I made this. Twice. The first batch I used a sachet of non-dairy yoghurt starter, the second time was with a few spoons of yoghurt from the first batch. The second was better - definitely more tangy. Sweetened it with dates added at the start. Fantastic. Delicious. Easy. The really clever thing here is that it uses oat milk's tendency to want to thicken - usually a bad thing - to advantage. Thankyou! Why hasn't ths gone viral yet. LOL.
I've been a vegan for about 20 years but have consistently failed at making a thick vegan yogurt. This is actually the first yogurt recipe that actually worked for me. Many, many thanks.
I'm pretty lazy so I do it all right in the instant pot liner, which I briefly sterilize first by running 1 cup of water through a 3 minute steam cycle (then make some tea with it... or not! lol) After straining my oats, I pour the milk directly into the sterilized liner. I set it first to the yogurt setting then use the adjust button to select "more" or "high" ... meant to pasteurize regular milk without boiling. I use it to thicken the oat milk nicely, stirring or whisking so it doesn't stick to the bottom. (Sometimes if it isn't thickened fully when it beeps, I just repeat this step and stop it when it's thickened to my liking). Let it cool to 110F, whisk in some starter (and some coconut or cashew cream for added richness if desired), cover, and remember to use the adjust button to set it back to the middle "normal" yogurt setting for 9+ hours. When it's done, just transfer it to your container(s) of choice and refrigerate to thicken it further! (I always start this just before bedtime so I don't tie up my IP for all the other uses during the day!)
I have been vegan for so many years and I've spent so much money buying special almond milks, oat milks and other and they finish in a day or two!! yay!! I can use this now because i make my oat milk yogurt with such a expensive oat milk and now yay!! please send more recipes like these. its very helpful for every vegan on earth
I wanted to actually make this before commenting and now that I have I can say with confidence that this is REALLY incredible! I made 1/2 a batch for my first try to make sure it worked and I could easily have eaten it ALL! Instead of pouring into my Instant Pot, I mixed it all and poured into two glass Mason jars. This makes it really easy to remove and store in fridge, too! THANKS for the recipe!
@Pink Salt Goodness, you are NO bother! Before I had an Instant Pot, I'd heat up my crock pot and then turn it off and wrap it in bath towels to keep it that consistent temperature for an extended amount of time.
I made this overnight and it turned out perfectly, thanks! It is the best yogurt I've ever eaten. I love adding different flavorings in the final product. Thank you so much for this recipe/video. I didn't have any existing non-dairy yogurt so I used 4 capsules of Yarro-Dociphilus EPS Digestive Probiotic that'd I seen on another TH-camr's soy milk yogurt making video; but for my next batch of this oatmeal recipe, I'm going to make it using my existing yogurt. I could have thinned the yogurt mixture more prior to putting it through the IP session but I was able to thin it out more before eating it. It is fantastic. It thickened up on the stove very quickly and was overall, so easy to make. I think that the oat milk that got on my hands when squeezing milk from the oatmeal, was beneficial for my skin too.
Just finished making the chickpea yogurt today. It came out amazing. Used the started water after 24 hours of soaking, for fermentation. Will definitely try the oat tomorrow.
Update on my oatmilk yogurt. Really loved how easy it was. Its here to stay. I used most in smoothies and also used to make a creamy salad dressing, using garlic, cilantro ,lemon, EVOO, to name a few. OMG it's the ultimate dressing base. So diverse.
I have watched multiple homemade yoghurt videos on TH-cam, yours is the best. Short and simple, straight to the point whilst still providing good tips. I've saved your video and send it to a couple of my friends. Thank you for sharing 😊
@@kjs4154 The idea is that you only need a small amount, like 20% yogurt to 80% milk. That provides the bacterial culture to turn the milk into yogurt. Which then you can then use again for further batches in the future.
@@wilted_rose510 If you use kefir, you'll make more kefir. If you use yogurt, you'll make more yogurt. The process is essentially the same but the composition of the microbes in the culture is completely different.
Thanks for this recipe - cuz those little cups cost almost $2 each in the grocery stores where I live! ☹️ And having children that love yogurt - that'd break the bank! This way, I can make my own! 😊
I love this recipe! Cheap and easy! Thank you! I’ve been looking for a way to make vegan yogurt without the probiotic capsules and without the coconut taste.
Thank you for this recipe..i just realized i started having to clear my throat a lot after eating Greek yogurt from milk and my tongue was coated and was feeling bloated so no more cows milk products for me. Cant wait to try it. ❤
Same here. Super mucousy and congested with any dairy yogurt(Greek or otherwise) (or dairy milk) I consumed. Doc told me for years to get it out of my diet, which I finally did. Such an improvement! I love the idea of being able to use such a readily available pantry staple to make some yogurt! Thank you.
I have made yogurt out of almond milk with a bit of cashew in the past and frozen some to use as the starter next time. It worked! It would probably work with oat yogurt too. Then you don't need to keep to the time limit of 10 days.
For people who don't have an instant pot, you can use an insulated lunch bag/box/cooler with a hot water bottle/s inside, check every 2-3 hours for the temp, should be 100-115f, but if it's goes a little below that's fine don't worry about it. I tried it and it worked, even took it out a little earlier (12 hours) and it was still tangy and delicious. (though maybe not as tangy as if I had let it go for the full 14 hours) Also I used milk yogurt the first time since the vegan yogurt got substituted to a tiny pot that someone ate, so if you want to use milk yogurt, that works too. If you're using vegan yogurt check that it has the L. bulgaricus and S. thermophilus strains in the ingredients, or something similar to that. (same goes for milk yogurt)
I wouldn't keep checking the temperatureure. Just cover it up with a big blanket in a warm spot. Bacteria are quite private...they don't like to be disturbed while they are reproducing.
That's a great idea - because keeping an instant pot working for 15 hours is not cheap, especially considering how much electricity prices have shot up lately (and are due to go up again shortly). I can boil water for the hot water bottle for free on the wood stove in the Autumn/Winter, and boil it on the wood-fired barbeque for free in Summer.
I'm pretty lazy so I do it all right in the instant pot liner, which I briefly sterilize first by running 1 cup of water through a 3 minute steam cycle (then make some tea with it... or not! lol) After straining my oats, I pour the milk directly into the sterilized liner. I set it first to the *yogurt setting* then use the adjust button to select *"more"* or *"high"* ... meant to pasteurize regular milk without boiling. I use it to thicken the oat milk nicely, stirring or whisking so it doesn't stick to the bottom. (Sometimes if it isn't thickened fully when it beeps, I just repeat this step and stop it when it's thickened to my liking). Let it cool to 110F, whisk in some starter (and some coconut or cashew cream for added richness if desired), cover, and remember to use the adjust button to set it back to the middle *"normal"* yogurt setting for 9+ hours. When it's done, just transfer it to your container(s) of choice and refrigerate to thicken it further! (I always start this just before bedtime so I don't tie up my IP for all the other uses during the day!)
I have been thinking about making vegan yogurt for a while and this recipe sounds perfect: fat from coconut milk, fiber and protein from oats! Thank you for the video. Please confirm the ratios: 2 cup rolled oats, 3 cups filtered water, 1 can coconut milk, 1 tablespoon store-bought yogurt. I am thinking about using Forager Project, Organic Dairy-Free Unsweetened Plain Cashewmilk Yogurt Alternative, available from Whole Foods. It has no sugar and several live cultures. Also, would you prefer coconut cream over coconut milk?
Hey thank you for the recipe..! May I know how long does it last stored in a refrigerator?? specially since you have to save a little for your next batch,
If you do not have the machine she has, use a rice cooker, dump it in and keep the setting to warm. If you don't have a rice cooker place yoghurt into jars and put them in a water bath, hot for colder climate and warm, almost hot for warm climate.
@@nee.lavished four to 12hrs. The longer you ferment the easier to digest. Can be left for 24hrs but get some experience first. I find that the better the curd set, the easier it is to drain. I would drain mine warm and drain overnight. Don't ferment cream as its too hard to strain, full fat uht milk is best. If using non dairy milk, use a thickening agent after straining.
@@jojozepofthejungle2655 thickening agent like arrowroot powder ? I didn't understand the whole drain and strain after the vegan milk ferments into yogurt while sitting in the rice cooker on the warm setting . Don't u do all the draining and straining prior when making the vegan milk ? Thank u Soo much for the tips . Oh wait are u talking abt straining or draining the cream that forms when u boil the milk prior to setting it for fermentation ?
Definitely loved it! Just a quick tip: Best to use good stainless steel pots when using metal whiskers to avoid scratching dangerous substance from non-stick pot into food which could pose as hazard to one's health.. Hope this helps
I was looking for a zero waste and eco friendly yoghurt recipe that is easy and does not use soy milk (which is only available in tetra pak) for so long. Thanks a lot! This might also work with yoghurt cultures instead of store bought yoghurt.
Oat yogurt is very tasty and healthy alternate for your gut health. If you having problems getting it thick use a 3.25 fat plain yogurt. Plus after incubating. place it in the fridge for 2 hrs then you can eat the yogurt .It really makes it thicker and tasty.
oh my goodness ... GENIUS ....wow thanks ...i spend a fortune on vegan yogurts ...ouch indeedy ..dont they slap a high price on ... definitely gonna try this ...oh new sub 😀😀
@@jakiam83 some people are allergic to dairy yogurt and can’t use it for starter. I use a probiotic. I don’t like store bought vegan yogurt. Probiotic works well a jar of probiotic capsules will last in your fridge for a year.
Leave the lightbulb on and keep it in the oven for about 12 hours, then check on it! If it's tangy and thick enough for your liking, you're good to go and put it in the fridge. Otherwise if it is still runny or almost yogurt, leave it in for 4 more hours and check again and repeat as necessary. You can definitely go over a day keeping it outside, but you should get the result you want within 20 hours usually
Can I ask what kind of fabric is it you used to make the nutmilk bag? I know you said it was from a shirt; I'd like to make one up too. Thanks for such an interesting recipe, I love using oats and can't always get my soy yogurt now with not going to the shops as much.
Thanks I am going to try this. Why do you need to cook at before putting it in the instant pot? Can I use almond milk, soy milk or coconut milk as alternatives
Thank you! I hope to try this really soon. And thanks for the tip for those who don't have an instapot🙏🏽....including even a HOT CAR and windowsill?😅👌🏽
I make mine with soy and coconut milk. I like how coconut smells. Not fan of soy smell yet. So I came up with my own plan. It worked. Like this idea but don't think I will make coz oats are not common ingredient in my Indian kitchen
Looks great! If I were to use other non dairy milk, such as coconut or almond, would I need to heat it? Or is that just for the oat milk? (I'm thinking of doing a combo of oat and coconut or almond)
Hi awesome recipe! Would you be able to tell me how much oats I'd need to use if I were to make 1l of oat milk? I'm comparing this to soy milk and trying to calculate which milk will be more affordable.
Heat + Acid (lemon) + Milk = cheese You may get unwanted curdling and accidentally make a vegan cheese. Add the lemon only after you're done heating the mixture.
@@plantifulpicnic have u made it with another nut milk or whatev? I'm prob just gonna go coconut... so u dont put a lid on the yogurt and u dont put water in the instant pot.
Would be nice if you told us how much oats to water you used to make the milk. It looks like you used quite a bit compared to what I do to make my oat milk for drinking. Roughly how much oats and water for this recipe?
Will it still work if you skip the nut bag straining part? Is that just done to give it a smoother consistency? Or is it necessary for the culture to grow?
@@plantifulpicnic Actually I made it last night without any straining and it came out well. Nice and tart. It's a little thick, so will increase the water to oats ratio next time.
Awesome! Will love to try this out. Can I use quick/instant oats? Can I also use diary milk yogurt with DVS live culture instead of coconut yogurt? Waiting for your reply. Thanks
Why do you want to use a diminished quality product? Use organic whole oats to make your effort worthwhile! And what do you mean by diary milk? Is that milk with a habit of writing a diary?
I made another recipe and it came out sticky. It called for a thickener though. Do you think that is what caused stickiness? You only heat it to thicken yes?
my method: fill your joghurt mixture in mason jars, put them in a fitting pot and fill up with water just under the jar lids. Bring to about 43 celsius and hold (usually smallest stove area and lowest setting works best) for the necessary hours. If you make this overnight, just bring to temperature before bedtime, take off the stove and wrap in blankets. Temperature will just be a few degrees lower in the morning, works really well.
Thanks so much for sharing this. Just wondering if you've put the yoghurt directly into the Instant Pot instead of the addition of a Stainless Steel bowl? I have a multicooker with a non stick bowl and it's advised not to put anything inside it except liquid etc. Thanks again
You can NOT use the instant pot without the stainless steel inner pot. It clearly states that in the manual, and when you look inside the pot, you can instantly understand why it is what it is. So, it's and absolute NOPE.
I made this. Twice. The first batch I used a sachet of non-dairy yoghurt starter, the second time was with a few spoons of yoghurt from the first batch. The second was better - definitely more tangy. Sweetened it with dates added at the start. Fantastic. Delicious. Easy. The really clever thing here is that it uses oat milk's tendency to want to thicken - usually a bad thing - to advantage. Thankyou! Why hasn't ths gone viral yet. LOL.
I am really glad to hear that it turned out well for you! Thank you! That means a lot to me!
How did you sweeten with dates? Just remove the pit and blend with the oats at the beginning?
I've been a vegan for about 20 years but have consistently failed at making a thick vegan yogurt. This is actually the first yogurt recipe that actually worked for me. Many, many thanks.
I am so glad that it worked out well for you!
look up chick pea yogurt...it works really well too
I'm pretty lazy so I do it all right in the instant pot liner, which I briefly sterilize first by running 1 cup of water through a 3 minute steam cycle (then make some tea with it... or not! lol) After straining my oats, I pour the milk directly into the sterilized liner. I set it first to the yogurt setting then use the adjust button to select "more" or "high" ... meant to pasteurize regular milk without boiling. I use it to thicken the oat milk nicely, stirring or whisking so it doesn't stick to the bottom. (Sometimes if it isn't thickened fully when it beeps, I just repeat this step and stop it when it's thickened to my liking). Let it cool to 110F, whisk in some starter (and some coconut or cashew cream for added richness if desired), cover, and remember to use the adjust button to set it back to the middle "normal" yogurt setting for 9+ hours. When it's done, just transfer it to your container(s) of choice and refrigerate to thicken it further! (I always start this just before bedtime so I don't tie up my IP for all the other uses during the day!)
Pro tip you can use a French press to strain the pulp
🤯🤯🤯
Work smarter not harder 💪
DylanQapfsiel: Thank you very much for that tip, friend!
I have been vegan for so many years and I've spent so much money buying special almond milks, oat milks and other and they finish in a day or two!! yay!! I can use this now because i make my oat milk yogurt with such a expensive oat milk and now yay!!
please send more recipes like these. its very helpful for every vegan on earth
I am so glad you found this helpful!
I wanted to actually make this before commenting and now that I have I can say with confidence that this is REALLY incredible! I made 1/2 a batch for my first try to make sure it worked and I could easily have eaten it ALL! Instead of pouring into my Instant Pot, I mixed it all and poured into two glass Mason jars. This makes it really easy to remove and store in fridge, too! THANKS for the recipe!
I am so glad you enjoyed it! I also like to pour it into Mason jars.
@Pink Salt The Yogurt button on the Instant Pot is pre-set for 15 hours.
@Pink Salt Goodness, you are NO bother! Before I had an Instant Pot, I'd heat up my crock pot and then turn it off and wrap it in bath towels to keep it that consistent temperature for an extended amount of time.
@Pink Salt I respect and appreciate your hesitation! I felt a similar concern with yogurt, kombucha and other fermentation experiments. Good luck!
@Pink Salt You are too kind! Happy to help! Good luck on your journey!
I love that you dont waste my time with a lot of unnecessary chatter before getting to the recipe! Thank you.
I made this overnight and it turned out perfectly, thanks! It is the best yogurt I've ever eaten. I love adding different flavorings in the final product. Thank you so much for this recipe/video. I didn't have any existing non-dairy yogurt so I used 4 capsules of Yarro-Dociphilus EPS Digestive Probiotic that'd I seen on another TH-camr's soy milk yogurt making video; but for my next batch of this oatmeal recipe, I'm going to make it using my existing yogurt. I could have thinned the yogurt mixture more prior to putting it through the IP session but I was able to thin it out more before eating it. It is fantastic. It thickened up on the stove very quickly and was overall, so easy to make. I think that the oat milk that got on my hands when squeezing milk from the oatmeal, was beneficial for my skin too.
I also don’t have any non dairy yogurt so I’ll be using probiotics too! I hope it works for me
Just finished making the chickpea yogurt today. It came out amazing. Used the started water after 24 hours of soaking, for fermentation.
Will definitely try the oat tomorrow.
Sounds great!
Update on my oatmilk yogurt. Really loved how easy it was. Its here to stay. I used most in smoothies and also used to make a creamy salad dressing, using garlic, cilantro ,lemon, EVOO, to name a few. OMG it's the ultimate dressing base. So diverse.
How do u make the chickpea yogurt? Would be very grateful for the recipe 😀
I have watched multiple homemade yoghurt videos on TH-cam, yours is the best. Short and simple, straight to the point whilst still providing good tips. I've saved your video and send it to a couple of my friends. Thank you for sharing 😊
I am so glad you found it helpful! Thank you!
Ingredients to make yoghurt:
- *yoghurt*
I know right, totally defeats the point lol
Only at first
@@kjs4154 The idea is that you only need a small amount, like 20% yogurt to 80% milk.
That provides the bacterial culture to turn the milk into yogurt.
Which then you can then use again for further batches in the future.
@@LinkEX Oh I see, thanks.
@@wilted_rose510 If you use kefir, you'll make more kefir. If you use yogurt, you'll make more yogurt. The process is essentially the same but the composition of the microbes in the culture is completely different.
you can also use a capsule of probiotics instead of yogurt, it will give the same fermentation effect
hooray! thanks for the tip. there aren't vegan yogurts where I live
Thanks for this recipe - cuz those little cups cost almost $2 each in the grocery stores where I live! ☹️
And having children that love yogurt - that'd break the bank! This way, I can make my own! 😊
mizzpoetrics ikrrrrrr
I am so glad you found this helpful!
Hmm interesting that the cooking can make such a difference for the consistency, thank you for the idea!
yes, it helps the consistency greatly!
It's actually a porage.
I love this recipe! Cheap and easy! Thank you! I’ve been looking for a way to make vegan yogurt without the probiotic capsules and without the coconut taste.
Thank you for this recipe..i just realized i started having to clear my throat a lot after eating Greek yogurt from milk and my tongue was coated and was feeling bloated so no more cows milk products for me. Cant wait to try it. ❤
That is great to hear! I am glad you found this helpful!
Hi, there - if what you call 'greek yogurt' was made of cow-milk, then it was NOT greek at all :)
Same here. Super mucousy and congested with any dairy yogurt(Greek or otherwise) (or dairy milk) I consumed. Doc told me for years to get it out of my diet, which I finally did. Such an improvement! I love the idea of being able to use such a readily available pantry staple to make some yogurt! Thank you.
I have made yogurt out of almond milk with a bit of cashew in the past and frozen some to use as the starter next time. It worked! It would probably work with oat yogurt too. Then you don't need to keep to the time limit of 10 days.
I'll have to try that next time I make it!
Can you use bought oatmilk and oatbased yoghurt?
@@petrakihlstrom8163 I haven't tried but I would think probably yes.
For people who don't have an instant pot, you can use an insulated lunch bag/box/cooler with a hot water bottle/s inside, check every 2-3 hours for the temp, should be 100-115f, but if it's goes a little below that's fine don't worry about it. I tried it and it worked, even took it out a little earlier (12 hours) and it was still tangy and delicious. (though maybe not as tangy as if I had let it go for the full 14 hours)
Also I used milk yogurt the first time since the vegan yogurt got substituted to a tiny pot that someone ate, so if you want to use milk yogurt, that works too. If you're using vegan yogurt check that it has the L. bulgaricus and S. thermophilus strains in the ingredients, or something similar to that. (same goes for milk yogurt)
I wouldn't keep checking the temperatureure. Just cover it up with a big blanket in a warm spot. Bacteria are quite private...they don't like to be disturbed while they are reproducing.
That's a great idea - because keeping an instant pot working for 15 hours is not cheap, especially considering how much electricity prices have shot up lately (and are due to go up again shortly).
I can boil water for the hot water bottle for free on the wood stove in the Autumn/Winter, and boil it on the wood-fired barbeque for free in Summer.
“You will never go back to store-bought vegan yogurt”
Ingredients for homemade yogurt:
Oat milk and STORE-BOUGHT YOGURT
Idk why I find this so funny 😂
you just have to buy it once. If you already have your homemade yoghurt, you can just use that
Sweety Lou- I understand that, but idc what you say, it was still funny 🤣😂
Hahahaha. Almost pied myself when I saw your comment..
Haha
@@diannadeerodriguez3718 he he
I love instant pot vegan yogurt. I make it at least once a week. Thank you for showing how to make it with oat milk.
You are so welcome!
I am going to buy an insta pot. What size do you recommend for general good experience for meals for 2 to 4?
@@LisaTrunkenbolz 6qt Instant Pot is very versatile.
Can't wait to try this. I'll let you know how it turns out. So simple.
Finally a good plant based yogurt recipe!
Definitely!
I can't wait to try this! I eat about ½lt of yogurt a day - homemade of course, in a yoghurt maker, so using the Insta Pot instead sounds interesting!
I don't have a yogurt maker, so the Instant Pot is very convenient for me.
I'm pretty lazy so I do it all right in the instant pot liner, which I briefly sterilize first by running 1 cup of water through a 3 minute steam cycle (then make some tea with it... or not! lol) After straining my oats, I pour the milk directly into the sterilized liner. I set it first to the *yogurt setting* then use the adjust button to select *"more"* or *"high"* ... meant to pasteurize regular milk without boiling. I use it to thicken the oat milk nicely, stirring or whisking so it doesn't stick to the bottom. (Sometimes if it isn't thickened fully when it beeps, I just repeat this step and stop it when it's thickened to my liking). Let it cool to 110F, whisk in some starter (and some coconut or cashew cream for added richness if desired), cover, and remember to use the adjust button to set it back to the middle *"normal"* yogurt setting for 9+ hours. When it's done, just transfer it to your container(s) of choice and refrigerate to thicken it further! (I always start this just before bedtime so I don't tie up my IP for all the other uses during the day!)
I have been thinking about making vegan yogurt for a while and this recipe sounds perfect: fat from coconut milk, fiber and protein from oats! Thank you for the video. Please confirm the ratios: 2 cup rolled oats, 3 cups filtered water, 1 can coconut milk, 1 tablespoon store-bought yogurt. I am thinking about using Forager Project, Organic Dairy-Free Unsweetened Plain Cashewmilk Yogurt Alternative, available from Whole Foods. It has no sugar and several live cultures. Also, would you prefer coconut cream over coconut milk?
Hey thank you for the recipe..! May I know how long does it last stored in a refrigerator?? specially since you have to save a little for your next batch,
No more animal products for me !
Seems delicious. Have to trythis recipe.
If you do not have the machine she has, use a rice cooker, dump it in and keep the setting to warm. If you don't have a rice cooker place yoghurt into jars and put them in a water bath, hot for colder climate and warm, almost hot for warm climate.
How long in the rice cooker w/ warm setting ?
@@nee.lavished four to 12hrs. The longer you ferment the easier to digest. Can be left for 24hrs but get some experience first. I find that the better the curd set, the easier it is to drain. I would drain mine warm and drain overnight. Don't ferment cream as its too hard to strain, full fat uht milk is best. If using non dairy milk, use a thickening agent after straining.
@@jojozepofthejungle2655 thickening agent like arrowroot powder ? I didn't understand the whole drain and strain after the vegan milk ferments into yogurt while sitting in the rice cooker on the warm setting . Don't u do all the draining and straining prior when making the vegan milk ? Thank u Soo much for the tips . Oh wait are u talking abt straining or draining the cream that forms when u boil the milk prior to setting it for fermentation ?
I have an instant pot but I use my rice cooker way more often, so this is really helpful advice. Thanks!
Wow!!! This is golden, thanks!
"If you don't have an InstaPot you can put it in an oven or a hot car..." LOL
Well annoying when none says what tempeature you should put it in oven then. 🤦♀️
@@ukkonainen and for how long i wonder
Definitely loved it!
Just a quick tip:
Best to use good stainless steel pots when using metal whiskers to avoid scratching dangerous substance from non-stick pot into food which could pose as hazard to one's health..
Hope this helps
If you don’t have an insta pot use a thermos flask to let the yoghurt thicken
Fantastic idea! I have several original glass thermoses. They are useful for so many things. And now I have another great use. Thank you. 😊
@@EarthKeeperSelinaMu we do it all the time because the flask have other uses
I was looking for a zero waste and eco friendly yoghurt recipe that is easy and does not use soy milk (which is only available in tetra pak) for so long. Thanks a lot! This might also work with yoghurt cultures instead of store bought yoghurt.
That would work too! I am glad you found this helpful!
for a zéro waste you can use the strained oat for making bread …i use it in my irish bread 🍞
Wow..This is really worth trying. Thanks for sharing!
I am glad you found it helpful!
Did you try :) ?
@@namratak9232 Yes but unfortunately my culture was not good enough. Will try it again.
That's a big bowl of yogurt! Breakfast of champions🤙
For sure!
Thank you for sharing! I was looking for a nut free vegan yogurt. I'll definitely try this one!
I am glad you found this helpful!
Oat yogurt is very tasty and healthy alternate for your gut health. If you having problems getting it thick use a 3.25 fat plain yogurt. Plus after incubating. place it in the fridge for 2 hrs then you can eat the yogurt .It really makes it thicker and tasty.
Good idea.
oh my goodness ... GENIUS ....wow thanks ...i spend a fortune on vegan yogurts ...ouch indeedy ..dont they slap a high price on ... definitely gonna try this ...oh new sub 😀😀
I am glad you found it helpful! Thank you for your support!
Looks easy and simple to make and looks tasty
Thanks you very much for this helpful Video and your excellent recommendations!
You gave me a good idea to replace a dairy cream .Been looking a dairy free cream recipe..This video made me subscribe your channel,more power..
And then what about a probiotic capsule?? I've used one for coconut milk yogurt but never made oat yogurt
She's using yogurt as her starter, so doesn't need a probiotic.
@@jakiam83 some people are allergic to dairy yogurt and can’t use it for starter. I use a probiotic. I don’t like store bought vegan yogurt. Probiotic works well a jar of probiotic capsules will last in your fridge for a year.
Can you use tulle as a bag to squeeze the liquid out? If not, what other materials are good?
This recipe was so awesome! Thank you so much for sharing :)
Thank you! Glad you liked it!!
This looks so good! I just made my oat milk and will be making the yogurt this afternoon!
I am glad to hear that! I hope it turned out well for you!
Thank you! Definitely a recipe I'll try and make often. I wonder if kefir mushrooms would grow in the milk too.
Nice thanks for sharing lm gonna make some later wen I pick up some store bought yogurt
Yummy
Nice will try
I don’t have instant pot how long I need to keep it in the oven
Leave the lightbulb on and keep it in the oven for about 12 hours, then check on it! If it's tangy and thick enough for your liking, you're good to go and put it in the fridge. Otherwise if it is still runny or almost yogurt, leave it in for 4 more hours and check again and repeat as necessary. You can definitely go over a day keeping it outside, but you should get the result you want within 20 hours usually
It’s amazing breakfast with yogurt
Cool! But is there any other option if we do not have that machine?
Can I ask what kind of fabric is it you used to make the nutmilk bag? I know you said it was from a shirt; I'd like to make one up too. Thanks for such an interesting recipe, I love using oats and can't always get my soy yogurt now with not going to the shops as much.
Just any old blouse/shirt that is a non-fuzzy material, like wouldn't shed into the oat milk I think.
Someone said that it might leach chemicals into the food if it is synthetic material. You can also use cheesecloth.
Hi, is 1capsule of lactobacillus 5 billion sufficient for your recipe?
Thank you for your great idea
One capsule is enough. I am glad you found it helpful!
are you sure ts contains 5 billion, sometimes those capsules only contain 4.999 billion.
@@eireannsg lol
@@eireannsg he never said 5.000 billion so probz not #sigfigs
@@seanokonsky5096 I wrote 5 and 4,(comma)999 not 5000 you moron. are you dyslexic?
Thanks I am going to try this. Why do you need to cook at before putting it in the instant pot? Can I use almond milk, soy milk or coconut milk as alternatives
Thank you!
I hope to try this really soon. And thanks for the tip for those who don't have an instapot🙏🏽....including even a HOT CAR and windowsill?😅👌🏽
I use a heating pad for starting seeds-works great for starting sweet potatoes too!
I make mine with soy and coconut milk. I like how coconut smells. Not fan of soy smell yet. So I came up with my own plan. It worked. Like this idea but don't think I will make coz oats are not common ingredient in my Indian kitchen
Looks easy to make 👍
Thank you for this recipe
If we put it in the oven as u said there is no yoghurt mode there?
Wonder if you could strain the yogurt to make Greek oat yogurt 🤔
What temp do you wait for when adding in the yogurt or culture??????
Looks real yummy. Unfortunately there's no vegan yogurt where I live. Can I use probiotic powder instead?
You can, 2 capsules
Yum 🩷
Looks great! If I were to use other non dairy milk, such as coconut or almond, would I need to heat it? Or is that just for the oat milk? (I'm thinking of doing a combo of oat and coconut or almond)
all yogurt needs to be heated otherwise the culture does not ferment.
Have use probiotic capsules for this?
Nice.😍
Can we add bacterial cultures such as Lactobacillus,streptococcus bulgaricus into this instead of vegan yogurt...?
I think this works with coconut yogurt so it will probably also work with oats but i'm not 100% sure
Yes, that should work.
I have tried it.
Hi awesome recipe! Would you be able to tell me how much oats I'd need to use if I were to make 1l of oat milk? I'm comparing this to soy milk and trying to calculate which milk will be more affordable.
Thank you very much, love! With vegan greetings 🙏🏻🍀❤️
If your using an overn or slow cooker how long it needs to stay in there for 14 hrs as well?
Awesome, thanks! Have you tried to freeze it and make ice cream/fro-yo?
Thank You for sharing this very informative and beautiful way to make plant based yogurt!...GOD bless You in JESUS name.
I am so glad you found it helpful! Thank you!
Could you add some lemon juice. I like the sourness of a Greek yogurt???
Yeah I am sure that would work.
Heat + Acid (lemon) + Milk = cheese You may get unwanted curdling and accidentally make a vegan cheese. Add the lemon only after you're done heating the mixture.
Super helpful video and DELICIOUS yogurt!! came out perfect, i'm so excited! thank you! ^_^
I like this recepy
After incubation, can i put it in the frig because i want to eat it cold...or it will melt?
SO you seal the valve and then do you put water in the instant pot to set the bowl of yogurt
into?
No, you don't need to add water.
@@plantifulpicnic have u made it with another nut milk or whatev? I'm prob just gonna go coconut... so u dont put a lid on the yogurt and u dont put water in the instant pot.
Thanks a lot for the recipe!
I did this and it did work but I find the texture more slimy then store bought . Is there a way to prevent it?
Excellent recipe thank you 👋
I am glad you found it helpful!
Ive never put a bowl inside the instant pot... is it safe? and/or what are the cons to just putting it in the pot?
What kind of oats?
Would quick oats work?
Would be nice if you told us how much oats to water you used to make the milk. It looks like you used quite a bit compared to what I do to make my oat milk for drinking. Roughly how much oats and water for this recipe?
The ratios I used are in the description box.
Is the bowl in the instant pot on something?
Will it still work if you skip the nut bag straining part? Is that just done to give it a smoother consistency? Or is it necessary for the culture to grow?
You need to strain it so you can get the oat pulp out.
@@plantifulpicnic Actually I made it last night without any straining and it came out well. Nice and tart. It's a little thick, so will increase the water to oats ratio next time.
I'm going to make this tonight!
Awesome! Will love to try this out. Can I use quick/instant oats? Can I also use diary milk yogurt with DVS live culture instead of coconut yogurt? Waiting for your reply. Thanks
Why do you want to use a diminished quality product? Use organic whole oats to make your effort worthwhile! And what do you mean by diary milk? Is that milk with a habit of writing a diary?
Question. What temperature is yogurt mode??
I made another recipe and it came out sticky. It called for a thickener though. Do you think that is what caused stickiness? You only heat it to thicken yes?
Thank you to trying learn this. Very helpful!
Glad it was helpful!
Can I use regular oats instead of instant oats? I have a LOT of regular oatmeal
yes any oats will work
Awesome video! Thanks !! 💗I can’t wait to try this!!!
You are so welcome!
Wow how clever!! Thank you!
Glad it was helpful!
Can you add dairy starter to vegan yogurt base and have it turn out ok?
what if you don't have a instat pot?
Buy a Euro Cuisine YM80 - it's is a cheap, but reliable, yogurt maker that costs less than $30 on Amazon.
my method: fill your joghurt mixture in mason jars, put them in a fitting pot and fill up with water just under the jar lids. Bring to about 43 celsius and hold (usually smallest stove area and lowest setting works best) for the necessary hours. If you make this overnight, just bring to temperature before bedtime, take off the stove and wrap in blankets. Temperature will just be a few degrees lower in the morning, works really well.
@@jumano How do you know the temperature reached 43 degrees if we don't have a thermometer? I'd like to use your method, thanks for the tip!
@@iuliamarin3537buy a thermometer, costs like two bucks :)
@@iuliamarin3537 google needle thermometer
Can add this to coffee?
Can you use a yogurt starter or probiotic instead of other yogurts?
Yes, that will work.
Thank you
I like it 💛 Thank you 🌸
I am glad you enjoyed!
Thanks so much for sharing this. Just wondering if you've put the yoghurt directly into the Instant Pot instead of the addition of a Stainless Steel bowl? I have a multicooker with a non stick bowl and it's advised not to put anything inside it except liquid etc. Thanks again
That should work also.
You can NOT use the instant pot without the stainless steel inner pot. It clearly states that in the manual, and when you look inside the pot, you can instantly understand why it is what it is. So, it's and absolute NOPE.
@@plantifulpicnic It worked well thanks for your help!
@@velvetpaws999 Thanks I may not have explained myself correctly. I put the liquid directly in my non stick inner pot and it worked well.
Hey, love the music & the recipe! Thanks for sharing! I’m curious how much oat milk did you make/use? Thank you! Have a wonderful day 😁
Thank you! I used all of the oat milk I made for this yogurt.
That bowl of yogurt is masssive omg. Hope shes got a hungry hubby n kidos near by