Saveti za pravljenje bademovog jogurta (Tips for making almond yogurt)

Kako se kokosovo brašno zove u prodavnicama (Maxi, Idea, Lidl…)?

U većini marketa stoji pod nazivima:

- Kokosovo brašno

- Organsko kokosovo brašno

Najčešće se nalazi: u zdravoj hrani:

- pored bezglutenskih proizvoda

- pored bademovog i lešnikovog brašna

Kako da prepoznaš pravo kokosovo brašno?

- Na deklaraciji treba da piše: 100% kokos

- bez dodatog šećera

- bez aditiva

Nije isto što i: 

- kokosovo brašno za pohovanje

- kokosove mrvice

- rendani kokos

- kokosovo brašno za štrudle (to je zapravo kokos)

Ako piše „rendani kokos“ ili „kokosove mrvice“ → to nije to.

Kratak savet za kupovinu u Maksiju

Traži proizvod gde piše „kokosovo brašno“, ne kokos.

Pakovanja su obično 250 g ili 500 g.

Cena je viša od rendanog kokosa — to je dobar znak.

Varijante zgušnjavanja bademovog jogurta:

1) Sa kokosovim brašnom (klasična varijanta)

- Za 1 litar bademovog mleka: 1 supena kašika kokosovog brašna → srednje gust

- 2 supene kašike → vrlo gust

Postupak: Umuti kokosovo brašno u hladno mleko. Zagrej do oko 40–45°C. Dodaj starter. Fermentiši 8–12 sati.

2) Sa instant ovsenim brašnom (najneutralnije)

- Za 1 litar: 2 supene kašike instant ovsenog brašna (20 g)

Daje: mekšu teksturu, bez kokos ukusa

3) Sa gustinom (bez ukusa, ali pažljivo)

- Za 1 litar: 1 ravna kašičica gustina (5 g)

Postupak: Razmutiti u malo mleka. Kratko zagrejati do blagog zgušnjavanja. Ohladiti na 40°C pa dodati kulture.

4) Sa agar-agarom (veganski, vrlo čvrsto)

- Za 1 litar: ½ kašičice agar-agara (1 g)

Postupak: Prokuvati 2 minuta. Ohladiti na 40°C. Dodati starter

Rezultat: čvrst, rezivi jogurt

5) Bez ikakvog zgušnjivača

- Koristi: domaće bademovo mleko (više badema) ili kupovno „barista“ bademovo mleko.

- Fermentacija: 12–24 sata

- Tekstura: ređa, ali prirodna

What is coconut flour called in stores (Maxi, Idea, Lidl...)?

In most markets, it is listed under the following names:

- Coconut flour

- Organic coconut flour

It is most often found: in healthy food department:

- next to gluten-free products

- next to almond and hazelnut flour

How do you recognize real coconut flour?

- The declaration should say: 100% coconut

- no added sugar

- without additives

Not the same as:

- coconut flour for frying

- coconut crumbs

- grated coconut

- coconut flour for strudels (it's actually coconut)

If it says "grated coconut" or "coconut crumbs" → that's not it.

Short advice for shopping in Maxi:

- Look for a product that says "coconut flour", not coconut.

- Packages are usually 250 g or 500 g.

- The price is higher than grated coconut — that's a good sign.

Variants of thickening almond yogurt:

1) With coconut flour (classic version)

- For 1 liter of almond milk: 1 tablespoon of coconut flour → medium thick

- 2 tablespoons → very thick

Procedure: Whisk coconut flour into cold milk. Heat to about 40–45°C. Add starter. Ferment for 8-12 hours.

2) With instant oat flour (the most neutral)

- For 1 liter: 2 tablespoons of instant oat flour (20 g)

Gives: softer texture, without coconut taste

3) With corn starch (without taste, but carefully)

- For 1 liter: 1 level spoon of corn starch (5 g)

Procedure: Stir in a little milk. Heat briefly until slightly thickened. Cool to 40°C and add cultures.

4) With agar-agar (vegan, very firm)

- For 1 liter: ½ teaspoon of agar-agar (1 g)

Procedure: Boil for 2 minutes. Cool to 40°C. Add starter

The result: firm, cuttable yogurt

5) Without any thickener

- Use: homemade almond milk (more almonds) or purchased "barista" almond milk.

- Fermentation: 12–24 hours

- Texture: thinner, but natural