It’s no coincidence that I finally decided to stop dreaming about home-made vegan yoghurt and finally experiment with the idea, just last week. Although it is a coincidence that the lovely Cherie from Scullery Made Tea happened to post about the very same thing a week prior to that; which kind of worked out perfectly for me. So when I saw Eleanor from Earth Sprout’s post on facebook about food bloggers coming together for a week of fermentation food magic, I couldn’t resist taking part.
I won’t post about all of the fabulous health benefits of fermented foods, but you can read a bit more about all the goodness on both Eleanor and Sarah from My New Roots’ blogs. Essentially, properly fermented foods contain probiotics, or bacteria – the kind that’s actually good for our tummies; helping us to digest foods and build our immune systems by fighting off the ‘bad’ bacteria (or germs).
I personally can’t rave about fermented foods enough, having seen firsthand just how awesome, healthful and powerful they are. Just by adding in regular doses of fermented veggies like sauerkraut, and sipping on delicious miso soup I’ve managed to rebuild my digestion issues and “fix” my leaky gut issues. See, foods were passing through my body too quickly, and not properly digesting, meaning I wasn’t absorbing all the nutrients I should have been from my diet, which I pride myself on for being pretty darn healthy!
I’ve been a lover of fermented foods for a long time and I include artisan sourdough bread and miso in some form or another every week. Not to mention that fermented veggies are thankfully easy to come by and a perfect addition to a green salad. You can buy jars of the stuff on any supermarket shelf; just make sure they’re raw and not filled with icky artificial preservatives. Despite consuming all of these wonderful fermented foods, there was one thing I had been truly missing over the past year since giving dairy the boot – yoghurt!
In a previous life I adored traditional Greek yoghurt and ate it every week, but when I learned about the horrible practises of the mainstream dairy industry, my beloved yoghurt had to go. Sure, you can buy soy yoghurt at most supermarkets these days, but I have a bit of an issue with the over production and bastardisation of commercial soy products too (I’ll get off my soapbox soon, promise). So, my options have been somewhat limited. Coconut yoghurt has recently hit the spotlight here in Australia and I had been keen to give it a go since it appeared on the shelves of my favourite health food stores. But… Yep there’s always a but… Coconut yoghurt is not cheap! Neither are fresh young coconuts for that matter. So generally, when all else fails, I take to the kitchen and let the magic happen. And what could be more magic than watching your little pot of creamy coconut milk and mango flesh bubble and brew into a gorgeously sour, tangy pot full of fermented gold?
Cherie’s original recipe calls for drinking coconuts, but as I only had a tin of organic coconut cream on hand; I thought I’d give it a whirl. I can truly say, hand over heart that this version of home-made yoghurt is nothing like the stuff you’ll buy at the supermarket. It’s so, so much better. Try it and see for yourself.
Thank you to Eleanor and Sarah for bringing food bloggers together in this wonderful week of sharing of all things fermentabulous!