Coconut yoghurt

Here's your recipe and all the important information in the next paragraph.
As a basis , the young coconuts were best tested, especially their flesh. If you drink or use water, it is up to you. It does not make such a big difference. With coconut water, yoghurt is a bit sweeter and has a fuller flavor. I do not recommend making this yogurt from dried coconut or canned milk. It will not be so delightful and will have to thicken it a lot.
The base before inoculation, if it is too thin, can be thickened with, for example, tapioca starch, but the resulting yoghurt has a whole pudding structure and I think yogurt should be dense and similar in structure to true quality cow yogurt and not pudding. I also experienced attempts when the base was so hooked that the resultant yogurt was so much fluffy. I personally prefer yogurt more dense. So if you have the same, let the air out after a little bit of a few bumps about the line expel.
Raw or cooked? If you are still cooking the raw material or not the yogurt that is too much to be done, I have the experience that the raw yoghurt will last for at least a week in the refrigerator and save quite a lot of time in the process, when you just mix it up and fill the glasses.
Culture . You can buy pure dairy culture online. There is even a whole range of blends on the market. Cultures of Bulgarian type, Greek, or traditional yogurt culture. The package contains instructions for use, but it is usually the dose required for 1 l of the base. Then, you can still use about 10 samples from the already created yogurt to vaccinate the next batch. So a little bit like a kale, except the difference is that it does not go to infinity.
Then a number of people use probiotic capsules (understand the classic probiotics from the pharmacy). This is a bit uncertain because the capsules have different compositions and are not primarily intended for the production of yoghurt, so you will find in the composition the same cultures that you need for yogurt production, such as L. Bulgaricus, S. thermophilus, ... but also many others that yogurt will not do. So I'd prefer to be sure.
The third option is for people who do not interfere with cow's milk, dietetically or morally. Just use one spoonful of quality cow's yoghurt . As I write below, I personally plan for organic farm yogurt from Holland.
An important point I made during my attempts was time . Classic cow yogurt is usually enough to ferment for about 8 hours in ideal conditions to make it pleasantly acidic. But, probably because of the consistency of the slurry with the consistency of the slurry, it is necessary to give the brewers much more time to digest the slurry. So it was 15-16 hours. Less meant a poorly acidic yogurt.
And now, just the methods of securing 42 ° C in the home for the necessary time. Many of you have at home all kinds of conveniences. That's how I start from my favorite one. Steam ovens have a program to make yogurt directly, or simply set 15 hours at 42 ° C moderate steam. Place the yogurt glasses in the oven. I'm very comfortable with weckers , which not only are beautiful, you can only cover them with a glass lid without a rubber band.
Do you have a sous vide bath here ? Heat the water at 42 ° C, insert the glasses logically so they protrude, you can cover them with a glass lid that does not leak or cover at all.
Dryer of food. Such modern food dryers can already work at the exact desired temperatures. Then you set the temperature and time again and place the glasses with the lid to allow the contents to breathe. In the store with me for a few years you will find these dryers.
There is no need to mention the yogurt. It is a small device for about 600, - CZK. for about 6 glasses, about 1 l of yoghurt.
I would forget about the fermenter that you can find also in my store ... Of course, besides yoghurt, I can also help in the production of cheese and other fermented products.
Then there are the ancient methods called under the blanket . Fill the glasses and put them in a camping fridge, along with a hot water bottle, thermos, etc ... You can put them in a polystyrene box or really under a warm, well insulated shower. Of course, it will never be absolutely accurate what is going to happen inside, so this method is quite extreme. Similarly, you can also use a heated non-steam oven. Ideally an old oven. It must of course not be hot. To keep warm, leave the light lit up, which will constantly heat up the oven. (Super place as well as dough dough) So my tips and experience are sufficient and exhausting. If there is some coco-yoghurt lubricant among you, so contribute with your valuable experience. I will certainly not only be grateful. Let everyone enjoy it.