椰子優格 coconut yogurt

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發表者:袁慈
來源:布布優格社團討論連結

椰子優格 coconut yogurt

用椰奶取代鮮乳製作的優格

發現鮮奶混合椰子製作的優格已經行之有年,在歐美也有市售純椰奶製作的優格,覺得很特別決定也嘗試看看

現在我喜歡它更勝豆優呢!

風味:
先嚐到椰子香,之後出現混合乳酸風味與椰奶濃郁口感,是有層次的一種優格,整體像是椰子口味的酸奶油(sour cream)

口感:
剛製作好口感會偏向細軟
冷藏之後會質地逐漸增加固體量

材料:
  1. 雀巢保久乳500ml
  2. 佳樂椰奶500ml
  3. (蛋白質2.3g/100ml,目前看到市售最高蛋白質2.8的雄雞標品牌)
  4. 布菌粉一包
  5. 寡醣適量
兩液體皆為室溫溫度

發酵6小時,冷藏24小時。

看了幾分不同國家的椰子優格食譜,也嘗試過不同椰奶比例,1:1的椰奶與鮮奶口感比較滑順,不喜歡太酸所以發酵6小時就移入冰箱。

食譜中如何提高椰子優格硬度?
可加入洋菜粉或是只使用冷藏椰奶分離後的上層奶脂

Google搜尋:
[coconut yogurt 或 椰子酸奶]

真心推薦給喜歡椰子口味的朋友
請嘗試看看吧!!

COMMENTS

名稱

入門必讀,12,布布優格,4,自製優格,32,乳品心得,10,發酵美人機,6,優格冰品,18,優格料理,18,優格烘焙,97,優格應用,41,
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布布優格: 椰子優格 coconut yogurt
椰子優格 coconut yogurt
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