Kokosov jogurt bez probiotika (Coconut yogurt without probiotics)

Sastojci: 400 ml punomasnog kokosovog mleka (iz konzerve ili domaćeg), 1–2 kašičice soka od limuna (ili jabukovog sirćeta), 1 kašičica zaslađivača* (opciono, za blagu fermentaciju).

Priprema:

1. Sterilišite teglu.

2. Zagrej kokosovo mleko na oko 35–40°C, ne sme da vri.

3. Dodaj limunov sok ili jabukovo sirće i zaslađivač. Dobro promešaj.

4. Pokrij gazom ili lagano poklopcem i ostavi na toplom mestu 8–12 sati (ili duže za kiseliji jogurt).

5. Nakon fermentacije, promešaj i stavi u frižider da se zgusne (postaje gušće nakon hlađenja).

Napomene:

• Agavin sirup – veganski, blago slatkast i dobro se rastvara.
• Javorov sirup – blago fermentiše, odličan za kokosovo mleko.
• Kokosov šećer – daje neutralnu, blagu slatkoću; može malo zamutiti mleko.
• Urmin sirup – prirodan, gust, koristi malu količinu (½–1 kašičica).
• Za blagu fermentaciju dovoljno je 1 kašičica bilo kog od ovih zaslađivača na 400 ml kokosovog mleka. 
• Ako želiš da fermentacija bude snažnija i mleko kiselije, možeš dodati i malo više, ali ne više od 2 kašičice.

Saveti:

• Tekstura može biti malo ređa nego kod probiotika, ali limun će dati blagu kiselost i aromu.
• Za gušći jogurt, dodaj 1 kašičicu agar-agara ili cia semena dok se hladi.
• Ovaj jogurt je odličan za soseve, dipove ili smuti.

Rok čuvanja u frižideru:

• 3 do 5 dana ako je dobro zatvoreno u staklenoj posudi (tegla ili flaša sa poklopcem).
• Najbolji ukus i tekstura su u prva 2–3 dana, dok je fermentacija još blaga i mleko kremasto.

Saveti za čuvanje:

• Uvek ga čuvaj na 3–5°C (ne u vratima frižidera, već dublje unutra).
• Ne koristi metalnu kašiku kad ga mešaš.
• Ako se odvoji sloj masnoće (često kod kokosovog mleka) — samo ga promućkaj ili lagano promešaj pre upotrebe.
• Ako se pojavi jak kiselkast ili neprijatan miris (poput sirćeta ili kvarenja), baci ga.
• Ako želiš da ga koristiš duže, možeš ga pretvoriti u preliv ili sos — dodaj malo limunovog soka, začina* i čuvaj kao fermentisani umak do 7 dana.

Slani začini (za sosove, dipove, povrće, pljeskavice)

1. Beli luk u prahu ili svež rendani beli luk – probava + aroma
2. Crni biber – poboljšava apsorpciju nutrijenata
3. Dimljena paprika – daje dimljenu, toplu notu
4. Kurkuma – antibakterijski, probiotik-prijateljski, daje zlatnu boju
5. Sušeni biljni začini: origano, majčina dušica, ruzmarin, bosiljak
6. Sveže bilje: peršun, mirođija, korijander

Savet: dodaj ih pred serviranje da zadrže aromu i nutritivne vrednosti.

Slatki začini (za smuti, palačinke, voće)

1. Cimet – balansira šećer i Vatu
2. Vanila – podiže ukus i aromu
3. Đumbir u prahu – topli, probavni efekat
4. Kardamom – jača imunitet i aromu
5. Malo kokosovog šećera – opcionalno, da pojača slatkoću

Savet: dodaj slatke začine nakon hlađenja za bolju aromu i kremastu teksturu.

Neutralni / univerzalni začini

1. Prstohvat soli – balansira kokosovo mleko i pojačava ukus
2. Limunova korica ili sok – daje svežinu, blagu kiselost
3. Malo agar-agara ili cia semenki – za gušću teksturu bez fermentacije

Ingredients: 400 ml of full-fat coconut milk (canned or homemade), 1-2 teaspoons of lemon juice (or apple cider vinegar), 1 teaspoon of sweetener* (optional, for mild fermentation).

Preparation:

1. Sterilize the jar.

2. Heat the coconut milk to about 35–40°C, it must not boil.

3. Add lemon juice or apple cider vinegar and sweetener. Mix well.

4. Cover with cheesecloth or lightly with a lid and leave in a warm place for 8-12 hours (or longer for a more sour yogurt).

5. After fermentation, stir and put in the fridge to thicken (becomes thicker after cooling).

Notes:

• Agave syrup – vegan, slightly sweet and dissolves well.
• Maple syrup – slightly ferments, great for coconut milk.
• Coconut sugar – gives a neutral, mild sweetness; it may cloud the milk a little.
• Date syrup – natural, thick, use a small amount (½–1 teaspoon).
• For mild fermentation, 1 teaspoon of any of these sweeteners per 400 ml of coconut milk is sufficient.
• If you want the fermentation to be stronger and the milk more acidic, you can add a little more, but no more than 2 teaspoons.

Tips:

• The texture may be a little thinner than probiotics, but the lemon will add a slight acidity and flavor.
• For thicker yogurt, add 1 teaspoon of agar-agar or chia seeds while cooling.
• This yogurt is great for sauces, dips or smoothies.

Shelf life in the refrigerator:

• 3 to 5 days if well sealed in a glass container (jar or bottle with a lid).
• The best taste and texture are in the first 2-3 days, while the fermentation is still mild and the milk is creamy.

Storage Tips:

• Always store it at 3-5°C (not in the refrigerator door, but deeper inside).
• Do not use a metal spoon when mixing it.
• If a layer of fat separates (often with coconut milk) — just shake or stir it gently before use.
• If there is a strong sour or unpleasant smell (like vinegar or spoilage), throw it away.
• If you want to use it longer, you can turn it into a dressing or sauce — add some lemon juice, spices* and store it as a fermented sauce for up to 7 days.

Salty spices (for sauces, dips, vegetables, burgers)

1. Garlic powder or fresh grated garlic - digestion + aroma
2. Black pepper – improves the absorption of nutrients
3. Smoked paprika - gives a smoky, warm note
4. Turmeric – antibacterial, probiotic-friendly, gives a golden color
5. Dried herbal spices: oregano, thyme, rosemary, basil
6. Fresh herbs: parsley, dill, coriander

Tip: add them before serving to retain flavor and nutritional value.

Sweet spices (for smoothies, pancakes, fruit)

1. Cinnamon – balances sugar and Vata
2. Vanilla – enhances taste and aroma
3. Ginger powder – warm, digestive effect
4. Cardamom – strengthens immunity and aroma
5. A little coconut sugar – optional, to enhance the sweetness

Tip: add sweet spices after cooling for better aroma and creamy texture.

Neutral / universal spices

1. Pinch of salt – balances the coconut milk and enhances the flavor
2. Lemon zest or juice - gives freshness, slight acidity
3. A little agar-agar or chia seeds – for a thicker texture without fermentation