Definitely something I would never have thought could become a kind of yogurt! I'm very curious about the taste and the possibilities. I've never made any yogurt at home but I am seriously considering giving it a try. Must get some raw chickpeas as I only have tinned cooked ones at home. Also I really appreciate the tips and things to be careful of! That's something a lot of people don't mention when sharing recipes.
@BakingHermann8 ай бұрын
Same! I had absolutely no idea if would ferment well, but it works! Nature's magic!
@ccc41028 ай бұрын
Please let us know about the taste if you can.
@tarunkumar11287 ай бұрын
Channel subscribe please iam poor family members halp me 😅😅😅
@rougeredvenitienne4 ай бұрын
I made it... the taste is awful....nothing like yogurt taste... I won't make it again, never ever. I almost did vomit. Sorry...
@markthomasson50778 ай бұрын
Try this with red split lentils. Delicious and a lovely pink colour. I did add a pinch of salt and sugar.
@scrane55008 ай бұрын
This is terrific--I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy so will definitely be trying this. Thanks so much for sharing
@CaroAbebe6 ай бұрын
If this makes you feel better, do. Plant oestrogens, however, are scientifically considered safe, they don’t affect humans the way animal oestrogens do.
@SonNguyen-jr1dp6 ай бұрын
I@@CaroAbebe
@darcieclements4880Ай бұрын
For what it's worth, the estrogens in tofu have been found to not actually impact the cancers nor biological processes in humans. Lavender on the other hand is a different story.
@saishakthiijayabal99248 ай бұрын
I have replaced the cucumber with green apple & mint with arugula. It was magic!!
@PreetiPetals8 ай бұрын
Cool!
@karimbegum696 ай бұрын
Wow! ❤
@muhammadfurqan46165 ай бұрын
Why
@CharGC1238 ай бұрын
Adding some cashews to the blend really improves the flavor.
@mikefanchin6 ай бұрын
Anything would.
@Budrica2 ай бұрын
Needs a little fat
@darcieclements4880Ай бұрын
Be careful the fats that are in cashews can allow a pretty toxic completely untreatable 100% lethal bacteria to grow in a fermentation that. You don't want to be fermenting coconuts or cashews unless you have laboratory testing facilities to ensure the end product does not become toxic. I don't think anybody knows enough about the sudden death cases to tell exactly how long fermentation needs to happen for those particular ingredients to turn toxic. It doesn't happen often but if it happens to someone there's nothing that can be done to save them😢 All we really know is it's specific to the fats found in these two foods. I believe the coconut is the most common culprit but there has been at least one case of it happening with cashew. Then again it wouldn't shock me if somebody put coconut in with that cashew, but I'm not an expert on the subject.
@asadov_i8 ай бұрын
Dude, you can't even imagine how grateful I am! Yogurt isn't just food, it's a part of our culture. I'm totally obsessed with all kinds of dzhadzhik, gudzha, and other yogurt-based dishes. It's been a real struggle, bro, but now I feel like I've found the solution. So, may the Force and Inspiration always be with you!
@saraanderson27848 ай бұрын
Cultured yoghurt culture
@rathinavelsivan8 ай бұрын
I agree with u dude 🎉
@mothercandymaker22717 ай бұрын
Kefir fermented milks make great lactose free yogurt and kefir cheese. Yummy.
@BigboiiTone7 ай бұрын
@@saraanderson2784funny!
@BigboiiTone7 ай бұрын
@michaelmurray2853 and you need to be in therapy
@Silverlotus1018 ай бұрын
Nice! Love the variety of plant based options that you can sinply make at home. Its even just as simple to make as the non-plant based version!
@BakingHermann8 ай бұрын
It's endless!
@Frostbiker6 ай бұрын
Cabbage leaves naturally contain lactobacilli on their surface, which is how you make sauerkraut. Maybe that would work as well if you don't have yogurt at hand.
@Melissa_BeeАй бұрын
I'm so happy I found your channel! 😊 it's so unique, I love it
@BigboiiTone7 ай бұрын
Very neat how you can take this in many directions flavour wise. I did not know this was so naturally easy!!!
@RayAnnetteP8 ай бұрын
Once again, Hermman, you're amazing & so creative & talented. Thanks, for sharing.
@BakingHermann8 ай бұрын
Thanks for watching :)
@daSrilankanCat3 ай бұрын
@@BakingHermannhallo julius! ❤ grüße aus nrw
@lidiaadobato78225 ай бұрын
Thank you for the recipe and for not saying a word more than necessary. Great video. I love yogurt but I stopped having it when I gave up dairy products. I'll try this and let you know how it came out. Good luck!!
@antoinerobert35496 ай бұрын
I love that you credit your inspiration!!
@Trund273 ай бұрын
The information here is excellent. Thank you for all the details at then end!
@DeLaMangaShoes8 ай бұрын
I'm definitely trying lentil yogurt. Thank you for this information!
@Thaythichgiachanh2627 ай бұрын
Thanks for all your great advice. I really enjoy watching your videos, they provide a lot of knowledge and are very helpful on a daily basis in choosing food when shopping, etc. Thank you ❤✨
@SuperOodaify6 ай бұрын
If you live somewhere where it's difficult to get vegan yogurt (like where I live), you can mix the contents of a probiotic capsule in instead :)
@CaroAbebe6 ай бұрын
Have you actually tried that? Sounds like a great idea!
@SuperOodaify6 ай бұрын
@CaroAbebe yes! Just make sure to use new, high quality probiotics - I tried it with the old ones in the back of my cabinet first and it didn't work xP
@perplexus10084 ай бұрын
Thank you for the video! I’ve been wanting to try this method for a while- I love my nutmilk kefirs but they always end up so thin. I added some mesophilic strains (kefir starter) and two teaspoons of sugar in addition to the more thermophilic strains in the yogurt and fermented for 14 hours in my oven with just the light on- deliciously tart and tangy. I’m hoping I can train my yogurt to that characteristic kefir fizz without losing the thickness- we’ll see!
@vivianweissmann2178 ай бұрын
Hello from Georgia in the US. So happy to find you on youtube; I've seen you on instagram and enjoyed your videos. I can't wait to try this chickpea yogurt. I look forward to seeing more of you Hermann. Thank you, stay well.
@Kizarat8 ай бұрын
You could mix a bit of chickpea flour and water into a thick batter and let that ferment for 1-3 days and that would be your starter, which you can then use to ferment a yogurt batter made from chickpea flour or blended chickpeas before heating it.
@sahamal_savu8 ай бұрын
I also thought about using chickpea flour instead of soaked chickpeas, I think the flour might be more cost effective.
@judsjo8 ай бұрын
thank you
@ยายรินน้องแป้ง8 ай бұрын
❤❤❤❤❤
@raissaferreira11018 ай бұрын
Personally, I consider that the result won't be same as flour usually loses some of the potential of the raw bean. Anyway, try could result in something.
@Kizarat8 ай бұрын
@@raissaferreira1101 True.
@teresam.49217 ай бұрын
I believe these exercises will help me because I trust in every word You say!!! Thank You so much!!!🤗🦋
@morowafam5 ай бұрын
I did it using Priyanka's video and it worked but I will be using this video to continue to create with that first batch as an endless starter.This video also gave more options, details such the chunkiness being normal and you just need to blend to make it smooth again because I thought something went wrong but it was fine so I just mixed it put a spoon added some fruit and other toppings and my children had a delicious snack. l love the chickpea tofu video - did that last week. Your videos explain more fully and give alternative ways to make and I like that.
@sush1398 ай бұрын
This over night soaking starts the fermentation process if you leave the bowl in a warm place. I am guessing that where you are right now is quite cold and so that may have been an issue. Priyanka may actually be in India and so for her this was a seamless process. People leave many things to soak overnight in order to start the fermentation process. Idli/dosa batter, something that you have discussed at length in this channel, being a prime example.
@krisztaarvai28858 ай бұрын
You share very delicious recipes ,thank you!!!!👌👌💖
@HaRin97433 ай бұрын
Thanks for the recipe. After mixing it it was super smooth. Honestly I am not used to the taste even though I added real vanilla when cooking the milk and lemon after fermentation. Will still eat it but not on its own maybe with homemade granola and fruits 😊
@colombianaenoklahoma7 ай бұрын
Hi Herman I have seen some people that use the soaking water to start the fermentation. I haven’t tried but definitely I will make it!💚
@PhindiQabela6 ай бұрын
Hi Herman thank you for sharing this recipe, am definitely going to give it a try.
@zoechang48387 ай бұрын
Thank u so much for the sharing Definitely will give it a try
@micalhull74638 ай бұрын
You’ve blown my mind! Can’t wait to try this out!
@AhJodie8 ай бұрын
What fun. It seems like a great food and not to expect a yogurt taste. I love the chickpea flavor anyway so I might love it. Thank you!
@krisztaarvai28858 ай бұрын
Bocsi,hogy eddig angolul probáltam gratilálni neked ,de igy a saját nyelvemen kicsit könnyem,imádom a receptek amiket megosztasz!!!!!!!❤❤
@lydiapetra12118 ай бұрын
Örülök hogy magyarul írtál... kipróbáltad már ezt a receptet... én is ki akarom próbálni... köszi..
@krisztaarvai28858 ай бұрын
@@lydiapetra1211 még nem probáltam ki ezt a receptet...de ki fogom......
@lydiapetra12118 ай бұрын
@@krisztaarvai2885 köszi...majd írj egy sort kérlek hogy tudjam hogy milyen az íze... hálás köszönet..
@lydiapetra12118 ай бұрын
@@krisztaarvai2885 🇭🇺
@summersands81058 ай бұрын
The liquid from canned chickpeas can be used to make "whipped cream." It's called aquafaba
@paulwernichdesigns6 ай бұрын
Thanks for this video. You shared so much valuable info. The tofu tips were an added bonus 😁
@gastronomee_8 ай бұрын
this is so creative! support and love from a fellow food creator (started a month ago) def giving this a try.
@bibs16227 ай бұрын
This is amazing. Thank you!
@anithark25302 ай бұрын
You can always add Fenugreek or fresh/dried chilli crowns to kick start the fermentation. You actually don't need a starter. :)
@anastasiia16838 ай бұрын
I was making a yougurt with her video today. I didn’t have any bubbles in the soaked water but added it anyway to one half, to the other half I added the water and some water, which separated from my soy yougurt. 8 hours have passed already. It became like jelly but I am not sure it became a yougurt, maybe it just became that way. It should be a bit sour after all, right?
@svenluebke8 ай бұрын
Really inspiring stuff again. You are , in a way, the trailblazer of vegan cuisine ;D
@_lucasb8 ай бұрын
I found this an intriguing recipe, so I made it myself. You said in the video that you should leave it in a warm place for 16 hours. I let it stand at room temperature, does this still work for the bacteria? If not, where do you put it in a warm place? Or do you use a yogurt maker?
@fatoştezgiden32216 ай бұрын
You can just cover it with a tick cloth or towel to keep it warm
@earthheavenisa3 ай бұрын
Fantastic idea, thanks!
@elyseb6748 ай бұрын
Can you add probiotics from an opened capsule, instead of using an organic yogurt starter? Thanks
@missfabidia6 ай бұрын
Good question !
@HaRin97433 ай бұрын
I tried this it worked I also added a tablespoon of the chickpra liquid btw
@ARoo-8 ай бұрын
Would this also work with probiotoka instead of yogurt? I can't find any yogurt with live cultures. I would be very happy to receive an answer. Kind regards from Germany. 💚🕊️
@Enchanterrio4 ай бұрын
Thanks a lot for the recipe
@snehasinha41518 ай бұрын
Ooohhh thank you for posting this recipe sir!! I am sorry i started to follow your channel about 2months ago.. So i just wanted to ask that you always say something at the end of each video..what does it mean?.. Could you plzzzz tell me sir
@C.L.Hinton8 ай бұрын
"Wunderbar" means "wonderful." 😁
@eshasingh608 ай бұрын
Not me thinking he says "Munna bhai" 😂
@roxanaion74047 ай бұрын
Thank you very much for the recipe. It's on the progress now. Following the same steps, could we have coconut yogurt, maybe? Somebody tried already?
@diananoonen22625 ай бұрын
Thank you so much! This looks amazing.
@MommyLucindaVlogs7 ай бұрын
Wow. Interesting. Thank you for sharing ❤watching from Spain
@IllumeEltanin8 ай бұрын
Hi Julius. May I request that you add temperature taken via an instant read thermometer at the various steps of the recipe? Also, I have much better experience making yogurt in an electronic pressure cooker, such as an Instant Pot for the “boiling” and fermentation step. Is it possible to adapt this method to an electronic pressure cooker?
@wfhalsey16 ай бұрын
Wondering if the metal bowl was the culprit in the failed fermentation using the chickpea soaking liquid. I've heard from many that metal interferes with fermentation. Personally I've not fermented in metal so have no direct experience.
@morinanana49798 ай бұрын
I really like your channel. Healthy recipe. Do you use a yogurt base made from cow's milk?
@theiiimmmsss8 ай бұрын
Thank you 💐 Can we use the same method with oats?
@pettahify7 ай бұрын
Probably works for almost anything, just experiment and have fun ;)
@CitiesForTheFuture20303 ай бұрын
According to Chef Jana (YT channel) the initial chickpea soak water is a probiotic and she uses 3 - 4 TBLS to create her fermented cream cheese
@kalyanisk80087 ай бұрын
👍👌....it's so heartwarming to see you give credit. You are awesome
@flowerbunny322519 күн бұрын
I made it. Was bubbly and bit separated after 12 hours. I bleded it. The texture came out perfect but it was not sour at all. Do you think it didn't ferment then?
@judsjo8 ай бұрын
Thank you Herman love your video
@kameshkola42288 ай бұрын
Kudoos! to you bro ,very Happy to see u making many indian dishes and tasting it and making it in an authentic way . Kindly try Idiyappam and Thenga Paal ( sweet coconut milk) bro ❤❤❤
@ruhiskitchenmarathi8 ай бұрын
hello chef i am from india. Please show me how to make Modak, a traditional recipe from Maharashtra. I will love it and everyone will love it
@Jojo-id2cw8 ай бұрын
Love it thank you I will be trying if all xxx 💜🙏🏼🕊️
@nidhimathur20768 ай бұрын
Pl convey benefits consumption of quantityto cure diseses with limitations & sideeffects if any .with other types of curds tòo other types of curds too .All the best T.C.
@Low-Key-bw7ji8 ай бұрын
Nice
@macrole16 күн бұрын
Sabrina pueden porfa agregar los link donde encuentras informacion de pseudociencia? ♥️ gracias por sus videos siempre
@jaymayhoi8 ай бұрын
your videos are great!
@JoandIvan7777 ай бұрын
can i make this yogurt in my instant pot @ yogurt setting?????
@dorisfortuna93238 ай бұрын
I am amazed to know that chickpeas are soy free😮😅 would soy be chickpea free as well?
@LostButNotFound018 ай бұрын
Please, make a video with the leftover pulp 😊
@hanschristianp8 ай бұрын
interesting 🤔 i have to try this!
@Budrica2 ай бұрын
I can find locally sourced dairy far more easily than locally grown chickpeas, but I do want to try to make vegan yogurt. Interesting! I think a little fat like from coconut or sesame seeds would vastly improve the flavor
@ys52736 ай бұрын
Please provide nutrition facts for the chickpea yoghurt ,thanks
@morgan08 ай бұрын
i wonder how well this would work with lupin, especially with australian sweet lupin. less carbs and more protein (although probably more fiber getting left behind, i wonder if it would be possible to leave that in)
@misszelka7 ай бұрын
wow this is awesome. gonna try!!
@strawberrymins8 ай бұрын
I use it to make cheese too!
@BakingHermann8 ай бұрын
No way! Of course, amazing!
@strawberrymins8 ай бұрын
@@BakingHermannyes I was incredibly pleasantly surprised too! So far I’ve made it the same way Labneh is made (pressing out the water and forming it into balls, coating in herbs, storing some in brine, and some just in jars as is. Reminiscent of cream cheese too) and for a block of cheese, I’ve put it in mini spring pans, some parchment underneath, a bamboo sushi mat and a tray to catch the water, dried it at a low temperature over the course of a week or so, and put in the refrigerator to age and dry out further, and there you’ve got a very affordable, delicious live cultured vegan cheese! Very customisable ofcourse, I’ve done if with soy and coconut as well (the latter is coming out much like goat cheese!) It works with a Burmese tofu batter as well, as long as I put in the live culture when its warm and no longer hot, it tastes very rich this way, whereas the yoghurt gives a more delicate flavour. And all the water caught can ofcourse be used for more future batches! A gift that keeps on giving 😊 Always looking forward to your videos!!! 😊
@singahsibbs16938 ай бұрын
@@strawberryminsthank you for sharing too.
@PatriciaXX6 ай бұрын
You’re a super genius !
@JanetPerry-ex4uq8 ай бұрын
I have just started soaking my chickpeas, I'm excited to see how this turns out! Thanks for another great recipe! Btw, the above link to get to the recipe on your website isn't working. :)
@BakingHermann8 ай бұрын
Let me know how it went! and thanks, just fixed the link! 👏
@mmperks46 ай бұрын
best cooking channel around
@nanshi82968 ай бұрын
Bro you are just wow and your cooking style too😱😱😱
@Sari-bh2me3 ай бұрын
❤❤❤❤אתה יכול לעזול לנו ללמד איך עושים נאטו כמו ביאפאן בלי סטארטר??.❤❤❤❤❤תודה רבה❤❤❤
@mattia512968 ай бұрын
Helppp tried this out, I was so excited about this but the flavour is hideous! A bit raw, savory... Don't even know what to use it for now... Does the milk need to cook for a minimum certain time? I kept it on the stove right until it began hardening 😢
@lisadeharthansen70768 ай бұрын
Thank you.
@shanellfrisbie12666 ай бұрын
I'm sure this has been asked already and I'll deep dive after I post this comment, but, could you make a vegan herbed cheese with the chickpea pulp?
@Ebuje16 ай бұрын
Hi there, I wonder if it's it possible to use cooked chickpeas instead?
@jimlotus8 ай бұрын
I ADD DATES AND FRUITS LIKE BLUEBERRIES OR STRAWBERRIES TO IT TO SWEETEN IT UP AS I DONT EAT SUGARS OR SALT SO I SWEETEN IT UP WITH FRUITS AND UNSWEETENED COCONUT SHAVINGS AND DATES AND DRIED MANGOS AND THE LAST ONE I MADE WITH BANANA BLUEBERRIES AND BLACK BERRIES FOR A FRUITY TASTE :)
@rakiyeaah7 ай бұрын
Hi, could you please make vegan currywurst? Anyway great video, thanks!
@vishwanathmujumdar40318 ай бұрын
Thanks for the video
@Carlyn-BlossomDixon8 ай бұрын
I'm excited to try this!
@Doris-y5v6 ай бұрын
Brilliant!!!
@KaiSub8 ай бұрын
Trying this!!
@MariaMales-k6b8 ай бұрын
I will be trying this as soon as I get my hands on live yogurt. I have tried many a times to make yogurt at home with no success so to buy live yogurt it’s not easy as most supermarket products are not live. I would like to thank you about your honesty when you talk about a recipe or product 🇬🇧🇬🇧 Maria
@carlodefalco79305 ай бұрын
Saw other recipe , add lemon juice . It’s .. then curd .. but , just as healthy
@gwenritch6 ай бұрын
Plain or natural or does it matter that it’s coconut yogurt to start?
@tungavidya7666 ай бұрын
can u share the recipe for leftover pulp?
@abbumahdi6 ай бұрын
I tried this, and the texture looks amazing, but there is a raw smell, and that that I couldn't get rid off.
@JayV20076 ай бұрын
You think you can also use a probiotic capsule?
@mayahdoss70503 ай бұрын
Another commenter said yes. I was also wondering
@ehrlichlanierc74298 ай бұрын
Can I make this recipe with canned chickpeas?
@dianegerlach24546 ай бұрын
Amazing!!
@kit934 ай бұрын
I do this with oatmeal + vinegar and lemon
@lunacrest4418 ай бұрын
Is coagulation necessary? What if i turn of the heat while it's in liquid state and cool it down to room temperature and then, add the cultured yogurt? Will it become thick just like the way shown in this video?
@nothing44578 ай бұрын
You should definitely try most underrated food of india which is super crop millets. Not only they are more nutritious then wheat and rice but also contains amino acid like methionine and cysteine, whice are lower in lentils and legume, and combining these two makes complete protein.