What is REAL coconut yoghurt and why is it “Coconut by Bondi Yoghurt”
Go on, check the label on your coconut yoghurt. What are the ingredients? If the first ingredient on the list is coconut milk or coconut cream, it’s not real coconut yoghurt. Let’s look at why: Coconut milk is a great product that is made using older, dried coconut flesh processed in a variety of ways; from soaking and squeezing it, through to passing very hot water through it and collecting the liquid fats and oils. As a result, coconut milk or cream is a hyper-rich, fatty, nutritious substance that is great for things like cooking curries and using limited amounts in desserts or some raw treats. When it comes to making yoghurt out of it, it just doesn’t cut the mustard.
Coconut milk (and it’s more concentrated cousin coconut cream) are basically oily, fatty liquids that when they are cultured and incubated they sour and congeal. They don’t set and thicken. The resulting ‘yoghurt’ (if you can call it that) must be sweetened and thickened in order for it to be palatable. That’s why your standard coconut yoghurt has an ingredient list that contains sweeteners such as sugar, xylitol or stevia. They will also contain thickeners such as tapioca starch, pectin, or even gelatin. To use a (partly accurate) analogy, it would be like making dairy yoghurt from butter: very fatty and nutritious, great for you in very small amounts, but it’s not the right way to do things. As a result, coconut yoghurts made from coconut milk or coconut cream can be up to 19-20% fat, which is as much as ice cream! Now before you say “yes, but it’s good fat, and what’s wrong with fat anyway?” Well, you can have too much of a good thing, and there’s nothing intrinsically wrong with fat, which is why all Bondi Yoghurt products are full-fat.
‘Coconut by Bondi Yoghurt’ is the only coconut yoghurt that is made from real young coconut flesh and coconut water. There are no processed products, no sweeteners, no thickeners and, apart from loads of beneficial pro-biotics, no additives whatsoever. Coconut by Bondi Yoghurt is a fresh, light, whole-food that comes with all the nutrition of young coconut flesh, and all the benefits of coconut water, because they are the only ingredients. No nasties or hidden surprises. It’s the whole fruit of the coconut with the added bonus of being preserved as a cultured food by the use of healthy bacteria such as lactobacillus acidophilus, bifidus, thermophilus, casei and bulgaricus. To top it all off, our yoghurt culture is vegan, being cultured in the lab on a barley substrate rather than using any dairy products. If you’re giving dairy a break, or have just given it away altogether, Coconut by Bondi Yoghurt is the best, healthiest, safest and most nutritious alternative.
How to Treat Your Yoghurt
(Or “How to make your yoghurt last longer after it’s opened”)
From yoghurt experts…
We all know yoghurt jars generally have about two weeks on their use by date label until they expire (assuming you buy them fresh). However, once you pop the top on your delicious yoghurt bounty, you really don’t have that same amount of time to consume it. Here are some tips to take care of your newly exposed fermented product.
Before we start, the main challenge you face in keeping your yoghurt is to protect against mould forming. Mould likes three things: Air, water, and warm temperatures.
1. Keep it cold
It sounds obvious, but make sure you keep the jar inside the fridge as much as possible. Ensure your fridge is operating between the optimum temperatures of 2 to 4 degrees celsius.
2. Use a clean spoon
Adding any contaminants to your yoghurt is surely going to help it along it’s way to spoiling. Don’t eat straight from the jar and use a clean spoon when you go to serve it out.
3. Don’t let liquid accumulate on the surface
All yoghurts will get a liquid accumulating on the top of the product. In the case of dairy yoghurt this is called ‘whey’. The whey is great for you when fresh! Use it on your muesli or in your smoothies. If you don’t like it, simply tip it off into the sink.
4. Don’t stir it!
This is a very common mistake people make with their yoghurts – don’t ruin it by stirring. A beautiful jar-set yoghurt has been given to you with a delicate and gorgeous structure, made by the bacteria that have so much goodness to offer you. When you stir the yoghurt, you destroy the structure and expose the yoghurt to more air and moisture, thereby creating a nicer environment for mould growth. This means the yoghurt won’t hold it’s shape as nicely on the spoon, and it will lessen it’s lifespan in your fridge.
We hope this helps you preserve your Bondi Yoghurt significantly longer – we all know you’ll go through your jar quickly – it’s too delicious to hang around your fridge for very long.