HIGH PROTEIN VEGAN GREEK YOGURT | RECIPE
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- Опубліковано 27 вер 2024
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Hello Dani,
I've made vegan yoghurt out of chickpeas, water, sea salt, and sugar.
Using a tip I picked up from a UA-cam creator from India, I used some of the soaking water as the starter. To turn it b into Greek style yoghurt. After incubating the yoghurt, I dampened some cheesecloth and put the yoghurt in my tofu press and pressed the moisture out. It made a great Tzatziki.
To incubate the yoghurt, I used a cooler, some kitchen towels and a couple Mason jars with 40C/100 - 50C/120F water.
This is very cool! Thanks for sharing!
I ❤ content and that NO ONES talking about HIGH PROTEIN, LOW SUGAR, MACRO counting Vegans, WOW I subbed U thanks 🙏🏼
Thank you! We've been doing it since 2008!! Thrilled to have you here!
I have lost now 168lbs by following a WFPB Diet but the one thing I haven't been able to let go of is my greek yogurt 😋. This is something I could actually see myself making and enjoying 😀 😋! Thanks so very much for sharing! You have saved me!
Congratulations on your weight loss! I hope you like this!
Did you end up trying this? I love greek yoghurt and it's one of the reasons I went back to eating some dairy. The other was cheese.
Can I just say I've made this recipe more than 3 times now and I ABSOLUTELY love it? I buy the silken tofu at the asian stores and it works like a charm. I love making this yogurt all the time now! I don't even add any sweetener to it afterward because I love the fermented taste it has to it. I just add fruit + dark chocolate and it makes it sweet on it's own. I literally bought an instant pot just to make this yogurt and I have 0 regrets. My old recipe was to blend 700gr of silken tofu with 1/4-1/2 cup of cashews and 1/2 cup agave but I hated how much agave I used. Without it, it would taste A LOT like tofu.
Another thing I might add is I highly recommend using a nut milk bag. I used a cheesecloth and it was sooo messy. I also strained mine overnight and woah it got SUPER thick! I also only cook the yogurt in my instant pot for 12 hours and it still works the same.
Well this is my favorite comment that I have gotten in a while! I’m glad you like it!
V@@VeganProteinsSince I don't eat soy. Is there anything else I could use instead?
Not in this particular recipe as the soy is the reason it has protein. You might want to search for coconut yogurt recipes, but I don't know how to make those.@@face1647
I’ve make this now with silken tofu, coconut milk and probiotic capsules. Hope it will work, will update tomorrow ✌🏻
**Update:
I don't have the pot you have in the video, so I put everything in a regular pot covered with a towel in a turned off oven for about 30 hours.
I used a liter of coconut milk, a package of silken tofu and 2 capsules of probiotics that I take every day anyway, not any special type.
I thought I would throw the whole thing because I didn’t believe it will work but it does!!
It becomes a creamy layer on top and a watery layer below it, and after a few hours (5) of straining - it becomes super creamy and thick!! Very strong taste of yogurt.
I’m so so happy!! I’m OBSESSED with yogurt but I can’t eat lactose or sugar now so you literally saved me.
I can’t thank you enough, really! ❤️
I love the spookies on the shelf!!
Thank you!
Great recipe, thanks, just a reminder to use a clean spoon each time you taste, or it will spoil your yogurt
Great tip!
Just made this and YUM!! I was eating the silk plain yoghurt but was eating it too fast.
This turned out perfect first try. I couldn’t find the west soy but I did find silk unsweetened organic (does have gum) and it still turned out well! Even tastes good to me prior to adding sweetener.
Thanks you SO much for sharing this.
I’m going to try coffee extract to flavor.
Glad you like it! Let us know how the coffee flavor turns out!!
This recipe is incredible! I’m so happy with the way it turned out. I’m saving so much money and plastic by making this and it couldn’t be easier or more fun. Thank you so so much for making this video. This recipe will be a staple in my kitchen forever!
I am SO HAPPY to hear that you like it! I agree that I think it's really tasty!
I will try this
Genius!Thx!
I've been making soy yogurt with soy milk and vegan probiotic powder, but it never occured to me to add tofu. I've been loving the consistency of store bought vegan greek yogurts and was wondering how to replicate that, so thanks a lot for sharing! Do you think it could work with firmer tofu, instead of the silken kind?
I probably wouldn't go firmer than medium....but I haven't tried it honestly!
@@VeganProteins I'll try it and see what happens. 😂
For anyone curious, I experimented with making yogurt out of soy milk with calcium and firm tofu and from my POV it comes out great. It's true that it has a bit of a grainy texture, but I feel that most of it goes away after I let it drain in the cheesecloth.
@@marymirko I"m glad you tried it and found it successful!
I also make soymilk yogurt and have never tried tofu in there. I think adding firmer tofu might not get as creamy of a consistency as silken, but try it and let us know!
I make mine with culture packets from Amazon
Awesome!
I love this ❤ We can buy Vegan Greek Yoghurt in the supermarket here, but I love to make it myself. Question....how much milk is needed?
I'm glad you like it! The whole quart gets used. I just put some in the blender to help the tofu blend smooth.
Thanks. I forgot to do the silken tofu. Next time.
Hello Dani,
I have lots of food allergies such as soy, wheat, nuts, tree nuts, gluten & more.
Do you have another recipe for a dairy free Greek yogurt recipe for these allergies friendly?
Thank you.
Have you tried coconut yogurt sold in stores, or making it? All you need is coconut milk and probiotic capsules. :)
I understand you can use the whey that you strained off as a starter for your next batch. I just havent tried it yet.
I have heard that too but also haven’t tried it.
Is soy and tofu our only option. If had some issues with soy in the past
The soy is what makes this a high protein food. There are many other low protein non-dairy yogurt options out there like oat, and coconut. Kite hill also makes a soy free greek yogurt that is high in protein and I believe it is soy free.
Please no background music
I don’t have an instant pot. Can I use a crock pot?
You can try it - a crock pot might get too warm I think.
How long does the yoghurt itself typically last?
It always gets eaten very fast in this house but it should last up to 2 weeks.
Thank you!. But, what if in my country I can not find a yogurt started?. How many probiotics pills should I use?. In this recipe how much tofu do you use? in grams, please
The package says 420g. As for a starter, you may be able to order a vegan starter powder online. I haven't had much luck with probiotic pills. I would suggest going to reddit in the r/fermentation subreddit and search "probiotic pills" and you can find conversations yogurt makers have had about this!
@@VeganProteins thank you so much for your answer! 🙂
@@ediths.q.3097 No Problem!
Could this recipe be double with the same result?
yes!
Can you make cheese from this base?
That's a good question, and I am not 100% sure, but if you look way back in our videos (to 2018 or 2019) we have a great fermented cheese video!
Is it possible to make it thicker by adding less soy milk? Or would it just not work
It might work, but I haven't tried it!
Strain it for longer.
Can you freeze it into cubes?
I haven't tried, but I think it would depend on what you wanted to do with it after. If you wanted to put it in a smoothie, then maybe? But if you wanted to just thaw and eat it, I don't think it would work since freezing tofu changes it's texture.
Is there such a thing as a microwave vegan protein cake? 😁 So I can add some chocolate protein powder topping?
Totally! I can do a vegan protein mug cake recipe!
@@VeganProteins whoohoo 😋
How long can you store the starter for?
7-10 days sealed in the fridge
@@VeganProteins thank you x
Do you have exact measurements for us?
Exact measurements for which part? If you mean the serving size, then no. Because everyone batch will be very different depending on how long you strain it.
For example, my batch here made 800g. Since it’s 6 servings, so each serving of this batch is 133g
Last … is it possible to make Greek coconut or any other Vegan milk Greek yogurt but with similar macros ? Thanks
You could maybe if you added protein powder - but I try to avoid that in my recipes if I can. The reason this one is so high in protein is because of the soy base.
@@VeganProteinsat what stage would you add the protein powder? Mix it together once the yogurt is “cooked” or add put it all together and put it in the instantpot? Thanks
Probably at the very end after the instant pot. @@iggy7zrb
I tried to sign up for the webinar... For Feb 7, but the sign up says august
This was over a year ago! We will be having another wbinar in mid January that isn't set up yet though. Keep your eyes out!
Thank you for the recipe however I think it was not mentioned that it should be left in the fridge when waiting for the whey to drain out? I made first batch left on counter uncooled for 3 hrs to drain but I think it got spoiled
I've never put it in the fridge to drain. It is supposed to taste sour and tangy.
@@VeganProteinsI did drain in the fridge for a second try and had much better, best greek yogurt I ever had.
I'm struggling to find the proper cook time for a double batch. Ran for about 18 hours and still seems too watery. Any suggestions or only to make a quart worth of milk at once?
@@jaredheuser8890 I wish I could give you a straight answer but I have only made it one batch at a time, so I am not sure!
Do you have any soy substitutes?
You could use any kind of non dairy milk as long as it is just the two ingredients (ie almonds and water, oats and water, etc) and just do it with that and no tofu but it won’t have protein in it.
I guess I need to play around with it
Miyoko Schinner posted a video for 3 different types. One is cashews and oats. Then Adventures in Vegan Living posted a video using Miyoko's oat and cashew yogurt recipe and simplified it. I haven't tried the recipe yet but it looks easy.
Hi! I just put mine in the oven.
He didn’t say whether or not to drain the yogurt. I drained mine and I hope it’s right.
After it comes out, you can drain it with a cheesecloth.
@@VeganProteins But did you add it before he drained it? I didn’t think so. I’m hoping it’ll work out.
@@judysbakeryandtestkitchen1654 Add what exactly, and who are you referring to? Sorry, maybe I am misunderstanding your question.
@@VeganProteins hi, I am new to tofu. So i really don’t know how you’re handling it. I need exact advice.
When you first open, the tofu, there’s water with it. I’m asking if you pour out the water or are you using it with the other ingredients.
Sorry for such a basic question. But I need to know that.
@@judysbakeryandtestkitchen1654 That's totally ok! Yes I understand what you mean now! Yes, you drain tofu when you frist take it out of the package 🙂
How many ounces of silken tofu is that? I need to look for it. I’ve never seen them in packages like that.
Those are 15 oz packages
@@VeganProteins Thank you very much. Are they from Whole Foods? I’m trying to figure out where to buy them.
No, just any regular groveery store (although you should be able to get them at whole foods too). They're in the refrigerated section, often in the produce area. @@judysbakeryandtestkitchen1654
@@VeganProteins we only have firm and extra firm in refrigerated area. I know, because I was looking for soft tofu once in my area. Maybe the small Nori Mu shelf stable, well, I haven’t looked for that. But those are very small packages
I did find a store that carries the soft yogurt in that size, so could use that?
I live in Simi Valley California. The closest Whole Foods is about 15 miles away. This is a very conservative and non-athletic area.
I would recommend asking at your grocery store. That's what we always do as we also live in the middle of nowhere. If they don't have something, we ask if they can order it and they do! If they have firm and extra firm, then they have access to the medium, soft or silken on their order forms.
I wouldn't get the yogurt because the purpose of the tofu is it is what gives this yogurt recipe more protein! And I feel like using to much yogurt in the recipe would make it SUPER tangy.@@judysbakeryandtestkitchen1654
Nice recipe! My lazy ass just blends silken tofu with berries and calls it a day - good macros too
I’m cool with that too!
My smart ass blends silken tofu with a wee bit soy milk and fruit (varies) and calls it made.
How long will the new starter last after making your first batch? Just so I know how long I have to remake my next batch.
I would say 7-10 days
using to make vegan cream pound cake
So what does t
He macro count turn out to be based on these sized srvings?
explained at 9:22 127 calories, 6.3 carb, 6.3 fat, 11.1 protein
I make silken tofu yoghurt in my dehydrator all of the time & have good luck using pectin as a thickener; no need to strain. so easy!
Good idea with the dehydrator! How much pectin do you use?
@@VeganProteins approx 10g per litre for commercial grade pectin; you have to heat for it to activate and then cool the mixture before adding the probiotic. pregelatinsed rice flour is also a great thickener and doesn't require heating -- it can be whisked in post-fermentation (10-20g per litre, so not a huge change to the macros).
@@rathersnappish thanks!
🌹🌹🌹🌹The best times and the happiest moments
3rd 😋
Looks great! Could I add vanilla protein powder for the sweetener part??
I haven't tried it, but I bet you could!
Are you losing much protein in that liquid? Any way of knowing?
If you are it's only very little, like a gram or 2. It is mainly water.
Thanks for the thoughtful reply! I am on a journey to see if I can eat more vegan protein and build muscle mass as a woman@@VeganProteins
Do you think it would be possible to do this in a crockpot on warm? I don’t have an instant pot or room to buy one.
I think you could on the absolute lowest setting.
I don’t have an instant pot.
I feel uncomfortable, leaving the oven on all night. Can i do this with the oven light on? My oven only goes down to 170 degrees.
When I proof Bread , I put oven on to 170 for a while, turn the oven off, put the light on, and close the oven door. It works in half the time!
And when you say to cover it, is that with plastic wrap, foil, or cheese cloth (so it can breathe)
@judysbakeryandtestkitchen1654 I haven't made this particular recipe but yes, you can use the oven light. That what I do. I also place the jars close to the light bulb.
Thank you for this video. What size is the instant pot you use here.
This has turned out to be a great recipe to have around. If I use soymilk for a recipe, and have leftover, I use the leftover to make this. It’s really good.
I am wondering if I can use this to make the popular bagel recipe using Greek yogurt and flour (in my case, it would be almond flour).
I think I’ve made this three or four times, and I see how useful this recipe is
Isn't soy GM?
Most soy made directly for human consumption (soy milk, tofu, tempeh, etc) is organic and non-gmo. You are correct that the majority of soy is non-organic and genetically modified, but that stuff is 1) fed to livestock, and 2) used for soybean oil in processed foods.
Looks so good, thank you for sharing this!
My pleasure 😊
I can't wait to make this!
I hope you like it!
Hi I just want to know if there’s any possibility of a soy free recipe I’m highly allergic unfortunately 😩 please let me know it’s so hard to find
The soy is what makes this a high protein yogurt, so I don't have a soy free recipe. And the only store bought ones I know also contain soy. I am sorry. I don't have a better answer for you.
The only alternative I know would be pumfu. It's tofu made of pumpkin seeds. It also contains magnesium, zinc and phosphorus. It is a pleasant green color. It's high in calories. 320 calories in 4 ozs.
How long will the saved starter last in the refrigerator?
Up to 2 weeks.
Can you use oat milk?
you could but it will have virtually no protein.