Hi! Am new to this forum, and have some questions for you! I set out to make coconut milk yoghurt,in my yoghurt maker- using full cream canned c. cream. As culture I used 2 capsules acidophilus, & 2 with four bacteria, including L.helveticus,& rhamnosus,bifido longum, & saccharomyces cerivisiae - (boulardii). After 24hrs, it looked like a rough, creamy looking bubbly mass, smelling rather yeasty.l stirred it and refrigerated. QUESTION- is this healthy, and what I should expect? I wonder if it's more like kefir than yoghurt!?? With a delicate digestion, are there any risks with this? Can I use it for drinking/ as yoghurt/ in my gluten free bread as a starter? Very grateful for any help!! Marj.
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