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  1. Place the ingredients into a food processor or blender and blend on the lowest speed until smooth and combined. To blend in thermomix, mix for 10 seconds on REV, speed 5. Alternatively, you may just stir ingredients together in a large ceramic or glass bowl with a wooden spoon. Avoid metal or plasticware for this recipe - the cultures corrode the metal whilst toxins from the plastic may leach into your food.
  2. Transfer to a large glass container, leaving ample amount of room at the top of the jar as the yoghurt may expand during the ferment.
  3. Secure the lid and leave the mixture to ferment for 8-12 hours. Taste after 8 hours. The yoghurt should be tangy and rid of any detectable sweetness.  If it is ready, transfer to the fridge where it will thicken up further. If it’s still sweet, leave for the rest of the fermenting time before transferring to the fridge.
  4. Keep one cup from this batch to start the next batch. You may repeat this method 5 times before you will need to replenish your starter supply from Kultured Wellness.


How do I know when my yoghurt is ready?

Yoghurt takes about 8-12 hours on the bench top to ferment. Once again it will have a tart taste and you will no longer taste the sugar from the coconut cream. In warmer climates, it may be ready sooner while in colder climates it may need a little longer. You can judge this by tasting the yoghurt. 

What brand of coconut cream do I need to use for my yoghurt?

We recommend using Ayam Coconut cream with your yoghurt starters as it produces the most consistent results. Many other brands contain fillers and preservatives which will effect the quality of your ferment. 

How do I make my yoghurt smooth and creamy?

Although mixing your yoghurt starter and coconut cream together with a wooden spoon is absolutely fine, blending using a food processor, thermomix or stick mixer will produce the most consistent results. If using a thermomix we recommend using the reverse function for 10 seconds on speed 5. When using a stick blender or traditional food processer, it’s important to use the lowest speed and try not to blend for too long so that the coconut cream and water do not separate. Make sure that you don’t let the mixture sit for too long in contact with metal implements as this can adversely affect the bacteria. 

Where should I store my cultures?

Cultures should be put in the fridge once they arrive, where they can be stored for up to 6 months.

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