Veganski jogurt sa probiotikom (Vegan yogurt with probiotics)

Sastojci (za oko 400–500 ml jogurta): 400 ml kokosovog mleka (ili bademovog/sojinog/ovsenog, bez dodatog šećera), 1 kesica veganskog probiotik startera (ili 2–3 kapsule probiotskih bakterija), 1–2 kašičice zgušnjivača (opciono, tapioka, kukuruzni skrob ili agar-agar), za slatku varijantu: malo agava sirup ili javorovog sirupa.

Priprema:

1. Ako koristiš zgušnjivač: pomešaj ga sa malom količinom mleka da ne ostanu grudvice, pa dodaj u ostatak mleka.

2. Blago zagrej mleko na oko 35–40 °C (toplo, ali ne vruće – bakterije ne vole visoku temperaturu).

3. Otvori kesicu startera ili kapsule i dodaj prah u mleko.

4. Dobro promešaj da se ravnomerno rasporedi.

5. Pokrij posudu poklopcem ili kuhinjskom krpom zavucenom u ručke serpe.

6. Ostavite na sobnoj temperaturi 6–12 sati, ili u aparatu za jogurt po uputstvu startera.

7. Jogurt je gotov kada se zgusne i ima blago kiselkast ukus.

8. Stavite jogurt u frižider na najmanje 3 sata da se dodatno stegne i ohladi.

Po želji dodaj voće, orahe, granolu ili malo zaslađivača.

Saveti:

• Što duže fermentira, jogurt postaje kiseliji.
• Ako želiš gušći jogurt, koristi zgušnjivač ili probaj kokosovo mleko sa većim procentom masti.
• Sve što preostane od jogurta možeš koristiti kao starter za sledeću turu.

Ingredients (for about 400-500 ml of yogurt): 400 ml of coconut milk (or almond/soy/oat milk, without added sugar), 1 bag of vegan probiotic starter (or 2–3 capsules of probiotic bacteria), 1–2 teaspoons of thickener (optional, tapioca, corn starch or agar-agar), for a sweet version: a little agave syrup or maple syrup.

Preparation:

1. If you use a thickener: mix it with a small amount of milk so that there are no lumps, then add it to the rest of the milk.

2. Warm the milk slightly to around 35–40 °C (warm, but not hot – bacteria do not like high temperatures).

3. Open the starter bag or capsule and add the powder to the milk.

4. Stir well to distribute evenly.

5. Cover the bowl with a lid or a kitchen towel tucked into the handles of the pot.

6. Leave at room temperature for 6–12 hours, or in a yogurt maker according to the starter's instructions.

7. Yogurt is ready when it thickens and has a slightly sour taste.

8. Place the yogurt in the refrigerator for at least 3 hours to further harden and cool.

If desired, add fruit, nuts, granola or a little sweetener.

Tips:

• The longer it ferments, the more sour the yogurt becomes.
• If you want a thicker yogurt, use a thickener or try coconut milk with a higher percentage of fat.
• You can use whatever is left of the yogurt as a starter for the next round.