Coconut sour cream on starter.
A source of healthy fats and probiotics, coconut sour cream on a starter supports gut health and the immune system. It has a delicate, creamy flavor and is perfect for a keto diet.
Dissolve agar-agar (9 g) in a small amount of coconut milk. Add it to the remaining coconut milk (100 ml) and whisk well.
Heat the mixture over medium heat until the first bubbles appear, then immediately remove from heat. Do not boil.
Cool the mixture to 36-40 °C. Add the yogurt starter (2 sachets), mix, and leave it in a sterile container in a warm place at 30-35 °C for 6.5-7 hours.
Transfer the mixture to a mold lined with cheesecloth or a sieve and place it in the refrigerator under a light weight for 12 hours. For thicker sour cream, let it sit longer.
Blend the strained mixture with a blender until smooth. If the sour cream is too thick, add a little of the separated whey and blend again.
Store the coconut sour cream in a closed container in the refrigerator for 2-3 days.
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