How to make your own coconut yogurt with just two ingredients
I’d never had coconut yogurt until I tried the Austin-based Kokonut, which was one of the creamiest, softest yogurts I’d ever had. I hadn’t thought about making coconut yogurt until I came across this recipe in “The Wholefood Pantry: Change the Way You Cook with 175 Recipes for Healthy Homemade Essentials” by Amber Rose (Kyle Books, $29.95).
If you start with a can of full-fat coconut milk, all you have to do is add a few capsules of probiotics to start the fermentation process to make yogurt. It takes a couple of days on the counter, but unlike other yogurt recipes, you don’t have to heat and hold it at a certain temperature. Why go to the trouble of making your own? Rose points out that most commercial brands of coconut yogurt have tapioca starch, which can cause problems if you have a sensitive digestive system. By making it yourself, you can avoid the added thickeners.
3 (14-ounce) cans full-fat (and additive-free) coconut milk, chilled upside down in the fridge overnight
2 capsules of probiotics (contents only, capsules discarded)
Take the coconut milk out of the fridge, turn the cans the right way up, and open. Carefully drain off the thin liquid that forms at the top into a bowl and reserve. What remains in each can is the hardened coconut fat, which you can spoon out into a separate clean bowl.
Using a whisk or hand-held electric beaters, whip the solid coconut fat into a soft cream. This should only take 1 to 2 minutes. If it’s too thick, you can add a dash of the reserved milk to loosen the mix.
When the coconut cream has a lovely soft consistency of whipped cream, pour it into a glass jar and add the contents of the probiotic capsules, stir with a wooden spoon, then cover the jar with a breathable lid such as a paper towel fastened in place with a rubber band.
Set the jar in a warm place to ferment. The linen cupboard is great, or a warm spot in the kitchen. Leave for 24 to 36 hours. Taste it after 12 to 24 hours to see if it has reached your desired level of tangy sourness. Little bubbles will start to appear, which will tell you it is ready.
Remove the cover, replace with a tight-fitting lid, and transfer to the fridge. It will last for about 10 days if kept cool, although it will harden in the fridge. To soften it, simply stir vigorously with a wooden spoon. Makes 2 cups.
— From “The Wholefood Pantry: Change the Way You Cook with 175 Recipes for Healthy Homemade Essentials” by Amber Rose (Kyle Books, $29.95)
44 Farms opens new retail outlet in Cameron
The small town of Cameron now has a steak store.
To be fair, 44 Farms sells more than steaks to more than 400 restaurants across the country, including Knife in Dallas and Salt & Time in Austin. But as of last month, the Milam County-based company is also selling its Angus beef and other products at a new retail store just more than an hour northeast of Austin.
In addition to Prime and Choice steaks, ground beef and some processed cuts such as jerky and franks, the 3,780-square-foot store at 1509 S. Highway 36 in Cameron also sells coffee, honey, nuts, spice blends, Yeti products and some apparel and other kitchen gear. The store is open from 11 a.m. to 6 p.m. Monday through Friday and 10 a.m. to 3 p.m. Saturday, but you can also buy their products online.
Austin Empty Bowl Project returns to the Central Texas Food Bank on Nov. 19
The Austin Empty Bowl Project has raised more than $1 million for hunger relief in Central Texas since it started more than 20 years ago. This year, the event returns to the Central Texas Food Bank to add to that total. Since the 1990s, a group of Austin ceramicists and soup lovers has hosted this fundraiser on the Sunday before Thanksgiving.
When the Central Texas Food Bank moved into its new home at 6500 Metropolis Drive a few years ago, the Austin Empty Bowl Project started hosting its annual fundraiser there. This year, the event returns Nov. 19 from 11 a.m. until the soup runs out. You can also attend the preview party from 6 to 9 p.m. Nov. 18 to pick out the perfect bowl and raise additional money for the food bank. Tickets to the preview party cost $75, and tickets to the Sunday event cost $20.
Chocolaterie Tessa opens a pop-up shop at the Domain Northside
Tessa Halstead has been carrying on her dad’s chocolate legacy in Austin for several years now. Well, at this point, after three years of running a high-end chocolate business in Austin, Halstead is creating her own legacy, but when you’re the daughter of a legendary Dallas chocolatier, you’ll always be tied to your mentor.
Halstead’s Chocolaterie Tessa opened on Burnet Road in 2014, and last month, she opened a second location at the Domain Northside, 3211 Palm Way, where you’ll find her small-batch chocolates and treats through the end of the year.
The new pop-up store is open from 10 a.m. to 9 p.m. Monday through Saturday and noon to 6 p.m. Sunday. In coming weeks, you’ll find several events at the new Chocolaterie Tessa location, including a wine and chocolate pairing at 6 p.m. Nov. 9 and a bean-to-bar-to-bon bon class at 6:30 p.m. Nov. 30 with Srsly Chocolate. At 6:30 p.m. Dec. 6, you can meet Lawren Askinosie, who recently co-wrote a book with her father, Shawn Askinosie, the founder of Askinosie Chocolates. At 6:30 p.m. Dec. 7, Halstead is hosting a chocolate and cheese class with Antonelli’s Cheese Shop followed by a 10 a.m. chocolate and coffee class Dec. 9 with Caffe Medici.
Don’t forget to share your home cooking photos through Austin360Cooks
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If you want to hear what I’ve been cooking lately or find out about the latest and greatest grocery store products, head over to Facebook.com/Austin360 around noon Wednesdays to tune into my weekly livestream, which is sponsored by Lexus of Austin.