Probiotic coconut curd
Probiotic coconut curd is a dairy-free, IBS-friendly dahi made from just coconut milk and a probiotic capsule. Here's how I ferment it at home, with an honest FODMAP note.
Equipment
- 1 Pot
- 1 Container
- 1 Spatula
Ingredients
- 1 cup 240 ml thick full-fat coconut milk (nariyal doodh)
- 1 vegan probiotic capsule Lactobacillus-based, dairy-free
- 1 pinch rock salt sendha namak, optional
- Cumin powder jeera or fresh curry leaves, to flavour, optional
Instructions
- Warm the coconut milk gently until just lukewarm — never hot. Too much heat kills the live cultures.
- Open the probiotic capsule and stir the contents into the warm milk with a clean, non-metal spoon.
- Pour into a clean glass bowl or clay pot. Cover with a muslin cloth.
- Keep somewhere warm (inside an oven with the light on, or a closed cabinet) and let it ferment 8–16 hours, depending on the weather.
- When it smells lightly tangy and has thickened to a soft, curd-like set, refrigerate immediately to stop further fermentation.
- Stir in a pinch of rock salt and jeera before serving, if using. Keep portions to about 1/4 cup (60 ml).
Notes
Nutrition (per serving, ~1/4 cup): ~110 kcal | Protein ~1g | Fat ~11g | Carbs ~2g (Based on 1 cup full-fat coconut milk divided across 4 servings. Most of the calories are the coconut fat, which is why small portions matter.)