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Greek coconut yogurt

Coconut Yogurt Recipe and How to Make Greek Coconut Yogurt for Whomever is Wigan and Allergic to Cow's Milk ✨ Let's go and follow it. The meat is very smooth and delicious.# Yogurt # Greek yogurt # Coconut yogurt

2025/8/18 Edited to

... Read moreหลายคนถามว่า “โยเกิร์ตมะพร้าว วิธีทำ” ให้ได้ฟีลกรีกโยเกิร์ตแน่นๆ แบบไม่ใช้นมวัว ทำไม่ยากเลยค่ะ ข้อดีของกรีกโยเกิร์ตมะพร้าวคือรสจะหอมมันตามธรรมชาติ เหมาะกับสายวีแกนและคนแพ้นมวัวมากๆ แต่มีจุดที่ต้องใส่ใจนิดนึงเพื่อไม่ให้แยกชั้นและให้เนื้อเนียน วัตถุดิบที่ใช้บ่อย (ทำง่ายที่บ้าน) - หัวกะทิ 500 ml (เลือกแบบไขมันสูงจะเนียนและเซ็ตตัวสวย) - โยเกิร์ตมะพร้าว 100 กรัม (ใช้เป็นหัวเชื้อ/สตาร์ทเตอร์) - ตัวช่วยให้ข้น (เลือกอย่างใดอย่างหนึ่ง): ผงวุ้น/เจลาตินวีแกน (agar), เพคติน, หรือแซนแทนกัม (ใส่น้อยๆ ก็พอ) - ความหวาน: น้ำเชื่อมเมเปิล/อากาเว/น้ำตาลมะพร้าว (ปรับตามชอบ) ขั้นตอนที่ทำแล้วเวิร์กสำหรับ “กรีกโยเกิร์ต มะพร้าว” 1) อุ่นหัวกะทิให้พออุ่น (ไม่ต้องเดือดพล่าน) เพื่อช่วยให้เนื้อเนียนและละลายตัวช่วยให้ข้นได้ดี ถ้าใช้ agar ต้องละลายในของเหลวร้อนตามคำแนะนำบนฉลาก 2) พักให้กะทิลดอุณหภูมิลงจน “อุ่นๆ” แล้วค่อยใส่โยเกิร์ตมะพร้าว 100 กรัมลงไป คนให้เข้ากัน (ถ้าร้อนเกินไป หัวเชื้อจะตาย โยเกิร์ตจะไม่เปรี้ยวและไม่เซ็ต) 3) หมักในภาชนะสะอาด ปิดฝา วางในที่อุ่น 8–12 ชั่วโมง (อากาศเย็นอาจนานขึ้น) ระหว่างหมักพยายามอย่าขยับบ่อยๆ จะช่วยให้เนื้อจับตัวสวย 4) เข้าตู้เย็นอย่างน้อย 4–6 ชั่วโมงให้เซ็ตตัวก่อนค่อยคน จะได้เนื้อเนียน อยากให้เป็น “กรีก” จริงๆ (ข้นกว่าเดิม) - หลังแช่เย็นแล้ว เทใส่ผ้าขาวบาง/ถุงกรองกาแฟ วางบนกระชอนให้สะเด็ดน้ำ 2–6 ชั่วโมงตามความข้นที่ชอบ ยิ่งนานยิ่งแน่น - เคล็ดลับ: ทำในตู้เย็นจะปลอดภัยและกลิ่นไม่เปลี่ยน ทริกแก้ปัญหาที่เจอบ่อย - แยกชั้น/มีน้ำใสๆ: เกิดจากไขมันและน้ำแยกตัว ให้คนเบาๆ ก่อนกิน หรือเพิ่มตัวช่วยให้ข้นเล็กน้อยในรอบถัดไป และเลือกหัวกะทิไขมันสูง - เปรี้ยวน้อย: หมักสั้นไปหรืออุณหภูมิไม่อุ่นพอ ลองเพิ่มเวลาหมัก - เนื้อเป็นเม็ด: มักมาจากอุณหภูมิสูงเกินตอนใส่หัวเชื้อ ให้รอให้อุ่นก่อนเสมอ ไอเดียกินให้อร่อย - ทำเป็นโยเกิร์ตโบวล์ ใส่กล้วยหอม เบอร์รี กราโนล่า งาดำ หรือมะพร้าวอบกรอบ - ทำซอสสลัดแทนนม: ผสมเลมอน เกลือ พริกไทย กระเทียมเล็กน้อย ได้รสครีมมี่แบบวีแกน เก็บยังไง - แช่เย็น 3–5 วันในภาชนะปิดสนิท ถ้ามีกลิ่นเปลี่ยนหรือราขึ้นให้ทิ้งทันที ทำตามนี้จะได้โยเกิร์ตมะพร้าวเนื้อแน่น หอมมัน และปรับความเปรี้ยว/ความข้นได้ตามที่ชอบเลยค่ะ

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