Most processed yogurts are not probiotics, that is, they are not true yogurts, because they are made in an artificial way with pasteurized milk, with added thickeners to give consistency and lactic acid to confer the sour taste to milk, which is the basis of these yogurts.
Another disadvantage of consuming this type of yogurt sold in the market is that most of it is produced from milk of animal origin, which in addition to containing saturated fat, its production involves exploitation, confinement and animal slaughter.
This animal suffering occurs because in order to obtain milk, the cow is induced to become pregnant by artificial insemination. When the calf is born, it is separated from the mother so that her milk is commercialized and marketed to humans.
If the calf is male, it will be confined, in terrible conditions, in a stall without being able to move right and fed on water and feed, even though it is a calf and still lacking the breast milk.
If it is female, it will turn into a dairy cow, perpetuating the cycle of suffering. Animals have feelings and they want to live!
To stop contributing to this cruelty, there are several types of milks and yoghurts of vegetable origin.
If you still do not know anything about this, you will find the answers in this article. You will learn how to make a natural yogurt, which is live and alkaline food very beneficial to health!
Because it is of vegetable origin, it has no lactose, it is made with coconut, without addition of thickener, preservative, coloring and artificial sweetener or sugar. And, besides, it’s a yogurt that really is a probiotic!
Learn the benefits of this yogurt and discover three delicious recipes to enjoy this super natural and healthy product!
Properties and Benefits of Homemade and Vegan Coconut Yogurt
Homemade vegan coconut yogurt has probiotic properties that help prevent digestive problems such as lazy bowel, irritable bowel syndrome and constipation.
It is also a restorer of the intestinal flora in cases of diarrhea and infection in the intestine. Anyway, it is very healthy for the digestive system.
Probiotic foods intensify the nutritive and curative value of foods, because thanks to their action, there is a greater production and absorption of B vitamins and amino acids, which are essential to the immune and neurotransmitter systems; contribute to greater absorption and fixation of calcium and iron and other minerals by the body; stimulate and strengthen the immune system; balance the intestinal flora, contributing to the function of eliminating toxic waste and harmful materials resulting from what is not tapped by the digestive system.
The Importance of Probiotic Foods
The term probiotic comes from the Greek and means “pro-life” and its antonym (opposite meaning) is antibiotic, whose meaning is “against life.”
Homemade coconut yogurt acts in the body as a natural probiotic benefiting the intestinal flora that is formed by several bacteria that live in the intestine.
The types of bacteria that act on our gut will influence our health.
Some species of bacteria are beneficial because they produce vitamins, antioxidants and contribute to keep the immune system active and improve intestinal microbial balance.
Other species are harmful because they produce enterotoxins, immunosuppressants, free radicals and carcinogenic.
As microorganisms, probiotics, in general, are thermosensitive and have a short shelf life, so they should be kept well refrigerated.
When they are ingested, with or without other foods, they go to the intestine and integrate with the existing flora, without fixing, but collaborating in the process of absorption of the nutrients.
1. Coconut Yogurt with Homemade Quinoa Rejuvelac
In this recipe there is no need for yogurt to make this homemade yogurt and so little need of probiotic powder or industrialized!
It will only take a dry coconut and a little quinoa.
Quinoa will be used to make Rejuvelac, a natural and homemade probiotic.
Rejuvelac is a homemade probiotic that is ready in just 24 hours, can be taken pure or added to yogurt recipes, like the one that will be taught next.
Ingredients for Rejuvelac:
- 1/4 cup quinoa
- 1.2 liter of filtered water
Wash the quinoa until the water is clear. Drain the quinoa thoroughly and place in a glass jar with 600 ml of filtered water and cover with a filo fabric to protect from insect infestation and dust during the fermentation process.
Leave the glass pot with quinoa in a cool, shady place for 8 to 12 hours.
After this, the threads of quinoa germination will appear.
Wash again and rinse the water (600 ml), this time prefer the mineral, leave fermenting again for 24 hours to a maximum of 48 hours.
Put it in a capped bottle and store in the refrigerator.
Consume within 2 days, which is the expiration time of Rejuvelac, under refrigeration.
Ingredients for dry coconut yogurt with quinoa rejuvelac:
- 2 cups dry cut coconut flesh
- 2 cups mineral water, filtered or coconut
- 1/2 cup Homemade Quinoa Rejuvelac
2. Raw-Vegan Coconut Yogurt with Oats and Flaxseed
This coconut yogurt recipe is well spiked and is a raw, fresh, alkaline food rich in minerals, amino acids and antioxidants. These conditions improve our energy, strength and disposition.
- 500 ml of vegetable milk made with 1 dry coconut pulp
- 2 tablespoons of oatmeal
- 2 tablespoons of flaxseed or chia (leave the flaxseed in the refrigerator for 3 to 5 days to germinate, sift and rinse with tap water before adding to the recipe)
- 1 glass of mineral water
- 1 vegan probiotic capsule
Beat all the ingredients in blender and strain into strainer, sieve, netting or fabric.
Add water of 1 coconut (Important: it contains the sugar that will feed the bacteria and help in the fermentation process)
The vegan probiotic capsule can be purchased from specialized vegan products websites or physical vegan food stores.
Mix everything and place in the yoghurt. Store in a warm environment to encourage fermentation.
Leave it until the next day and it will be ready.
Store in a refrigerator.
3. Coconut Yogurt with Agar-Agar
- 500 ml of well-concentrated coconut milk
- 1 spoon (dessert) of agar-agar powder
- 1 vegan probiotic capsule (not fermented in milk of animal origin)
In a pan put the coconut milk and let it blend, then add the agar-agar, mix well.
Cook over low heat, about 10 minutes, until boiling
Turn off the heat and wait for the milk to cool (warm is the temperature suitable to keep the bacteria, contained in the probiotic, active and alive).
Open a vegan probiotic capsule and add the powder to the coconut milk.
Mix well. Place coconut yoghurt in a sterilized glass capped or covered with tissue and leave to ferment at room temperature for 10 hours.
After that, store in a covered glass bottle refrigerator.
You can store it for 10 days in the refrigerator.
Take care of your health in a light and delicious way – make a natural coconut yogurt today!