You Will Need The Following Items:

• A yoghurt maker large enough to hold one litre of milk.
• A dairy thermometer
• A sealed whisk
• Measuring spoons

Ingredients:

• 1 tablespoon of Smooth Gel (Smooth Gel is a rice product) 
• 1 litre of Coconut Cream (Approx)
• 1 tablespoon of sugar.
• 1 dose of Yoghurt Starter Culture

Instructions

• Warm 1 litre of coconut cream to between 37°C and 43°C and place it into a yoghurt maker.
• Mix 1 tablespoon of sugar with your Smooth Gel and sprinkle it into the coconut cream slowly, whisking vigorously to avoid clumping.
• Mix in your yoghurt starter culture, mixing well to ensure the culture is evenly distributed throughout the milk.
• Maintain the temperature between 37°C and 43°C for 24 hours.
• Chill before serving.

Cost

At the time of writing this blog post, in July 2025, Kara Coconut Cream was $6.00 per litre. I use about $0.25 worth of culture. A 250-gram pack of Smooth Gel will make about 30 batches of yoghurt.

• Coconut cream = $6.00
• Smooth Gel 250 gram $15.29/30 = $0.51
• Culture = $0.26
• Sugar 1 kys $1.80 / 120 = $.02
• Total = $6.79

Natural coconut yoghurt from Coyo, a reputable brand, was $8.50 for 500 grams, which works out to $17.00 per kilogram. The two minutes it takes to mix up this yoghurt will save you over $10.00.

As always, live well.

Valerie