This is my staple no-fail yogurt recipe. I make a double batch every few weeks after making my homemade soymilk and divide into pint mason jars. The four jars fit perfectly in my Instant Pot and I use the yogurt setting. Love the consistency, tang, and creaminess. One of my favorite snacks/desserts is a cup of cold yogurt, a spoonful of fruit preserves, sometimes half a sliced banana, and always a spoonful of cacao nibs. Thank you for sharing this recipe!
A tip that worked for me- I put the yogurt to ferment in a food Thermos. It keeps the temperature and it's light block. That leaves my oven free and even though my food Thermos made of stainless steel, the yogurt bacteria are fermenting without any problems.
Really loved this video--especially Evie! I have ordered the book for my pantry. Thanks for the recipe, I stopped making yoghurt at home when I went vegan, now I can do it again! ❤❤❤
Thank you so much for this recipe, i am not a fan of the store bought non-dairy yogurts, I have yet to find one that I like and they are so expensive. I just made this yesterday and it's really good!
Great recipe! I made the almond's yogurt without the agar agar and it was perfect. The consistency after few hours in the fridge was great. The oat version is *not* recommended. *too slimy*
Thank you so much! So glad you tried the recipe - yes the consistency is great especially after cooled in the fridge. I agree about the oat version. I love the concept of no added ingredients to thicken it, but it is unfortunately a bit of a slimy texture.
Thank you, Suzanne! That's on the list for another recipe video for sure! Have gotten out of the groove with making those as we're focusing on getting the food trailer up and running. Thanks for watching!
Im so glad I found this video. Your detailed explanation of why you have to do all the things is very helpful. I've been wanting to make my own yogurt, although I do have an instant pot. I want to make an all cashew milk yogurt, just personal preference, I don't like almonds. I wonder if the author of that cookbook is the woman who founded Miyoko's vegan butter and cheese, which I love but they are so expensive.
Yvonne, we're so glad it's helpful for you! Making fermented foods at home is so rewarding and much more cost-effective for sure. Yes, I do think they're the same Miyoko! :) Hope you enjoy your yogurt!
This is cool. I was wondering if this would also work with store bought almond milk? I am asking because nuts are very expensive where I live, so using premade nut stuff tends to be more cost efficient then using nuts from scratch.
Yes, I'm sure store-bought almond milk would work fine as well. It's so crazy that the store stuff can be cheaper than making it yourself depending on the price of nuts in your area. Let me know how it turns out of you try the recipe! Thanks for watching!
@@plantifulfoodtrailer6663 I did some research and a little experimenting after watching this video. To put this pricing information into the proper context, I live on Guam. Also, I not planning on becoming a full vegan, but I am trying to transition to a more plant based diet for health reasons. I have found that an 8 cup box of almond milk at the store cost about $6.79, meaning that store bought milk is 85 cents a cup. After doing some looking around at several stores, I have found a bag of almond that claims to be 11 cups of almonds for $19.99, which should make 55 cups of almond milk, adding up to a cost of 36 cents a cup. Of course there is some labor and clean up involved, but I also get about a cup of ground almonds to use in my breakfast porridge. Concerning my experimenting, I live in a place that has a meat heavy food culture, so finding obscure vegan items like plant based yogurt is not easy, but after some searching, I was able to find some plain coconut yogurt. I tried using both store bought and home made almond milk. Unfortunately, both attempts failed to turn into yogurt, so I think what went wrong is that the yogurt I found is not the right kind to use as a yogurt starter. Conclusion and Findings: - I have discovered that even thought it cost a little labor to make almond milk at home, I get more milk for my money and I also get the byproduct of ground almonds to use my breakfast. - Unfortunately the types of plant based yogurts that I could find on Guam where not able to be used as a yogurt starter. - I am disappointed that I am not able to make my own almond yogurt because of the limitations of where I live, but at least I found a cheaper way to get my hands on almond milk. -Thank you Mo and Cormac for helping me make these discoveries. Even thought this recipe didn't work out as well as I hoped that it would, I am still looking forward to trying out some of your other plant based recipes.
@@pihermit7724 Wow, you've really done your research and great to hear you were able to find some almonds that were cheap enough to make sense making your own almond milk! Yes, it definitely makes more sense for cost too when you use the almond pulp as well...I've been using mine to make delicious chocolate granola balls that I keep in the freezer and are a great snack. I'm wondering if your Yogurt didn't turn out like you said because you're limited to the kind of yogurt you can get. I make sure mine is "plain" and says it has "live active cultures" in it. Otherwise, there's no living bacteria to start your culture. Maybe you could try getting some probiotics to start your first batch if you aren't able to find a yogurt as the starter? I know probiotics can be pricey, and I haven't tried making it this way myself yet, but I know a lot of people do yogurt that way. It's so cool to be talking to someone from so far away and so glad we could connect! Thanks for watching our channel, and there will be more videos to come!
@@plantifulfoodtrailer6663 Thanks for the suggestion. I am looking forward to trying out some of your other recipes as long as I am able to get a hold of all of the ingredients. Limited variety of groceries is the price I pay for living on an island in the middle of nowhere, but my people have been on Guam for... about 4,000 to 5,000 years according to modern archeological evidence. I have no plans on leaving the place that my family has called home for more generations then I could count. Anyways, excuse me for going off on a tangent, but I do look forward to seeing what recipes you come up with in the future.
If you have an Aldi in town, they sell raw almonds at a reasonable price. I purchased a 14oz bag for $4.09. You may also try Lidl. I hope this helps. 😊
Amazing to see how your incredible yogurt is made Mo!!! It’s like a science experiment growing those cultures! I loved the behind-the-scenes shot of your facial expression squeezing the almond milk! And Evie’s saga with the squirrel was hilarious!!
Thanks Ted! Glad you got some laughs out of this one! I think it's funny while I'm editing these videos to listen to our conversations or Evie squeaking in the background. Usually all of that is taken out and never seen, but I thought it was especially funny in this one to see the beautiful almond milk...and then my face! ;)
I use a cheat method to almond milk. I use 1 ingredient almond butter. Nuts are expensive and the cheat method tastes just as good. I wonder if I can make yogurt with it?🤔
Hmm, that's a great question. I assume that would work using almond butter almond milk as well - the bacteria would just feed on the almond butter vs. the almonds. Please let me know if you try it out!
wow and how many like times does he like say like in one like sentence.. great video though! love the dog and squirrel saga in the middle very cute. and I will try this tomorrow for sure. awesome thx
I am confused about the oven, when you turn it on do you leave it on when placing the yogurt in, and what degree , you didn't address that , can I just wrap it in blanket and leave it overnight instead leaving it in the oven, can you please clear this for me, thanks
So it's just turning on the oven light...the oven isn't actually on, which creates a nice warm incubation temperature. This helps the yogurt ferment faster, but you could also just wrap it in a towel as well, it just might take more time to ferment. I do this sometimes as well and it also works fine! Thanks for the clarifications! :)
Hi Emma, I've made yogurt with homemade Oat Milk - which you don't need to add any thickeners or cashews to thicken, as it will just thicken on its own when you heat it. It's a bit goopier of a texture, but not too bad. That's the only nut-free one I've tried so far.
Am I the only person who's totally freaked out that I might get myself sick fermenting yogurt myself? I had heard that you can get very ill from dairy yogurt that's gone beyond its date. Wouldn't the same be true for this kind too? Like, what is the worst thing that can go wrong with this, assuming I mess it up? DISCLAIMER: I'm not much of a cook, and I have zero experience canning/preserving foods, but we're trying to do more vegan & vegetarian things. I came across this video while searching where I could BUY almond milk yogurt. The only non-dairy yogurt I've seen in the stores was coconut milk, which has way too much saturated fat for me.
Hi Sue, the whole written recipe is in the Description above if that's helpful, but I add a 1/4 tsp. of Agar powder for a batch using 4 cups of almond milk. I did a 6-cup batch in the video, so I used 1/4 and 1/8th.
This is my staple no-fail yogurt recipe. I make a double batch every few weeks after making my homemade soymilk and divide into pint mason jars. The four jars fit perfectly in my Instant Pot and I use the yogurt setting. Love the consistency, tang, and creaminess. One of my favorite snacks/desserts is a cup of cold yogurt, a spoonful of fruit preserves, sometimes half a sliced banana, and always a spoonful of cacao nibs. Thank you for sharing this recipe!
Finally….success!! Thank you so much. After 5 attempts at vegan yogurt, this one worked!
Awwww, that was the most darling add on; your dog & the squirrel! Great video, absolutely concise & clear, thank you both!
Thank you so much Linda for your kind words, I'm so glad you enjoyed the video and recipe!
A tip that worked for me- I put the yogurt to ferment in a food Thermos. It keeps the temperature and it's light block. That leaves my oven free and even though my food Thermos made of stainless steel, the yogurt bacteria are fermenting without any problems.
Oh wow, that's a great idea! Never thought of that one, but yeah makes total sense.
Excellent instructions. Thank you. This will really help me to move ever closer to being plant based 🎉
Really loved this video--especially Evie! I have ordered the book for my pantry. Thanks for the recipe, I stopped making yoghurt at home when I went vegan, now I can do it again! ❤❤❤
I'm so glad you enjoyed the video - Evie is such a character for sure, I couldn't help myself adding in the little interaction with the squirrel. :)
Thank you so much for this recipe, i am not a fan of the store bought non-dairy yogurts, I have yet to find one that I like and they are so expensive. I just made this yesterday and it's really good!
Mmm. I like fruit chunks too, Cormac.
Watching it, I realized it might sound a bit picky but hey, the people have to know!
Thank You! I finally have a recipe I can make work and is worthy of the organic blueberries I have. This is now a staple in my home.
That's great, Chris! So glad you found this recipe helpful!
Excellent tutorial. Many thanks.
Thanks so much, Helen!
Sure sounds good!!!
Will try it!!!
You can also strain the yogurt to get the excess liquid out and it becomes greek style, real thick!
Great recipe! I made the almond's yogurt without the agar agar and it was perfect. The consistency after few hours in the fridge was great.
The oat version is *not* recommended. *too slimy*
Thank you so much! So glad you tried the recipe - yes the consistency is great especially after cooled in the fridge. I agree about the oat version. I love the concept of no added ingredients to thicken it, but it is unfortunately a bit of a slimy texture.
Have you tried soaking your oats before hand and pouring off that water? Chef AJ says that gets rid of the slime.
@@SnowWhite1352
Thanks for the tip. It worth give it a try.
I will try this
Thank you I enjoyed your video - I would love to see how you made your granola!
Thank you, Suzanne! That's on the list for another recipe video for sure! Have gotten out of the groove with making those as we're focusing on getting the food trailer up and running. Thanks for watching!
Can you make it without the cashews? Even when I soak them and blend them, there are still tiny pieces left.
Looks yummy! I’m going to check out the oat milk yogurt.
There's something very, very interesting outside that window! ❤
Hmmm, what is it?
@@plantifulfoodtrailer6663 only doggo knows!
I love your relationship. Please keep it up
Thank you so much! We appreciate hearing that!
Looks yummy!! You guys are so funny!!! LOL
Thanks dad! Glad you think so! :)
Im so glad I found this video. Your detailed explanation of why you have to do all the things is very helpful. I've been wanting to make my own yogurt, although I do have an instant pot. I want to make an all cashew milk yogurt, just personal preference, I don't like almonds. I wonder if the author of that cookbook is the woman who founded Miyoko's vegan butter and cheese, which I love but they are so expensive.
Yvonne, we're so glad it's helpful for you! Making fermented foods at home is so rewarding and much more cost-effective for sure. Yes, I do think they're the same Miyoko! :) Hope you enjoy your yogurt!
This is cool. I was wondering if this would also work with store bought almond milk? I am asking because nuts are very expensive where I live, so using premade nut stuff tends to be more cost efficient then using nuts from scratch.
Yes, I'm sure store-bought almond milk would work fine as well. It's so crazy that the store stuff can be cheaper than making it yourself depending on the price of nuts in your area. Let me know how it turns out of you try the recipe! Thanks for watching!
@@plantifulfoodtrailer6663 I did some research and a little experimenting after watching this video. To put this pricing information into the proper context, I live on Guam. Also, I not planning on becoming a full vegan, but I am trying to transition to a more plant based diet for health reasons.
I have found that an 8 cup box of almond milk at the store cost about $6.79, meaning that store bought milk is 85 cents a cup. After doing some looking around at several stores, I have found a bag of almond that claims to be 11 cups of almonds for $19.99, which should make 55 cups of almond milk, adding up to a cost of 36 cents a cup. Of course there is some labor and clean up involved, but I also get about a cup of ground almonds to use in my breakfast porridge.
Concerning my experimenting, I live in a place that has a meat heavy food culture, so finding obscure vegan items like plant based yogurt is not easy, but after some searching, I was able to find some plain coconut yogurt. I tried using both store bought and home made almond milk. Unfortunately, both attempts failed to turn into yogurt, so I think what went wrong is that the yogurt I found is not the right kind to use as a yogurt starter.
Conclusion and Findings:
- I have discovered that even thought it cost a little labor to make almond milk at home, I get more milk for my money and I also get the byproduct of ground almonds to use my breakfast.
- Unfortunately the types of plant based yogurts that I could find on Guam where not able to be used as a yogurt starter.
- I am disappointed that I am not able to make my own almond yogurt because of the limitations of where I live, but at least I found a cheaper way to get my hands on almond milk.
-Thank you Mo and Cormac for helping me make these discoveries. Even thought this recipe didn't work out as well as I hoped that it would, I am still looking forward to trying out some of your other plant based recipes.
@@pihermit7724 Wow, you've really done your research and great to hear you were able to find some almonds that were cheap enough to make sense making your own almond milk! Yes, it definitely makes more sense for cost too when you use the almond pulp as well...I've been using mine to make delicious chocolate granola balls that I keep in the freezer and are a great snack.
I'm wondering if your Yogurt didn't turn out like you said because you're limited to the kind of yogurt you can get. I make sure mine is "plain" and says it has "live active cultures" in it. Otherwise, there's no living bacteria to start your culture. Maybe you could try getting some probiotics to start your first batch if you aren't able to find a yogurt as the starter? I know probiotics can be pricey, and I haven't tried making it this way myself yet, but I know a lot of people do yogurt that way.
It's so cool to be talking to someone from so far away and so glad we could connect! Thanks for watching our channel, and there will be more videos to come!
@@plantifulfoodtrailer6663 Thanks for the suggestion. I am looking forward to trying out some of your other recipes as long as I am able to get a hold of all of the ingredients. Limited variety of groceries is the price I pay for living on an island in the middle of nowhere, but my people have been on Guam for... about 4,000 to 5,000 years according to modern archeological evidence. I have no plans on leaving the place that my family has called home for more generations then I could count. Anyways, excuse me for going off on a tangent, but I do look forward to seeing what recipes you come up with in the future.
If you have an Aldi in town, they sell raw almonds at a reasonable price. I purchased a 14oz bag for $4.09. You may also try Lidl. I hope this helps. 😊
NICE! Can't wait to try it.
That's awesome! Let us know how it turns out! :)
Amazing to see how your incredible yogurt is made Mo!!! It’s like a science experiment growing those cultures!
I loved the behind-the-scenes shot of your facial expression squeezing the almond milk! And Evie’s saga with the squirrel was hilarious!!
Thanks Ted! Glad you got some laughs out of this one! I think it's funny while I'm editing these videos to listen to our conversations or Evie squeaking in the background. Usually all of that is taken out and never seen, but I thought it was especially funny in this one to see the beautiful almond milk...and then my face! ;)
Yea that type of stuff is gold! So funny to see all that!!
Nice explanation. I'll try your version:) thank you.
Thanks Dafna! Let us know how it turns out!
I use a cheat method to almond milk. I use 1 ingredient almond butter. Nuts are expensive and the cheat method tastes just as good. I wonder if I can make yogurt with it?🤔
Hmm, that's a great question. I assume that would work using almond butter almond milk as well - the bacteria would just feed on the almond butter vs. the almonds. Please let me know if you try it out!
wow and how many like times does he like say like in one like sentence.. great video though! love the dog and squirrel saga in the middle very cute. and I will try this tomorrow for sure. awesome thx
Haha, it's tough seeing yourself on camera - but you just gotta laugh! ;) So glad you'll try the recipe!
Hey, unable to find what to do with the pulp, cant find your videos on this, can some1 plz put a link as a reply?
I like that I don’t have to peel the almonds
But why add cashews?
Can I use almond milk purchased from the store?
I am confused about the oven, when you turn it on do you leave it on when placing the yogurt in, and what degree , you didn't address that , can I just wrap it in blanket and leave it overnight instead leaving it in the oven, can you please clear this for me, thanks
So it's just turning on the oven light...the oven isn't actually on, which creates a nice warm incubation temperature. This helps the yogurt ferment faster, but you could also just wrap it in a towel as well, it just might take more time to ferment. I do this sometimes as well and it also works fine! Thanks for the clarifications! :)
If you have food Thermos it's the best. Keeps the temperature and protects from light.
Have you tried making a nut free yoghurt?
Hi Emma, I've made yogurt with homemade Oat Milk - which you don't need to add any thickeners or cashews to thicken, as it will just thicken on its own when you heat it. It's a bit goopier of a texture, but not too bad. That's the only nut-free one I've tried so far.
@@plantifulfoodtrailer6663 thank you! I will try it out!
I would like to knw wats the function of adding arga in there. Cn i do the yogurt wthout it?
Hi! The Agar is to help thicken the yogurt. If you don't mind a thinner, runnier yogurt, you can leave it out!
@@plantifulfoodtrailer6663 Thanks
No instant pot, no thermometer, no yogurt maker. Vitamix lol!
Haha, good point! ;)
Am I the only person who's totally freaked out that I might get myself sick fermenting yogurt myself? I had heard that you can get very ill from dairy yogurt that's gone beyond its date. Wouldn't the same be true for this kind too?
Like, what is the worst thing that can go wrong with this, assuming I mess it up?
DISCLAIMER: I'm not much of a cook, and I have zero experience canning/preserving foods, but we're trying to do more vegan & vegetarian things. I came across this video while searching where I could BUY almond milk yogurt. The only non-dairy yogurt I've seen in the stores was coconut milk, which has way too much saturated fat for me.
Your dog 💗
I know, she lights up our life!
how much Agar do you add,
Hi Sue, the whole written recipe is in the Description above if that's helpful, but I add a 1/4 tsp. of Agar powder for a batch using 4 cups of almond milk. I did a 6-cup batch in the video, so I used 1/4 and 1/8th.
You didn’t wash the blender…..wouldn’t it have residue of almond soot you strained out!
Cool thanks for sharing! You might also try a little bit of vanilla and blue agave :) 🤌
Al cocinarse pierde sus nutrientes
I can’t understand what she is speaking