Vegan Yogurt Basics & Which makes BETTER yogurt? 🤜🤛Store-bought VS Homemade Soymilk #WillitYogurt
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Hi friends! Can we make SOY-sational yogurt that SAVES MONEY, is MORE NUTRITIOUS, and TASTES GREAT? Let’s find out on …
Thank you so much for the video and congrats for the new series, looking forward. Extra compliments for your voice, the overall design, and the delightful music, I find them both calming and and very effective in bringing across your info even better. Inspiring too, to say the very least.
As you asked:
1- Soy yoghurt in my neighbourhood organic supermarket (Rotterdam, the Netherlands) costs €2,39 = US$ 2.54 or CA$ 3.43 , for 400gr or ca. 14 ounces.That's the cheapest option, made from organically grown, non-GMO French soybeans. All other options are more expensive, on average €3.59 or US$3.82 / CA$ 5.16 and from various sources. (coconut, almond, oat, hopefully some day also lupines … )
2- Added bonus: You are creating essentially waste-free products. All your materials are washable and can be reused. Minimizing transportation as well. Various gigantic ocean-patches of plastic may complain about loss of their growth, but I dare believe everyone else will not.
Thanks again & greets 🙂
If you can find Unsweetened EdenSoy in your area, definitely pick some up to yogurtify. The results are amazing.
You are my favorite food person ever. Thank you for doing this so I don’t have to.
I'd love to see two different ones: walnut milk yogurt and almond milk yogurt. Thanks!
Thanks for sharing! And what a great idea for a series, luckily in Australia we grow soybeans so soy yoghurts, milk and beans are all fairly cheap. Makes being vegan pretty easy down here, but still I'm gonna give this a crack cos who doesn't save a couple extra dollars for something just as good 🙂
I’ve been making yogurt for a couple years now. I started off with the yogurt starter and then I just took a couple tablespoons or so and added it to 100% soybean milk with no additives or fillers. I get mine from Trader Joe’s and it’s very affordable. Every week I take the last few tablespoons of the old yogurt and put it in my Insta pot with 2 quarts of the Trader Joe’s soy bean beverage and today in the morning 15 hours later I have beautiful yogurt. I put mine in a yogurt strainer and strained it for an hour, because I like it to be thick like Greek yogurt. I use it as a sour cream substitute and in salad dressings as well as yogurt and fruit in the morning. It’s freaking awesome and cheap cheap cheap! I save the whey (the liquids, drained off from the yogurt) and use it in soups and other baking options. You could also use it in place of your yogurt to make additional yogurt. Once you purchase your yogurt culture or use a probiotic as the culture you shouldn’t ever have to buy another one. You can just reuse the yogurt. You have an added to the new batch. As you do this, it gets better and better!
Can this kind of yoghurt be made into ice cream?
Love your channel! You may want to check out Brittany Jaroudi’s soy yogurt recipe using an organic, plain, unsweetened boxed soy milk. I forgot the brand but it may be WestSoy.
Oat yogurt? 😊
I somewhat similarly dove into vegan yogurt making about a year ago and wanted to share some of my findings.
1. I also acquired a juicer, thinking it might solve the most painful part of soymilk making for me (the straining) but it didn't seem to produce as good of milk as my Vitamix
2. Easiest way to make soy yogurt is by buying pure soymilk such as unsweetened Westsoy, Edensoy or Trader Joe's. Those are all shelf stable and Ultra-pasteurized meaning you don't have to boil the milk before pitching your cultures. The downside is the tetra paks they come in aren't really recyclable despite being advertised as being recyclable. The prices of all three brands have also gone through the roof in the past few years.
3. Since my pressure cooker's yogurt function automatically includes the 'boil' phase and that created undesired Yuba as it cooled, I ended up getting a used sous vide to make sure I could nail the perfect temperature to culture the yogurt. I culture in several sterilized mason jars rather than one container just in case of any mishaps i might only loose one jar instead of the whole batch.
4. Only use stainless steel utensils to stir in the cultures. Plastic and silicone can easily have small scratches where bacteria can hide. In theory proper sterilization should solve this problem but I had a few bad batches using a carefully sterilized silicone spatula. Similarly wood/bamboo should never be used as it's porous and can harbor bacteria.
5. I've only tried using store bought yogurt as my starter, Cultures for health, and Belle+Bella but can only recommend Belle+Bella out of the three. Previous batch works great as a starter with that culture as well.
OMG I didnt know you started this serious! Love it <3
Here in Iran people LOVE their yogurt and they eat it basically with everything, and i'm no exception. in my experience cashews make the best yogurt for my taste buds, but they're so expensive here so i only make soy yogurt which is good too. i make my own milk and "cook" it in the electric pressure cooker (i have a Philips, i hear Instant Pot may give a "Burn" message if you try to make soy milk in it). it's way easier this way, because you don't have to babysit the milk for boil over, some foam may come out of the floating valve which is not a big deal and you just clean it off. i cook it for a minimum of 40 minutes and since there's no boil off, what you put in the pot is what you get. i find that there's no beany taste left in the milk this way. i wait till it cools down and add my starter and back to the pressure cooker under the yogurt setting for 10 hours. by the way i add 2 heaping tablespoons of tapioca starch (per 2 liters of milk) to the raw milk and mix well before cooking, it makes the yogurt thicker and adds to the tang which i like.
I love the video. Your content is so creative!
Loving this! I'm thinking of mixing home-made oat milk with pea protein and trying to yoghurt that…. 😁
+++++++++++++++I tried to make it, and it was really delicious.. 😋😋😋 thank you for sharing a delicious recipe upload on khal 😋😋+++++++++++++++++
Try The Bridge La Famiglia Organic 8% plain soy milk with starter (Sojade natural plain soy yogurt) ! Just bring it to a boil for a minute cook it down and then mix in two table spoons of Sojade. Leave it for 20 hours
Looking forward to the many legumes that find their way into your yogurt experiments.
There's a shelf stable Soy Milk Westsoy Orgainic unsweetened plain that has 9 grams of protein. It works well with making soy milk.
you can use your past yogurt to make more yogurt
Another option for removing water from milk, soy or otherwise, is to freeze it and then let it drip out of the package as it melts.
The not-water will come out first.
They do this for coffee making competitions to get intense cream.
Hi Mary: you are AMAZING! Thx for all your hard work. Have you thought of chick pea yogurt?
I’m fascinated and I love the video and the series!!! But I am far too lazy to do all that to get yogurt.🥲
I must say: this episode was so wonderfully scripted and executed!
Normally don't like to try and peer "behind the curtain", but I was just so engaged with this format that I couldn't help but mention 😅
And as always, thank you for the doing the research for us! You are a such a treasure❤
You can also use raw a.c.v. for the culture
Thanks for the video 😊 have you tried chickpeas yogurt? 😉
Pumgurt, please.
I would be interested to know how long the soy bean made one lasted in the fridge
Yay!!! 💚 I kind of want to see all the 'will it tofu?' ingredients tried, but that's a lot to ask!
Typing into google: What and Google wants to autofill: is burning man. lol
I'm so excited for this series!!! I'm loving this direction
With how much thicker and more concentrated the homemade was, I don't think the cost comparison was fair. I'm sure you could have watered down the homemade batch til it was a similar consistency or nutrient density to the other, and then if you calculated the cost based on a quart of that mix, they would stack up differently
I tried making oat yoghurt and it was disgusting, please show me how to do it correctly 😭
How about peanuts? I wonder if the starch settle step would let you do something weird like ube or potato. Also I wonder for stuff with low protein can be mixed wirh something higher protein.
This was fascinating but I think my Food Co-op is still cheaper. 😅
I’d love to see pumpkin seeds and maybe macadamia nuts?