Walnut Sunflower Yogurt
A plant-based yogurt made with walnuts and sunflower seeds that you can have your way.
Ingredients:
Plant-based Yogurt Culture
90g of fresh coconut from matured coconut
220ml spring water
1/2 a lemon, freshly cut
Yogurt Base:
80g walnuts
60g sunflower seeds
55g pitted dates
20g cassava flour
650ml spring water
Essential Equipment:
food scale: https://amzn.to/4a9fwBy
unbleached kitchen cloth: https://amzn.to/3PwAMcf
wooden spoons: https://amzn.to/3PC39G1
nut milk bag: https://amzn.to/4bLLu81
stainless steel strainer: https://amzn.to/3vmq2Gx
thermometer: https://amzn.to/3x2bOLi
glass containers: https://amzn.to/3vevs6w
Directions:
Crack a matured coconut using a hammer and further break into smaller pieces. Remove the coconut meat from shell. Wash, chop into strips and measure out 90g for this recipe.
Add the coconut strips and water to a blender and pulverize until the coconut pieces are well broken down.
Strain the coconut milk into a clean sterlized jar using a fine mesh sieve or a nut milk bag and add in the halved lemon.
Lightly secure the jar with its lid, not closed. Leave it on the kitchen counter or in a dark cupboard to ferment for 18 to 24 hours, while wrapped in a warm opaque cloth to minimize light exposure.
About two to three hours before the end of the fermentation period of the coconut milk, combine the walnuts, sunflower seeds, and dates in mixing bowl.
Pour some boiled water over them till they are all well submerged and allow to soak for about 30 to 40 minutes. Then strain using a sieve.
Add the strained walnuts, sunflower seeds, and dates in a blender together with cassava flour and water and blend well for 1 to 2 minutes until all the elements are well pulverized.
Pour the contents in a stock pot and turn heat to medium. Bring to a simmer for 10 to 11 minutes, stirring consistently with a wooden spoon or whisk to prevent lumps from forming or contents sticking to the bottom of the pot.
Turn off heat and transfer all the contents to a glass container. Place its lid on, not closed and set aside to cool until it is warm and cozy to the touch. If it is still hot, let it rest a bit until it’s warm.
Now that the fermentation period for the coconut milk is complete, the coconut cream would rise to the top leaving the water content below. Ensure that there is no mold and sniff to get a fruity and sour scent before proceeding.
Scoop a tablespoon of the coconut cream and add it to the warm walnut sunflower milk base. Stir well and place a lid on the container, without closing it shut.
Place the container with the walnut sunflower milk base in the oven with the oven light on for 11 to 13 hours to create a warm environment for the yogurt fermentation to process.
Once done, watch for bubbles to confirm fermentation activity and ensure that there is no mold. Sniff to get a nutty, slightly fruity and sour scent.
Prepare a bowl and a sieve with a sterilized nut milk bag or cheesecloth lining the sieve and pour the yogurt in the nut milk bag or cheesecloth, wrap and store in the fridge for about 2 to 4 hours or overnight to strain the yogurt.
The yogurt will feel a bit grainy but to get a smoother consistency, blend it on high for a minute or until ultra smooth.
Store the strained yogurt in a glass, metal or clay container and consume within 3 - 4 days. Use a spoonful of this yogurt as culture for subsequent batches of yogurt.
A few ways to serve your new yogurt batch include, with fresh fruit and granola, as a substitute for cheese spread on a slice of bread, as a cooled topping for a warm bowl of oatmeal, as extra protein/ healthy fats for chia pudding - the possibilities are endless.
