Hello ! If you add salt before fermenting , let this yogurt drain in a cheesecloth and let it age for 7 days or more you have fresh garbanzo vegan cheese. I also added 2tbs of coconut oil before fermentation. Turns out cheesy in flavor without the need of adding nutricional yeast.
this sounds interesting. will try. if this works with me, i might make a video, i hope you dont mind, i can share your name/screenshot of this comment. will the cheese work without coconut oil ? and what temperature do you let it sit in the cheesecloth?
@@PriyankaNJain I don't mind it at all. I live in northeast Brazil so it's been around 27 and 30 degrees Celsius around this time of the year. It works without coconut oil too. I let it sit for 24h at room temperature and then refrigerated it. Keeps gettimg better as days go by. Tangy taste.
1 cup soaked chick pea( soak for 12 hrs) Save 4 tbsp soaking water as starter for later use. Blend chick pea with one cup water Add 3 more cups water Squeeze milk out and separate pulp Boil milk with constant stirring until thick like custard Remove foam Let cool to luke warm Add no nonmetal dish Add soaking water Let rest for 6-8 hrs. Youre welcome
Not obly the quantities but the water to be saved as a starter isn’t the soaking one :/ this will ruin it it’s actually the water after making the yogurt for a second batch
unbelievable . . . indian and chinese people are just masters in fermenting and all stuff like this . . . they say its legend that every household in india makes their own yoghurt. respect!
That's right. We make our own yoghurt (from dairy milk though, which is extremely easy), and also make our own bread freshly for each meal, aka, rotis :)
İ made it and LOVE İT. Firstly i don't like chickpeas, but i love dairy yogurt that i almost eat everyday. So i thought of making this recipe to make me eat chickpeas and it really worked! İ made the recipe but i added little vanilla powder to suppress peas taste little. And the texture was so good! İt tastes peas pretty much but adding lemon juice to your bowl surprisingly works so well. İt gets rid of chickpeas taste and don't get sour! So i add my toppings and eat happily. You can treat it like dairy yogurt ,add whatever you want,but don't forget to add lemon juice before adding if you want it to taste more like yogurt. Also it get harder after few days waiting in fridge. The water comes out and it get more solid which i liked even more. İ am not vegan but is great recipe even for me! Thank you a lot!
@@PriyankaNJain i added vanilla before fermenting stage. (İ also added some of them orange zest but i don't think that worked much) . İ added lemon juice after the fermenting (before eating ). İ used lemon/cinnamon/chia seeds and some other seeds as toppings. They worked well but since i have sweet tooth i added molasses and tahini which turned out great. Just molasses or maple syrup, any jams, honey can work too.
@@nevergiveupdearfriend7289 this sounds great, can I add this suggestion in the written recipe ? And I can give credit to you , you can let me know what I should mention.
You are doing a great job for the society❤️ I was a hard core non vegetarian till I visited a farm and witnessed the horror of the dairy industry. The cow is inseminated painfully every 6 months so that calf is born. The calves are taken away immediately without a single drop of milk. The male calves are transported to the slaughterhouse to be killed on the very day. This process continues for some years till the cow is completely exhausted and later sold for meat. That’s the milk we consume. I literally had sleepless nights after watching the cows, their udders become so big they can’t even move. And they run to save their babies from going to the slaughterhouse. Thank you for these recepies so that people can choose compassion in their plate instead of pain.
Tip: Use the pulp to make nuggets! Chickpeas are one of my favourite beans because of it texture. I usually batter it (garlic salt, flour, water, medium consistency) and fry it and it taste like 'friend chicken'. So I thought, okay, let's see what we can do. I add just a little bit of water, enjoy that it just holds together (problem that have with bean and peas based nuggets and burgers are that their too mushy) added a little garlic salt. I made a runny flour-water batter and coated them (can hold the nuggets on a fork and use a spoon to coat it with the mixture. I friend and it OH MY GOD! It's not too mushy because I didn't add a lot of water and the natural texture of the chickpeas came out. Just wow.
@@PriyankaNJain So sorry about that. Bread crumbs. Also, question, I made the curd, however, I don't know if I made it over ferment (is that even possible?). It didnt look creamy and smooth like yours. More foaming and broken down like it was very curdled. Please for assistance. Where did i go wrong?
@@PriyankaNJain it happened to me too, at the beginning it did nothing for the whole night but it is pretty cold in my climate now so i thought i´ll help it by putting into oven for low temperature (50 celsius) but it got too bubbly after one hour and the water is below the yogurt not above as in the video:( is it safe to eat or should i throw it away?
It's funny that many of us who tried to make this recipe came to the idea of adding lemon to improve the taste. I added the peel of 1 lemon, the first day I could still feel the bean flavor but after 2-3 days the lemon peel masked it completely. I loved this yoghurt recipe so I'll definitely continue preparing it, thank you !
@Pratima Pillai Rice milk would make a type of yogurt? That would be good. I like chickpeas, but I can't see it making good yogurt. Though lemon, sugar and lemon would probably disguise it well enough. Rice could probably make a pretty decent plain yogurt.
@Pratima Pillai The trouble these days is that rice milk has arsenic and oat milk has glyphosate...they've even detected levels in organic samples. 😒 Thank goodness for coconut and chick peas; I don't know what I'd do without them.
Many people have cured their intolerance by going on the GAPS diet. This diet was formulated by a doctor to heal patients with leaky gut. It turns out that leaky gut causes allergies, and disorders such as ADD, anxiety etc. Although people who are lactose intolerant seem to heal faster than those allergic to the milk protein. I heard that you can make meringues with chickpea water too!
@Purple PlumI make all my own milks. Making rice or post milk at home doesn't eliminate the presence of arsenic in rice and glyphosate in oats, even if you buy organic. Multiple rinsing and soaking helps, and I do that, but if you have leaky gut, rice and oats - which are naturally healing and soothing - may be contributing to your problems because of these crop contaminants. (And wheat is the worst for glyphosate contamination. Some functional medicine practitioners point the finger at glyphosate as a major cause of leaky gut in the first place)
This is a great recipe. Thank you so much! I can't do dairy, soy, coconut or nut yoghurts, so this is perfect. Below I have typed up detailed instructions: 1 cup soaked chick pea( soak for 12 hrs) - air bubbles appear on chickpeas when ready. Save 4 tbsp soaking water as starter for later use. Or, you can also use previously made yoghurt liquid as a starter - Save 1-2tsp of the liquid. Discard leftover water or use on plants. Add 4 cups of fresh water to one cup of chickpeas Blend chick peas with one cup of the water Open blender and add more water. Blend to form a smooth paste. Add remaining water to chickpea paste and mix with a spoon. Squeeze milk out and separate pulp using a cotton cloth or strainer - TIP: Use half the quantity as it is easier to squeeze out the milk. Use what is left of chickpeas in recipes such as soup, dahl etc. Swirl the milk to prevent settling sediment. Put in a pot Stir then turn on the stove. Boil the milk with constant stirring until it comes to the boil and gets thick like custard. Remove foam as you are doing this. Let cool to lukewarm Add to no nonmetal dish Add either two tablespoons of the soaking water starter or one teaspoon of previous batch starter liquid and stir well. Let rest for 6-8 hrs. TIP: Add some lemon peel when about to bring to the boil on stove (1/2 a lemon). Add juice of half a lemon afterwards and before starter added. Whilst waiting for the milk to cool, I make the pulp into ‘chicken’ nuggets for dinner. Mix in garlic powder, salt and pepper to taste. I added GF flour to thicken and hold batter together. Roll in GF breadcrumbs and shape into little patties. (Ordinary flour and breadcrumbs work too). Chill and then fry in olive oil either side. Serve with favourite sauces, hummus and salad or vegetables. Yum!
I made this today and it came out really great. I boiled the chickpea milk for a long time (maybe as much as an hour) and that seems to have taken care of the beany taste. Thank you!
Wow....I can never imagine you made yogurt out of chickpeas. I’ve heard before coconut, rice, and other but never heard of chickpea curd. Being a vegan it was very hard to get protein, but thanks for bringing this to us🙏🏻
I made this and added 2 teaspoons of vanilla, a couple good squirts of bottled lemon juice, and a bit of stevia (I can't remember how much I used, to be honest) and just tried it with apple, oats, and peanut butter. It's GOOD. Like, REALLY good. I'm amazed!
Calf can consume only 60 percent of it's mother's milk. If it consumed more than that then it dies. Therefore the balance milk is meant for human consumption
Hi I made this. Instructions were good. But i think I didn’t let it thicken too much on the stove , so the youghurt wasnt as thick as yours. But the taste was not bad at all. Even my pickiest daughter didn’t catch the youghurt- when i made a kadhi with it ! The best part was using the left over pulp in the flour to make phulkas - just out of this world ! So this recipe is a keeper !! Thank you for sharing !
This was extremely fun to make for the sake of making yogurt out of chickpeas. It set just like yogurt but tasted just like chickpeas. I have thus far loved the taste of chickpeas in any form or recipe, even eating them straight out of a can with a dash of salt, but I could not get past the taste of chickpeas in yogurt form. Again, excellent recipe and fun to make, but don't go through it expecting the finished product to taste like or even close to yogurt.
I can't wait to try this. It's now 12 hours before next morning and my chickpeas are already soaking. I will add some vanilla sugar and lemon juice before fermenting, and I'll use the yogurt setting of my automatic cooker...Let's see what comes out of this!
And you think you are smart not listening to your body and eating fake yoghurt without proper proteins instead. Vegan is suicide. Watch "Ex-Vegan (15 Years): Veganism Is Not Sustainable" and many others on this channel.
@@Leynad778 It can be sustainable and healthy if the diet is balanced. It can be harder to get enough protein but it’s not impossible. If you’re talking about B12 when you say “proper protein”, there’s supplementation for that.
@@user-fl6ti3ph4t Watch "Ex-Vegan Couple (5+ Years): Experienced Declining Mental & Physical Health + Accelerated Aging"! They both wrote thick books about vegan diets and tried everything, but it just made them sicker and older. According to them the high protein, high carb diet is the worst for health, even you don't get skinny with that.
@@Leynad778 Are you aware that diets don’t always work for everyone right? What may work for some may not work for others. Plus veganism isn’t a diet “to become skinny” it’s a way of respecting the animals who otherwise would have died for ur consumption. I would never go near dairy because it causes massive cysts on my skin to appear due to the fat and hormones but other people can drink gallons of the stuff. Again just goes to show how different people are , so if someone wants to go vegan don’t discourage them saying shit like that and let them try it out themselves, if it work fantastic if it doesn’t then great too .
@@ximerodriguez9488 When so many vegans getting serious health problems no matter the diet, I'm curious that it's officially healthy. I was watching about 30 videos and they had all very similar issues with skin, stomach, bones, brain, muscles, blood, fertility, virility etc. And I don't understand this ethics behind it. If all people would be vegan, there would be no reason for the existence of many animals in the first place. I see many 'happy' cows on the fields in my region and they look a lot more healthy than cows in India. Usually animal-farmers are treating their animals with respect and the slurry is a very important fertiliser also for your food. There is an interesting TEDTalks lecture from Allan Savory how he brought back life to deserts with cattle farming. Over 70% of the agriculture land is not suitable to grow food for humans, but just grass, millet and stuff. And in the natural agriculture farming the soil needs to regenerate and growing low-nutritious plants for cattles is a must. The most vegetables you can buy today are very artificial fruits that didn't exist in this form often just few decades ago. They often come from very dry regions and they suck the subterranean water out of the ground to grow them. Is this more ethical than buying meat out of your region? But anyway, your decision. I had a bad auto-immune allergy making me sneeze a lot since a year and I was eating meat, but just processed chicken and a bit for the taste. Now I'm eating far more beef with ghee and immediately it was gone. Also my fatigue after eating is gone and I feel a lot better. I get diarrhea from milk and diary as well, but my tip: Use at least ghee/butter oil for cooking. I get now so filled up for many more hours with half of the food. Indian are no vegans either and they use ghee for everything. My guess is, that vegetables also get far better digested if you cook them with ghee. Watch "Chris A. Knobbe - Omega-6 Apocalypse: From Heart Disease to Cancer and Macular Degeneration - AHS19" for further information.
Made this yogurt with friends this week and it was amazing !!! Thank you so much, gonna be making a lot of it ! It's better after having spent a few hours in the fridge and if you add some fruit jam or a bit of sweetness to it, but the texture is absolutely perfect and the taste is quite neutral to my surprise. It was also very fun and easy to make :)
Really great recipe! I followed the tips in your recipe link and added some honey, orange zest, cardamom and saffron to the custard before adding my yogurt starter. It tastes amazing and I like this texture more than soy yogurt. Thank you :)
I added 2 green chilies when it lukewarm and a bit of honey, let stand overnight, it was very delicious. Thank you for your knowledge, I learned that from you, except for the chilies. Blessings
This is AWESOME, I've seen how multi-faceted chickpeas are, not just cooked and eatened like beans or other legumes, but making bread, cookies, hummus and now Yoghurt! Thumbs up dear Lady, liking the video and sending you greetings from Mexico! :)
Have you tried making whipped cream from the soaking water? Check TH-cam for a video. It works well. But do add a little vanilla and if you want it stiffer add icing sugar after it starts to foam.
@@sm-fl4vx Well, I was familiar with Mama Rosa here on TH-cam saying we could use the water of canned chickpeas to make whipped cream but had no idea that the water they were soaked in(raw)could also work well for whipped cream. Thank you for the tip, I will try this as its been a long while I've not eatened berries and cool whip. :)
@@sm-fl4vx you can't make whipped cream from the soaking water. For that you have cook the chick and use the water in which you boiled it. Its called aquafaba.
I tried this method, I watched your video on Monday, since I already had my oats + coconut milk, I decided to make the yoghurt using that milk. I put the chickpeas in filtered water for 12h and took 1 tablespoon of that water, I added it to a glass pot with my milk at room temperature, stir it and then I kept it in the lowest part of our fridge and went to sleep, when I opened the pot the next day I found a very creamy yoghurt, it has a slight tang like regular yoghurt but it's tasty and has the right consistency. I will try making the chickpeas yoghurt next time, to see how it tastes maybe I'll end up with an alternative to current one. I had tried making yogurt with brown rice rejuvelac, chilli stem and lemon and the result were either liquid yoghurt or yoghurt with an unpleasant taste. Your method came at the right time, I was starting to give up on making vegan yoghurt without probiotics capsules. Thank you very much. 😊
thanks for sharing, i haven't tried this starter with other milks. i will give it a try. chickpea yogurt taste good if i add some flavors to it, but i don't like it plain.. maybe yours tastes better..
@@PriyankaNJain I think if you like the taste of oats and coconut, you'll be able to eat my yoghurt plain, oats and coconut mix well together it tastes like desert, it's far more pleasant to me than soy milk/ yoghurt. You can check the oats + coconut milk recipes on TH-cam, I found a few in my mother language Portuguese and also a couple in English.
Thank you so much!!! I made it and the consistency was great like dairy yogurt. after 9 hours I added 1/8 -1/4 cup of rejuvelac starter with lemon and dates blended again in vita mix blender then allowed it to sit over night in refrigerator. next morning it was great!!!
Genius! I used to make my own yogurt and cottage cheese as an omnivore but now as a vegan I’m paying £2.20 ! For a pot of watery oat yogurt. Cheers and thanks!
This looks amazing. I can’t wait to try it. I have perfected a soya yoghurt recipe which is very good but it does need straining which results in a smaller batch. I save the whey and use it in drinks and in bread making so nothing is wasted but there’s a lot of work for relatively small quantities of yoghurt. I am very keen to try this - I adore chick peas - they are my most used legume along with soya beans which I just use for milk and yoghurt. I save the Okara and use that for thickening soups, casseroles etc and also make “non-meatballs” which are very good. I love fermented foods which are so good for the gut microbiome. I have had many gut problems in my life - ulcerative colitis all my adult life till 5 years ago when I developed colon cancer and I now have no colon and a permanent ileostomy. I wish I’d known about fermenting foods, and also whole-food plant-based eating years ago as I am sure I could have spared myself all these problems. My husband and I (especially him!) are enjoying much better health and weight loss since embarking on this lifestyle. Also, we are eating a much wider variety of foods, all delicious and so interesting, since giving up all animal products. I have learnt so much in the past 2 years and continue to do so - this video for example is an education! So looking forward to trying it. (PS love Indian food!!)
@@meredith3588 okara is the pulp what is left after squeezing the milk.. you can add any herbs/spices/veges/boiled potato to make cutlets/balls with it and cook it.
This turned out so good! Add a bit of lemon juice and it tastes so similar to curd. When eating it with other dishes its hard to tell its not milk curd. Just a point to note, i added more starter than necessary and you get a lot of extra water over the set curd. Thank you so much for this. As the other reviews say, its game changing :)
Thank you for your great idea how to make starter. I have tried it and it works. I use black bean milk, chick pea starter. The result is wonderful. Thank you for being vegan and teaching many people. Good luck
When I went vegan 2 months ago I started having nut butters and nut curd for replacing mayo n curd ....and after 15 days I ended up with hemorrhoids Went on to take food intolerance test and found out that I am highly intolerant to milk and nuts .... from cashews to peanuts and everything in between Thankyou for uploading this video ....thankyou so much for bringing some variety in food for ppl like me
I loved watching your video and then I made the yogurt using your method. The texture and thickness were spot on. I decided to use this as a breakfast yogurt with berries, maple syrup and granola as toppings. I have 2 kids-one picky, one not picky. Unfortunately neither of them liked it. Then I tried it. It tastes like beans and no manner of maple syrup would fix this. I finally used it in a lemon poppy seed muffin recipe to use it up. The lemon flavor seemed to mask the taste. I won’t make this again so the search for a vegan yogurt continues for me. I wonder if soybeans would work using this method.
its been sometime i have switched to vegan diet, after i gt allergy eating meats after decades, so glad i crashed onto ds channel, thank u fr sharing this video.. u have all the so v imp video shared that i was looking for.. i hope i wont hav to starve myself anymore.. thank u dear..
My son cannot have any dairy, but as an adult is able to have more legumes, fermented is best. So this is fabulous. We will try it and see about experimenting with different tastes and uses. So many recipes call for using yoghurt, but we didn’t like the commercial types.
Amazing! I’ve been on a hunt for a nice vegan yogurt recipe since store-bought can get pricey, and this seems like my mew go-to! Such an amazing tutorial. I can’t wait to try :)
I made it and it’s delicious and so filling! Had it with a little lemon juice, cacau, maca powder, strawberries and peanut butter stirred in, very satisfying breakfast ❤️
I am making it right now 💃.I added date syrup and mixed sweet spice. The entire kitchen smells like spiced pumpkin pie yum. Cant wait to try it with my homemade granola and fresh fruit as soon as its done.
I used the chickpeas water as a starter but with soy milk because I used the chickpeas for something else. Unfortunately I think it overfemented (maybe I added much water because my milk was less than the amount in the video or I let it too long). I tasted and the taste was ok (sour like real yogurt), but it looked rough like cheese and it had too many bubbles so I didn't know if it was safe to eat and I threw it. It didn't look as smooth as in the video. Next time I'll try to let it less time. Despite my fail I think the method really works and the result is very close to regular yogurt.
Thank you for this reciepe! I made it and totally love it! I used salt and juice of one and a half of lemon to make it tasty. Next day I blended it with soaked dates, and OH, GOSH! What it turned out is a smooth, super tasty joghurt drink! Next time I will add dates during the boiling time to get sweet thick yoghurt - and if I will crave for yoghurt drink, I will just blend it! THANK YOU SO MUCH! :)
I love Greek yogurt, but my stomach does NOT. I'm not vegan but need dairy free yogurt and I am so thankful I found this. I'm making some this weekend.
Just tried this today. It came out good. It’s the first vegan yogurt that I tried that actually set properly like normal yogurt. It has a slight bean taste, but it is fairly mild. Thank you so much for this recipe. Oh I added a tablespoon of lemon juice as well to the starter.
@@olenaha I just take the thickened water it’s soaked in( no boiling). I put it in magic bullet ( food processor) whip with a little honey or coconut sugar and vanilla until stiff like dairy whipped cream
I'm so tired of seeing clickbait titles that say "Only X ingredients!" and then add half a dozen more. So THANK YOU for this refreshing case of truly only requiring ONE ingredient to go with the water! Even the starter is built in, which is awesome. Looking forward to doing this myself!
Great! Amazing that it is made from only one single ingredient!! My yogourt set in a few hours only! It is true that the taste is not very suitable for using as a sweet yogourt (or is it because i am not used to it?), but i'm sure that this recipe will replace perfectly silken tofu in savoury dishes. I'm planning to bake a veggie quiche with it ;)
@@itstatswithmenow francevegetalienne.fr/blog/2015/8/29/quiche-lorraine-vgtalien-vegan It is in French but i guess you can google-translate it easily. I usually use veggies (leeks, brocolis,...) instead (or in addition)/of smoked tofu.
0:57 I thought we have to discard the water after soaking beans and nuts because they contain something not good for us (phytic acid) So maybe we should throw away the water after 1-2 hrs then soak for 10-12 hrs?
Thank you so much I really really enjoyed watching you create this amazing yoghurt from chickpeas. Absolutely amazing. I’ve subscribed and given you a thumb’s up too
I tried both methods - with soaking water and with leftover yogurt water. I found that soaking water made yogurt much thicker like jelly, while the leftover yogurt water resulted in a thinner and running consistency. Both were tasty though. Thank you!
This looks like a lovely recipe! I have been making coconut milk yogurt using Lactobacilus Reuteri (from capsules) for starter, per Dr William Davis. For one can of coconut milk, he suggests adding a tablespoon of sugar (to feed the bacteria) and one Tbsp of a prebiotic - grated raw potato, inulin, or I've been using green banana 'flour' or Green banana biomass (Chef Jana's recipe) - and it's a longer process ~ 40-48 hours to increase the good bacteria count! The garbanzo beans likely contain enough prebiotics to feed the good bacteria - I'll try this soon!!
Thanks for the recipe. This looks very promising. But since only the chickpea milk was used to make the yogurt (the solids having been strained out), I'm not sure there's much protein left. I'd be interested in an official nutritional analysis, but don't know how that could be done. PS - this could be called Chickgurt! And now that I think about it, perhaps peas could be used in place of chickpeas to make Peagurt.
@Chispa Aguilar My Trader Joe's soy milk (in a box with a very long non-refrigerated shelf life) has water and whole organic soy beans as the only ingredients. It needs to be shaken before using or else the soy solids precipitate out. It has 9 g protein in an 8 oz serving, and I think a lot of that comes from those solids.
@Chispa Aguilar You seem to be right. That is, to make tofu, part of the process is to filter out the solids, which is apparently the insoluble fiber, and called "okara". See thedaringkitchen.com/how-is-tofu-made/, and en.wikipedia.org/wiki/Okara_(food). So perhaps the same thing is true for this chickpea yogurt process. Back to tofu: I now might try just putting cooked edamame in a food processor, and th make soy "cakes" out of them to then fry like pancakes. They would still include the whole soy bean and so likely be better for you than tofu with the solids filtered out.
@@karenluiza I made a batch yesterday! it tastes exactly like those soy yogurt made of water and beans only that you get from the supermarket, but without the bitterness. it's really good and pretty easy to make. with the remaining chickpeas flour I made some sort of crackers cooked on the stove, would recommend!
This is so great! She's basically using aquafaba which is cheakpea water after you boil it but she blends the cheakpeas beforehand that's so smart. For those who are more curious about aquafaba you can also make vegan mayonnaise from it and a lot of other stuff. Yesterday I made chocolate mousse from it. It's a great substitute for eggs in any recipe❤️🌿
No she is not using aquafaba. She is using the soaking water from the raw chickpeas. This thicken because of lactonacteeia that set the curds. Aquafaba is water after boiling. That won't ferment the chickpeas. It will only mold because boiling kills the lactobacteria
@@ursilaminor6447 oh ok. She is using the soaking water but later and I thought that if she's heating the blended cheakpeas and cheakpea water that means she's using aquafaba just in a different way. my bad
I tried this recipe. It came out very well. Thank you so much for sharing 😊🙏. I have one doubt. Can I use a stainless steel container for the fermentation process?
I have been scrolling through all the comments, trying to find someone that actually made this and LIKED it. You're the first one. #1 -- So, you liked the taste and thickness? #2 -- Did you let it set for the 6 hours, or longer??
You had me at vegan + soy + nut free! I'm not vegan but this recipe is perfect since I'm allergic to dairy, nuts, eggs, soya, seasame, coconut + few more. It's almost impossible for me to find recipes that involve things I can eat. Thank you so much!
@@AurmazlZudeh It's okay! I'm pretty sure others out there have it worse than me haha. I know a few people who are allergic to alcohol. I guess it's not much of a loss to be allergic to something you never liked anyway! I also don't like alcohol.
I made it...love it..Thank you..only it’s seems that instead of 4 cups of water I should have used less..it would have been thicker..I added some vanillia powder ..after 5 hours I tasted it .,very well fermented...I tried it with some lemon juice and agave syrup..super delicious...one question? How do I store it? In the fridge?
Hello from Georgia, USA. I just found you; this is my first time watching. I can't wait to make this yogurt; it's so simple. I look forward to more of your videos. Thank you so much; stay safe.
Okay - so what did you think? Did it taste YUM or YUCK? I want to try it but don't want to waste the chickpeas or my time. So, since you pioneered onward and tried it - would love to know your results and what you thought. THNX.
It worked well in the yoghurt maker, left on overnight. Thickens up in the fridge with a thin layer of liquid on top (save for next batch). Nice texture and taste, so I would give it 10/10.
Looks delicious 😋 Please share the product links for the stoneware and steel pan used to boil the milk. Love the two glass tea cups. If possible do share a link to them as well. Thank you for taking the time to provide the product details.
Milk pans are available everywhere in India most local shops also carry steel pans and everything steel, you will surely find some online. The stoneware might be local too is my guess. If you want I will share a link for the pan online but that would be in India
Great recipe! Cheap lazy vegan tried it and linked your recipe as the original. I have been trying to make yogurt and they were all a disaster! Even though I used the capsule cultures! This recipe makes the most sense to me and I will make it and even thought about giving it as a gift. I am extremely grateful to you for your work!
Throughout all the stages of making this I was skeptical but it turned out really good. So a big thanks to you. It will become a regualr item in my diet. I sweetened it with date syrup and will try adding vaniila, cinnamon or perhaps some cloves.
Hello ! If you add salt before fermenting , let this yogurt drain in a cheesecloth and
let it age for 7 days or more you have fresh garbanzo vegan cheese. I also added 2tbs of coconut oil before fermentation. Turns out cheesy in flavor without the need of adding nutricional yeast.
this sounds interesting. will try. if this works with me, i might make a video, i hope you dont mind, i can share your name/screenshot of this comment.
will the cheese work without coconut oil ? and what temperature do you let it sit in the cheesecloth?
@@PriyankaNJain I don't mind it at all. I live in northeast Brazil so it's been around 27 and 30 degrees Celsius around this time of the year. It works without coconut oil too. I let it sit for 24h at room temperature and then refrigerated it. Keeps gettimg better as days go by. Tangy taste.
So much! I will try both ideas, as I am lactose intolerant & love yogurt & cheese. How long will they keep fresh ? Thanks
@@dawnm8062 3-4 days for yogurt.. cheese im sure will last longer. @marcia can answer that?
@@marciasobrinho7675 made this, its quite nice, but it is like a soft spreadable cheese. thats how it is suppose to be?
1 cup soaked chick pea( soak for 12 hrs)
Save 4 tbsp soaking water as starter for later use.
Blend chick pea with one cup water
Add 3 more cups water
Squeeze milk out and separate pulp
Boil milk with constant stirring until thick like custard
Remove foam
Let cool to luke warm
Add no nonmetal dish
Add soaking water
Let rest for 6-8 hrs.
Youre welcome
the quantities are not the one from the video
Thank you 😊
Not obly the quantities but the water to be saved as a starter isn’t the soaking one :/ this will ruin it it’s actually the water after making the yogurt for a second batch
Add TO a non-metal container.
Your welcome
In hot weather how or where should I let it rest.
unbelievable . . . indian and chinese people are just masters in fermenting and all stuff like this . . . they say its legend that every household in india makes their own yoghurt. respect!
It's true most of us make our own curd, but now a days many have started buying from Diary shops
That's right. We make our own yoghurt (from dairy milk though, which is extremely easy), and also make our own bread freshly for each meal, aka, rotis :)
@@Anione111 but how cruel is dairy industry.try to be vegan🙏
@@user.moveahead Indians have utter respect for cows. Don't superimpose you Western views and realities on everyone's.
İ made it and LOVE İT. Firstly i don't like chickpeas, but i love dairy yogurt that i almost eat everyday. So i thought of making this recipe to make me eat chickpeas and it really worked! İ made the recipe but i added little vanilla powder to suppress peas taste little. And the texture was so good! İt tastes peas pretty much but adding lemon juice to your bowl surprisingly works so well. İt gets rid of chickpeas taste and don't get sour! So i add my toppings and eat happily. You can treat it like dairy yogurt ,add whatever you want,but don't forget to add lemon juice before adding if you want it to taste more like yogurt. Also it get harder after few days waiting in fridge. The water comes out and it get more solid which i liked even more. İ am not vegan but is great recipe even for me! Thank you a lot!
when did u add vanilla and lemon? before or after fermenting?
@@PriyankaNJain i added vanilla before fermenting stage. (İ also added some of them orange zest but i don't think that worked much) . İ added lemon juice after the fermenting (before eating ).
İ used lemon/cinnamon/chia seeds and some other seeds as toppings. They worked well but since i have sweet tooth i added molasses and tahini which turned out great. Just molasses or maple syrup, any jams, honey can work too.
@@nevergiveupdearfriend7289 this sounds great, can I add this suggestion in the written recipe ? And I can give credit to you , you can let me know what I should mention.
@@PriyankaNJain of course. ☺️You can mention like Emine Demir (my name and surname) or my username. Whatever you feel like.
Thanks for the tip. I really want to try this.
You are doing a great job for the society❤️ I was a hard core non vegetarian till I visited a farm and witnessed the horror of the dairy industry. The cow is inseminated painfully every 6 months so that calf is born. The calves are taken away immediately without a single drop of milk. The male calves are transported to the slaughterhouse to be killed on the very day. This process continues for some years till the cow is completely exhausted and later sold for meat. That’s the milk we consume. I literally had sleepless nights after watching the cows, their udders become so big they can’t even move. And they run to save their babies from going to the slaughterhouse.
Thank you for these recepies so that people can choose compassion in their plate instead of pain.
Yes, the dairy industri is horrible.
Vegan for the animals
💚
U r bullshiting this is how the fake news operate
😭😭😭
So true... but so sad...
Food from animals treated like this is not healthy for us. Many illnesses are born from mistreated animals & the earth too.
Tip: Use the pulp to make nuggets! Chickpeas are one of my favourite beans because of it texture. I usually batter it (garlic salt, flour, water, medium consistency) and fry it and it taste like 'friend chicken'. So I thought, okay, let's see what we can do. I add just a little bit of water, enjoy that it just holds together (problem that have with bean and peas based nuggets and burgers are that their too mushy) added a little garlic salt. I made a runny flour-water batter and coated them (can hold the nuggets on a fork and use a spoon to coat it with the mixture. I friend and it OH MY GOD! It's not too mushy because I didn't add a lot of water and the natural texture of the chickpeas came out. Just wow.
coated with what ?
@@PriyankaNJain So sorry about that. Bread crumbs. Also, question, I made the curd, however, I don't know if I made it over ferment (is that even possible?). It didnt look creamy and smooth like yours. More foaming and broken down like it was very curdled. Please for assistance. Where did i go wrong?
@@racquelrobinson3030 yes, sounds like over fermented, use less starter and keep for less hours. check the yogurt every few hours
@@racquelrobinson3030 etc
@@PriyankaNJain it happened to me too, at the beginning it did nothing for the whole night but it is pretty cold in my climate now so i thought i´ll help it by putting into oven for low temperature (50 celsius) but it got too bubbly after one hour and the water is below the yogurt not above as in the video:( is it safe to eat or should i throw it away?
I added a bit of vanilla, sugar and lemon juice while cooking it, and the result was great, thank you!
You should start a TH-cam channel and show us !
I will try with agave or coconut sugar
Didn’t it break when you added lemon?
@@MM-qk8eg I added a bit lemon juice & stevia after cook the milk, and it didn't break
but there's no cooking in that recipe...
It's funny that many of us who tried to make this recipe came to the idea of adding lemon to improve the taste. I added the peel of 1 lemon, the first day I could still feel the bean flavor but after 2-3 days the lemon peel masked it completely.
I loved this yoghurt recipe so I'll definitely continue preparing it, thank you !
at what stage did you add the lemon peel ?
@@PriyankaNJain following
I noticed that, too. Making a note, although I love the flavor of chick peas, so it shouldn't be a problem.
Also check my latest almond yogurt recipe
Did you add the lemon peel during fermentation? 🙂
Amazing!! Loved the fact that it doesn’t need probiotic capsules!!
Thank you for sharing this. I am Intolerant to dairy, soy, almond, gluten amongst other. This recipe is a life saver and affordable too.
@Pratima Pillai Rice milk would make a type of yogurt? That would be good. I like chickpeas, but I can't see it making good yogurt. Though lemon, sugar and lemon would probably disguise it well enough. Rice could probably make a pretty decent plain yogurt.
@Pratima Pillai The trouble these days is that rice milk has arsenic and oat milk has glyphosate...they've even detected levels in organic samples. 😒
Thank goodness for coconut and chick peas; I don't know what I'd do without them.
Many people have cured their intolerance by going on the GAPS diet. This diet was formulated by a doctor to heal patients with leaky gut. It turns out that leaky gut causes allergies, and disorders such as ADD, anxiety etc.
Although people who are lactose intolerant seem to heal faster than those allergic to the milk protein.
I heard that you can make meringues with chickpea water too!
@Purple PlumI make all my own milks. Making rice or post milk at home doesn't eliminate the presence of arsenic in rice and glyphosate in oats, even if you buy organic. Multiple rinsing and soaking helps, and I do that, but if you have leaky gut, rice and oats - which are naturally healing and soothing - may be contributing to your problems because of these crop contaminants. (And wheat is the worst for glyphosate contamination. Some functional medicine practitioners point the finger at glyphosate as a major cause of leaky gut in the first place)
This is a great recipe. Thank you so much! I can't do dairy, soy, coconut or nut yoghurts, so this is perfect. Below I have typed up detailed instructions:
1 cup soaked chick pea( soak for 12 hrs) - air bubbles appear on chickpeas when ready.
Save 4 tbsp soaking water as starter for later use. Or, you can also use previously made yoghurt liquid as a starter - Save 1-2tsp of the liquid.
Discard leftover water or use on plants.
Add 4 cups of fresh water to one cup of chickpeas
Blend chick peas with one cup of the water
Open blender and add more water. Blend to form a smooth paste.
Add remaining water to chickpea paste and mix with a spoon.
Squeeze milk out and separate pulp using a cotton cloth or strainer - TIP: Use half the quantity as it is easier to squeeze out the milk.
Use what is left of chickpeas in recipes such as soup, dahl etc.
Swirl the milk to prevent settling sediment. Put in a pot
Stir then turn on the stove. Boil the milk with constant stirring until it comes to the boil and gets thick like custard. Remove foam as you are doing this.
Let cool to lukewarm
Add to no nonmetal dish
Add either two tablespoons of the soaking water starter or one teaspoon of previous batch starter liquid and stir well.
Let rest for 6-8 hrs.
TIP: Add some lemon peel when about to bring to the boil on stove (1/2 a lemon). Add juice of half a lemon afterwards and before starter added.
Whilst waiting for the milk to cool, I make the pulp into ‘chicken’ nuggets for dinner. Mix in garlic powder, salt and pepper to taste. I added GF flour to thicken and hold batter together. Roll in GF breadcrumbs and shape into little patties. (Ordinary flour and breadcrumbs work too). Chill and then fry in olive oil either side. Serve with favourite sauces, hummus and salad or vegetables. Yum!
I made this today and it came out really great. I boiled the chickpea milk for a long time (maybe as much as an hour) and that seems to have taken care of the beany taste. Thank you!
glad to know!
Wow....I can never imagine you made yogurt out of chickpeas. I’ve heard before coconut, rice, and other but never heard of chickpea curd. Being a vegan it was very hard to get protein, but thanks for bringing this to us🙏🏻
Ooh do you need a starter for rice yogurt?
Combine legumes and grains for complete source of protein 🌱🫶🏽
It is amino acids (light-chains), as the building blocks of cells that is needed, not too much protein. So I wouldn't be too concerned
@@leylamustafa6730 very good advice 😊👍
I made this and added 2 teaspoons of vanilla, a couple good squirts of bottled lemon juice, and a bit of stevia (I can't remember how much I used, to be honest) and just tried it with apple, oats, and peanut butter. It's GOOD. Like, REALLY good. I'm amazed!
Only 1 ingredient? Is it love? I bet it's love.
Awww the sweetest thing you love bunny you💜💜💜👌🏾
Calf can consume only 60 percent of it's mother's milk. If it consumed more than that then it dies. Therefore the balance milk is meant for human consumption
😆😆😆
@@rekhasuryakula8645 Kepa sé ? no no no... Exploitation, cruelty.. do you own a cow ? Nó.
@@rekhasuryakula8645 is it something you guys made up in order to justify animal exploitation🙄
Hi
I made this.
Instructions were good. But i think I didn’t let it thicken too much on the stove , so the youghurt wasnt as thick as yours.
But the taste was not bad at all. Even my pickiest daughter didn’t catch the youghurt- when i made a kadhi with it !
The best part was using the left over pulp in the flour to make phulkas - just out of this world ! So this recipe is a keeper !!
Thank you for sharing !
You had me at “1 ingredient”
I know right
Right??! I have to try!
Totally!
Exactly lol 😂
No actually it's two ingredients (lol just joking I wanted to look grumpy)
This was extremely fun to make for the sake of making yogurt out of chickpeas. It set just like yogurt but tasted just like chickpeas. I have thus far loved the taste of chickpeas in any form or recipe, even eating them straight out of a can with a dash of salt, but I could not get past the taste of chickpeas in yogurt form. Again, excellent recipe and fun to make, but don't go through it expecting the finished product to taste like or even close to yogurt.
I can't wait to try this. It's now 12 hours before next morning and my chickpeas are already soaking. I will add some vanilla sugar and lemon juice before fermenting, and I'll use the yogurt setting of my automatic cooker...Let's see what comes out of this!
I can't tell you how much I appreciate learning this recipe; I miss eating yoghurt. Bless your heart for sharing your knowledge!
And you think you are smart not listening to your body and eating fake yoghurt without proper proteins instead. Vegan is suicide. Watch "Ex-Vegan (15 Years): Veganism Is Not Sustainable" and many others on this channel.
@@Leynad778 It can be sustainable and healthy if the diet is balanced. It can be harder to get enough protein but it’s not impossible. If you’re talking about B12 when you say “proper protein”, there’s supplementation for that.
@@user-fl6ti3ph4t Watch "Ex-Vegan Couple (5+ Years): Experienced Declining Mental & Physical Health + Accelerated Aging"!
They both wrote thick books about vegan diets and tried everything, but it just made them sicker and older. According to them the high protein, high carb diet is the worst for health, even you don't get skinny with that.
@@Leynad778 Are you aware that diets don’t always work for everyone right? What may work for some may not work for others. Plus veganism isn’t a diet “to become skinny” it’s a way of respecting the animals who otherwise would have died for ur consumption. I would never go near dairy because it causes massive cysts on my skin to appear due to the fat and hormones but other people can drink gallons of the stuff. Again just goes to show how different people are , so if someone wants to go vegan don’t discourage them saying shit like that and let them try it out themselves, if it work fantastic if it doesn’t then great too .
@@ximerodriguez9488 When so many vegans getting serious health problems no matter the diet, I'm curious that it's officially healthy. I was watching about 30 videos and they had all very similar issues with skin, stomach, bones, brain, muscles, blood, fertility, virility etc. And I don't understand this ethics behind it. If all people would be vegan, there would be no reason for the existence of many animals in the first place. I see many 'happy' cows on the fields in my region and they look a lot more healthy than cows in India.
Usually animal-farmers are treating their animals with respect and the slurry is a very important fertiliser also for your food. There is an interesting TEDTalks lecture from Allan Savory how he brought back life to deserts with cattle farming. Over 70% of the agriculture land is not suitable to grow food for humans, but just grass, millet and stuff. And in the natural agriculture farming the soil needs to regenerate and growing low-nutritious plants for cattles is a must.
The most vegetables you can buy today are very artificial fruits that didn't exist in this form often just few decades ago. They often come from very dry regions and they suck the subterranean water out of the ground to grow them. Is this more ethical than buying meat out of your region?
But anyway, your decision. I had a bad auto-immune allergy making me sneeze a lot since a year and I was eating meat, but just processed chicken and a bit for the taste. Now I'm eating far more beef with ghee and immediately it was gone. Also my fatigue after eating is gone and I feel a lot better. I get diarrhea from milk and diary as well, but my tip: Use at least ghee/butter oil for cooking. I get now so filled up for many more hours with half of the food. Indian are no vegans either and they use ghee for everything. My guess is, that vegetables also get far better digested if you cook them with ghee. Watch "Chris A. Knobbe - Omega-6 Apocalypse: From Heart Disease to Cancer and Macular Degeneration - AHS19" for further information.
Chickpeas milk and yogurt?
I had never thought this was possible,Wow!
Thanks for the inspiration!
@Papa F Jose thank you!
Made this yogurt with friends this week and it was amazing !!! Thank you so much, gonna be making a lot of it ! It's better after having spent a few hours in the fridge and if you add some fruit jam or a bit of sweetness to it, but the texture is absolutely perfect and the taste is quite neutral to my surprise. It was also very fun and easy to make :)
How long can you keep it after making?
Is the flavor tangy like dairy based yogurt?
Really great recipe! I followed the tips in your recipe link and added some honey, orange zest, cardamom and saffron to the custard before adding my yogurt starter. It tastes amazing and I like this texture more than soy yogurt. Thank you :)
I added 2 green chilies when it lukewarm and a bit of honey, let stand overnight, it was very delicious. Thank you for your knowledge, I learned that from you, except for the chilies. Blessings
This is AWESOME, I've seen how multi-faceted chickpeas are, not just cooked and eatened like beans or other legumes, but making bread, cookies, hummus and now Yoghurt! Thumbs up dear Lady, liking the video and sending you greetings from Mexico! :)
Have you tried making whipped cream from the soaking water? Check TH-cam for a video. It works well. But do add a little vanilla and if you want it stiffer add icing sugar after it starts to foam.
@@sm-fl4vx Well, I was familiar with Mama Rosa here on TH-cam saying we could use the water of canned chickpeas to make whipped cream but had no idea that the water they were soaked in(raw)could also work well for whipped cream. Thank you for the tip, I will try this as its been a long while I've not eatened berries and cool whip. :)
@@qualqui 丨
@@sm-fl4vx you can't make whipped cream from the soaking water. For that you have cook the chick and use the water in which you boiled it. Its called aquafaba.
I tried this method, I watched your video on Monday, since I already had my oats + coconut milk, I decided to make the yoghurt using that milk. I put the chickpeas in filtered water for 12h and took 1 tablespoon of that water, I added it to a glass pot with my milk at room temperature, stir it and then I kept it in the lowest part of our fridge and went to sleep, when I opened the pot the next day I found a very creamy yoghurt, it has a slight tang like regular yoghurt but it's tasty and has the right consistency. I will try making the chickpeas yoghurt next time, to see how it tastes maybe I'll end up with an alternative to current one. I had tried making yogurt with brown rice rejuvelac, chilli stem and lemon and the result were either liquid yoghurt or yoghurt with an unpleasant taste. Your method came at the right time, I was starting to give up on making vegan yoghurt without probiotics capsules. Thank you very much. 😊
thanks for sharing, i haven't tried this starter with other milks. i will give it a try. chickpea yogurt taste good if i add some flavors to it, but i don't like it plain.. maybe yours tastes better..
@@PriyankaNJain I think if you like the taste of oats and coconut, you'll be able to eat my yoghurt plain, oats and coconut mix well together it tastes like desert, it's far more pleasant to me than soy milk/ yoghurt. You can check the oats + coconut milk recipes on TH-cam, I found a few in my mother language Portuguese and also a couple in English.
so all you did was add the tablespoon of the water to the milk correct? but not the chickpeas? I always have milk so curious to try it
@@itziahurtado yes, soaked chickpea water in chickpea milk once its really thick
@@Oceanlinx what kind of milk did you use and did you just add the chicpea water to it ?
Wow... had NO idea you could make yogurt from chick peas... thank you!
Thank you so much!!! I made it and the consistency was great like dairy yogurt. after 9 hours I added 1/8 -1/4 cup of rejuvelac starter with lemon and dates blended again in vita mix blender then allowed it to sit over night in refrigerator. next morning it was great!!!
Genius! I used to make my own yogurt and cottage cheese as an omnivore but now as a vegan I’m paying £2.20 ! For a pot of watery oat yogurt. Cheers and thanks!
This looks amazing. I can’t wait to try it. I have perfected a soya yoghurt recipe which is very good but it does need straining which results in a smaller batch. I save the whey and use it in drinks and in bread making so nothing is wasted but there’s a lot of work for relatively small quantities of yoghurt. I am very keen to try this - I adore chick peas - they are my most used legume along with soya beans which I just use for milk and yoghurt. I save the Okara and use that for thickening soups, casseroles etc and also make “non-meatballs” which are very good. I love fermented foods which are so good for the gut microbiome. I have had many gut problems in my life - ulcerative colitis all my adult life till 5 years ago when I developed colon cancer and I now have no colon and a permanent ileostomy. I wish I’d known about fermenting foods, and also whole-food plant-based eating years ago as I am sure I could have spared myself all these problems.
My husband and I (especially him!) are enjoying much better health and weight loss since embarking on this lifestyle. Also, we are eating a much wider variety of foods, all delicious and so interesting, since giving up all animal products. I have learnt so much in the past 2 years and continue to do so - this video for example is an education! So looking forward to trying it. (PS love Indian food!!)
thanks for sharing your story.. good luck!
@@PriyankaNJain Thank you!
I am interested in the "meatballs" you make from Okara, is that the water squeezed from the chickpeas? Would you mind sharing the recipe?
@@meredith3588 okara is the pulp what is left after squeezing the milk.. you can add any herbs/spices/veges/boiled potato to make cutlets/balls with it and cook it.
@@PriyankaNJain Thank you. I would love to try making that.
I used to make dairy yogurt . Then I became vegan. This is so nice.
Pls share more vegan recipes
Cool story bro
This turned out so good! Add a bit of lemon juice and it tastes so similar to curd. When eating it with other dishes its hard to tell its not milk curd. Just a point to note, i added more starter than necessary and you get a lot of extra water over the set curd. Thank you so much for this. As the other reviews say, its game changing :)
when did you added the lemon juice ?
@@aishakohli323 While cooling the final product
Thank you for your great idea how to make starter. I have tried it and it works. I use black bean milk, chick pea starter. The result is wonderful. Thank you for being vegan and teaching many people. Good luck
When I went vegan 2 months ago I started having nut butters and nut curd for replacing mayo n curd ....and after 15 days I ended up with hemorrhoids
Went on to take food intolerance test and found out that I am highly intolerant to milk and nuts .... from cashews to peanuts and everything in between
Thankyou for uploading this video ....thankyou so much for bringing some variety in food for ppl like me
my pleasure!!!
I loved watching your video and then I made the yogurt using your method.
The texture and thickness were spot on. I decided to use this as a breakfast yogurt with berries, maple syrup and granola as toppings. I have 2 kids-one picky, one not picky.
Unfortunately neither of them liked it. Then I tried it. It tastes like beans and no manner of maple syrup would fix this.
I finally used it in a lemon poppy seed muffin recipe to use it up. The lemon flavor seemed to mask the taste. I won’t make this again so the search for a vegan yogurt continues for me. I wonder if soybeans would work using this method.
Thanks for writing your testimony 👍🏾 I love the simplicity of this recipe, but if the yoghurt flavour isn't working, the recipe doesn't work
I was worried about the taste. Thanks for sharing!
It's a pity ! If you try it with other beans, could you please try to remember to tell us the results ?
Thanks a lot for sharing. Will not try it now.
I was just thinking this can't taste good even if it looks amazing.
Nobel Prize for this recipe, this is a wonderful recipe...thank you.....absolutely a good recipe (is my base for a sauce)
its been sometime i have switched to vegan diet, after i gt allergy eating meats after decades, so glad i crashed onto ds channel, thank u fr sharing this video.. u have all the so v imp video shared that i was looking for.. i hope i wont hav to starve myself anymore.. thank u dear..
thank you for the tip about fermenting in non metallic or plastic containers!
My son cannot have any dairy, but as an adult is able to have more legumes, fermented is best. So this is fabulous. We will try it and see about experimenting with different tastes and uses. So many recipes call for using yoghurt, but we didn’t like the commercial types.
i have also just added new almond + sesame + rice yogurt recipe. try that too
Amazing! I’ve been on a hunt for a nice vegan yogurt recipe since store-bought can get pricey, and this seems like my mew go-to! Such an amazing tutorial. I can’t wait to try :)
And now, we are waiting for the cheese made out of chickpeas!
I recommend this chickpea flour cheese recipe: th-cam.com/video/YOjeurluJBM/w-d-xo.html
There's this girl that made pizza cheese from cauliflower. Haven't tried it yet. But many comments praising the recipe :)
@Tania Hussain I think she is. And yes, that cheese is amazing.
I don't see how you can have vegan cheese either. By the way I tried it and it was disgusting.
@@patlaing4489 I
Do you have a better recepee?
Cream for ice is also possible, from this water extract, bit sugar and the mixer,
I made it and it’s delicious and so filling! Had it with a little lemon juice, cacau, maca powder, strawberries and peanut butter stirred in, very satisfying breakfast ❤️
I am making it right now 💃.I added date syrup and mixed sweet spice. The entire kitchen smells like spiced pumpkin pie yum. Cant wait to try it with my homemade granola and fresh fruit as soon as its done.
I used the chickpeas water as a starter but with soy milk because I used the chickpeas for something else. Unfortunately I think it overfemented (maybe I added much water because my milk was less than the amount in the video or I let it too long). I tasted and the taste was ok (sour like real yogurt), but it looked rough like cheese and it had too many bubbles so I didn't know if it was safe to eat and I threw it. It didn't look as smooth as in the video. Next time I'll try to let it less time. Despite my fail I think the method really works and the result is very close to regular yogurt.
Thank you for this reciepe! I made it and totally love it! I used salt and juice of one and a half of lemon to make it tasty. Next day I blended it with soaked dates, and OH, GOSH! What it turned out is a smooth, super tasty joghurt drink! Next time I will add dates during the boiling time to get sweet thick yoghurt - and if I will crave for yoghurt drink, I will just blend it! THANK YOU SO MUCH! :)
also check my almond yogurt recipe!
Would like to know for how long can I keep this yogurt in the freezer ? Really liked this
I'm striving to become vegan and looking for all types of recipes. This is something new. Thank you. I'm a subscriber now.
Wow, thanks! Chicpeas are easier for me to find than soy (and they're much cheaper than nuts). I'll definitely use it.
You explain the process so simply and clearly, I cant wait to try it!
This is a perfect recipe for longterm foodstorage ingredient as chickpeas, a great alternative protein source!
I love Greek yogurt, but my stomach does NOT. I'm not vegan but need dairy free yogurt and I am so thankful I found this. I'm making some this weekend.
Just tried this today. It came out good. It’s the first vegan yogurt that I tried that actually set properly like normal yogurt. It has a slight bean taste, but it is fairly mild. Thank you so much for this recipe. Oh I added a tablespoon of lemon juice as well to the starter.
@ririmiese It has a mild bean taste and has a creamy texture. I thought it was ok. I would probably make it again.
Amazing! It set that well that I had to dilute it a little for which I used coconut milk which made it even more delicious. Thanks for sharing this.
Wow! That sounds like a combo. How was the taste like? Sweet or sour? Was it yogurt like?
I made it and it was delicious! Also to add vanilla is perfect
How would you describe the taste? I'm curious! Does it have the sour zesty taste most yoghurts have?
I wondered about adding flavor to it. Thanks 😊
@@soapberryyan Also would love to know!
@@soapberryyan me too!
and do you add any kind of sweetener on?
I love this recipe. I will use it as silk tofu also to make chocolate cream.
Wow sounds delicious, did u try it? , if u did can u please share the recipe with me 🙏❤️🌹
I had no idea you could do this with chickpeas!
You can also use the liquid to make whipped cream
Same
@@karynd2368 Cool! Once it has boiled, how do you go about it?
@@olenaha I just take the thickened water it’s soaked in( no boiling). I put it in magic bullet ( food processor) whip with a little honey or coconut sugar and vanilla until stiff like dairy whipped cream
@@karynd2368 Ah yes the aquafaba! Thanks!
Very great recepy; grateful. The chickpeas / are well for women that have hormonal issues
By sharing your recipes you are literally teaching people how to live better. Thank you
I'm so tired of seeing clickbait titles that say "Only X ingredients!" and then add half a dozen more. So THANK YOU for this refreshing case of truly only requiring ONE ingredient to go with the water! Even the starter is built in, which is awesome. Looking forward to doing this myself!
You're so welcome!
Great! Amazing that it is made from only one single ingredient!! My yogourt set in a few hours only!
It is true that the taste is not very suitable for using as a sweet yogourt (or is it because i am not used to it?), but i'm sure that this recipe will replace perfectly silken tofu in savoury dishes. I'm planning to bake a veggie quiche with it ;)
Try making vegan paneer. And that would be top!!
Can you share the recipe for the quiche pls?
@@itstatswithmenow francevegetalienne.fr/blog/2015/8/29/quiche-lorraine-vgtalien-vegan It is in French but i guess you can google-translate it easily. I usually use veggies (leeks, brocolis,...) instead (or in addition)/of smoked tofu.
I will try this, but i wonder is this test like a yogurt
You just changed the game. Thank you so much
Excellent yogurt recipe, thanku thanku thanku, im gonna make it.
Terrific! All the yum without the Cancer concerns that come with dairy (Estrogen, Progesterone, Casein etc)--thanks for posting
Was actually only one ingredient. Thanks.
I call out the fraud - water + chickpea = 2 ingrediences
WE HAVE BEEN LIED TO!
Great recipe though
@@judas611 😂
0:57 I thought we have to discard the water after soaking beans and nuts because they contain something not good for us (phytic acid) So maybe we should throw away the water after 1-2 hrs then soak for 10-12 hrs?
The small quantitiy used in the recipe (2 tablespoons) won't do you any harm
@@kaicheek the the acid is what kickstarts the ferment
BRILLIANT! And well presented and explained. Thank you!
many thanks this recipe is so simple and seems healthy enough
Thank you so much I really really enjoyed watching you create this amazing yoghurt from chickpeas. Absolutely amazing. I’ve subscribed and given you a thumb’s up too
I tried both methods - with soaking water and with leftover yogurt water. I found that soaking water made yogurt much thicker like jelly, while the leftover yogurt water resulted in a thinner and running consistency. Both were tasty though. Thank you!
How is the flavor of this yogurt? Does it taste a lot like chickpeas?
Anybody???
It does. The strong taste of chickpeas is much more tolerable in savoury recipes than sweet ones.
Yeah...this isn't the one for me.
I have been looking for this in the stores! Every vegan yogurt I have found is loaded with sugar! Thank you!!!!
where are you living? In Germany we have lots of vegan yogurts with zero to low at least less sugar than yogurt from dairy
@@Tobi806 USA. I even tried Whole Foods!
Even the soy yogurts?
@@Tobi806 I'm in the US, too, and the vegan yogurts here are very unhealthy when it comes to sugar content. It's crazy!!!
@@someguy2135 forager plain yogurt doesn’t have sugar
Thanks for this great video!☀️
You're welcome! Hope you enjoy it!
This looks like a lovely recipe!
I have been making coconut milk yogurt using Lactobacilus Reuteri (from capsules) for starter, per Dr William Davis. For one can of coconut milk, he suggests adding a tablespoon of sugar (to feed the bacteria) and one Tbsp of a prebiotic - grated raw potato, inulin, or I've been using green banana 'flour' or Green banana biomass (Chef Jana's recipe) - and it's a longer process ~ 40-48 hours to increase the good bacteria count!
The garbanzo beans likely contain enough prebiotics to feed the good bacteria - I'll try this soon!!
Do you heat the coconut milk? Or just mix and let sit?
When you let it sit for 40-48 hrs, do you let it sit inside or outside the fridge?
@@valeroh 24 hours is enough to make kefir,to make yogurt you don't have to ferment for that long
Thanks for the recipe. This looks very promising. But since only the chickpea milk was used to make the yogurt (the solids having been strained out), I'm not sure there's much protein left. I'd be interested in an official nutritional analysis, but don't know how that could be done.
PS - this could be called Chickgurt! And now that I think about it, perhaps peas could be used in place of chickpeas to make Peagurt.
@Chispa Aguilar My Trader Joe's soy milk (in a box with a very long non-refrigerated shelf life) has water and whole organic soy beans as the only ingredients. It needs to be shaken before using or else the soy solids precipitate out. It has 9 g protein in an 8 oz serving, and I think a lot of that comes from those solids.
@Chispa Aguilar You seem to be right. That is, to make tofu, part of the process is to filter out the solids, which is apparently the insoluble fiber, and called "okara". See thedaringkitchen.com/how-is-tofu-made/, and en.wikipedia.org/wiki/Okara_(food). So perhaps the same thing is true for this chickpea yogurt process. Back to tofu: I now might try just putting cooked edamame in a food processor, and th make soy "cakes" out of them to then fry like pancakes. They would still include the whole soy bean and so likely be better for you than tofu with the solids filtered out.
Always been a little skeptical of aquafaba.... thank you for posting this!!!
Remain blessed. So well explained. Must try.
Wow 🤩 thank you 🙏🏾 for sharing looks so healthy ! I’m going to tried that! I’m allergic to dairy! Kudus ❤
What a great alternative. Love the comments section with additional tips, too. Thank you all!
This is great!! How is it stored. And once it is made, how long can it last?
Oh wow! This is so refreshing and you can even see the whey. May i ask if it has a sour taste like normal yoghurt? Thank you for the recipe : )
It has a sour taste, you can taste it and keep it outside longer depending on how sour you want this to be.
WOOW, Thank you!!!!
Greetings from far away Germany!
I love chickpeas in just about everything, including chickpea milk, Thank you.
Thank you Priyanka for shareing amazing recipe. Now a day i am practicing vegan and want to eat punjabi kadi. And i tried , result was amazing.
I am amazed I think I can actually do this. !! Can’t wait to try it -Thank you !
but is it fermented? i'm confused but really interested
It is naturally fermented. Just like sourdough bread. I haven't tried this recipe yet, if you do please let me know if you like it. ;)
@@karenluiza I made a batch yesterday! it tastes exactly like those soy yogurt made of water and beans only that you get from the supermarket, but without the bitterness. it's really good and pretty easy to make.
with the remaining chickpeas flour I made some sort of crackers cooked on the stove, would recommend!
This is so great! She's basically using aquafaba which is cheakpea water after you boil it but she blends the cheakpeas beforehand that's so smart. For those who are more curious about aquafaba you can also make vegan mayonnaise from it and a lot of other stuff. Yesterday I made chocolate mousse from it. It's a great substitute for eggs in any recipe❤️🌿
No she is not using aquafaba. She is using the soaking water from the raw chickpeas. This thicken because of lactonacteeia that set the curds. Aquafaba is water after boiling. That won't ferment the chickpeas. It will only mold because boiling kills the lactobacteria
@@ursilaminor6447 oh ok. She is using the soaking water but later and I thought that if she's heating the blended cheakpeas and cheakpea water that means she's using aquafaba just in a different way. my bad
This is AMAZING! chick peas is one of my house hold staples. Can't wait to try this. Thank you!!
Thank you! I happened to have the beans in my cubbard!! They are soaking now.
Do check the new almond yogurt video I posted yesterday, it's even better
I tried this recipe. It came out very well. Thank you so much for sharing 😊🙏. I have one doubt. Can I use a stainless steel container for the fermentation process?
To get the most of bacteria you should not ferment anything in steel / metal containers. Any curd / pickles etc..
ok. Thank you 😊
I have been scrolling through all the comments, trying to find someone that actually made this and LIKED it. You're the first one. #1 -- So, you liked the taste and thickness? #2 -- Did you let it set for the 6 hours, or longer??
I'm trying this tomorrow. Will update on how it turns out.
Please give us an update! Is it sour?
Can't wait!
Please do
How did it turn out?
She didn't update!
You had me at vegan + soy + nut free!
I'm not vegan but this recipe is perfect since I'm allergic to dairy, nuts, eggs, soya, seasame, coconut + few more. It's almost impossible for me to find recipes that involve things I can eat. Thank you so much!
Poor you, so many allergies. Im allergic to alcohol but never liked it anyway
@@AurmazlZudeh It's okay! I'm pretty sure others out there have it worse than me haha. I know a few people who are allergic to alcohol. I guess it's not much of a loss to be allergic to something you never liked anyway! I also don't like alcohol.
I made it...love it..Thank you..only it’s seems that instead of 4 cups of water I should have used less..it would have been thicker..I added some vanillia powder ..after 5 hours I tasted it .,very well fermented...I tried it with some lemon juice and agave syrup..super delicious...one question? How do I store it? In the fridge?
And I also made chickpeas nuggets as one of your followers suggested....yummy...
Hello from Georgia, USA. I just found you; this is my first time watching. I can't wait to make this yogurt; it's so simple. I look forward to more of your videos. Thank you so much; stay safe.
I've got a batch in my yogurt maker now. Such a gorgeous texture, excited to taste later. Thank you so much.👍
I have a yogurt maker too - does the yogurt come out on in it? (I've only just found this video, so not had chance to buy any chickpeas)
Okay - so what did you think? Did it taste YUM or YUCK? I want to try it but don't want to waste the chickpeas or my time. So, since you pioneered onward and tried it - would love to know your results and what you thought. THNX.
It worked well in the yoghurt maker, left on overnight. Thickens up in the fridge with a thin layer of liquid on top (save for next batch). Nice texture and taste, so I would give it 10/10.
@@fayjones8661 -Thank you so, so much. I'm glad you liked the taste. I'm more apt to try it now. I mean 10 out of 10 is superb!
I made it today. It tastes pretty good. Thanks
Finally someone shared her experience, thanks a lot! Does it taste like greek yogurt, like creamy or European style a little bit tangy?
Looks delicious 😋
Please share the product links for the stoneware and steel pan used to boil the milk. Love the two glass tea cups. If possible do share a link to them as well.
Thank you for taking the time to provide the product details.
Milk pans are available everywhere in India most local shops also carry steel pans and everything steel, you will surely find some online. The stoneware might be local too is my guess. If you want I will share a link for the pan online but that would be in India
Great recipe!
Cheap lazy vegan tried it and linked your recipe as the original.
I have been trying to make yogurt and they were all a disaster! Even though I used the capsule cultures!
This recipe makes the most sense to me and I will make it and even thought about giving it as a gift.
I am extremely grateful to you for your work!
Let me know how it goes.
Throughout all the stages of making this I was skeptical but it turned out really good. So a big thanks to you. It will become a regualr item in my diet. I sweetened it with date syrup and will try adding vaniila, cinnamon or perhaps some cloves.
Great to hear!
What does it taste like?
And does it cause bloating or something? I wonder if fermented chickpeas are low fodmap