This Yogurt Is Made Out Of CHICKPEAS
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- Опубліковано 2 чер 2024
- Did you know that you can make yogurt out of chickpeas? Thanks to the naturally occurring starches and proteins in the chickpeas, blended, strained and heated chickpea 'milk' will eventually set into a thick yogurt-like consistency. Once you introduce some live cultures to the mix, it begins to ferment. The perfect base for a sweet or savoury yogurt dip. It's completely natural as well as soy- & nut-free, depending on which starter culture you use.
FULL RECIPES
Chickpea Yogurt: bakinghermann.com/all-recipes...
Original Chickpea Yogurt Video by Priyanka: • 1 Single Ingredient, E...
Chickpea Tofu: • Two EASY Ways to Make ...
Any Legume Tofu: • How to Turn ANY Legume...
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Chapters:
00:00 Intro
01:01 Soaking & Blending
02:18 Coagulating the Chickpea 'Milk'
02:58 Fermenting the Yogurt
03:55 Improving Texture
04:18 Safety Warning - Live Cultures
04:48 Flavour
05:00 Sweet Chickpea Yogurt
05:13 Savoury Chickpea Yogurt
05:31 Potential of Chickpea Yogurt
06:16 Chickpea Tofu
06:29 Using Other Legumes
06:59 Outro
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Definitely something I would never have thought could become a kind of yogurt! I'm very curious about the taste and the possibilities. I've never made any yogurt at home but I am seriously considering giving it a try. Must get some raw chickpeas as I only have tinned cooked ones at home.
Also I really appreciate the tips and things to be careful of! That's something a lot of people don't mention when sharing recipes.
Same! I had absolutely no idea if would ferment well, but it works! Nature's magic!
Please let us know about the taste if you can.
Channel subscribe please iam poor family members halp me 😅😅😅
I made it... the taste is awful....nothing like yogurt taste... I won't make it again, never ever. I almost did vomit. Sorry...
Adding some cashews to the blend really improves the flavor.
Anything would.
I have replaced the cucumber with green apple & mint with arugula. It was magic!!
Cool!
Wow! ❤
Why
Dude, you can't even imagine how grateful I am! Yogurt isn't just food, it's a part of our culture. I'm totally obsessed with all kinds of dzhadzhik, gudzha, and other yogurt-based dishes. It's been a real struggle, bro, but now I feel like I've found the solution. So, may the Force and Inspiration always be with you!
Cultured yoghurt culture
I agree with u dude 🎉
Kefir fermented milks make great lactose free yogurt and kefir cheese. Yummy.
@@saraanderson2784funny!
You need a doctor, sir
Try this with red split lentils.
Delicious and a lovely pink colour.
I did add a pinch of salt and sugar.
This is terrific--I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy so will definitely be trying this. Thanks so much for sharing
If this makes you feel better, do. Plant oestrogens, however, are scientifically considered safe, they don’t affect humans the way animal oestrogens do.
I@@CaroAbebe
You could mix a bit of chickpea flour and water into a thick batter and let that ferment for 1-3 days and that would be your starter, which you can then use to ferment a yogurt batter made from chickpea flour or blended chickpeas before heating it.
I also thought about using chickpea flour instead of soaked chickpeas, I think the flour might be more cost effective.
thank you
❤❤❤❤❤
Personally, I consider that the result won't be same as flour usually loses some of the potential of the raw bean. Anyway, try could result in something.
@@raissaferreira1101 True.
I love that you credit your inspiration!!
You’ve blown my mind! Can’t wait to try this out!
Hello from Georgia in the US. So happy to find you on youtube; I've seen you on instagram and enjoyed your videos. I can't wait to try this chickpea yogurt. I look forward to seeing more of you Hermann. Thank you, stay well.
Very neat how you can take this in many directions flavour wise. I did not know this was so naturally easy!!!
I'm definitely trying lentil yogurt.
Thank you for this information!
This over night soaking starts the fermentation process if you leave the bowl in a warm place. I am guessing that where you are right now is quite cold and so that may have been an issue. Priyanka may actually be in India and so for her this was a seamless process. People leave many things to soak overnight in order to start the fermentation process. Idli/dosa batter, something that you have discussed at length in this channel, being a prime example.
Thanks for all your great advice. I really enjoy watching your videos, they provide a lot of knowledge and are very helpful on a daily basis in choosing food when shopping, etc. Thank you ❤✨
Nice! Love the variety of plant based options that you can sinply make at home. Its even just as simple to make as the non-plant based version!
It's endless!
Hi Herman thank you for sharing this recipe, am definitely going to give it a try.
What fun. It seems like a great food and not to expect a yogurt taste. I love the chickpea flavor anyway so I might love it. Thank you!
Thank u so much for the sharing
Definitely will give it a try
👍👌....it's so heartwarming to see you give credit. You are awesome
You share very delicious recipes ,thank you!!!!👌👌💖
Thanks for this video. You shared so much valuable info. The tofu tips were an added bonus 😁
this is so creative! support and love from a fellow food creator (started a month ago) def giving this a try.
Once again, Hermman, you're amazing & so creative & talented. Thanks, for sharing.
Thanks for watching :)
This is amazing. Thank you!
Hi Herman I have seen some people that use the soaking water to start the fermentation. I haven’t tried but definitely I will make it!💚
I believe these exercises will help me because I trust in every word You say!!! Thank You so much!!!🤗🦋
I'm excited to try this!
Thank you so much!
This looks amazing.
wow this is awesome. gonna try!!
I did it using Priyanka's video and it worked but I will be using this video to continue to create with that first batch as an endless starter.This video also gave more options, details such the chunkiness being normal and you just need to blend to make it smooth again because I thought something went wrong but it was fine so I just mixed it put a spoon added some fruit and other toppings and my children had a delicious snack. l love the chickpea tofu video - did that last week. Your videos explain more fully and give alternative ways to make and I like that.
Thanks a lot for the recipe
Thank you for the recipe and for not saying a word more than necessary. Great video. I love yogurt but I stopped having it when I gave up dairy products. I'll try this and let you know how it came out. Good luck!!
Wow. Interesting. Thank you for sharing ❤watching from Spain
interesting 🤔 i have to try this!
your videos are great!
Love it thank you I will be trying if all xxx 💜🙏🏼🕊️
Thank you Herman love your video
Really inspiring stuff again. You are , in a way, the trailblazer of vegan cuisine ;D
This is super cool
Trying this!!
Amazing!!
You’re a super genius !
Brilliant!!!
Bro you are just wow and your cooking style too😱😱😱
Thanks for the video
Nice
Bocsi,hogy eddig angolul probáltam gratilálni neked ,de igy a saját nyelvemen kicsit könnyem,imádom a receptek amiket megosztasz!!!!!!!❤❤
Örülök hogy magyarul írtál... kipróbáltad már ezt a receptet... én is ki akarom próbálni... köszi..
@@lydiapetra1211 még nem probáltam ki ezt a receptet...de ki fogom......
@@krisztaarvai2885 köszi...majd írj egy sort kérlek hogy tudjam hogy milyen az íze... hálás köszönet..
@@krisztaarvai2885 🇭🇺
Wunderbar as always :)
I really like your channel. Healthy recipe. Do you use a yogurt base made from cow's milk?
It is an Arabic item called Hummus ; Sesame is included alongwith Chikpeas ; Mainly used for Salad dressing / eating with bread
best cooking channel around
Thank you.
Kudoos! to you bro ,very Happy to see u making many indian dishes and tasting it and making it in an authentic way . Kindly try Idiyappam and Thenga Paal ( sweet coconut milk) bro ❤❤❤
I was making a yougurt with her video today. I didn’t have any bubbles in the soaked water but added it anyway to one half, to the other half I added the water and some water, which separated from my soy yougurt. 8 hours have passed already. It became like jelly but I am not sure it became a yougurt, maybe it just became that way. It should be a bit sour after all, right?
شكراً جزيلاً لك لعمل هذا الصوص اللذيذ 💐
هل تعرف نحن المصريين قديما في الصعيد نستخدم الحمص لعمل خميره لفطيرة الفايش او فطيره مثل التست ولكن مع الزبده 👍🏻
Hi Julius.
May I request that you add temperature taken via an instant read thermometer at the various steps of the recipe?
Also, I have much better experience making yogurt in an electronic pressure cooker, such as an Instant Pot for the “boiling” and fermentation step. Is it possible to adapt this method to an electronic pressure cooker?
Can you add probiotics from an opened capsule, instead of using an organic yogurt starter? Thanks
Good question !
Wicked, I'm on it!!
Nice 😊😊
I use it to make cheese too!
No way! Of course, amazing!
@@BakingHermannyes I was incredibly pleasantly surprised too! So far I’ve made it the same way Labneh is made (pressing out the water and forming it into balls, coating in herbs, storing some in brine, and some just in jars as is. Reminiscent of cream cheese too) and for a block of cheese, I’ve put it in mini spring pans, some parchment underneath, a bamboo sushi mat and a tray to catch the water, dried it at a low temperature over the course of a week or so, and put in the refrigerator to age and dry out further, and there you’ve got a very affordable, delicious live cultured vegan cheese! Very customisable ofcourse, I’ve done if with soy and coconut as well (the latter is coming out much like goat cheese!)
It works with a Burmese tofu batter as well, as long as I put in the live culture when its warm and no longer hot, it tastes very rich this way, whereas the yoghurt gives a more delicate flavour. And all the water caught can ofcourse be used for more future batches! A gift that keeps on giving 😊
Always looking forward to your videos!!! 😊
@@strawberryminsthank you for sharing too.
Cabbage leaves naturally contain lactobacilli on their surface, which is how you make sauerkraut. Maybe that would work as well if you don't have yogurt at hand.
The liquid from canned chickpeas can be used to make "whipped cream." It's called aquafaba
Thank you very much for the recipe. It's on the progress now. Following the same steps, could we have coconut yogurt, maybe? Somebody tried already?
Thanhks ❤👍
thanks Hermann. Best regards, Your new subscriber
Never seen before 🎉🎉🎉your new subscriber 😊😊😊🎉🎉🎉🎉
Would this also work with probiotoka instead of yogurt?
I can't find any yogurt with live cultures.
I would be very happy to receive an answer.
Kind regards from Germany.
💚🕊️
Wow😮
Thank you 💐
Can we use the same method with oats?
Probably works for almost anything, just experiment and have fun ;)
can i make this yogurt in my instant pot @ yogurt setting?????
i wonder how well this would work with lupin, especially with australian sweet lupin. less carbs and more protein (although probably more fiber getting left behind, i wonder if it would be possible to leave that in)
I will be trying this as soon as I get my hands on live yogurt. I have tried many a times to make yogurt at home with no success so to buy live yogurt it’s not easy as most supermarket products are not live.
I would like to thank you about your honesty when you talk about a recipe or product 🇬🇧🇬🇧 Maria
I love chickpeas
I found this an intriguing recipe, so I made it myself. You said in the video that you should leave it in a warm place for 16 hours. I let it stand at room temperature, does this still work for the bacteria? If not, where do you put it in a warm place? Or do you use a yogurt maker?
You can just cover it with a tick cloth or towel to keep it warm
Pl convey benefits consumption of quantityto cure diseses with limitations & sideeffects if any .with other types of curds tòo other types of curds too .All the best T.C.
You have reinvented hummus, congratulations.
Wow
💯💯💯🙏
Please, make a video with the leftover pulp 😊
I ADD DATES AND FRUITS LIKE BLUEBERRIES OR STRAWBERRIES TO IT TO SWEETEN IT UP AS I DONT EAT SUGARS OR SALT SO I SWEETEN IT UP WITH FRUITS AND UNSWEETENED COCONUT SHAVINGS AND DATES AND DRIED MANGOS AND THE LAST ONE I MADE WITH BANANA BLUEBERRIES AND BLACK BERRIES FOR A FRUITY TASTE :)
Hi there, I wonder if it's it possible to use cooked chickpeas instead?
hello chef i am from india. Please show me how to make Modak, a traditional recipe from Maharashtra. I will love it and everyone will love it
Is coagulation necessary? What if i turn of the heat while it's in liquid state and cool it down to room temperature and then, add the cultured yogurt? Will it become thick just like the way shown in this video?
If you live somewhere where it's difficult to get vegan yogurt (like where I live), you can mix the contents of a probiotic capsule in instead :)
Have you actually tried that? Sounds like a great idea!
@CaroAbebe yes! Just make sure to use new, high quality probiotics - I tried it with the old ones in the back of my cabinet first and it didn't work xP
Please provide nutrition facts for the chickpea yoghurt ,thanks
Would kefir work as a starter?
I have just started soaking my chickpeas, I'm excited to see how this turns out! Thanks for another great recipe!
Btw, the above link to get to the recipe on your website isn't working. :)
Let me know how it went! and thanks, just fixed the link! 👏
curious!
Hi, could you please make vegan currywurst? Anyway great video, thanks!
can i do the same with the chickpeas that are already boiled?
Can you use home made kefir instead of yogurt
Ooohhh thank you for posting this recipe sir!! I am sorry i started to follow your channel about 2months ago.. So i just wanted to ask that you always say something at the end of each video..what does it mean?.. Could you plzzzz tell me sir
"Wunderbar" means "wonderful." 😁
Not me thinking he says "Munna bhai" 😂
You think you can also use a probiotic capsule?
Wondering if the metal bowl was the culprit in the failed fermentation using the chickpea soaking liquid. I've heard from many that metal interferes with fermentation. Personally I've not fermented in metal so have no direct experience.
Che yogurt è stato utilizzato quello di cocco? non pare più affine quello di soia?
Non penso parli italiano
What do you do with the rough part of chickpeas?
can u share the recipe for leftover pulp?
How does that work in a humid climate, to leave it out ?
What's the nutritional values?
I'm sure this has been asked already and I'll deep dive after I post this comment, but, could you make a vegan herbed cheese with the chickpea pulp?
Q: If you blend the yogurt, will it firm back up, or will it remain in a liquid-ish state?