I haven’t heard from you in a while. Hope you’re okay in 2021. If you didn’t know you can use that aqua faba for whipping cream just by adding some powdered sugar and whipping it. If you don’t want to use it right away, make it into ice cubes and save it for later. Loved your idea. I can just add fruit to it.for taste. I’m not a fan of plain yogurt anyway.
That almost seems like Burmese tofu recipe! Without adding the chickpea water before the ferment it would have firmed into a solid block thats really good!! This seems fun, I kinda want to play with it and see what can be done!!
the original poster did say that it's meant to be used in place of curd in Indian cooking. So it's meant to be used as a cooking yogurt not as your typical breakfast yogurt.
@@arshpreetkaur3831 the creator of the referenced video and the recipe - Priyanka N Jain said it herself that she would use it in cooking or in dishes that require yoghurt or curd, with the examples of raita, kadhi and chaas. Forgive my generalisation.
If you save some of it and use it as the starter to a fresh batch, it will strengthen the culture and the tangy flavor will develop the more you remake it, each time using a bit of the previous batch as the starter!
If you put lemon juice in it then it would taste more like yogurt probably. And then you could use this for all kinds of stuff not just yogurt and seems like it would be very Versatile
Yes, exactly, in the comments of the original video, that's what most ppl did and said that was the trick and that with that little tweak, then they loved it! :)
I think the initial product pre-fermentation looked so delightfully creamy, I would probably just use that for creamy sauces like a vegan nacho cheese or ranch or something.
I tried it and added already while cooking some salt, cardamom, vanilla and cinnamon. Lemon zest would be nice as well. One can sweeten it too later. I find it a bit special, but actually nice with the spices. A great alternative.
I made several batches, one of them with vanilla extract and sugar before cooking the milk, and to be perfectly honest, it wasn't good. For me. I personally strongly dislike the bean/grass flavor of vegan replacements, and in this case, that flavor is really hard to mask. Having said that, blended (I used a hand mixer) with garlic and lemon it's a really, really good condiment if you like strong, savory flavors. It also has a nice fluffy texture.
I have made this recipe and I'm doing it again! Here's a tip: add some sugar (1/2 cup) and acid fruit juice (1/3 cup) (lemon or passion fruit for example) and blend it together (maybe it's better if you throw out the liquid part). Put it on the refrigerator and eat it within 3 days. It turns out like a vegan mousse. Disclaimer: I fell like by the time this mixture starts to separate solid from liquid, like an regular yogurt. When it happens you just need to mix it a little with a spoon and it's all good again.
I make tofu yogurt in my instant pot - 1 package of mori nu extra firm shelf stable tofu, 1 probiotic capsule (need at least thermophilus and acidophilus) 1/2 c or more soymilk to thin, a little sugar or maple syrup to feed the probiotics, immersion blended in a mason jar (I add probiotic with a chopstick after blending tofu, soymilk, and sugar), put mason jar in Instant Pot on yogurt setting for 13.5 hours. Comes out thick and tangy like greek yogurt! Sometimes I add jam or sweetener to it, but I keep some plain for curries and smoothies. Now I can't wait to try this chickpea recipe too!
Coconut milk yogurt is very easy. All you need is to add the probiotics (I use a So Delicious coconut milk yogurt as my starter, and can make it perpetually!)
I don't know, I made the coconut yogurt many times and it always comes out grainy, I added lemon juice and agave to this chickpea one, you also have to strain it properly, it did taste very good.
When Rose showed the chickpeas at the beginning, I was like: wait I thought this was a yogurt recipe, not a hummus recipe. 😂 Even if the initial recipe didn’t turn out 10/10, it’s still pretty incredible all the things you can use garbanzo beans for!
So I found out last year that I'm allergic to soy. It's really put a damper on my vegan journey. I can't tell you how excited I am about this ubiquitous white goop! I see so much potential here.
Hi! I made it few days ago and I added lemon and orange zest, lemon juice and cheesecake flavoured vegan sweetener from My Protein. It tasted delicious! The chickpea smell completly disappeared. Today I will try to do the savory version of this yoghurt, hope that it will also turn out great
It costs a bit more but yogurt made with acidophilus capsules and shelf stable organic no additive soy milk is uh-mazing! I buy the 64 oz cartons of Westsoy at Walmart for $3.98. Still very cheap compared to buying commercial yogurt but the taste is honestly way better. Tastes exactly like dairy yogurt IMO. Yes, you can eat it plain! 😋
Not sure my vegan daughter would eat this. But here’s a recipe for vegan mayo I found using chick pea water(Aquafaba) Whisk chick pea water till thick Add little garlic powder, mustard powder, little bit of oil, squeeze of lemon juice, salt to taste and mix.
@@MrJavacash my daughter is 23 and became a vegan on her own. Plus I’m not vegan. And even if she was little, who are you to judge and say what someone should be feeding their own child?!?
I made this last week! I did not like the beany flavor on it's own...BUT it set perfectly. I tried it as an ingredient in a few things. The best was as a base for a fruit smoothie. After I added a bit of maple syrup, it tasted pretty good. I've been trying different ways to get more protein into my diet. I was thinking it might make a good salad dressing base, or perhaps a base for a dessert.
You should have put the liquid from the colander through the nutmilk bag. There were solids in there that the colander does not catch. That is why it was grainy.
Great to see that this works, must try it. I used chickpea flour soaked overnight, and drained the water off the top, added about the same ratio of water to the pot as in the video, and it made a custard, so likely it could be made into yogurt like in the video. No straining or blending and no pulp leftover. It set nicely and was soft like silken tofu and not gritty. It was a bit beany, but not a lot once other flavours were added. Might be nice to try half nutmilk and half chickpea custard to make yogurt with. Great topic, always good to see your critique of recipes.
I am sooo amazed!! I've been looking for a good EASY CLEAN yogurt to make a ranch dip for my husband who has cancer and is alkaline!!! Bless you Rose!♥️♥️♥️♥️♥️
If you dry the chickpea solids it would probably be like the equivalent of almond meal you get from making almond milk so if it’s dry enough it could become a chickpea meal/flour
@@CheapLazyVegan the cheesecloth makes all the difference if the issue is grittyness. Also (and I'm sorry I'm saying this) we used to put a sh*t ton of sugar in anything vegan at the hotel kitchen so it tasted good. Even non-vegan people used to love it and asked for recipes. Chocolate and cinnamon also overpower every taste.
@@StupidLittleRedFox On this one tangy / fruity (eg. cherry jam) might the best bet for sweet uses imo since there is something of a vegetal taste that will still stand out if you only use chocolate or even cinnamon. I haven't tried cinnamon yet but I'd be surprised if it lends itself to it, though I'll definitely give it a shot. That said sugar and some other familiar flavors (vanilla, chocolat, etc) do go a long way in most cases haha
@@StupidLittleRedFox update: you were right, cinnamon does work! It doesn't handle the taste all the way but it definitely helps on the front end. That plus sugar, a bit of vanilla to help at the back and diced pears to bring it all together and freshen it a bit definitely works. Still it's very much not something I would buy. I guess it could be argued that this work much better for savory bits like a raita, which I tried and was good.
@@joaofarias6473 I'm glad you like my cinnamon idea. My sources were very limited where I worked, so only cinnamon, cocoa and other "sweet" spices were available, so I had to improvise on overnight oats - cocoa with orange, vanilla with nuts, banana with chocolate chips, cinnamon with apple and raisins and my favorite - pina colada made from coconut milk and pineapple. All of those were gone within minutes during breakfasts.
I love your initial reaction to trying this, it had me cracking up. Thank you for your honest input and not fluffing a fake, “mmm this is so good, it’s literally the best!” I’m going to try it, I did watch the original video and yours came up after it. I never really ate my yogurts plain anyway, I always use them in baking and at best as a parfait loaded with honey, berries and granola. So excited to eat yogurt again!!! (And a very cost effective one at that!)
I am a regular user of this yogurt. You need to add 2 to 3 teaspoon full of sugar at the time of 'setting' . This sugar is NOT for sweetening but to taste sour when fermented. The starter you have used (chickpea soaked water) is extremely mild. So the real taste will emerge only after 3, 4 cycles.
That makes sense, since this fermentation process is based on wild yeast, like a sour dough starterr, instead of bacteria. I will save some of the batch I made yesterday and see if I can get the tang I want from a yoghurt. Thank you!
@Aniruddh K Deshpande , thank you!!!! I made my second batch this weekend. After adding the rejuvelac mixed with yoghurt from the previous batch, I also added 2 tablespoons of sugar. The result after approximately 12 hours of proofing..... Delicious tangy chickpea yoghurt!!!! Yeah!
Ummm I immediately thought of tzatziki sauce for falafel! Use as a yogurt for savory and sweet recipes. I bet this would be awesome with all the flavors! Do a Greek tzatziki sauce! You know you want to.. It will be epic! ♥️
It’s grainy because only part of the milk went through a nutsac. To make it even more ‘yogurty’ you can add a capful of powdered pre and probiotic like Jarro brand after it’s cooled and before it’s set aside to culture. It’s also smart to add a bit of sea salt as the minerals helps feed the beneficial ‘bugs’ and prohibits bad ‘bugs’. It had a very nice texture, it definitely has promise and could even be made raw.
The "left over" chickpeas can be used as a hummus. Just add some stuff to flavor like sun dried tomatoes, garlic, etc. Heck every time I hear chickpeas that is the first thing that pops in my mind.
@@puropinchepretty I hate to state the obvious, but if it was canned chickpeas then they were cooked already. Sure you can cook them more if you want but there is no need. I've taken canned chickpeas and made hummus quite a few times. It is a lot cheaper then buying premade hummus.
I have made this before. This yogurt is not meant to be eaten on its own. It’s meant to be used as a base for a particular curry made in India called kadhi.
Thanks for the demo, I wouldn’t expect it to taste like yogurt or have the same texture since it’s beans and not dairy but I’m sure it is healthy and could be used in many ways. And it’s probably OK to call it yogurt as we do other vegan yogurt because it’s fermented, all yogurts, may not have the same texture or taste. Milk is naturally sweeter than beans.
If you try making it again, it would probably be less grainy if you put the whole mixture in the nutmilk bag, instead of just the chunky bit left in the strainer. Because the strainer isn't as finely woven as the nutmilk bag, small chunks would've made it through into your yogurt. Since your bag isn't big enough to wrap around the edge of the bowl, you could use the strainer as a support for the nutmilk bag - basically, you can use the bag as a liner for the strainer, and then anything that gets through will be super fine.
Instead of all of that trouble just use the chick pea flour it’s called besen it’s much easier. Keep the chick pea grains and grind garlic onions cumin turmeric hot pepper to taste chopped celentro salt add flour just to make a batter for frying and 1tps baking powder or 1/2 tps fast active yeast. And that’s our after school snacks . You can also chunky vegetables and it’s all fried make small balls or flatten like a patty. Enjoy season to your taste
I add an acidophilus tablet and let it sit out for a day. This gets the bacteria to grow. A liitle sugar or maple syrup will speed up the bacteria growth.
@@nicholaadams2031 no i mean packaged probiotics. So get packaged probiotics, a jar, a pot, a can of full fat coconut milk or soy milk, and for best results a thermometer. Boil some water, rinse the jar with it to prevent mold. Briefly boil the coconut milk to prevent mold, and cool to about 80F to provide a good environment to bacteria. Basically baby bottle temp, warm but not hot. Pour it into the jar at 80F, mix in the starter, leave in a warm place for a day or two with some cloth over it, to keep out dust and let in oxygen. Sugar is optional but even a tsp will give the probiotics more fermenting power.
@@nicholaadams2031 storebought vegan yogurts might not always have live active cultures and I'm nit sure how the thickeners/emulsifiers interact with the fermentation process. If you wanna try it, I would start with 1/4c vegan yogurt and 1-2c warm milk.
I have seen somebody make soy- and coconut yoghurt, using red or green chili peppers. They said the peppers naturally contain the bacteria that are needed to ferment the milk. She used 2 whole chilipeppers, cut off their tops and made a slit in the peppers. Then they put both peppers and the tops in the milk. Green peppers apparently ferment the milk faster than red peppers. I'm going to give that a try to see if you taste the peppers. Unfortunately, I can't remember which channel that was.
Most people can't eat plain yogurt anyways when you go to the store and you buy yogurt made from cow's milk it's already sweetened and flavored and have everything. So you definitely can't compare it to that and say that it's bad because if you eat just regular yogurt you probably wouldn't like it anyways so I definitely wouldn't out it as an option until you've added at least a flavoring
Chickpeas have a lot of natural gelatin and I see that when I can them. I don’t care about the texture since I want the probiotics and the tart flavor so I think I will try it without taking out the pulp. I want it to add to rice and beans, pasta, potato salad and instead of mayonnaise or sour cream. I think you have to cook it very well before you add the started so it doesn’t give you gas. You need to cool it down to 110-100 degrees before you add the started and then incubate it at that temp also . I am glad it set up and looks like your incubation time is about the same as when you use dairy as your milk. I think I am going to try brown rice and see if that will work so I don’t have to use beans or nuts. I think I will use my last batch as a starter and check it when it is 12 hours but it was 16 last time before it was tart enough to use as sour cream. Last batch was almond flour, dry soy beans and chick peas ground find in the vita mix and then put on the soup cycle to boil the beans and the adding the almond flour and blending it in last, the beans must be cooked or they will give you a belly ache. After it cooled enough then I added cashew store bought yogurt as starter and it is firm enough. Almost think I want to run the bean milk 1 more time on the soup cycle to cook the beans real well before I mix in the almond flour. That is a lot of nuts so I may decide it is better to not use nuts at all. Almonds ground = 1 cup whole nuts to make 1/2 cup flour.
I followed the same recipe to make chickpea yogurt recently. There are some pros and cons to it. Flavor wise, it’s not good on its own. Your reaction after tasting says it all. However, it can work really well as a substitute for dairy yogurt or buttermilk in cooking/baking. I used it to make pancakes and they turned out super moist and fluffy, just like buttermilk pancakes. This yogurt also sets beautifully. It’s super thick like Greek yogurt without any thickeners. I think this recipe can be improved with tweaks, namely a little sweetener. Milk has a fair amount of sugar in it which gives flavor to the yogurt. Adding some sugar to the chickpea milk might help the curd taste better on its own.
Also, if you have gut issues A and no access to commercial or other yogurt, possibilities yet had beans this could be a useful substitution. It could probably be done with other types of beans, but being mild, garbanzos or chickpeas are probably the best option.
You should try to ferment it a bit longer. Also, I think it's more like a base. So I would definitely add something sweet and some lemon juice. And I would recommend draining the whole thing with the cheesecloth that might be why it's grainy
Oh, great someone has tried it and filmed it :D Been thinking about it for a long time! I wanted to make it with chickpeas and a real (vegan) yoghurt starter so as to ensure the proliferation of the good bacteria, as opposed to any from the air or not-perfectly-clean hands etc. I will definitely be trying it out as soon as I have my kitchen equipment back as maybe there is a way to make it tasty! My mum cannot eat soy and is not a fan of coconut I am dreaming of finding a nice plant-based yoghurt for her ;P . Thanks for this video Rose! Lots and lots of love!
...Might also be worth trying some of the other 'tricks'... like pepper tops, or using a bit of water kefir instead of the aquafaba starter... I might have to give it a shot - but probably only a quarter batch (so there's less to find uses for, or toss if it doesn't work out).
This is how I make vegan probiotic yogurt: 1 carton of vanilla soy milk Sachets of probiotics Thermometer Pour milk into the instantpot and push the yogurt button and set it to boil. Let it come up to temp then when it beeps, push the yogurt button again to boil and let it stay warm for a few minutes. When it beeps, let it rest until it cools down to about 120 degrees. Pour some of the milk into a bowl and mix in the probiotics and stir until incorporated. Pour back into the pot. Push the yogurt button and set the timer for 16 hours. Once 16 hours is up, I pour the yogurt into a collander lined with paper towels so I can get nice thick yogurt. The yogurt will be sweet, like you would find in a dessert. I haven't tried using unflavored soy milk yet. It might make a more sour cream type flavor which if it does then I'll have something to make tzatziki sauce with.
Ethiopian and Eritreans eat at curry type sauce called Shiro Wot. They use a seasoned spicy Chick pea flour to make the sauce. I think chickpea yoghurt might be okay if you add live vegan cultures and berry like fruits. Manashantii
Someone suggested from the original video to add some vanilla to it before you let it sit and then afterwords add a little lemon and it takes the pea taste out and makes it taste like yogurt.
Rose, thank you for trying out this recipe and sharing it with us 🌹 Filtering all the liquid through the cheese cloth would remove the grainy texture because the strainer lets grainy particles pass through. Not sure it would change the flavour, though.
cheap vegan yogurt: 1 liter of high protein soy milk 1 capsule of probiotics OR tablespoon of store bought active yogurt as a starter. warm milk to about 43 c (110 f) and mix in the starter. keep at warm temperatures for 5-12 hours. et voila!
Technically this is not yogurt. Aquafaba cannot be considered a starter . What we have here is fermented chickpea, just like you make plant-based cheese but without the flavoring. When making plant-based cheese you are adding miso, agar and nutritional yeast, salt. You let it ferment for 1-2 days and its cheese. What you've made can also be called curd.
I made it but blended it at the end and it helped A LOT with the texture: I also blended half of the batch with strawberries and sugar and it made a good breakfast yogurt.
Hi Rose! Thank you for sharing your experiment. I made the recipe a few weeks ago, it came up in my recommendations just like you, I followed the recipe to a T and didn’t like the outcome at all. It’s not yogurt, it’s fermented chickpea cream at best, the taste might have been better using actual ferments but I didn’t try again, I was too disappointed... I did use it as a base for yogurt cake and it performed ok. I wouldn’t trust it for tzatziki. Have a blessed day.
Not that I think you will make this again.....but I just want to comment on straining through the colander first...... I think you did that because it was too awkward to use the bag..... Just place the bag over your blender container and do the first strain through that......I used to do that when making my own plant based milks.......worked really well for me.......
Isn't there "Burmese Tofu" which is made from chickpea flour and water which you cook like polenta and then leave to set The block is used like tofu - a neutral block that needs flavouring.
@@donnaclements6085 I discovered it when my local organic shop stocked "Kofu" - marketed as Chickpea Tofu (Chickpea is Kichererbse in German) I used it like tofu and it was fine then found out how to make it and it is easier than tofu!
Please, please follow through on using this as a base for recipes / adding ingredients to make it taste more like yogurt. I have tried so many recipes for vegan yogurt, and this is the easiest one I've seen that turns out super thick (just the way I like it).
I saw the original RUclipsr make this. Glad I watched yours as I didn’t think chick peas as yogurt would be any good as yogurt. Vegan yogurts are usually made of coconut or soy milk. As an idea I will try Oat milk..coconut and soy milk fermented with a teaspoon of the soy yogurt I have in the fridge. I had an Iranian friend who taught me how to make yogurt but the milk yogurt and they would add a tablespoon of a yogurt they already made and stir it into a big pot of hot milk and then leave out overnight at room temperature. If anything it will be a fun experiment to try this technique with different vegan milk alternatives. Thx for video as now I will be going down the rabbit hole with yogurt experiments 😳😝
I'm wondering how this would be for making savory things like raita, tzatziki, or cheese sauces. I'm assuming it has a more sour, yogurty flavor if you let it ferment longer. I've lost my ability to taste sweet things thanks to covid (permanently) so if I'm always on the lookout for savory recipes :)
Interesting ... don't think I will try it. The 1 ingredient got me. For me, I eat yogurt for the bacteria. You give such good info, and fun too. I like the 3 ingredient recipes.
Keep in mind, this was my initial reaction! I think this could be used as a great base for many things 😁
Hehe, we love an honest review/first impression! How did you end up using the solid portion of the chickpeas that you strained out?? :)
Thank you for sharing this really kewl. 7 years vegan and store vegan yogurt is costly.
I haven’t heard from you in a while. Hope you’re okay in 2021. If you didn’t know you can use that aqua faba for whipping cream just by adding some powdered sugar and whipping it. If you don’t want to use it right away, make it into ice cubes and save it for later. Loved your idea. I can just add fruit to it.for taste. I’m not a fan of plain yogurt anyway.
@@OrganicSilverMoonDesignsLLG yes indeed
We can flavor it
I will make it too
It's healthy and cheap
@@elizabethroberts2970 yes I agree
That almost seems like Burmese tofu recipe! Without adding the chickpea water before the ferment it would have firmed into a solid block thats really good!! This seems fun, I kinda want to play with it and see what can be done!!
PLEASE DO.
Yes, Can u please perform your magic? 😂🙏
cheesecake plz
Omg hahaha i follow this two puppies, please make a cheese cake omg
Yesss Myanmar 🇲🇲 🥰
the original poster did say that it's meant to be used in place of curd in Indian cooking. So it's meant to be used as a cooking yogurt not as your typical breakfast yogurt.
Perfect 😍
curd is rarely cooked in India it's mostly eaten raw like yoghurt
@@arshpreetkaur3831 the creator of the referenced video and the recipe - Priyanka N Jain said it herself that she would use it in cooking or in dishes that require yoghurt or curd, with the examples of raita, kadhi and chaas. Forgive my generalisation.
Actually most indians get confused with yogurt and curd,yogurt is the correct word for dahi
@@MissionTapasya we aren’t confused at all. Maybe you are🤷🏽♀️
“It’s not completely disgusting!”
High praise indeed.
Yeah much more than I thought a one ingredient chickpea yogurt would get lol.
😂😂😂😂😂
Well it wasn't seasoned....
If you save some of it and use it as the starter to a fresh batch, it will strengthen the culture and the tangy flavor will develop the more you remake it, each time using a bit of the previous batch as the starter!
Thanks for that Brajesvari, that makes sense, will try
If you put lemon juice in it then it would taste more like yogurt probably. And then you could use this for all kinds of stuff not just yogurt and seems like it would be very Versatile
Yes, exactly, in the comments of the original video, that's what most ppl did and said that was the trick and that with that little tweak, then they loved it! :)
The chickpea pulp is basically hummus if you add some oil, lemon juice, tahini, salt, and pepper.
So you can make yogurt and hummus from this...
Omg genius...
Yep I agree , I was thinking that while watching
Yes, but it needs to be cooked though!!!😊It's raw chickpeas...
You shouldn't eat it raw. You can cook a hummus🤣
Or falafels.
I think the initial product pre-fermentation looked so delightfully creamy, I would probably just use that for creamy sauces like a vegan nacho cheese or ranch or something.
Yes, I thought so too.😊
I second that!
Please make a video of you modifying it like sweetening and adding flavors, I’d love to see your take on that, because I’d definitely try it then! 💗
Yes! I second this!
I tried it and added already while cooking some salt, cardamom, vanilla and cinnamon. Lemon zest would be nice as well. One can sweeten it too later. I find it a bit special, but actually nice with the spices. A great alternative.
@@mojcagal8364 do you think it could be a dip for a veggie platter??
I made several batches, one of them with vanilla extract and sugar before cooking the milk, and to be perfectly honest, it wasn't good. For me. I personally strongly dislike the bean/grass flavor of vegan replacements, and in this case, that flavor is really hard to mask.
Having said that, blended (I used a hand mixer) with garlic and lemon it's a really, really good condiment if you like strong, savory flavors. It also has a nice fluffy texture.
I think mix it with coconut oil or olive oil and herbs, spices, lime juice, vinegar , nuts powder to make a dip, I will try that 😊
I have made this recipe and I'm doing it again! Here's a tip: add some sugar (1/2 cup) and acid fruit juice (1/3 cup) (lemon or passion fruit for example) and blend it together (maybe it's better if you throw out the liquid part). Put it on the refrigerator and eat it within 3 days. It turns out like a vegan mousse.
Disclaimer: I fell like by the time this mixture starts to separate solid from liquid, like an regular yogurt. When it happens you just need to mix it a little with a spoon and it's all good again.
I make tofu yogurt in my instant pot - 1 package of mori nu extra firm shelf stable tofu, 1 probiotic capsule (need at least thermophilus and acidophilus) 1/2 c or more soymilk to thin, a little sugar or maple syrup to feed the probiotics, immersion blended in a mason jar (I add probiotic with a chopstick after blending tofu, soymilk, and sugar), put mason jar in Instant Pot on yogurt setting for 13.5 hours. Comes out thick and tangy like greek yogurt! Sometimes I add jam or sweetener to it, but I keep some plain for curries and smoothies. Now I can't wait to try this chickpea recipe too!
Using only 1 ingredient is about as cheap & lazy as it gets and I LOVE IT 😻
Coconut milk yogurt is very easy. All you need is to add the probiotics (I use a So Delicious coconut milk yogurt as my starter, and can make it perpetually!)
@@cannibalrainbows There might be a better recipe, but this video gives you the general idea: ruclips.net/video/eEcz8DVnjwE/видео.html
@@mimishimaineko1173 THX!
I don't know, I made the coconut yogurt many times and it always comes out grainy, I added lemon juice and agave to this chickpea one, you also have to strain it properly, it did taste very good.
Ok to use coconut if you don't have a cholesterol issue otherwise the chick pea is a good alternative
I wonder if you did like a half coconut yogurt half chickpea yogurt with flavors, if that would really help people looking for a tasty protein snack.
You could make somthing like a dip, savory like Tsaziki🍃
Omg now this is a good idea! I feel like the flavour profile sounds like it would work for tzatziki perfectly!
Yeah, I think this is actually meant to be added to savory foods, not sweet.
When Rose showed the chickpeas at the beginning, I was like: wait I thought this was a yogurt recipe, not a hummus recipe. 😂
Even if the initial recipe didn’t turn out 10/10, it’s still pretty incredible all the things you can use garbanzo beans for!
Couldn' agree with you more, Hope Rambles! Even more versatile than the over - rated cauliflower!
So I found out last year that I'm allergic to soy. It's really put a damper on my vegan journey. I can't tell you how excited I am about this ubiquitous white goop! I see so much potential here.
I love that she says she doesn't like it but keeps eating it😂. Great video 😍
Hi! I made it few days ago and I added lemon and orange zest, lemon juice and cheesecake flavoured vegan sweetener from My Protein. It tasted delicious! The chickpea smell completly disappeared. Today I will try to do the savory version of this yoghurt, hope that it will also turn out great
It costs a bit more but yogurt made with acidophilus capsules and shelf stable organic no additive soy milk is uh-mazing! I buy the 64 oz cartons of Westsoy at Walmart for $3.98. Still very cheap compared to buying commercial yogurt but the taste is honestly way better. Tastes exactly like dairy yogurt IMO. Yes, you can eat it plain! 😋
I tried it :) lemon really helps to cover the "bean taste". I mixed with strawberries and sugar, turns out a lot similar with one of that sour yogurt.
hi:) when did you put lemon in it? thanks!
Not sure my vegan daughter would eat this. But here’s a recipe for vegan mayo I found using chick pea water(Aquafaba)
Whisk chick pea water till thick
Add little garlic powder, mustard powder, little bit of oil, squeeze of lemon juice, salt to taste and mix.
Thanks will make it
vegan daughter? Wow that is child abuse. They need meat and real yogurt
@@MrJavacash yeah continue teaching your children meat full of puss and antibiotics and talk about child abuse you fool.
@@oezxo continue depriving your children of zinc and vitamin A and running their body on sugar and destroying their brain
@@MrJavacash my daughter is 23 and became a vegan on her own. Plus I’m not vegan. And even if she was little, who are you to judge and say what someone should be feeding their own child?!?
I am curious how this would taste with actual yogurt cultures (from bought soy yogurt or pure starter cultures).
How about simply adding asidolphus capsules just as some people use to ferment dairy yogurt.
This is wild, and you are BRAVE
please try making it!! love u
.Add things and show us!!. Also, strain ALL the milk in the cloth bag! Strainer is not enough, that's because it's grainy
Qualifies as "Too good to be true", but you had me on the edge of my seat until you tasted it!
It’s actually pretty decent once you add sweetener, some lemon juice, and some jelly or fruit!
“Well...it didn’t set my house on fire and drain my retirement account, so...not too bad...”
😂
😂😂😂
I am going to try this yet I am going to add maple syrup and a bit of lemon juice and see how it turns out, Thanks a Bunch
add some liver to it
Hey Christel, how did it go? Your idea sounds tasty!
@@adriennengo5527 it taste bad and it will deprive your body. eat meat
Tell me how to goes!
@@MrJavacash oh no, a meatflake on a vegan channel looking for attention.
I made this last week! I did not like the beany flavor on it's own...BUT it set perfectly. I tried it as an ingredient in a few things. The best was as a base for a fruit smoothie. After I added a bit of maple syrup, it tasted pretty good. I've been trying different ways to get more protein into my diet. I was thinking it might make a good salad dressing base, or perhaps a base for a dessert.
When you just started laughing after you ate it 😂😂💀
You should have put the liquid from the colander through the nutmilk bag.
There were solids in there that the colander does not catch.
That is why it was grainy.
Thanks for that Joe, that makes sense
Great to see that this works, must try it. I used chickpea flour soaked overnight, and drained the water off the top, added about the same ratio of water to the pot as in the video, and it made a custard, so likely it could be made into yogurt like in the video. No straining or blending and no pulp leftover. It set nicely and was soft like silken tofu and not gritty. It was a bit beany, but not a lot once other flavours were added. Might be nice to try half nutmilk and half chickpea custard to make yogurt with. Great topic, always good to see your critique of recipes.
I am sooo amazed!! I've been looking for a good EASY CLEAN yogurt to make a ranch dip for my husband who has cancer and is alkaline!!! Bless you Rose!♥️♥️♥️♥️♥️
blend it with coconut cream and berries and make yogurt pops (coconut sugar too)
9:59 maybe it needs to be blended again, with some additional flavourings like vanilla, cinnamon etc?
If you dry the chickpea solids it would probably be like the equivalent of almond meal you get from making almond milk so if it’s dry enough it could become a chickpea meal/flour
Maybe it was grainy because you didn’t use the cheesecloth on the stuff that you drained with the colander?
Possibly! It wasn't super grainy, just very slightly???
@@CheapLazyVegan the cheesecloth makes all the difference if the issue is grittyness. Also (and I'm sorry I'm saying this) we used to put a sh*t ton of sugar in anything vegan at the hotel kitchen so it tasted good. Even non-vegan people used to love it and asked for recipes. Chocolate and cinnamon also overpower every taste.
@@StupidLittleRedFox On this one tangy / fruity (eg. cherry jam) might the best bet for sweet uses imo since there is something of a vegetal taste that will still stand out if you only use chocolate or even cinnamon. I haven't tried cinnamon yet but I'd be surprised if it lends itself to it, though I'll definitely give it a shot. That said sugar and some other familiar flavors (vanilla, chocolat, etc) do go a long way in most cases haha
@@StupidLittleRedFox update: you were right, cinnamon does work! It doesn't handle the taste all the way but it definitely helps on the front end. That plus sugar, a bit of vanilla to help at the back and diced pears to bring it all together and freshen it a bit definitely works. Still it's very much not something I would buy. I guess it could be argued that this work much better for savory bits like a raita, which I tried and was good.
@@joaofarias6473 I'm glad you like my cinnamon idea. My sources were very limited where I worked, so only cinnamon, cocoa and other "sweet" spices were available, so I had to improvise on overnight oats - cocoa with orange, vanilla with nuts, banana with chocolate chips, cinnamon with apple and raisins and my favorite - pina colada made from coconut milk and pineapple. All of those were gone within minutes during breakfasts.
Ughhh, I was so excited for this recipe. I'm going to try it anyway!!
A very interesting experiment. You are very courageous Rose.
I love your initial reaction to trying this, it had me cracking up. Thank you for your honest input and not fluffing a fake, “mmm this is so good, it’s literally the best!” I’m going to try it, I did watch the original video and yours came up after it. I never really ate my yogurts plain anyway, I always use them in baking and at best as a parfait loaded with honey, berries and granola. So excited to eat yogurt again!!! (And a very cost effective one at that!)
This is why I love watching your videos. You are so honest!!!
I am a regular user of this yogurt.
You need to add 2 to 3 teaspoon full of sugar at the time of 'setting' . This sugar is NOT for sweetening but to taste sour when fermented.
The starter you have used (chickpea soaked water) is extremely mild. So the real taste will emerge only after 3, 4 cycles.
That makes sense, since this fermentation process is based on wild yeast, like a sour dough starterr, instead of bacteria. I will save some of the batch I made yesterday and see if I can get the tang I want from a yoghurt. Thank you!
@Aniruddh K Deshpande , thank you!!!! I made my second batch this weekend. After adding the rejuvelac mixed with yoghurt from the previous batch, I also added 2 tablespoons of sugar. The result after approximately 12 hours of proofing..... Delicious tangy chickpea yoghurt!!!! Yeah!
Ummm I immediately thought of tzatziki sauce for falafel! Use as a yogurt for savory and sweet recipes. I bet this would be awesome with all the flavors! Do a Greek tzatziki sauce! You know you want to.. It will be epic! ♥️
It’s grainy because only part of the milk went through a nutsac. To make it even more ‘yogurty’ you can add a capful of powdered pre and probiotic like Jarro brand after it’s cooled and before it’s set aside to culture. It’s also smart to add a bit of sea salt as the minerals helps feed the beneficial ‘bugs’ and prohibits bad ‘bugs’. It had a very nice texture, it definitely has promise and could even be made raw.
The "left over" chickpeas can be used as a hummus. Just add some stuff to flavor like sun dried tomatoes, garlic, etc. Heck every time I hear chickpeas that is the first thing that pops in my mind.
hummus is cooked chickpeas, though...
@@puropinchepretty I hate to state the obvious, but if it was canned chickpeas then they were cooked already. Sure you can cook them more if you want but there is no need. I've taken canned chickpeas and made hummus quite a few times. It is a lot cheaper then buying premade hummus.
respect for giving reference to the original person
it might be good w vinnila extract they put vinnilla flavoring in diary ones so that might make it a better or a more simmular substitute
I have made this before. This yogurt is not meant to be eaten on its own. It’s meant to be used as a base for a particular curry made in India called kadhi.
Thanks for the demo, I wouldn’t expect it to taste like yogurt or have the same texture since it’s beans and not dairy but I’m sure it is healthy and could be used in many ways. And it’s probably OK to call it yogurt as we do other vegan yogurt because it’s fermented, all yogurts, may not have the same texture or taste. Milk is naturally sweeter than beans.
If you try making it again, it would probably be less grainy if you put the whole mixture in the nutmilk bag, instead of just the chunky bit left in the strainer. Because the strainer isn't as finely woven as the nutmilk bag, small chunks would've made it through into your yogurt. Since your bag isn't big enough to wrap around the edge of the bowl, you could use the strainer as a support for the nutmilk bag - basically, you can use the bag as a liner for the strainer, and then anything that gets through will be super fine.
Instead of all of that trouble just use the chick pea flour it’s called besen it’s much easier.
Keep the chick pea grains and grind garlic onions cumin turmeric hot pepper to taste chopped celentro salt add flour just to make a batter for frying and 1tps baking powder or 1/2 tps fast active yeast. And that’s our after school snacks . You can also chunky vegetables and it’s all fried make small balls or flatten like a patty. Enjoy season to your taste
I add an acidophilus tablet and let it sit out for a day. This gets the bacteria to grow. A liitle sugar or maple syrup will speed up the bacteria growth.
Seems like you made fermented silken tofu, really fascinating. Hope you'll keep experimenting with it.
I wonder if you could use the chickpea “starter” and use coconut milk - to make coconut yoghurt
Well the base without the starter was already quite thick and coconut milk wouldn’t thicken like that
You can use active cultures from a package at the grocery store and it will thicken coconut and soy milk into yogurt.
@@sl57492 u mean a tub of coconut yoghurt as a starter ? How much would I use ?
@@nicholaadams2031 no i mean packaged probiotics. So get packaged probiotics, a jar, a pot, a can of full fat coconut milk or soy milk, and for best results a thermometer. Boil some water, rinse the jar with it to prevent mold. Briefly boil the coconut milk to prevent mold, and cool to about 80F to provide a good environment to bacteria. Basically baby bottle temp, warm but not hot. Pour it into the jar at 80F, mix in the starter, leave in a warm place for a day or two with some cloth over it, to keep out dust and let in oxygen. Sugar is optional but even a tsp will give the probiotics more fermenting power.
@@nicholaadams2031 storebought vegan yogurts might not always have live active cultures and I'm nit sure how the thickeners/emulsifiers interact with the fermentation process. If you wanna try it, I would start with 1/4c vegan yogurt and 1-2c warm milk.
I have seen somebody make soy- and coconut yoghurt, using red or green chili peppers. They said the peppers naturally contain the bacteria that are needed to ferment the milk. She used 2 whole chilipeppers, cut off their tops and made a slit in the peppers. Then they put both peppers and the tops in the milk. Green peppers apparently ferment the milk faster than red peppers. I'm going to give that a try to see if you taste the peppers.
Unfortunately, I can't remember which channel that was.
Try cashews - much easier, grind them up put some yogurt starter in and that's it!
Most people can't eat plain yogurt anyways when you go to the store and you buy yogurt made from cow's milk it's already sweetened and flavored and have everything. So you definitely can't compare it to that and say that it's bad because if you eat just regular yogurt you probably wouldn't like it anyways so I definitely wouldn't out it as an option until you've added at least a flavoring
I have made this before. But I used green chilli heads as starter. Turned out pretty decent.
How would you compare it to dairy yogurt?
Did the green chilli mask the beany flavour?
I think this would be a great base for sauces and dressing.
Chickpeas have a lot of natural gelatin and I see that when I can them. I don’t care about the texture since I want the probiotics and the tart flavor so I think I will try it without taking out the pulp. I want it to add to rice and beans, pasta, potato salad and instead of mayonnaise or sour cream. I think you have to cook it very well before you add the started so it doesn’t give you gas. You need to cool it down to 110-100 degrees before you add the started and then incubate it at that temp also . I am glad it set up and looks like your incubation time is about the same as when you use dairy as your milk. I think I am going to try brown rice and see if that will work so I don’t have to use beans or nuts. I think I will use my last batch as a starter and check it when it is 12 hours but it was 16 last time before it was tart enough to use as sour cream. Last batch was almond flour, dry soy beans and chick peas ground find in the vita mix and then put on the soup cycle to boil the beans and the adding the almond flour and blending it in last, the beans must be cooked or they will give you a belly ache. After it cooled enough then I added cashew store bought yogurt as starter and it is firm enough. Almost think I want to run the bean milk 1 more time on the soup cycle to cook the beans real well before I mix in the almond flour. That is a lot of nuts so I may decide it is better to not use nuts at all. Almonds ground = 1 cup whole nuts to make 1/2 cup flour.
Your honesty is so refreshing!! Thanks - wonder how long it will last?
You won't last long eating it for sure. Vegan foods kill . Eat meat
Thanks for testing this out for us. I appreciate the video and your comments.
I followed the same recipe to make chickpea yogurt recently. There are some pros and cons to it. Flavor wise, it’s not good on its own. Your reaction after tasting says it all. However, it can work really well as a substitute for dairy yogurt or buttermilk in cooking/baking. I used it to make pancakes and they turned out super moist and fluffy, just like buttermilk pancakes. This yogurt also sets beautifully. It’s super thick like Greek yogurt without any thickeners.
I think this recipe can be improved with tweaks, namely a little sweetener. Milk has a fair amount of sugar in it which gives flavor to the yogurt. Adding some sugar to the chickpea milk might help the curd taste better on its own.
Looks like yogurt, wow.. looks amazing maybe a touch of lemon juice with fruit dress it up.
So I made this recipe and I added vanilla powder at the beginning of cooling process helps with the bean taste
Chickpea okara?
Maybe if you fermented at a warmer temperature and few extra hours?....or add a spoonful of active yogurt prior to fermentation?
Also, if you have gut issues A and no access to commercial or other yogurt, possibilities yet had beans this could be a useful substitution. It could probably be done with other types of beans, but being mild, garbanzos or chickpeas are probably the best option.
You should try to ferment it a bit longer. Also, I think it's more like a base. So I would definitely add something sweet and some lemon juice.
And I would recommend draining the whole thing with the cheesecloth that might be why it's grainy
Thank you! I actually tried it yesterday after a few days (I put it in the fridge) and I feel like it def could be used as a base for a lot of things
@@CheapLazyVegan ❤
When you said the one ingredient was chickpeas, the first thought was maybe this would go perfect for your savory recipes you've been making lately?
It's grainy because you strained it through the sieve first. That allows larger particles to get in
I didn't like the taste but didn't want to waste it. Put into my baking and it gave a buttery taste to baking, so worth making
I would love to see you make a sweetened version and give it another try! Maybe add vanilla extract and agave nectar.
Only one ingredient?! We have to try this! 😍
vanilla stevia drops would be sooo good in that!
Oh, great someone has tried it and filmed it :D Been thinking about it for a long time!
I wanted to make it with chickpeas and a real (vegan) yoghurt starter so as to ensure the proliferation of the good bacteria, as opposed to any from the air or not-perfectly-clean hands etc. I will definitely be trying it out as soon as I have my kitchen equipment back as maybe there is a way to make it tasty! My mum cannot eat soy and is not a fan of coconut I am dreaming of finding a nice plant-based yoghurt for her ;P
.
Thanks for this video Rose!
Lots and lots of love!
...Might also be worth trying some of the other 'tricks'... like pepper tops, or using a bit of water kefir instead of the aquafaba starter... I might have to give it a shot - but probably only a quarter batch (so there's less to find uses for, or toss if it doesn't work out).
This is how I make vegan probiotic yogurt:
1 carton of vanilla soy milk
Sachets of probiotics
Thermometer
Pour milk into the instantpot and push the yogurt button and set it to boil. Let it come up to temp then when it beeps, push the yogurt button again to boil and let it stay warm for a few minutes. When it beeps, let it rest until it cools down to about 120 degrees. Pour some of the milk into a bowl and mix in the probiotics and stir until incorporated. Pour back into the pot. Push the yogurt button and set the timer for 16 hours. Once 16 hours is up, I pour the yogurt into a collander lined with paper towels so I can get nice thick yogurt. The yogurt will be sweet, like you would find in a dessert. I haven't tried using unflavored soy milk yet. It might make a more sour cream type flavor which if it does then I'll have something to make tzatziki sauce with.
Ethiopian and Eritreans eat at curry type sauce called Shiro Wot. They use a seasoned spicy Chick pea flour to make the sauce. I think chickpea yoghurt might be okay if you add live vegan cultures and berry like fruits.
Manashantii
Someone suggested from the original video to add some vanilla to it before you let it sit and then afterwords add a little lemon and it takes the pea taste out and makes it taste like yogurt.
Rose, thank you for trying out this recipe and sharing it with us 🌹
Filtering all the liquid through the cheese cloth would remove the grainy texture because the strainer lets grainy particles pass through.
Not sure it would change the flavour, though.
cheap vegan yogurt:
1 liter of high protein soy milk
1 capsule of probiotics OR tablespoon of store bought active yogurt as a starter.
warm milk to about 43 c (110 f) and mix in the starter. keep at warm temperatures for 5-12 hours.
et voila!
Even though you aren’t a fan of it, I’m still really intrigued. From looks alone, it seems like it has a lot of potential!
Great effort and saved us the trouble of making ....... didn't think chick peas would be good yogurt
I am all about this yogurt kick. I loved this video. Not everything we try is going to be our favorite!!
Mix the chickpea pulp with mash potatoes or make a sauce with it for tuna salad or egg salad or for a pasta dish
I'm anxiously waiting for your sweetened and mixed review.
I like you were honest
That little pot you used to ferment the "yogurt" in is so adorable!!
Peanut curd is so good, I use a piece of coconut in one cup of peanuts just for the tart.
Add vanilla while cooking it. You should add sugar. If you want to avoid sugar, it is fine.
Technically this is not yogurt. Aquafaba cannot be considered a starter . What we have here is fermented chickpea, just like you make plant-based cheese but without the flavoring. When making plant-based cheese you are adding miso, agar and nutritional yeast, salt. You let it ferment for 1-2 days and its cheese. What you've made can also be called curd.
You can use the water, aqua fava and whip it up, etc.
I made it but blended it at the end and it helped A LOT with the texture: I also blended half of the batch with strawberries and sugar and it made a good breakfast yogurt.
In summer where should we keep it
Hi Rose!
Thank you for sharing your experiment.
I made the recipe a few weeks ago, it came up in my recommendations just like you, I followed the recipe to a T and didn’t like the outcome at all. It’s not yogurt, it’s fermented chickpea cream at best, the taste might have been better using actual ferments but I didn’t try again, I was too disappointed... I did use it as a base for yogurt cake and it performed ok. I wouldn’t trust it for tzatziki.
Have a blessed day.
Not that I think you will make this again.....but I just want to comment on straining through the colander first...... I think you did that because it was too awkward to use the bag..... Just place the bag over your blender container and do the first strain through that......I used to do that when making my own plant based milks.......worked really well for me.......
Isn't there "Burmese Tofu"
which is made from chickpea flour and water
which you cook like polenta and then leave to set
The block is used like tofu - a neutral block
that needs flavouring.
Wow! THX for sharing that info. Very helpful to this not-quite-vegan transitioner! I am going to write that down and try it!
@@donnaclements6085
I discovered it when my local organic shop
stocked "Kofu" - marketed as
Chickpea Tofu
(Chickpea is Kichererbse in German)
I used it like tofu and it was fine
then found out how to make it
and it is easier than tofu!
Please, please follow through on using this as a base for recipes / adding ingredients to make it taste more like yogurt. I have tried so many recipes for vegan yogurt, and this is the easiest one I've seen that turns out super thick (just the way I like it).
I saw the original RUclipsr make this. Glad I watched yours as I didn’t think chick peas as yogurt would be any good as yogurt. Vegan yogurts are usually made of coconut or soy milk. As an idea I will try Oat milk..coconut and soy milk fermented with a teaspoon of the soy yogurt I have in the fridge. I had an Iranian friend who taught me how to make yogurt but the milk yogurt and they would add a tablespoon of a yogurt they already made and stir it into a big pot of hot milk and then leave out overnight at room temperature. If anything it will be a fun experiment to try this technique with different vegan milk alternatives. Thx for video as now I will be going down the rabbit hole with yogurt experiments 😳😝
"it's not completely disgusting" SOLD
You and your voice so cut and clear .Easy eng.to understand.
Like your recipe ☺️🥬 green hair I will copy u.💚
I'm wondering how this would be for making savory things like raita, tzatziki, or cheese sauces. I'm assuming it has a more sour, yogurty flavor if you let it ferment longer. I've lost my ability to taste sweet things thanks to covid (permanently) so if I'm always on the lookout for savory recipes :)
Interesting ... don't think I will try it. The 1 ingredient got me. For me, I eat yogurt for the bacteria. You give such good info, and fun too. I like the 3 ingredient recipes.