Chef In Quarantine
A daily food guide through self isolation with Chef, Taylor Cullen
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1l good quality coconut cream
4x 75 billion probiotic capsules-opened
1⁄2 tsp guar gum ‘optional’
Put all ingredients into a jar, seal with a lid and shake until completely mixed.
Remove lid, cover the jar with a cloth and rubber band, leave it to sit over night at room temperature.
The next day, replace the cloth with airtight lid, store in fridge
It’s ready to eat and use now, but will taste its best after another day or two in the fridge
The guar gum is to stop the yogurt from splitting, I’m a sucker for aesthetic, so don’t like to mix my yogurt each day for consistency, however, it is as easy as that.
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