I couldn't find the written instructions here or on website for the yogurt made from dry soy beans so I wrote it down and thought maybe someone would like it as well: Good luck! Soak 1/2 lb. of dry soybeans covered in water and soaked overnight. Morning - rinse and pick through for bad beans or anything that could give an off taste. Put soaked beans in blender with about double amount of water as beans and blend for about 30 seconds. Pour in nut bag and strain out milk. Save pulp/okara for later use. Bring milk to a boil and then a mild simmer or 15 to 20 minutes. Strain milk in a bowl and then pour into instant pot and let cool to 100 - 110 degrees before adding yogurt starter culture. Once cooled, add half a bottle of VIVO Vegan Yogurt Starter and stir to thoroughly distribute starter into milk. Cook milk at yogurt normal setting for 8 hours. Then put in refrigerator to cool. If end result is too thick or more like tofu, put it in blender until smooth.
As someone who has been making home made yogurt for years I'd like to add on a few things :) 1. You 100% don't have to keep buying new cultures. I've been making vegan yogurt now from the same cultures I got from vegan probiotics a year ago and it's till amazing tasting safe yogurt. 2. If you make yogurt from store bought soy milk, it will tremendously help the taste if you buy some soy creamer as well and mix it in before the boil at a ratio of 1/4th cup creamer per 4 cups soy milk. (It will add some of the fat back into the soy milk which is necessary for making nice thick yogurt) 3. If you see how the yogurt turned out in the video from the soy beans, how it was kinda like a jelly texture, don't break it!! eat it like that!! It's absolutely delicious and one of the best parts of making homemade yogurt! We're all used to the mush from store bought yogurt but the world of yogurt is so much bigger than just that. Try not to break that matrix as much as you can because it does have a flavor difference if you just mix it all up. 4. Always put about 2 tbsps of yogurt in a separate container after you make it so that you will have "starter" for your next batch and will never run out of cultures! 5. The longer you leave it in the fridge the more tart it will become and in my opinion the better it tastes! You can even make a yogurt drink out of it called chaas (look it up). 6. You don't have to worry about spoilage for about 7-10 days and maybe even longer if you're really careful about not cross contaminating the yogurt. (If you can use spoons and other stuff you will scoop out the yogurt with scalded in hot water so you don't introduce new bacteria into your yogurt.) But you don't have to worry about it too much because the more tart it gets the lower it's PH is going to be, which makes it inhospitable to most other bacteria. 7. Try combining it with rice and curry dishes, salads, burritos, tacos, it works as a great replacement for sour cream. You can even use it in baking.
It's also easy to turn into a Greek style yoghurt using some cheesecloth and the tofu press that Ms. Mary recommended. I did this a while back on the way to making homemade Tzatziki.
Hello Ms. Mary, I've made a couple of different variants of vegan yoghurt. Oatmilk yoghurt and Chickpea yoghurt. I prefer not to tinker with soya beans. There are ways to make vegan yoghurt starter from scratch that I learned from a couple RUclips creators from India. One method is to use the tops of hot peppers. Another method involves soaking Chickpeas for 8 - 24 hours and saving back some of the soaking water as the starter. I used this method the last time I made vegan yoghurt. I then put it through the tofu press ( The one you reccomend btw. That thing has helped me make tofu, vegan cheese, and vegan Greek style yoghurt ) to make Greek style vegan yoghurt. It was quite tangy and a bit beaney, but the beaney-ness went away when I used it to make Tzatziki. I did some farm boy engineering and rigged up a yoghurt maker out of an Igloo cooler, a couple kitchen towels, and a couple mason jars that I fill with 40C/100F - 50C/120F water to act as heat sinks. I have succesfully made chickpea yoghurt using the soaking water as the starter and then used some of that to act as a starter for Oatmilk Yoghurt. Surprisingly, the vegan yoghurt that I made with the pepper tops had a fruity rather than spice flavour to it. That fruitiness faded in subsequent generations. By the fourth, IIRC, batch after the initial batch. The fruitiness was completely gone. I have yet to try the Chickpea soak water starter method with other types of legumes for making yoghurt. The reason I'm considering exploring that idea is that some beans are less expensive. Navy beans for example. Ms. Mary, would you like for me to share the links to the two videos I was referencing above?
BEAN looking for alternative starters myself- I think the pepper starter is the most interesting but I also want to try the chickpea water starter! Glad to see it worked! :0 I saw another video that used a lemon with lemon juice as well- I wish I knew the scientific reason why the tops of peppers work!
I dragged out my old soy milk maker and yogurt maker a few months ago and making soy milk and yogurt is super easy and fast. Soak the beans overnight, rinse, throw in the soy milk maker, press tge button and 20 minutes later the soy milk is boiled and ready. Let it cool down to the correct temperature, mix in the yogurt starter (I use belle + bella), pour into the little pots in the yogurt maker, set to 9 hours and done. Clean vegan yogurt. I may strain a batch for 24 hours to get it to be really thick, and use it like butter on toast with jam. Yum! I use the okara with a few other ingredients to make vegan cream cheese, and a mix of yogurt and okara with a little salt and vegan lactic acid to make German style Quark (that I have been missing like crazy). LOVE your channel.
I'm so excited for this series!! I love yogurt so much and finding alternatives would be a game changer for me😁 Thanks again, Mary for always inspiring me on my dairy alternates💜
I made yogurt in the instant pot out of 1 lb. of soaked walnut pieces and one can of coconut mylk with commercial vegan yogurt for the starter. I like it.
Most of the grassy/beany flavour in soy milk comes from grinding the beans raw, which releases enzymes that oxidize lipids. Commercial soy milk producers get a more neutral flavor by heating the beans before or during grinding - deactivating the enzymes before they're released. Downside is somewhat lower extraction yield and it's slightly harder to strain. I do a 5 minute boil, grind the beans with boiling water, then follow the usual steps. Has a flavor more like oat milk. I recommend giving it a try. If the hot grind seems too dangerous, just do a longer boil before grinding cold.
.y soymilk 2.0 video is like this and the feedback was that downside. So many people were having trouble extracting the protein that I no longer recommend it for anything except for milk (ie not for making tofu)
I'd love it if you could try the pumpkin seed milk that you created when you made the pumpkin seed tofu (pumfu). As that isn't a commercially available milk, it would be great to see if the leftovers can be converted into something you can't even buy at the store.
Thank you so much for the video and congrats for the new series, looking forward. Extra compliments for your voice, the overall design, and the delightful music, I find them both calming and and very effective in bringing across your info even better. Inspiring too, to say the very least. As you asked: 1- Soy yoghurt in my neighbourhood organic supermarket (Rotterdam, the Netherlands) costs €2,39 = US$ 2.54 or CA$ 3.43 , for 400gr or ca. 14 ounces.That's the cheapest option, made from organically grown, non-GMO French soybeans. All other options are more expensive, on average €3.59 or US$3.82 / CA$ 5.16 and from various sources. (coconut, almond, oat, hopefully some day also lupines ... ) 2- Added bonus: You are creating essentially waste-free products. All your materials are washable and can be reused. Minimizing transportation as well. Various gigantic ocean-patches of plastic may complain about loss of their growth, but I dare believe everyone else will not. Thanks again & greets 🙂
I never reach out to RUclipsrs, but I LOVE your content, and find you so relatable! Just have to say: one of the best things I've ever made was: 1. Made homemade soymilk and turned it into yogurt. And then: 2. Strained it to make Greek yogurt. I left it straining too long (a few days), and it was SO RICH AND DECADENT. Added some cooked/sweetened berries on top and it was a delicious creamy dessert! But the best thing: I added some powdered sugar and vanilla and it became the best vegan "cream cheese" frosting I've ever tried!
So excited for this series! I'd love to see a hemp milk yogurt, both from scratch and from store bought milk. It's my non-dairy milk of choice personally
Great timing! I was just grumbling about the price of plant milk yogurt that I bought last night. The soy milk yogurt was $1.52 USD, while the coconut milk and almond milk yogurts were $1.58 USD each for 5.3oz (150g) serving sizes. I'm located in the southern U.S. And these were purchased at the walled mart.
I'm also in the south and at Harris Teeter & Food Lion, non-soy plant yogurt is almost $2 for the 5.3oz size and it's extremely difficult to find the plain, unsweetened variety.
It would also be interesting to compare the "time cost" of making yoghurt. So, if it took you, say, an extra hour and half to make it completely scratch, an hour w store bought milk, and 5min in the store, is it worth the quality/nutritional differences for the time investment. Then I think we could really decide on what we're willing to pay for convenience, and to see time, $, and nutritional value side by side on all three would make it even easier!!! Would be so cool to see this in the rest of the series 😊
I would love to see chickpea, black bean, coconut, and pea yogurts. Also are you considering doing any tests with probiotics like rejuvelac or kombucha?
This is perfect! I am obsessed with soy yoghurt, but the amount of plastic and money it costs has made me want to make it myself for ages now. I’ve always put it off though, because it sounds rather time consuming and messy. Plus, I have gotten rather bad results from online recipes on making your own fermented vegan cheese or milk. Your thorough video makes everything so clear and gives me the security I need. Thanks Mary!
So excited for this series, I loved Will it Tofu! The store bought yoghurt will thicken up if you let it go a bit longer. Have been making my own from store bought soy mikk for years, and sometimes it needs up to 16 hours to get thick. Sometimes we let it strain in cheesecloth in the fridge to make it super thick, silky and creamy. Excited to try it from homemade soy milk!
Good point. I usually give mine 12 hours as a matter of course. Soya yoghurt reportedly does need more time than dairy (but I've not tested this - I've only ever made soya).
Loved it! 500g of yoghurt here is about £2 and you did get a Masticating juicer - yay, can't wait to see the results. I've heard others blend in regular blender first then use the mastecator as means to just remove the pulp easier.
Found you while looking into dairy free options, and this has me excited! This is by far less expensive than store bought and worth the time. I live in California and soy yogurts can run $6 to $10 usd a quart unless you catch a sale. So thank you for all the effort to make these treats, so we know what works and what doesn't while saving money.
So excited for this series!!! Will love to see what works and what doesn't... Here in Devon, England a carton of Plant Chef Soya Alternative To Greek Style Yogurt 400G sells for £1.45UK =$2.43 CAD = $1.80 US.... and 1 carton of Alpro Greek Style Plain Dairy Free Yoghurt Alternative 400g sells for £2.10 UK = $3.52 CAD = $2.60 USD .... as you can see I love Greek Yogurt
My yoghurt maker comes with a fine sieve for making greek yoghurt or cheese (by straining away the whey). I've been too lazy to try it, but you might have just inspired me to give it a go 😄
I somewhat similarly dove into vegan yogurt making about a year ago and wanted to share some of my findings. 1. I also acquired a juicer, thinking it might solve the most painful part of soymilk making for me (the straining) but it didn't seem to produce as good of milk as my Vitamix 2. Easiest way to make soy yogurt is by buying pure soymilk such as unsweetened Westsoy, Edensoy or Trader Joe's. Those are all shelf stable and Ultra-pasteurized meaning you don't have to boil the milk before pitching your cultures. The downside is the tetra paks they come in aren't really recyclable despite being advertised as being recyclable. The prices of all three brands have also gone through the roof in the past few years. 3. Since my pressure cooker's yogurt function automatically includes the 'boil' phase and that created undesired Yuba as it cooled, I ended up getting a used sous vide to make sure I could nail the perfect temperature to culture the yogurt. I culture in several sterilized mason jars rather than one container just in case of any mishaps i might only loose one jar instead of the whole batch. 4. Only use stainless steel utensils to stir in the cultures. Plastic and silicone can easily have small scratches where bacteria can hide. In theory proper sterilization should solve this problem but I had a few bad batches using a carefully sterilized silicone spatula. Similarly wood/bamboo should never be used as it's porous and can harbor bacteria. 5. I've only tried using store bought yogurt as my starter, Cultures for health, and Belle+Bella but can only recommend Belle+Bella out of the three. Previous batch works great as a starter with that culture as well.
Here in Iran people LOVE their yogurt and they eat it basically with everything, and i'm no exception. in my experience cashews make the best yogurt for my taste buds, but they're so expensive here so i only make soy yogurt which is good too. i make my own milk and "cook" it in the electric pressure cooker (i have a Philips, i hear Instant Pot may give a "Burn" message if you try to make soy milk in it). it's way easier this way, because you don't have to babysit the milk for boil over, some foam may come out of the floating valve which is not a big deal and you just clean it off. i cook it for a minimum of 40 minutes and since there's no boil off, what you put in the pot is what you get. i find that there's no beany taste left in the milk this way. i wait till it cools down and add my starter and back to the pressure cooker under the yogurt setting for 10 hours. by the way i add 2 heaping tablespoons of tapioca starch (per 2 liters of milk) to the raw milk and mix well before cooking, it makes the yogurt thicker and adds to the tang which i like.
Ripple plant milk has 8gm of protein per 240ml. Ripple is more expensive than other plant milks, but it would still be less expensive than those little cups of plant yogurt. Back in my dairy days, I used a little bit of my previous batch of yogurt as starter. The only time I ever bought a new starter was when I tasted a new brand and loved it enough to make my own yogurt from it. I agree with another poster about adding some unsweetened plant creamer to the plant milk to help with body. I find it nearly impossible to find soy-free unsweetened plant creamer in the US. Any help with the search is appreciated! I also agree with the other poster who said enjoy the thick set yogurt! The grocery store has conditioned us to expect yogurt to be nearly runny. IMHO, the very thick, nearly solid yogurt is the best! I'm looking forward to future episodes of Will It Yogurt!
Half the process for making tofu is the same as for making yogurt so if you've been studiously watching the will it tofu series you'll already know how to make yogurt with all of the ingredients XD
Excited to see you have a slow juicer. Try using the blender first and then running it through the juicer. It definitely helps when making nut milk and would probably help with your experiments.
This is great. EdenSoy is organic high protein soy milk with 12 of protein per cup. If you buy the plain unsweetened one, and it’s made of only water and soybeans.
I've had luck with a 500ml buchner funnel, a vacuum flask, cheesecloth, and a foodsaver I already had. Use the foodsaver vacuum tube attachment to pull a vacuum on the flask and filter the milk through the cheesecloth in the funnel. It's not perfect, but there are ways to situate the cheesecloth so that it's more efficient (drape cloth so it touches center of funnel but not the sides). And you still have to squeeze the solids a bit. But it's much easier on my hands.
I loved your very informative video comparisons and personally want to do the 'from scratch' soybean version. I'm from the UK so the costs are irrelevant to me but your demo is first class!
Just FYI EdenSoy plain unsweetened soymilk has 12 gms of protein, WestSoy unsweetened plain soymilk has 9 gms of protein, and Trader Joe's Soymilk unsweetened plain soymilk has 9 gm of protein. All three brands are organic and are made with just two ingredients: soybeans and filtered water. I use WestSoy and TJ soymilk to make my butter, yogurt, and sour cream and they turn out beautifully.
Westsoy is a good brand. They use to sell it at my dollar store. I use to buy it n put it on my pantry shelf for when I didn't have a fresh batch made. Really good milk. Sadly I can't find it anymore not even in my regular grocery store.
@@theresaromeo5484 oh sorry, I forgot WestSoy company (SunOpta Inc) changed it's name brand to West Life. It's the same soymilk just a new name and a jacked-up price. I stopped buying it when the price went up and now I buy TJ's brand.
I must say: this episode was so wonderfully scripted and executed! Normally don't like to try and peer "behind the curtain", but I was just so engaged with this format that I couldn't help but mention 😅 And as always, thank you for the doing the research for us! You are a such a treasure❤
Thanks for sharing! And what a great idea for a series, luckily in Australia we grow soybeans so soy yoghurts, milk and beans are all fairly cheap. Makes being vegan pretty easy down here, but still I'm gonna give this a crack cos who doesn't save a couple extra dollars for something just as good :)
I look forward to this series! I have great success using shelf-stable soy milk with the only ingredients being soybeans and water. Westsoy and Pacific Foods have these options. I save about a cup of new yogurt for the next batch. Also, I love using the dehydrator to culture my yogurt.
My kind of series! I make yogurt from ripple pea milk right now and I can keep the starter from it in the fridge for months b4 making a new batch and it gets no mold. I use the yogurt in curry since we have coconut allergies. It's awesome!!! I have not been able to get oatmilk to yogurt though. Soy milk from the store worked but my kids are allergic to soy. I really want oatmilk yogurt so bad. Oh. I have never boiled my yogurt. I didn't even know I was supposed to. I just shake the milk up in jars with the prebiotic and put the jars in the instant pot for 14 hours. Lol
I’ve been making yogurt for a couple years now. I started off with the yogurt starter and then I just took a couple tablespoons or so and added it to 100% soybean milk with no additives or fillers. I get mine from Trader Joe’s and it’s very affordable. Every week I take the last few tablespoons of the old yogurt and put it in my Insta pot with 2 quarts of the Trader Joe’s soy bean beverage and today in the morning 15 hours later I have beautiful yogurt. I put mine in a yogurt strainer and strained it for an hour, because I like it to be thick like Greek yogurt. I use it as a sour cream substitute and in salad dressings as well as yogurt and fruit in the morning. It’s freaking awesome and cheap cheap cheap! I save the whey (the liquids, drained off from the yogurt) and use it in soups and other baking options. You could also use it in place of your yogurt to make additional yogurt. Once you purchase your yogurt culture or use a probiotic as the culture you shouldn’t ever have to buy another one. You can just reuse the yogurt. You have an added to the new batch. As you do this, it gets better and better!
Wow I wasn't expecting the will it yogurt series at all. I was expecting a will it natto, will it butter or will it "soy sauce" series to come out first. But this looks so good and creative that, even though I really dislike yogurt, I am still really excited about the next episode. I've heard that adding yeast also makes it taste better, I think it's a myth, but I'm wondering if you've already tested it out? Also I'm curious if you have comparisons for price of the "sustainable"/"cruelty free" non vegan yogurts?
It’s so thick, yum, I’d be making some into vegan tzatziki and making euros, mmmmmm This is going to be such a fun series. Vegan sauces and soups would rock in winter😋
A part of me wonders if the acidity from the fermenting bacteria coagulated the homemade soy milk while the lower fat and protein content in the store bought stuff prevented it from coagulating. The homemade one looks so good I will admit. I like thick yogurts
Love the editing of this one, Mary! So fun! Also, is there no end to your innovations? This is a fascinating start to an exploration of possibilities; thanks for posting : )
The best yogurt (and buttermilk) alternative that I know of are the Wild & Coco products (based on young coconut and more). They're also very pricey though so I'd really need impressed by an alternative! The rest I use are soybased, so that I can get that nice protein dose. The quark/skyr variants are best.
A tip for using probiotic capsules is to just make sure they contain the right bacterial strains. From there its a matter of trial and error for the amount
I'd love to see a video testing the 2 different methods for making soy milk. Soak beans-blend-strain-cook (the most common one) vs soak-cook beans-blend-strain 😊😊
Yay! I will be looking forward to more of these yogurt series! Would you be willing to try the traditional Indian method of using a chili pepper for the lactic acid?
I knew you were a fellow CANUCK…”toque” gave it away! You also know Imperial and Metric.🤗 Great vid…like the stats and comparison of variations and outcomes. Cheers!🇨🇦
I did this and I got the same result as you: a tangy silken tofu-without using any coagulant! I didn't try to blend it after it firmed up but just ate it as is with some muesli and some drizzled honey on top, kind of like a desert. However, I managed to burn the bottom when simmering the soy milk, so my yogurt ( / tangy tofu) ended up with a slight burned taste to it and small pieces the thick, leathery skin that formed on the bottom of the pan which wanted to be part of the yogurt, which was not the most pleasant. I need to try this again and stir the bottom of the pan more continuously this time, your result looked very good!
I make soy yogurt all the time. It's worth the work. My prices are way different for soy beans. I buy them in bulk section of my grocery store for $1.29 for a pound. (500?gr). I use my old starter now but originally was from a bag of Bulgarian yogurt strain I got from Amazon. I am very fortunate to have a good soybean source. I always check if my beans will sprout before I start using a batch. From this store they always do. I would recommend anyone watching this video to make your own yogurt. It's really very easy. It's so much cheaper also. This is a great video. Great directions .
Back in 2016, I tried making with soy milk from the soy milk maker and probiotic caps. I put the milk in jars and put on the yogurt function on the instant pot. Since it came out super runny, I may have to try your method to make yogurt. Thank you for your work!
Super excited for this series!! As a person with borderline high bad cholesterol I was wondering if it would be possibile to make an oat version of this vegan soy yogurt. It should also be very cost effective as organic rolled oats tend to be on the cheaper side.
Absolutely! "Oatgurt" is wonderful! Just add your oats to the blender, (I also like to add hempseeds for omega 3's and a few raw cashews for richness) and blend it all into a powder. If you have a high-speed, heat proof blender you can add hot water directly to your powdered mix and cook and thicken it in one step, no straining and no dirty pots to clean! Cheap, super easy, and super thick and creamy!
@@CharGC123that’s a very interesting idea. Oats are cheap and plentiful here in England (~£1/$1.66CAD per kilo, twice as much for organic) but they’re a bit thin in terms of nutrients. Peanuts are probably the cheapest nut for protein & fat missing there, you can get these at £5/kilo ($8.33CAD). Some mix of these two might make sense.
@@BarneyCarroll One thing I discovered recently worth mentioning.... I was gifted with a big bag of walnuts and decided to use those instead of the cashews which I normally use, because unlike most other nuts they blend smoothly with no straining. I soaked the walnuts overnight to soften them and they actually blended nicely! But.... my yogurt turned out a very weird gray color! Still tasty but not very appetizing looking! (Ha ha, more for me!)
I tried carton soy milk the other day without the boil step. Just threw it all in the insta pot. 12 hours later I had yogurt. Used silk brand too. Many US RUclipsrs say only westlake milk works. Anyway, bacteria is everywhere including the sides and lid of insta pot so I wasn’t too worried about carton soy milk, assuming it’s sterile anyway. Love your videos Mary. You have saved me so many test trials. The kids love your recipes too.
I was thinking of doing it that way too! But thought...I better include the sterilization step if anyone's housemates drink milk directly from the carton ;-)
This has come at the perfect time! A lot of fruit is coming out of my garden and I've been wanting to make yogurt to go with it. I would love it if part of this series included comparing different probiotics, from this video it seems like the prices vary a lot and it's always good to get more bang for your buck! I don't have any numbers for you - plain soy yogurt is so hard to find now that soy isn't the trendy dairy alternative.
May I ask? Do you grow peppers in your garden? If so, you can use the tops to be your starter. I picked up this tip from a RUclipsr that's from India. I've used it with some Jalapenos that I bought from the store. Worked a treat. It even gave the yoghurt a bit of a fruity flavour.
You made some soy skyr (look up skyr & you'll see what I mean) from the dried soybeans, hope to see other beans & other plant milk (including nut drinks) material get tested soon
it's actually my favorite too :-) I make it all the time at home and one day I WILL share it properly (and remember to add the agar agar for the best texture)
Yogurt here in Bremerton, WA it's about $6.49 for foragers 24 oz. I really like the coconut yogurt best. I would love to see you remake the almond flour yogurt from comfort food farms. Also have you tried joi cashew milk base? I use that to make milk but have a hard time figuring out ratios
Thanks for the video! I like to have yogurt now and then, but the store-bought vegan ones are so pricey! It'd also be interesting to see whether it's possible to make vegan yogurt cheese from some of these experiments. This might be a bit of a curveball, but I'd be interested in whether peanuts can make yogurt. They're fairly cheap, at least where I am, so if it works, it could be one of the cheaper ways to do homemade vegan yogurt.
Ooh so looking forward to this! I've been using vegan yogurt for salad dressing a lot and also to eat with fruit. But the prices keep going up... 😢 Yay for Mary!
How about peanuts? I wonder if the starch settle step would let you do something weird like ube or potato. Also I wonder for stuff with low protein can be mixed wirh something higher protein.
In the past I used to make my own soy yogurt, but from store bought yogurts as starters. I stopped doing it because a few times it was a total fail. I remember alpro unflavoured one actually did well, but then at the time I couldn't find it and the other ones I had available cultured it wayyy too fast and would end up not just thick, but also kind of like milk set outside to ferment for a few hours (it's a cultural thing where I live so it's not exactly spoiled, but close and I still don't like it). But I remember that depending on which yogurt I used it needed more or less time in the heat. I would do between 4-6 hours, 8 only if it wasn't happening with the risk of it being overdone. However, I didn't have the tools you do and would use my oven to keep the heat at 50 degrees a few times in those hours to keep it up.
This is such an important experience to share!! Yogurt is potentially easy to make but also it can go awry. Not that we should be scared to do it. Just to know it can happen.
I make my own with homemade soy milk and store-bought plant yogurt as the culture. I like alot of tang so I culture it 48hrs in a warm water bath, placed in the oven with the light on...it comes out a really nice texture like silken tofu. Homemade soygurt costs me 1/6th the cost of store bought, not factoring in the electricity and labor of course. Well worth it.
That is so interesting, seeing how and why you do each step makes it much clearer. I'd be interested to see what the different results are from different protein levels of your ingredients. I'd like to see if cashew yoghurt is possible, cos it's not very high protein, and will thickeners have to be used. So many fun questions, another great topic!
Where I live in the United States, a 24 oz container of Silk soy yogurt costs $6.29 ($8.48 CA), which they say on the package is 4 ¾ cup servings. As an aside, I saw a video recently of a woman making vegan yogurt from garbanzo beans, which is something I'd love to see tested on this channel! (She even claims that the soaking liquid from the beans can be used as a starter for the first batch! If that's true, then it would be an amazing budget option, not requiring you to purchase probiotics.)
I have seen a video a few years ago where they made chickpea yogurt by soaking some dried chickpeas and made a milk out of it , secret was they saved like a handful of chickpeas and put em in the chickpea milk, left them there for a while which acted as the starter. I always wanted to try it, would be interesting seeing you try it too🤩🤩
I'm in Denmark and I regularly make soy yoghurt in my InstantPot pressure cooker from store bought organic soymilk and probiotic capsules: The soymilk has 3.7 g protein per 100 ml and costs 12 DKK (2.35 CAD) per litre. The probiotic capsules has these organisms: Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus rhamnosus. They cost ~1 DKK per capsule and I use 2 capsules per litre of soymilk, so that's around 0.40 CAD per litre. Here's how: I pour like 100 ml soymilk directly from the container to the pressure cooker to make a little room in the container. Next I add the content of 2 probiotic capsules to the container, close the lid and shake until I think it has been evenly distributed or dissolved. Then I add the mixture to the pressure cooker. I select the yoghurt program and set the timer for 14 (fourteen) hours. After 14 hours I refrigerate the yoghurt. NB: I do not sterilize anything, but of course I do observe common kitchen hygiene. The final yoghurt is thick and tangy as I like it. I may seem a little lumpy at first but it is easy to make it look lovely and creamy by whipping with a spoon (or immersion blender if you're lazy). So the total price is less than 3 CAD per litre. In comparison, 750 ml store bought plantghurt costs around 23 DKK, so that's 30.67 DKK per litre (5.95 CAD), roughly twice as expensive as the homemade.
PS: The rationale for not sterilizing everything is this: Since the store-bought soymilk has a best-before date 6-12 months into the future, we can consider the milk already sterile. And since the number of mikroorganisms provided by the probiotic capsules waaaay outnumber the number of stray bacteria on the clean kitchen utensils, there's no way the lactobaccilli cannot out-compete them. Basically, it's the same reason I never sterilize utensils or flour when I bake sourdough bread.
In Massachusetts,USA, I found 24oz container of Silk soy yogurt (vanilla was the only flavor avail at the time) for $5.99USD/$8.11CAD,... so per 1/2 cup serving is approximately $1USD/$1.35CAD. TY for all the interesting videos!💕💕
FYI I have started making L. Reuteri "yogurt" for myself (non-vegan) due to digestive issues. It has helped me quite a bit, and now Hubby had me make him some with this latest batch. 💕
I used to make homemade soy yogurt years ago. I couldn't use Silk or any of the usual brands of soymilk. They have extra stuff in them that caused them to fail the thickening yogurt process. I went to Trader Joe's in the USA, but probably you could find a brand in a health food store - and found simple soy milk with just salt, water, and maybe one other added ingredient besides the soy. No added calcium, vitamins, or minerals. No thickeners like gellum gum or carrageenan. I heated the milk and cooled it as you did. Then I added some of the warm milk to a couple of tablespoons of store-bought vegan yogurts (I even used almond or coconut yogurt to get a broad number of cultures available, because few soy yogurts are available these days.) Then put the slurry back into the warm milk, stirring well. I put very hot water into a guaranteed-to-stay-warm thermos to warm it up first, emptying the water out after it did its job. In went the soymilk mixture, and I capped it tightly and wrapped it in a towel for good measure during the winter. It made lovely yogurt after 8-12 hours! The only downside was that the thermos forever smelled like yogurt no matter what I did! lol And it was stainless steel inside. Powerful yogurt. I always saved the scrapings from the container I stored the yogurt in to make the next batch. It got better and better as time went on. I think I stopped making it when we went away on a trip and the yogurt didn't survive to make a next batch. I think this was a less time-intensive way to make it, although, more expensive than just using soybeans. Figure what your time is worth, I guess!
I couldn't find the written instructions here or on website for the yogurt made from dry soy beans so I wrote it down and thought maybe someone would like it as well: Good luck!
Soak 1/2 lb. of dry soybeans covered in water and soaked overnight.
Morning - rinse and pick through for bad beans or anything that could give an off taste.
Put soaked beans in blender with about double amount of water as beans and blend for about 30 seconds.
Pour in nut bag and strain out milk. Save pulp/okara for later use.
Bring milk to a boil and then a mild simmer or 15 to 20 minutes.
Strain milk in a bowl and then pour into instant pot and let cool to 100 - 110 degrees before adding yogurt starter culture.
Once cooled, add half a bottle of VIVO Vegan Yogurt Starter and stir to thoroughly distribute starter into milk.
Cook milk at yogurt normal setting for 8 hours. Then put in refrigerator to cool.
If end result is too thick or more like tofu, put it in blender until smooth.
Haha I have been meaning to write this up for a long while 🤗 thanks, Carol
@@marystestkitchen no worries! Please check for accuracy 😃
As someone who has been making home made yogurt for years I'd like to add on a few things :)
1. You 100% don't have to keep buying new cultures. I've been making vegan yogurt now from the same cultures I got from vegan probiotics a year ago and it's till amazing tasting safe yogurt.
2. If you make yogurt from store bought soy milk, it will tremendously help the taste if you buy some soy creamer as well and mix it in before the boil at a ratio of 1/4th cup creamer per 4 cups soy milk. (It will add some of the fat back into the soy milk which is necessary for making nice thick yogurt)
3. If you see how the yogurt turned out in the video from the soy beans, how it was kinda like a jelly texture, don't break it!! eat it like that!! It's absolutely delicious and one of the best parts of making homemade yogurt! We're all used to the mush from store bought yogurt but the world of yogurt is so much bigger than just that. Try not to break that matrix as much as you can because it does have a flavor difference if you just mix it all up.
4. Always put about 2 tbsps of yogurt in a separate container after you make it so that you will have "starter" for your next batch and will never run out of cultures!
5. The longer you leave it in the fridge the more tart it will become and in my opinion the better it tastes! You can even make a yogurt drink out of it called chaas (look it up).
6. You don't have to worry about spoilage for about 7-10 days and maybe even longer if you're really careful about not cross contaminating the yogurt. (If you can use spoons and other stuff you will scoop out the yogurt with scalded in hot water so you don't introduce new bacteria into your yogurt.) But you don't have to worry about it too much because the more tart it gets the lower it's PH is going to be, which makes it inhospitable to most other bacteria.
7. Try combining it with rice and curry dishes, salads, burritos, tacos, it works as a great replacement for sour cream. You can even use it in baking.
Helpful! 📍
thanks for adding your experience!
It's also easy to turn into a Greek style yoghurt using some cheesecloth and the tofu press that Ms. Mary recommended.
I did this a while back on the way to making homemade Tzatziki.
I second everything @snow3828 said! 💚
I yelled at the screen when she put it in the blender to smoosh it all up. Like, no, why would you do that?
I would love an oat yogurt
I guess I will have to buy oats haha
@@marystestkitchen you're the best. Love your show. Thanks
oatgurt
Yes, oats!
It's easy to make.
I've made it. Not terribly difficult.
Hello Ms. Mary,
I've made a couple of different variants of vegan yoghurt.
Oatmilk yoghurt and Chickpea yoghurt. I prefer not to tinker with soya beans.
There are ways to make vegan yoghurt starter from scratch that I learned from a couple RUclips creators from India.
One method is to use the tops of hot peppers.
Another method involves soaking Chickpeas for 8 - 24 hours and saving back some of the soaking water as the starter.
I used this method the last time I made vegan yoghurt. I then put it through the tofu press ( The one you reccomend btw. That thing has helped me make tofu, vegan cheese, and vegan Greek style yoghurt ) to make Greek style vegan yoghurt. It was quite tangy and a bit beaney, but the beaney-ness went away when I used it to make Tzatziki.
I did some farm boy engineering and rigged up a yoghurt maker out of an Igloo cooler, a couple kitchen towels, and a couple mason jars that I fill with 40C/100F - 50C/120F water to act as heat sinks.
I have succesfully made chickpea yoghurt using the soaking water as the starter and then used some of that to act as a starter for Oatmilk Yoghurt.
Surprisingly, the vegan yoghurt that I made with the pepper tops had a fruity rather than spice flavour to it. That fruitiness faded in subsequent generations. By the fourth, IIRC, batch after the initial batch. The fruitiness was completely gone.
I have yet to try the Chickpea soak water starter method with other types of legumes for making yoghurt. The reason I'm considering exploring that idea is that some beans are less expensive. Navy beans for example.
Ms. Mary, would you like for me to share the links to the two videos I was referencing above?
BEAN looking for alternative starters myself- I think the pepper starter is the most interesting but I also want to try the chickpea water starter! Glad to see it worked! :0
I saw another video that used a lemon with lemon juice as well- I wish I knew the scientific reason why the tops of peppers work!
Can you share the video about using pepper tops as starter? I've seen it, but can't remember where to find it now.
I dragged out my old soy milk maker and yogurt maker a few months ago and making soy milk and yogurt is super easy and fast. Soak the beans overnight, rinse, throw in the soy milk maker, press tge button and 20 minutes later the soy milk is boiled and ready. Let it cool down to the correct temperature, mix in the yogurt starter (I use belle + bella), pour into the little pots in the yogurt maker, set to 9 hours and done. Clean vegan yogurt. I may strain a batch for 24 hours to get it to be really thick, and use it like butter on toast with jam. Yum! I use the okara with a few other ingredients to make vegan cream cheese, and a mix of yogurt and okara with a little salt and vegan lactic acid to make German style Quark (that I have been missing like crazy).
LOVE your channel.
I'm so excited for this series!! I love yogurt so much and finding alternatives would be a game changer for me😁 Thanks again, Mary for always inspiring me on my dairy alternates💜
You're so welcome!
I made yogurt in the instant pot out of 1 lb. of soaked walnut pieces and one can of coconut mylk with commercial vegan yogurt for the starter. I like it.
Most of the grassy/beany flavour in soy milk comes from grinding the beans raw, which releases enzymes that oxidize lipids. Commercial soy milk producers get a more neutral flavor by heating the beans before or during grinding - deactivating the enzymes before they're released. Downside is somewhat lower extraction yield and it's slightly harder to strain. I do a 5 minute boil, grind the beans with boiling water, then follow the usual steps. Has a flavor more like oat milk. I recommend giving it a try. If the hot grind seems too dangerous, just do a longer boil before grinding cold.
.y soymilk 2.0 video is like this and the feedback was that downside. So many people were having trouble extracting the protein that I no longer recommend it for anything except for milk (ie not for making tofu)
@@marystestkitchen I see, that's unfortunate.
I'd love it if you could try the pumpkin seed milk that you created when you made the pumpkin seed tofu (pumfu). As that isn't a commercially available milk, it would be great to see if the leftovers can be converted into something you can't even buy at the store.
This! With pumpkin season just around the corner I would love to see if seeds right from the plant would work the same.
Hey!!! This sounds like a good idea! 👍
I just saw she made a video called “will it yogurt?” about pumpkin seeds. I haven’t watched it yet.
@@tnijoo5109 yes! Tickled if it was due to my suggestion. I don't want to give any spoilers so you may want to watch it....
@@lexycorreia cool. I will! I’m guessing it was from your suggestion, so good job!!! Excellent idea!
Thank you so much for the video and congrats for the new series, looking forward. Extra compliments for your voice, the overall design, and the delightful music, I find them both calming and and very effective in bringing across your info even better. Inspiring too, to say the very least.
As you asked:
1- Soy yoghurt in my neighbourhood organic supermarket (Rotterdam, the Netherlands) costs €2,39 = US$ 2.54 or CA$ 3.43 , for 400gr or ca. 14 ounces.That's the cheapest option, made from organically grown, non-GMO French soybeans. All other options are more expensive, on average €3.59 or US$3.82 / CA$ 5.16 and from various sources. (coconut, almond, oat, hopefully some day also lupines ... )
2- Added bonus: You are creating essentially waste-free products. All your materials are washable and can be reused. Minimizing transportation as well. Various gigantic ocean-patches of plastic may complain about loss of their growth, but I dare believe everyone else will not.
Thanks again & greets 🙂
I never reach out to RUclipsrs, but I LOVE your content, and find you so relatable! Just have to say: one of the best things I've ever made was: 1. Made homemade soymilk and turned it into yogurt. And then: 2. Strained it to make Greek yogurt. I left it straining too long (a few days), and it was SO RICH AND DECADENT. Added some cooked/sweetened berries on top and it was a delicious creamy dessert! But the best thing: I added some powdered sugar and vanilla and it became the best vegan "cream cheese" frosting I've ever tried!
I am so pumped for this series you have no idea. I can't wait to see oat, coconut, cashew, all of it! Thank you for making this series :D !!
So excited for this series! I'd love to see a hemp milk yogurt, both from scratch and from store bought milk. It's my non-dairy milk of choice personally
Ooh yes!
Great timing! I was just grumbling about the price of plant milk yogurt that I bought last night. The soy milk yogurt was $1.52 USD, while the coconut milk and almond milk yogurts were $1.58 USD each for 5.3oz (150g) serving sizes.
I'm located in the southern U.S. And these were purchased at the walled mart.
I'm also in the south and at Harris Teeter & Food Lion, non-soy plant yogurt is almost $2 for the 5.3oz size and it's extremely difficult to find the plain, unsweetened variety.
It would also be interesting to compare the "time cost" of making yoghurt. So, if it took you, say, an extra hour and half to make it completely scratch, an hour w store bought milk, and 5min in the store, is it worth the quality/nutritional differences for the time investment. Then I think we could really decide on what we're willing to pay for convenience, and to see time, $, and nutritional value side by side on all three would make it even easier!!! Would be so cool to see this in the rest of the series 😊
I would love to see chickpea, black bean, coconut, and pea yogurts. Also are you considering doing any tests with probiotics like rejuvelac or kombucha?
Interested
This is perfect! I am obsessed with soy yoghurt, but the amount of plastic and money it costs has made me want to make it myself for ages now. I’ve always put it off though, because it sounds rather time consuming and messy. Plus, I have gotten rather bad results from online recipes on making your own fermented vegan cheese or milk. Your thorough video makes everything so clear and gives me the security I need. Thanks Mary!
You can do it!
So excited for this series, I loved Will it Tofu!
The store bought yoghurt will thicken up if you let it go a bit longer. Have been making my own from store bought soy mikk for years, and sometimes it needs up to 16 hours to get thick. Sometimes we let it strain in cheesecloth in the fridge to make it super thick, silky and creamy.
Excited to try it from homemade soy milk!
Oh that is good to know!! Thanks for sharing!
Good point. I usually give mine 12 hours as a matter of course. Soya yoghurt reportedly does need more time than dairy (but I've not tested this - I've only ever made soya).
Loved it! 500g of yoghurt here is about £2 and you did get a Masticating juicer - yay, can't wait to see the results. I've heard others blend in regular blender first then use the mastecator as means to just remove the pulp easier.
Found you while looking into dairy free options, and this has me excited! This is by far less expensive than store bought and worth the time. I live in California and soy yogurts can run $6 to $10 usd a quart unless you catch a sale. So thank you for all the effort to make these treats, so we know what works and what doesn't while saving money.
So excited for this series!!! Will love to see what works and what doesn't... Here in Devon, England a carton of Plant Chef Soya Alternative To Greek Style Yogurt 400G sells for £1.45UK =$2.43 CAD = $1.80 US.... and 1 carton of Alpro Greek Style Plain Dairy Free Yoghurt Alternative 400g sells for £2.10 UK = $3.52 CAD = $2.60 USD .... as you can see I love Greek Yogurt
hey that's actually not bad at all! Thanks for sharing :-)
My yoghurt maker comes with a fine sieve for making greek yoghurt or cheese (by straining away the whey). I've been too lazy to try it, but you might have just inspired me to give it a go 😄
I somewhat similarly dove into vegan yogurt making about a year ago and wanted to share some of my findings.
1. I also acquired a juicer, thinking it might solve the most painful part of soymilk making for me (the straining) but it didn't seem to produce as good of milk as my Vitamix
2. Easiest way to make soy yogurt is by buying pure soymilk such as unsweetened Westsoy, Edensoy or Trader Joe's. Those are all shelf stable and Ultra-pasteurized meaning you don't have to boil the milk before pitching your cultures. The downside is the tetra paks they come in aren't really recyclable despite being advertised as being recyclable. The prices of all three brands have also gone through the roof in the past few years.
3. Since my pressure cooker's yogurt function automatically includes the 'boil' phase and that created undesired Yuba as it cooled, I ended up getting a used sous vide to make sure I could nail the perfect temperature to culture the yogurt. I culture in several sterilized mason jars rather than one container just in case of any mishaps i might only loose one jar instead of the whole batch.
4. Only use stainless steel utensils to stir in the cultures. Plastic and silicone can easily have small scratches where bacteria can hide. In theory proper sterilization should solve this problem but I had a few bad batches using a carefully sterilized silicone spatula. Similarly wood/bamboo should never be used as it's porous and can harbor bacteria.
5. I've only tried using store bought yogurt as my starter, Cultures for health, and Belle+Bella but can only recommend Belle+Bella out of the three. Previous batch works great as a starter with that culture as well.
Here in Iran people LOVE their yogurt and they eat it basically with everything, and i'm no exception. in my experience cashews make the best yogurt for my taste buds, but they're so expensive here so i only make soy yogurt which is good too. i make my own milk and "cook" it in the electric pressure cooker (i have a Philips, i hear Instant Pot may give a "Burn" message if you try to make soy milk in it). it's way easier this way, because you don't have to babysit the milk for boil over, some foam may come out of the floating valve which is not a big deal and you just clean it off. i cook it for a minimum of 40 minutes and since there's no boil off, what you put in the pot is what you get. i find that there's no beany taste left in the milk this way. i wait till it cools down and add my starter and back to the pressure cooker under the yogurt setting for 10 hours. by the way i add 2 heaping tablespoons of tapioca starch (per 2 liters of milk) to the raw milk and mix well before cooking, it makes the yogurt thicker and adds to the tang which i like.
Ripple plant milk has 8gm of protein per 240ml. Ripple is more expensive than other plant milks, but it would still be less expensive than those little cups of plant yogurt. Back in my dairy days, I used a little bit of my previous batch of yogurt as starter. The only time I ever bought a new starter was when I tasted a new brand and loved it enough to make my own yogurt from it. I agree with another poster about adding some unsweetened plant creamer to the plant milk to help with body. I find it nearly impossible to find soy-free unsweetened plant creamer in the US. Any help with the search is appreciated!
I also agree with the other poster who said enjoy the thick set yogurt! The grocery store has conditioned us to expect yogurt to be nearly runny. IMHO, the very thick, nearly solid yogurt is the best!
I'm looking forward to future episodes of Will It Yogurt!
I agree - I like thick yogurt best. The runny stuff is like...why? haha
Ooooh yes! I need to know if I can make a soy and nut free yogurt! So excited for this series
soy-free and nut-free ingredients will definitely be explored in this series! Thanks so much for watching :-)
Half the process for making tofu is the same as for making yogurt so if you've been studiously watching the will it tofu series you'll already know how to make yogurt with all of the ingredients XD
Excited to see you have a slow juicer. Try using the blender first and then running it through the juicer. It definitely helps when making nut milk and would probably help with your experiments.
Yes! I see how that would work better! My problem was thin milk that didn't yield all the protein inside
finally found someone who's also in Canada where i can actually follow along and be able to source the ingredients!
That intro...the Best!
This is great. EdenSoy is organic high protein soy milk with 12 of protein per cup. If you buy the plain unsweetened one, and it’s made of only water and soybeans.
I've had luck with a 500ml buchner funnel, a vacuum flask, cheesecloth, and a foodsaver I already had. Use the foodsaver vacuum tube attachment to pull a vacuum on the flask and filter the milk through the cheesecloth in the funnel.
It's not perfect, but there are ways to situate the cheesecloth so that it's more efficient (drape cloth so it touches center of funnel but not the sides). And you still have to squeeze the solids a bit. But it's much easier on my hands.
I loved your very informative video comparisons and personally want to do the 'from scratch' soybean version. I'm from the UK so the costs are irrelevant to me but your demo is first class!
Just FYI EdenSoy plain unsweetened soymilk has 12 gms of protein, WestSoy unsweetened plain soymilk has 9 gms of protein, and Trader Joe's Soymilk unsweetened plain soymilk has 9 gm of protein. All three brands are organic and are made with just two ingredients: soybeans and filtered water. I use WestSoy and TJ soymilk to make my butter, yogurt, and sour cream and they turn out beautifully.
Westsoy is a good brand. They use to sell it at my dollar store. I use to buy it n put it on my pantry shelf for when I didn't have a fresh batch made. Really good milk. Sadly I can't find it anymore not even in my regular grocery store.
Thanks for sharing. Hopefully this helps someone.
I haven't seen these brands in Canada sadly
@@theresaromeo5484 oh sorry, I forgot WestSoy company (SunOpta Inc) changed it's name brand to West Life. It's the same soymilk just a new name and a jacked-up price. I stopped buying it when the price went up and now I buy TJ's brand.
I must say: this episode was so wonderfully scripted and executed!
Normally don't like to try and peer "behind the curtain", but I was just so engaged with this format that I couldn't help but mention 😅
And as always, thank you for the doing the research for us! You are a such a treasure❤
Mind reader!!! I was just watching some videos on this yesterday!! FANTASTIC!!
Thanks for sharing! And what a great idea for a series, luckily in Australia we grow soybeans so soy yoghurts, milk and beans are all fairly cheap. Makes being vegan pretty easy down here, but still I'm gonna give this a crack cos who doesn't save a couple extra dollars for something just as good :)
I look forward to this series! I have great success using shelf-stable soy milk with the only ingredients being soybeans and water. Westsoy and Pacific Foods have these options. I save about a cup of new yogurt for the next batch. Also, I love using the dehydrator to culture my yogurt.
You are so great! Looking forward to seeing all your videos!
Next: "Will it ice cream?" ...?
I feel like you read my mind with this series! Would love to see you try oats, and maybe hemp seeds 💚
My kind of series! I make yogurt from ripple pea milk right now and I can keep the starter from it in the fridge for months b4 making a new batch and it gets no mold. I use the yogurt in curry since we have coconut allergies. It's awesome!!! I have not been able to get oatmilk to yogurt though. Soy milk from the store worked but my kids are allergic to soy. I really want oatmilk yogurt so bad.
Oh. I have never boiled my yogurt. I didn't even know I was supposed to. I just shake the milk up in jars with the prebiotic and put the jars in the instant pot for 14 hours. Lol
ahaha you like to live dangerously ;-)
I’ve been making yogurt for a couple years now. I started off with the yogurt starter and then I just took a couple tablespoons or so and added it to 100% soybean milk with no additives or fillers. I get mine from Trader Joe’s and it’s very affordable. Every week I take the last few tablespoons of the old yogurt and put it in my Insta pot with 2 quarts of the Trader Joe’s soy bean beverage and today in the morning 15 hours later I have beautiful yogurt. I put mine in a yogurt strainer and strained it for an hour, because I like it to be thick like Greek yogurt. I use it as a sour cream substitute and in salad dressings as well as yogurt and fruit in the morning. It’s freaking awesome and cheap cheap cheap! I save the whey (the liquids, drained off from the yogurt) and use it in soups and other baking options. You could also use it in place of your yogurt to make additional yogurt. Once you purchase your yogurt culture or use a probiotic as the culture you shouldn’t ever have to buy another one. You can just reuse the yogurt. You have an added to the new batch. As you do this, it gets better and better!
I love your videos! Did not think it could get any better than "Will it Tofu" but now you've delivered with this wonderful new series! Thank you!
OMG I didnt know you started this serious! Love it
And more to come :-) I hope you enjoy!
Hi Mary: you are AMAZING! Thx for all your hard work. Have you thought of chick pea yogurt?
Thought of it? Yes. Made a video on it? not yet ;-)
Wow I wasn't expecting the will it yogurt series at all. I was expecting a will it natto, will it butter or will it "soy sauce" series to come out first. But this looks so good and creative that, even though I really dislike yogurt, I am still really excited about the next episode.
I've heard that adding yeast also makes it taste better, I think it's a myth, but I'm wondering if you've already tested it out?
Also I'm curious if you have comparisons for price of the "sustainable"/"cruelty free" non vegan yogurts?
You can also add a bit of vanilla when you go to eat it.
It’s so thick, yum, I’d be making some into vegan tzatziki and making euros, mmmmmm
This is going to be such a fun series.
Vegan sauces and soups would rock in winter😋
A part of me wonders if the acidity from the fermenting bacteria coagulated the homemade soy milk while the lower fat and protein content in the store bought stuff prevented it from coagulating. The homemade one looks so good I will admit. I like thick yogurts
maybe? The difference in protein concentration probably had something to do with it too
You are my favorite food person ever. Thank you for doing this so I don’t have to.
haha you're very welcome
YAY! There is only vegan coconut yogurt available near me. It’s good but I wanted to try soy so bad. Thank you!😆
Love the editing of this one, Mary! So fun! Also, is there no end to your innovations? This is a fascinating start to an exploration of possibilities; thanks for posting : )
💯
The best yogurt (and buttermilk) alternative that I know of are the Wild & Coco products (based on young coconut and more). They're also very pricey though so I'd really need impressed by an alternative!
The rest I use are soybased, so that I can get that nice protein dose. The quark/skyr variants are best.
Sounds like you get what you pay for :-)
A tip for using probiotic capsules is to just make sure they contain the right bacterial strains. From there its a matter of trial and error for the amount
I've never come across any probiotic capsules that didn't work tbh
@@marystestkitchen fair. They work, but do they taste good? 🤣
I'd love to see a video testing the 2 different methods for making soy milk. Soak beans-blend-strain-cook (the most common one) vs soak-cook beans-blend-strain 😊😊
Great suggestion! I always get questions about why I choose only to do it the way I usually do :-)
Yay! I will be looking forward to more of these yogurt series! Would you be willing to try the traditional Indian method of using a chili pepper for the lactic acid?
I've done it, it works! Gives a bit of a fruity flavour.
@@caninedrill_instructor5861 awesome!
In my testing I've found 1 liter (carton) simple soy milk with 1 can full fat coconut milk mixed in works best.
Sounds lovely!
I'm so excited for this series!!! I'm loving this direction
I knew you were a fellow CANUCK…”toque” gave it away! You also know Imperial and Metric.🤗
Great vid…like the stats and comparison of variations and outcomes.
Cheers!🇨🇦
YES YES YES!!! as an absolute lover of your Will if Tofu series I am so excited that your doing this too now! Hell yes!!❤
Looking forward to the many legumes that find their way into your yogurt experiments.
I did this and I got the same result as you: a tangy silken tofu-without using any coagulant! I didn't try to blend it after it firmed up but just ate it as is with some muesli and some drizzled honey on top, kind of like a desert. However, I managed to burn the bottom when simmering the soy milk, so my yogurt ( / tangy tofu) ended up with a slight burned taste to it and small pieces the thick, leathery skin that formed on the bottom of the pan which wanted to be part of the yogurt, which was not the most pleasant. I need to try this again and stir the bottom of the pan more continuously this time, your result looked very good!
yay! I'm happy for you!
This series is a great idea! Thanks for providing interesting and entertaining content. How about rice yogurt?
Thanks for that interesting suggestion!
I make soy yogurt all the time. It's worth the work. My prices are way different for soy beans. I buy them in bulk section of my grocery store for $1.29 for a pound. (500?gr). I use my old starter now but originally was from a bag of Bulgarian yogurt strain I got from Amazon. I am very fortunate to have a good soybean source. I always check if my beans will sprout before I start using a batch. From this store they always do. I would recommend anyone watching this video to make your own yogurt. It's really very easy. It's so much cheaper also. This is a great video. Great directions .
A good source of beans is more precious than gold
There's a shelf stable Soy Milk Westsoy Orgainic unsweetened plain that has 9 grams of protein. It works well with making soy milk.
1 extra gram, eh? Unfortunately it's not available in my area but good to know nonetheless :-) thanks for sharing!
@marystestkitchen My bad, for some reason, I was thinking you said 4 grams! Lol At one time, Westsoy was 11 grams of protein.
Back in 2016, I tried making with soy milk from the soy milk maker and probiotic caps. I put the milk in jars and put on the yogurt function on the instant pot. Since it came out super runny, I may have to try your method to make yogurt. Thank you for your work!
Super excited for this series!! As a person with borderline high bad cholesterol I was wondering if it would be possibile to make an oat version of this vegan soy yogurt. It should also be very cost effective as organic rolled oats tend to be on the cheaper side.
everyone's so into oats these days!
Absolutely! "Oatgurt" is wonderful! Just add your oats to the blender, (I also like to add hempseeds for omega 3's and a few raw cashews for richness) and blend it all into a powder. If you have a high-speed, heat proof blender you can add hot water directly to your powdered mix and cook and thicken it in one step, no straining and no dirty pots to clean! Cheap, super easy, and super thick and creamy!
@@CharGC123that’s a very interesting idea. Oats are cheap and plentiful here in England (~£1/$1.66CAD per kilo, twice as much for organic) but they’re a bit thin in terms of nutrients. Peanuts are probably the cheapest nut for protein & fat missing there, you can get these at £5/kilo ($8.33CAD). Some mix of these two might make sense.
@@BarneyCarroll One thing I discovered recently worth mentioning.... I was gifted with a big bag of walnuts and decided to use those instead of the cashews which I normally use, because unlike most other nuts they blend smoothly with no straining. I soaked the walnuts overnight to soften them and they actually blended nicely! But.... my yogurt turned out a very weird gray color! Still tasty but not very appetizing looking! (Ha ha, more for me!)
I’m very excited about this series!!
That intro was sooo good! Creative and incredible editing. Well done 👏🏽👏🏽👏🏽
I tried carton soy milk the other day without the boil step. Just threw it all in the insta pot. 12 hours later I had yogurt. Used silk brand too. Many US RUclipsrs say only westlake milk works. Anyway, bacteria is everywhere including the sides and lid of insta pot so I wasn’t too worried about carton soy milk, assuming it’s sterile anyway. Love your videos Mary. You have saved me so many test trials. The kids love your recipes too.
I was thinking of doing it that way too! But thought...I better include the sterilization step if anyone's housemates drink milk directly from the carton ;-)
@@marystestkitchen safety first…good idea… especially after reading about all those poor kiddos with écoli poisoning in Calgary. ☹️
yess omg those poor children and their parents!
This has come at the perfect time! A lot of fruit is coming out of my garden and I've been wanting to make yogurt to go with it. I would love it if part of this series included comparing different probiotics, from this video it seems like the prices vary a lot and it's always good to get more bang for your buck! I don't have any numbers for you - plain soy yogurt is so hard to find now that soy isn't the trendy dairy alternative.
May I ask?
Do you grow peppers in your garden?
If so, you can use the tops to be your starter.
I picked up this tip from a RUclipsr that's from India.
I've used it with some Jalapenos that I bought from the store. Worked a treat. It even gave the yoghurt a bit of a fruity flavour.
@@caninedrill_instructor5861 That's so cool, I've never heard of that! I don't grow peppers but I'll trade with a neighbor and try it out!
I'd love to see two different ones: walnut milk yogurt and almond milk yogurt. Thanks!
You made some soy skyr (look up skyr & you'll see what I mean) from the dried soybeans, hope to see other beans & other plant milk (including nut drinks) material get tested soon
I'd love to see yogurt from homemade coconut milk or homemade nut milks!
My favorite non-dairy yogurt is coconut milk yogurt, so I'd love to see you take a crack at that!
it's actually my favorite too :-) I make it all the time at home and one day I WILL share it properly (and remember to add the agar agar for the best texture)
Wow the fully homemade one is sliceable, would it work for a feta if marinated in oil and herbs?
Awesome new series! Looking forward to see what else will yogurt.
I've had good experiences using plain forager yogurt as a starter and the instant pot.
Yogurt here in Bremerton, WA it's about $6.49 for foragers 24 oz. I really like the coconut yogurt best. I would love to see you remake the almond flour yogurt from comfort food farms. Also have you tried joi cashew milk base? I use that to make milk but have a hard time figuring out ratios
oh my god i’m so excited
Thanks for the video! I like to have yogurt now and then, but the store-bought vegan ones are so pricey! It'd also be interesting to see whether it's possible to make vegan yogurt cheese from some of these experiments.
This might be a bit of a curveball, but I'd be interested in whether peanuts can make yogurt. They're fairly cheap, at least where I am, so if it works, it could be one of the cheaper ways to do homemade vegan yogurt.
Love your show. Been watching and subbed for years! I just got a plant milk maker for my birthday. So going to try this. ❤
Do you have your recipes in a pdf form? That would be helpful for us less experienced cooks.
I love the video. Your content is so creative!
Ooh so looking forward to this! I've been using vegan yogurt for salad dressing a lot and also to eat with fruit. But the prices keep going up... 😢 Yay for Mary!
is vegany a brand? I never heard of it but that's a good name :-)
@@marystestkitchenlol it was a typo 😂 too excited to comment that I pressed enter too early
oh haha whoops! I love yogurt for eating with fruit too. The prices are like...wuuuuut is happeninnnngggg?!?
Love your videos ❤️ They are always so interesting 🧐
Yay!!! 💚 I kind of want to see all the 'will it tofu?' ingredients tried, but that's a lot to ask!
I make my own yoghurt, but I've only tried soya so far, so I am very keen to see how other things turn out 🙂
How about peanuts? I wonder if the starch settle step would let you do something weird like ube or potato. Also I wonder for stuff with low protein can be mixed wirh something higher protein.
Another hit! 🎉
thank you!!
In the past I used to make my own soy yogurt, but from store bought yogurts as starters. I stopped doing it because a few times it was a total fail. I remember alpro unflavoured one actually did well, but then at the time I couldn't find it and the other ones I had available cultured it wayyy too fast and would end up not just thick, but also kind of like milk set outside to ferment for a few hours (it's a cultural thing where I live so it's not exactly spoiled, but close and I still don't like it). But I remember that depending on which yogurt I used it needed more or less time in the heat. I would do between 4-6 hours, 8 only if it wasn't happening with the risk of it being overdone. However, I didn't have the tools you do and would use my oven to keep the heat at 50 degrees a few times in those hours to keep it up.
This is such an important experience to share!! Yogurt is potentially easy to make but also it can go awry. Not that we should be scared to do it. Just to know it can happen.
Plz make cheeses out of everything you made tofu out of
I make my own with homemade soy milk and store-bought plant yogurt as the culture. I like alot of tang so I culture it 48hrs in a warm water bath, placed in the oven with the light on...it comes out a really nice texture like silken tofu.
Homemade soygurt costs me 1/6th the cost of store bought, not factoring in the electricity and labor of course. Well worth it.
Thanks for sharing! 48hrs!
That is so interesting, seeing how and why you do each step makes it much clearer. I'd be interested to see what the different results are from different protein levels of your ingredients. I'd like to see if cashew yoghurt is possible, cos it's not very high protein, and will thickeners have to be used. So many fun questions, another great topic!
The yoghurt bacteria will digest fat as well as protein, so my guess is cashew yoghurt would be a win. Can't wait to see!
(I add olive oil when making soya yoghurt to make it thicker - interestingly there's no hint of olive oil flavour once it's done!)
Where I live in the United States, a 24 oz container of Silk soy yogurt costs $6.29 ($8.48 CA), which they say on the package is 4 ¾ cup servings.
As an aside, I saw a video recently of a woman making vegan yogurt from garbanzo beans, which is something I'd love to see tested on this channel! (She even claims that the soaking liquid from the beans can be used as a starter for the first batch! If that's true, then it would be an amazing budget option, not requiring you to purchase probiotics.)
Thanks for the video 😊 have you tried chickpeas yogurt? 😉
I have seen a video a few years ago where they made chickpea yogurt by soaking some dried chickpeas and made a milk out of it , secret was they saved like a handful of chickpeas and put em in the chickpea milk, left them there for a while which acted as the starter. I always wanted to try it, would be interesting seeing you try it too🤩🤩
A simpler method that I've seen is to save back a tablespoon or two the water used to soak the chickpeas in as the starter.
Works very well.
I'm in Denmark and I regularly make soy yoghurt in my InstantPot pressure cooker from store bought organic soymilk and probiotic capsules:
The soymilk has 3.7 g protein per 100 ml and costs 12 DKK (2.35 CAD) per litre.
The probiotic capsules has these organisms: Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus rhamnosus. They cost ~1 DKK per capsule and I use 2 capsules per litre of soymilk, so that's around 0.40 CAD per litre.
Here's how: I pour like 100 ml soymilk directly from the container to the pressure cooker to make a little room in the container. Next I add the content of 2 probiotic capsules to the container, close the lid and shake until I think it has been evenly distributed or dissolved. Then I add the mixture to the pressure cooker.
I select the yoghurt program and set the timer for 14 (fourteen) hours. After 14 hours I refrigerate the yoghurt.
NB: I do not sterilize anything, but of course I do observe common kitchen hygiene.
The final yoghurt is thick and tangy as I like it. I may seem a little lumpy at first but it is easy to make it look lovely and creamy by whipping with a spoon (or immersion blender if you're lazy).
So the total price is less than 3 CAD per litre. In comparison, 750 ml store bought plantghurt costs around 23 DKK, so that's 30.67 DKK per litre (5.95 CAD), roughly twice as expensive as the homemade.
PS: The rationale for not sterilizing everything is this:
Since the store-bought soymilk has a best-before date 6-12 months into the future, we can consider the milk already sterile.
And since the number of mikroorganisms provided by the probiotic capsules waaaay outnumber the number of stray bacteria on the clean kitchen utensils, there's no way the lactobaccilli cannot out-compete them.
Basically, it's the same reason I never sterilize utensils or flour when I bake sourdough bread.
Have you tried fermenting cashews? It's one of the best yogurts I've tried so far!
yes :-)
cashews are so $$$ these days tho haha my wallet hates them
@@marystestkitchen True :(
Hey Mary, does the homemade yoghurt stay creamy after you have blended it? If it doesn't, I bet I can use it like a spread for my toast.
yes it does!
In Massachusetts,USA, I found 24oz container of Silk soy yogurt (vanilla was the only flavor avail at the time) for $5.99USD/$8.11CAD,... so per 1/2 cup serving is approximately $1USD/$1.35CAD. TY for all the interesting videos!💕💕
FYI I have started making L. Reuteri "yogurt" for myself (non-vegan) due to digestive issues. It has helped me quite a bit, and now Hubby had me make him some with this latest batch. 💕
oh that's not so bad as I expected! haha Thanks so much for sharing
@@marystestkitchen 🥰
I used to make homemade soy yogurt years ago. I couldn't use Silk or any of the usual brands of soymilk. They have extra stuff in them that caused them to fail the thickening yogurt process. I went to Trader Joe's in the USA, but probably you could find a brand in a health food store - and found simple soy milk with just salt, water, and maybe one other added ingredient besides the soy. No added calcium, vitamins, or minerals. No thickeners like gellum gum or carrageenan. I heated the milk and cooled it as you did. Then I added some of the warm milk to a couple of tablespoons of store-bought vegan yogurts (I even used almond or coconut yogurt to get a broad number of cultures available, because few soy yogurts are available these days.) Then put the slurry back into the warm milk, stirring well. I put very hot water into a guaranteed-to-stay-warm thermos to warm it up first, emptying the water out after it did its job. In went the soymilk mixture, and I capped it tightly and wrapped it in a towel for good measure during the winter. It made lovely yogurt after 8-12 hours! The only downside was that the thermos forever smelled like yogurt no matter what I did! lol And it was stainless steel inside. Powerful yogurt. I always saved the scrapings from the container I stored the yogurt in to make the next batch. It got better and better as time went on. I think I stopped making it when we went away on a trip and the yogurt didn't survive to make a next batch.
I think this was a less time-intensive way to make it, although, more expensive than just using soybeans. Figure what your time is worth, I guess!
Loving this! I'm thinking of mixing home-made oat milk with pea protein and trying to yoghurt that.... 😁
What if you used the masticating juicer to extract the pulp after you’ve blended it? So as to remove the manual straining.
Thank you thank you. Just what I needed today!
You are so welcome!