Guest guest Posted February 5, 2009 Report Share Posted February 5, 2009 Hi, So yesterday was my first attempt to make coconut milk yogurt. The fryer I used to make it worked PERFECTLY. After messing with the temperature dial for a while I found a setting that kept the water temperature between 100 and 110 degrees. However, after about 9 hours the “milk” was still very thin so I let it ferment overnight although I know that is not required for coconut milk yogurt. This morning it is still very thin. Is that the problem people have with coconut milk or will it thicken up after it has been in the fridge 8 to 10 hours? Even if it doesn’t thicken up, can I just eat it thin like that? Thanks, a Quote Link to comment Share on other sites More sharing options...
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