Freshly Fermented Nuts

(Coconut Yogurt)

• Fresh Coconut with middle aged meat - thick yet soft and pliable.
• Vitamix Blender
• Starter Culture: Use a probiotic capsule, plain dairy yogurt, Yogourmet, or this vegan culture.

Blend coconut meat, water and culture into a thick and silky consistency. If the culture is thermophilic, place in oven on lowest setting or with the pilot light on for a few minutes or up to an hour making sure temperature reaches no more than 115 deg F - then turn off and let sit for several hours, no more than 12. If the culture is mesophilic, place in warm place on a shelf out of direct sunlight for 8-12 hours. Place in fridge to cool and slow the culturing.
Fruits can be added before and after culturing. Adding vanilla, almond extract and stevia adds a nice touch for sweet yogurts. Or you can go savory and add herbs and spices to make a dip. Also makes a great sourdough starter culture. I've made a wonderful coconut sour cream to use as a topping to raw vegan "cheese"cakes by making a thick coconut cream, adding more of the starter culture to the recipe and fermenting longer to produce more sourness.