Our passionfruit vines have been abundant with fruit, which we have mostly been giving away to friends and family. This recipe is a simple way to use up passionfruit by swirling it through plain yogurt. I like to use Greek yogurt, but any plain yogurt will work.
250g tub of natural or Greek yogurt
- Spoon out the pulp from the passionfruit, and stir through the yogurt.
You can make home-made yogurt with goat, sheep or cows milk and select your own live cultures for fermentation. It is also possible to make yogurt from coconuts, soy and nut milks. Yogurt needs to incubate for 24 hours or more so that the fermenting bacteria consumes all of the lactose and is therefore easier to digest.
There are two ways to start off making yoghurt at home. The first way is to use a store bought yogurt and the second is a yogurt starter.
This yogurt is suitable for your first batch:
- Farmers Union Greek style natural yogurt (contains bifidus)
Yoghurt starter contains cultures of bacteria that are used to inoculate the milk and begin the fermentation. The bacteria to look for in a yoghurt starters are:
- Lactobacillus bulgaricus
- Streptococcus thermophilus
- Lactobacillus acidophilus (optional)
Here are some of the safe yogurt starters available in Australia:
Here are some of the safe yogurt starters available overseas:
Your yoghurt maker needs to be designed to maintain the ideal temperature for making SCD and GAPS yoghurt. It also needs to be able to ferment for 24 hours. There are two suitable yogurt maker available in Australia:
Some people use their dehydrator to make yogurt.
If you are overseas look out for the Yogourmet electric yogurt maker (available from Amazon with starters, or Lucy’s Kitchen Shop).
Note: If you are following the SCD, then it is sometimes recommended to avoid the Bifidus strain as it may cause a strong die-off reaction.