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I've been trying to make a creamy coconut yoghurt in an incubator. Ingredients:

  • Water
  • Coconut milk powder
  • Small amount of store-bought coconut yoghurt

The first time it came out too thin. The next time I used: less water, 1/4-1/2 teaspoon of xanthan gum (for about 800ml of yoghurt), and increased the incubation time. The result was far too thick, like hard-set jelly. Later some watery stuff separated from it (whey, I suppose). It was fine as a dessert but completely lacked the texture I was after.

I want to try again, but I'd like to know what I did wrong last time. Was it most likely to be too much fat, the gum, or the longer incubation time?

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