oven anywhere from 8-12 hours. Put the pot in the oven and turn the oven off, but leave the light on. Do not disturb it for 10 hours. Put the lid on the saucepan (at this time you can transfer the mixture to a glass or ceramic dish with a lid if you like but it's unnecessary) and wrap a dish towel around the pot. When the milk has cooled enough, pour in the reserved yogurt and milk mixture and stir it up. While the milk is cooling, turn the oven on to warm. Remove from the heat and let cool, uncovered, for about 30-45 minutes (105-110 degrees F.) I used a thermometer the very first time, just to get a feel for it, but I have not had to use one since. If you're the type that needs to know specifics, it's 180 degrees F. You will know it's ready because there will be a skin on the top of the milk, and you will be able to see bubbles just underneath the surface of the skin. In a medium saucepan, heat the rest of the milk, uncovered, over medium heat until just under a simmer. In a small bowl, mix reserved yogurt and 2 tbsp of your milk until well combined. 2 tbsp plain yogurt (again, fat content of your choice) 1/2 gallon organic whole milk (you can chose your fat content. After that, you won't have to buy it ever again. All you need to do is save 2 tbsp of plain yogurt that you have previously purchased from the store. Once you try this method, you won't go back to store bought, because this yogurt is too delicious and too easy not to make yourself. My first attempt at it turned out wonderful. So I wanted to figure out how to make it on my own! Then, one night at work, one of my co-workers brought in some of her homemade yogurt and it was the most delicious yogurt I've ever had! I asked her how she made it and she explained her method in a way that was so simple. But lets face it, good organic greek yogurt can be quite pricey. It's just so good. Yogurt works great with sweet and savory applications. One of my favorite desserts is some greek yogurt with a tbsp of maple syrup, some vanilla, some cinnamon, some coconut flakes and a few walnuts.
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