This simple version of vegan cultured butter is so creamy and luxurious; it’s like a cross between real cultured butter and whipped cream! With only 2 ingredients, it’s a keto, gluten-free, soy-free, dairy-free spread is made from fermenting whole coconut milk.
Video for Simple Vegan Cultured Butter (with Coconut)
Printable Recipe for Simple Vegan Cultured Butter (with Coconut)
- 2 cans coconut milk (full fat; 15g fat per 1/3 cup)
- 1 probiotic capsule
Sterilise your programmable cooker's inner pot, whisk and a couple metal spoons by placing the utensils in the pot, filling halfway with boiling water and letting it continue to boil for 5 minutes. Carefully empty the pot and return it to the cooker.
Add coconut milk to pot and whisk in the powder from one probiotic capsule. Cover and lock in the cooker lid (no need to seal) and start the cooker on Yogurt setting and adjust the time to 24 hours. Additionally set reminders for 12 and 18 hours.
4. At the 12 and 18 hour marks, check the flavour with a sterilised spoon. The texture will be thin and may be separated; this is expected. Just check for flavour. When it is as tangy as you like it, transfer to fridge to chill. When the fermented coconut milk has firmed up and separated, strain though a cheesecloth-lined strainer or colander but reserve the liquid. This whey can make a tangy, probiotic beverage.
5. Tied up the cheesecloth and weigh down with a small lid that will fit inside the colander or strainer. Let ferment at room temperature for another 8 to 12 hours for a stronger flavour, if desired. Otherwise, just let drain in the fridge. Chill thoroughly before unwrapping and transferring to a container.