I like to add 1/3 cup each of cashews (adds creaminess) and hemp seeds(omega 3's) and 1 1/2 cup of oats to the blender, whiz to a fine powder, then add 3 1/2 -4 cups boiling water and run for a few minutes until thick and silky smooth. I never bother straining as it is such a slimy chore, plus the extra soluble fiber is a welcome bonus and totally dissolves. Then I just add it to my Instant pot liner and wait until it cools down so I can stir in the starter. The yogurt setting works perfectly and this has saved me a bundle!
Char Covalesky, thank you so much for sharing how you make your oat yogurt! We will absolutely be trying this as it sounds delicious (creamy sweet cashews) and so healthy.
Thank you for the video, I’m gonna try it! You mentioned in the video that oats are gluten free, and for anyone who might not know I just wanna add that while oats are not a grain that contains gluten, most oats are contaminated with wheat unless the package specifically says gluten free. Apparently it’s common practice to grow oats and wheat in the same field at the same time, and since they grow to different heights it’s possible to harvest them one at a time.
@tephwilliams, thanks for your comment. The brand we use is organic, so I don't know if it is possible to grow another crop in the same field and use the organic designation. I am guessing no...
Thanks for the wonderful video! Instead of using a tea cloth, I just blended the whole mixture for 1.5 minutes at a very high speed until it was essentially liquid, used a little oat milk to thin it out as cooking, and then the whole thing turned out great by the end. Thank you!!
@paulkartsyart4415, ahhh, thanks for your enthusiastic comment on our video! It's so great to hear it when people really appreciate our work. Thanks too for sharing your tip! We'll try blending the mixture at high speed then adding some oat milk next time! Sarah
Love this! As I have a family history of Cancer I'm always looking for plant based alternatives as I need to avoid the estrogen and possible BLV in dairy. Thank you!
@scrane5500, I'm so sorry for my very delayed reply! I wanted to put a lot of thought into this reply and as a result I kept putting it off. That is so great that you're looking for plant-based alternatives. I have three friends that have had breast cancer and they've cut out all dairy and also eggs. I have an intolerance to the protein in dairy now (can't remember the name of it, starts with "c"....) and I wanted to cut down on dairy for ethical reasons anyway. We're also eating far less meat and much more beans and veggies. I absolutely believe a plant-based diet is healthier. It can be more work and research initially, but I guess you form new habits and then it gets easier over time! We're also eating more tofu. I definitely want to continue showing some recipes that are dairy and meat -free. You are very welcome! Sarah
😂 “you’ll never buy yogurt from the store again! Step 1: buy yogurt from the store” (I know it’s yo get the culture and in theory that’s the last time you’d buy it for a while until your batches start tasting sour but I just thought the timing of the two statements was funny!)
I'm curious how you know that any fermentation has taken place if the mixture is the same thickness out of the heated pot as it is after you let it incubate for 8 hours, and as it is after refrigeration.
@marcjacobson, that's a very good question. Unless you have a lab, you can't prove it conclusively. But, we add in bacterial cultures from store bought yogurt with live bacteria when the temperature is not high enough to kill it. Logically the yogurt should be fermented... The longer you let it incubate the more likely all the yogurt is fermented as there is more time for the bacteria to spread. Hope that helps! Sarah
@@GuillermoandSarah Ok, thanks. I was curious because I have always used the thickening process to confirm the fermentation succeeded, but always with dairy. I’m new to vegan yogurt and haven’t had much success yet but I’ll try your method and hopefully the flavor will be a good indicator.
@@marcjacobson757 hello! Have you had a chance to try it yet? Guillermo says the thickening of dairy yogurt is because when the bacteria is fermenting, the milk produces an acidic substance, and this substance makes the milk separate into the whey and yogurt. But this doesn't happen with oat milk or any plant-based milk. Also, he says just because it's thick (with dairy milk) doesn't mean there's lost of bacteria. With dairy yogurt you have to let it rest about 5 days to have the full benefits of fermentation. Hope that makes sense! Sarah
Living on Less Money Blog, yes, absolutely you can! In Method 1 right at the beginning of the video you use store bought oat milk. The second method is with homemade oat milk.
@Learninghowtorebuild, great idea! We've actually never tried this. You would use it the same way you'd use regular yogurt in baking recipes. If you try it, let us know how it goes!
my first time making yogurt , i got whey layer under the yogurt may be the reason is i only heat it to 40'c degree, now im waiting incubation already 4 hours,, now i seeing layer whey buttom of the cup, still can use for next batch or not? if can use use both whey and upper layer or throw whey?
Hi Pearl S. I'm a little confused by your comment. Were you making regular yogurt or oat yogurt? We don't mention a whey layer at all in this video. I don't think that whey forms in the making of oat yogurt... I would just start again and follow the exact instructions of our video.
@YeguadelaSierra, yes, sure, you can leave it on the counter overnight or during the day. That's the way Guillermo's abuela used to make yogurt. You just need to leave it longer. Like about 12 hours. Sarah
@@still_astray.14, we're curious about what it is exactly you're using (Dutch oven type thing)! Guillermo's parents live in Mexico City, so we're not necessarily current with what happens in the countryside... Do you know the name in Spanish? We're glad we could help!
@GuillermoandSarah keep trying to reply to this but it's not letting me for whatever reason it's basically a wood heated igloo shaped oven try looking up horno de leña para pan en mexico should show pictures
@michelechele2744, no, actually when you let your oat mixture cool down to a temperature below 40 degrees Celsius, you don't kill the bacterial culture. They are very happy to live in an environment like that. When you boil the mixture, it's only oats and flour. You add the yoghurt after it has cooled down below 40. We wouldn't bother making a yogurt video if it killed the culture! What are you referring to? When it's put in the oven? It's put in at 38 degrees Celsius, which is perfect for the bacteria.
I like to add 1/3 cup each of cashews (adds creaminess) and hemp seeds(omega 3's) and 1 1/2 cup of oats to the blender, whiz to a fine powder, then add 3 1/2 -4 cups boiling water and run for a few minutes until thick and silky smooth. I never bother straining as it is such a slimy chore, plus the extra soluble fiber is a welcome bonus and totally dissolves. Then I just add it to my Instant pot liner and wait until it cools down so I can stir in the starter. The yogurt setting works perfectly and this has saved me a bundle!
Char Covalesky, thank you so much for sharing how you make your oat yogurt! We will absolutely be trying this as it sounds delicious (creamy sweet cashews) and so healthy.
Thank you for the video, I’m gonna try it!
You mentioned in the video that oats are gluten free, and for anyone who might not know I just wanna add that while oats are not a grain that contains gluten, most oats are contaminated with wheat unless the package specifically says gluten free. Apparently it’s common practice to grow oats and wheat in the same field at the same time, and since they grow to different heights it’s possible to harvest them one at a time.
@tephwilliams, thanks for your comment. The brand we use is organic, so I don't know if it is possible to grow another crop in the same field and use the organic designation. I am guessing no...
Thanks for the wonderful video! Instead of using a tea cloth, I just blended the whole mixture for 1.5 minutes at a very high speed until it was essentially liquid, used a little oat milk to thin it out as cooking, and then the whole thing turned out great by the end. Thank you!!
@paulkartsyart4415, ahhh, thanks for your enthusiastic comment on our video! It's so great to hear it when people really appreciate our work. Thanks too for sharing your tip! We'll try blending the mixture at high speed then adding some oat milk next time! Sarah
Love this! As I have a family history of Cancer I'm always looking for plant based alternatives as I need to avoid the estrogen and possible BLV in dairy. Thank you!
@scrane5500, I'm so sorry for my very delayed reply! I wanted to put a lot of thought into this reply and as a result I kept putting it off. That is so great that you're looking for plant-based alternatives. I have three friends that have had breast cancer and they've cut out all dairy and also eggs. I have an intolerance to the protein in dairy now (can't remember the name of it, starts with "c"....) and I wanted to cut down on dairy for ethical reasons anyway. We're also eating far less meat and much more beans and veggies. I absolutely believe a plant-based diet is healthier. It can be more work and research initially, but I guess you form new habits and then it gets easier over time! We're also eating more tofu. I definitely want to continue showing some recipes that are dairy and meat -free. You are very welcome! Sarah
😂 “you’ll never buy yogurt from the store again! Step 1: buy yogurt from the store”
(I know it’s yo get the culture and in theory that’s the last time you’d buy it for a while until your batches start tasting sour but I just thought the timing of the two statements was funny!)
You're right Lindsay Toussaint. It's a tricky one! Thanks for pointing it out with a good sense of humour! 😁
Thank you for simple clear recepi..
You are very welcome Veda Vyasa. I'm glad you like our recipe. Thanks for taking the time to tell us!
I'm curious how you know that any fermentation has taken place if the mixture is the same thickness out of the heated pot as it is after you let it incubate for 8 hours, and as it is after refrigeration.
@marcjacobson, that's a very good question. Unless you have a lab, you can't prove it conclusively. But, we add in bacterial cultures from store bought yogurt with live bacteria when the temperature is not high enough to kill it. Logically the yogurt should be fermented... The longer you let it incubate the more likely all the yogurt is fermented as there is more time for the bacteria to spread. Hope that helps! Sarah
@@GuillermoandSarah Ok, thanks. I was curious because I have always used the thickening process to confirm the fermentation succeeded, but always with dairy. I’m new to vegan yogurt and haven’t had much success yet but I’ll try your method and hopefully the flavor will be a good indicator.
@@marcjacobson757 hello! Have you had a chance to try it yet? Guillermo says the thickening of dairy yogurt is because when the bacteria is fermenting, the milk produces an acidic substance, and this substance makes the milk separate into the whey and yogurt. But this doesn't happen with oat milk or any plant-based milk. Also, he says just because it's thick (with dairy milk) doesn't mean there's lost of bacteria. With dairy yogurt you have to let it rest about 5 days to have the full benefits of fermentation. Hope that makes sense! Sarah
Can it go straight into the jars to ferment in a warm place after live culture yogurt is incorporated instead of fermenting in the pot?
@joanrapani, that should be just fine. We don't see why that wouldn't work. Good luck!
Can you use store bought oatmilk instead of making the oatmilk? I have a carton I need to use up.
Living on Less Money Blog, yes, absolutely you can! In Method 1 right at the beginning of the video you use store bought oat milk. The second method is with homemade oat milk.
Can I use milk based yogurt for the starter?
@vidiakartika6894, what you could use is a powdered yogurt cultures starter.
Ill like to try this in my bread making. Any advise?
@Learninghowtorebuild, great idea! We've actually never tried this. You would use it the same way you'd use regular yogurt in baking recipes. If you try it, let us know how it goes!
my first time making yogurt , i got whey layer under the yogurt may be the reason is i only heat it to 40'c degree, now im waiting incubation already 4 hours,, now i seeing layer whey buttom of the cup, still can use for next batch or not? if can use use both whey and upper layer or throw whey?
Hi Pearl S. I'm a little confused by your comment. Were you making regular yogurt or oat yogurt? We don't mention a whey layer at all in this video. I don't think that whey forms in the making of oat yogurt... I would just start again and follow the exact instructions of our video.
@@GuillermoandSarah ok kaaa, i used oat milk ka ,im trying new now and follow your steps ,no more whey layer ka
@@pearls.6017 Good luck! Let us know how it goes.
Can you not use an oven and leave it covered on the counter over night or during the day to do the same
@YeguadelaSierra, yes, sure, you can leave it on the counter overnight or during the day. That's the way Guillermo's abuela used to make yogurt. You just need to leave it longer. Like about 12 hours. Sarah
@GuillermoandSarah awesome thanks we just use a Dutch oven type thing like used in the country side of Mexico and mine doesn't have a temp setting
@@still_astray.14, we're curious about what it is exactly you're using (Dutch oven type thing)! Guillermo's parents live in Mexico City, so we're not necessarily current with what happens in the countryside... Do you know the name in Spanish? We're glad we could help!
@GuillermoandSarah Mexico city is about 8 hours from me I'm in coyocala hidalgo
@GuillermoandSarah keep trying to reply to this but it's not letting me for whatever reason it's basically a wood heated igloo shaped oven try looking up horno de leña para pan en mexico should show pictures
Can it be done with almond base yogurt?
Maria Eugegnia Jimenez, yes, you could also make it with an almond base yogurt! Just be sure to use a yogurt that has live cultures.
@@GuillermoandSarah thank you 💕
@@mariaeugeniajimenez3254you're very welcome!
Thank you for the quick reply.
What if our oven only goes as low as 170?
Suggestions?
@janeyysy242, 170 would to be too hot and it will kill the bacteria. So instead, only turn on the light of the oven. That should work!
My yourgurt is not like the honey consistency. Do you know why?
@foodforthehommies, which method did you make, Method 1 or 2? It will help us to know which to answer your question. Thanks for making our recipe.
I dont have non dairy yogurt in my country, can I use dairy yogurt starter? if yes then how much?
@bobwa399, yes, absolutely you can. Not really sure how much. Just follow the instructions on our video using your dairy starter.
You killed the culture you didn’t make yogurt
@michelechele2744, no, actually when you let your oat mixture cool down to a temperature below 40 degrees Celsius, you don't kill the bacterial culture. They are very happy to live in an environment like that. When you boil the mixture, it's only oats and flour. You add the yoghurt after it has cooled down below 40. We wouldn't bother making a yogurt video if it killed the culture! What are you referring to? When it's put in the oven? It's put in at 38 degrees Celsius, which is perfect for the bacteria.