1 Single Ingredient, Easy Thick Vegan Yogurt | Soy Free | Nut Free

since I turned vegan, I missed a lot of dishes and drinks that were made of yogurt/curd. I tried various recipes for vegan yoghurt but none of them were good enough when i finally tried this recipe. This uses only 1 ingredient and sets very nicely. Must try for every vegan.
RECIPE BELOW.
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TASTE ALERT!!!!
It has a beany taste, and I do not like it as it is. It works really well in savoury dishes like raita, kadhi and chaas! You can also use this for baking.
To use this vegan yogurt for sweet dishes, you can try these tips below that were suggested by my KZbin subscribers.
TIP 01: “While soaking the chickpeas, add a few dates in this water. Once soaking is done, remove the dates and few spoons of this soaking water to make date paste. Now use 2 tbsp of this date paste as a starter. Also add some lemon zest when you add the starter.”
TIP 02: Add some vanilla powder when you add the starter, this helps mask the beany taste a bit, and before consuming must add some lemon juice with your choice of sweetener to further reduce the beany taste. It will taste great.” by Emine Demir.
Enjoy your dairy-free, protein rich vegan yogurt/curd!
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INGREDIENTS
1 cup dry chickpeas need to use dry chickpeas, not canned. Should be raw, not cooked.
4 cup water for soaking
3-4 cup water for making milk
Curd Starter. Option 1: 2 tbsp of soaking water from chickpea. Option 2: green chili crowns (head of green chilly)
INSTRUCTIONS
Soak chickpeas in 4 cups water for 8-12 hours. This depends on your weather. If its hot 8 hours will be enough.
CURD STARTER: After 8 hours, water should have bubbles. Save 2 tbsp of this water to be used as the curd starter. OR 5-6 green chilli heads can also be used.
Strain the remaining water, you can use this to water your plants.
Now blend the chickpeas in the blender with 1 cup of fresh water to form a smooth paste. Don't blend it too much, else it will be difficult to extract the milk. It should be a little coarse.
Now add the remaining 3 cups water & blend just for few more seconds.
Take a cotton cloth or a nut milk bag & place a container below it.Add half the quantity of the chickpeas paste to the cloth/bag & squeeze it to extract the milk.
Repeat this with the other half of the chickpeas paste.
Stir the milk, then, move it to a pan & place it on the stove. Stir it again to make sure it doesn’t settle at the bottom, before switching on the stove.
Turn the stove on & heat the milk on medium heat. Keep stirring the milk until it begins to boil & the consistency is thick like custard.
You may notice foam building up during this process. You can remove it as & when required.
Once you have the right consistency, switch off the stove & let it cool down.
Keep stirring to make sure it cools down evenly. Else it will cool from the top & still be hot underneath.
Wait till the milk comes to a lukewarm temperature. You can check the temperature by adding a few drops of it on your finger. Ideal temperature to add the starter culture for fermentation is around 38°C to 44°C (100°F to 110°F)
Transfer the milk to a non-metallic container.
Add 2 tablespoons of the soaking water that you saved at the start of this recipe. This will act as a starter.
Stir the starter thoroughly. You can also use your clean finger to stir to give additional bacteria from your skin. Cover the container with a loose lid & let it sit.
The process can take anywhere between 6 to 12 hours depending on the weather. If the weather is very cold, you can cover the container with a blanket to keep it warm.
Check back in 6-8 hours. It is done once it has a sour taste.
NOTES
While making the milk, you can use minimum 3 cups water (instead of 4) to reduce the cooking time but this will leave a stronger bean-y after taste in the yogurt.
The pulp that is left behind can be added to chapathi flour, soups, dals, or other recipes. You can also mix it with boiled potato/sweet potato & other vegetables & herbs to make cutlets.
The yogurt has a strong chickpea taste, works very well in baking and savory recipes like kadhi, other indian curry or raita
DISCLAIMER: The information provided on Priyanka N Jain channel is for awareness and educational purposes only and must not be considered as a substitute for medical advice from a qualified medical practitioner. All viewers of this content, especially those taking prescription medicines, are advised to consult their doctors or qualified health professionals before beginning any nutrition or lifestyle suggestions. We do not take responsibility for possible health consequences for any person following the information in the content provided.
#veganyogurt #vegancurd #chickpeayogurt #vegancurdwithoutsoy

[@marciasobrinho7675]

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.

[@PriyankaNJain]

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?

[@marciasobrinho7675]

@@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.

[@dawnm8062]

So much! I will try both ideas, as I am lactose intolerant & love yogurt & cheese. How long will they keep fresh ? Thanks

[@PriyankaNJain]

@@dawnm8062 3-4 days for yogurt.. cheese im sure will last longer. @marcia can answer that?

[@PriyankaNJain]

@@marciasobrinho7675 made this, its quite nice, but it is like a soft spreadable cheese. thats how it is suppose to be?

[@thelivingroom6172]

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

[@giacometta796]

the quantities are not the one from the video

[@Kissmytailfeather]

Thank you 😊

[@abyberry1316]

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

[@mystarling2123]

Add TO a non-metal container. Your welcome

[@safianaima1520]

In hot weather how or where should I let it rest.

[@liesmies6280]

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!

[@ni3070]

It's true most of us make our own curd, but now a days many have started buying from Diary shops

[@Anione111]

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 :)

[@user.moveahead]

​@@Anione111 but how cruel is dairy industry.try to be vegan🙏

[@flonoiisana4647]

@@user.moveahead Indians have utter respect for cows. Don't superimpose you Western views and realities on everyone's.

[@TheRedPandaTales]

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.

[@piaogilvie8463]

Yes, the dairy industri is horrible. Vegan for the animals 💚

[@fakhrulislamhaq]

U r bullshiting this is how the fake news operate

[@HPBlavatski]

😭😭😭

[@tiaramdhayan5381]

So true... but so sad...

[@racquelrobinson3030]

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]

coated with what ?

[@racquelrobinson3030]

@@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]

@@racquelrobinson3030 yes, sounds like over fermented, use less starter and keep for less hours. check the yogurt every few hours

[@Goodys_Titbits]

@@racquelrobinson3030 etc

[@annanemcova2025]

@@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?

[@nevergiveupdearfriend7289]

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]

when did u add vanilla and lemon? before or after fermenting?

[@nevergiveupdearfriend7289]

@@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.

[@PriyankaNJain]

@@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.

[@nevergiveupdearfriend7289]

@@PriyankaNJain of course. ☺️You can mention like Emine Demir (my name and surname) or my username. Whatever you feel like.

[@euphoniahale5181]

Thanks for the tip. I really want to try this.

[@luisarossi8430]

I added a bit of vanilla, sugar and lemon juice while cooking it, and the result was great, thank you!

[@merlijnbell8747]

You should start a KZbin channel and show us !

[@razonyespiritu]

better stevia instead of sugar

[@D.O.R.E.I]

I will try with agave or coconut sugar

[@MM-qk8eg]

Didn’t it break when you added lemon?

[@rahel3465]

@@MM-qk8eg I added a bit lemon juice & stevia after cook the milk, and it didn't break

[@mailamakua602]

By sharing your recipes you are literally teaching people how to live better. Thank you

[@TheJollyKraut]

Only 1 ingredient? Is it love? I bet it's love.

[@dabeezkneez8716]

Awww the sweetest thing you love bunny you💜💜💜👌🏾

[@rekhasuryakula8645]

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

[@evelynjay7637]

😆😆😆

[@evelynjay7637]

@@rekhasuryakula8645 Kepa sé ? no no no... Exploitation, cruelty.. do you own a cow ? Nó.

[@emmar102]

@@rekhasuryakula8645 is it something you guys made up in order to justify animal exploitation🙄

[@killsunhee]

You had me at “1 ingredient”

[@yLaQueso0]

I know right

[@sebmad1976]

Right??! I have to try!

[@KamathVaishali]

Totally!

[@bigsexymama1]

Exactly lol 😂

[@YBCause]

No actually it's two ingredients (lol just joking I wanted to look grumpy)

[@BrooksEM]

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!

[@PriyankaNJain]

glad to know!

[@karennewborn7338]

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!

[@daniela1700]

Amazing!! Loved the fact that it doesn’t need probiotic capsules!!

[@AN-jb7dc]

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🙏🏻

[@interestinginsights6077]

Ooh do you need a starter for rice yogurt?

[@leylamustafa6730]

Combine legumes and grains for complete source of protein 🌱🫶🏽

[@mildreddavis1684]

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

[@sofiebrammer1482]

​@@leylamustafa6730 very good advice 😊👍

[@gabrielapaz1983]

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 !

[@PriyankaNJain]

at what stage did you add the lemon peel ?

[@saradyck3545]

@@PriyankaNJain following

[@carlaeskelsen]

I noticed that, too. Making a note, although I love the flavor of chick peas, so it shouldn't be a problem.

[@PriyankaNJain]

Also check my latest almond yogurt recipe

[@Shalini_Jay_Music]

Did you add the lemon peel during fermentation? 🙂

[@beecee7828]

Thank you for sharing this. I am Intolerant to dairy, soy, almond, gluten amongst other. This recipe is a life saver and affordable too.

[@saintejeannedarc9460]

@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.

[@carlaeskelsen]

@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.

[@perception5466]

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!

[@carlaeskelsen]

@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)

[@tthierryteresa2930]

And now, we are waiting for the cheese made out of chickpeas!

[@janemarchand5421]

I recommend this chickpea flour cheese recipe: kzbin.info/www/bejne/j4DNlqioodp9eK8

[@lindavel43]

There's this girl that made pizza cheese from cauliflower. Haven't tried it yet. But many comments praising the recipe :)

[@nshake007]

@Tania Hussain I think she is. And yes, that cheese is amazing.

[@patlaing4489]

I don't see how you can have vegan cheese either. By the way I tried it and it was disgusting.

[@kaiserinzita1]

@@patlaing4489 I Do you have a better recepee?

[@anambivalentenemy]

Chickpeas milk and yogurt? I had never thought this was possible,Wow! Thanks for the inspiration!

[@nanpotrer4709]

@Papa F Jose thank you!

[@ob1kenobi832]

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.

[@chazchillings3019]

I used to make dairy yogurt . Then I became vegan. This is so nice.

[@sonadhillon1653]

Pls share more vegan recipes

[@stevenewsom3269]

Cool story bro

[@yusrachua7970]

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 :)

[@qualqui]

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! :)

[@sm-fl4vx]

Have you tried making whipped cream from the soaking water? Check KZbin 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.

[@qualqui]

@@sm-fl4vx Well, I was familiar with Mama Rosa here on KZbin 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. :)

[@wkng8056]

@@qualqui 丨

[@babu9814]

@@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.

[@ameliadonnier8736]

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 :)

[@Jane-uj3lk]

How long can you keep it after making?

[@noone9472]

Is the flavor tangy like dairy based yogurt?

[@Ad_Inferno]

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!

[@karmelicanke]

I can't tell you how much I appreciate learning this recipe; I miss eating yoghurt. Bless your heart for sharing your knowledge!

[@Leynad778]

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.

[@user-fl6ti3ph4t]

@@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.

[@Leynad778]

@@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.

[@ximerodriguez9488]

@@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 .

[@Leynad778]

@@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.

[@realgranolaappleraspberry]

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 :)

[@roxychatschannel]

this looks super simple and as someone who is allergic to nuts i really appreciate this!

[@brunahlavnicka5189]

You explain the process so simply and clearly, I cant wait to try it!

[@ritahall2378]

I am amazed I think I can actually do this. !! Can’t wait to try it -Thank you !

[@Mtsink]

You just changed the game. Thank you so much

[@benteanestad4370]

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 ❤️

[@shoo1963]

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 !

[@TheRickie41]

This is a perfect recipe for longterm foodstorage ingredient as chickpeas, a great alternative protein source!

[@arldeelix9556]

thank you for the tip about fermenting in non metallic or plastic containers!

[@CarleyNavratil]

This looks amazing! Thank you for sharing this recipe. I can’t wait to try it.

[@mrscpc1918]

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!

[@jinalmaroo]

Thanks Priyanka, this is such a brilliant idea you have shared - I loved the raita and I use it in my cakes too. Thanks again and God Bless you :)

[@sweekley92]

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.

[@typower9]

BRILLIANT! And well presented and explained. Thank you!

[@bambieclark7247]

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..

[@RuhiSadaf]

Thank you for sharing this recipe.The curd is set well with the peanut curd as a starter.

[@victoriablanc761]

have been making soy yogurt also and the special only soy and water soy milk I buy to do this is very expensive. I already use aquafaba as an egg replacement and to make whipped topping so also being able to use the chick peas right away to make yogurt would be fabulous! I honestly cant wait to try this.

[@divyamacsuedon3899]

What a smooth and gentle narration! Wonderful end result! Thankyou.

[@NormyTres]

Awesome! I've been reducing my plastic use over the years, but didn't know how to make thick plant yoghurt until now.

[@christinam2475]

Wow I never would have thought of that. Will have to try.

[@Bioluvskatz]

Wow... had NO idea you could make yogurt from chick peas... thank you!

[@sangeetawadhawan8075]

Will try this - Thankyou! The recipe looks great but your voice is very soothing and crisp and clear 💖

[@Aliciaek]

Nobel Prize for this recipe, this is a wonderful recipe...thank you.....absolutely a good recipe (is my base for a sauce)

[@kimayajadhav5566]

I'm impressed, I'll be trying it soon

[@agnesolry3362]

I love this recipe. I will use it as silk tofu also to make chocolate cream.

[@hibahghaith2940]

Wow sounds delicious, did u try it? , if u did can u please share the recipe with me 🙏❤️🌹

[@emduffer2495]

Honestly loved it ,I made it today and it didn't even take too much time to be made .great job

[@lynnbittner5190]

Thank you, very interesting. Must give it a try!

[@yosephine938]

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.

[@Manishaaaaaaaaaa]

Wow! That sounds like a combo. How was the taste like? Sweet or sour? Was it yogurt like?

[@angelica23luna90]

Wow! As a new vegan I am just discovering what amazing foods vegans create... 1 ingredient? Can't wait to try it!!

[@lizardindia]

this is amazing!! Thank You so much for sharing!

[@monsieureric5108]

Remain blessed. So well explained. Must try.

[@sonofman70x7]

Was actually only one ingredient. Thanks.

[@judas611]

I call out the fraud - water + chickpea = 2 ingrediences WE HAVE BEEN LIED TO! Great recipe though

[@carlaeskelsen]

@@judas611 😂

[@narindermattoo31]

Excellent yogurt recipe, thanku thanku thanku, im gonna make it.

[@jilleybean5618]

I love this! What an ingenious recipe!!

[@Angela-hd8ds]

Cream for ice is also possible, from this water extract, bit sugar and the mixer,

[@Oceanlinx]

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. 😊

[@PriyankaNJain]

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..

[@Oceanlinx]

@@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 KZbin, I found a few in my mother language Portuguese and also a couple in English.

[@itziahurtado]

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

[@PriyankaNJain]

@@itziahurtado yes, soaked chickpea water in chickpea milk once its really thick

[@neemflower8295]

@@Oceanlinx what kind of milk did you use and did you just add the chicpea water to it ?

[@victormillioli7544]

This is game-changing!!!

[@Ani-yf4sv]

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 :)

[@aishakohli323]

when did you added the lemon juice ?

[@Ani-yf4sv]

@@aishakohli323 While cooling the final product

[@Imperio112]

WOOW, Thank you!!!! Greetings from far away Germany!

[@enikodarazs8382]

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! :)

[@PriyankaNJain]

also check my almond yogurt recipe!

[@SusaansArt]

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.

[@SusaansArt]

@ririmiese It has a mild bean taste and has a creamy texture. I thought it was ok. I would probably make it again.

[@daand.1042]

This is great!! I'm excited to try it out soon! Thank you for this video, and clear explanation :)

[@rhyfelwrDuw]

That's awesome thanks for making this video! I'm dairy free and I've always wanted to try making my own dairy free yogurt!

[@danielacooper6031]

This idea is new to me as well. I grew up with almond and cashew milk, yogurts, and ice cream due to my milk allergy. Almond yogurts were probably my favorite.

[@ShoshiPlatypus]

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!!)

[@PriyankaNJain]

thanks for sharing your story.. good luck!

[@ShoshiPlatypus]

@@PriyankaNJain Thank you!

[@meredith3588]

I am interested in the "meatballs" you make from Okara, is that the water squeezed from the chickpeas? Would you mind sharing the recipe?

[@PriyankaNJain]

@@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.

[@meredith3588]

@@PriyankaNJain Thank you. I would love to try making that.

[@yunanastich6914]

Wow, thanks! Chicpeas are easier for me to find than soy (and they're much cheaper than nuts). I'll definitely use it.

[@lizspoerri661]

Thank you for sharing this recipe! I use it to make smoothies and it's so great, much better than expensive vegan yogurt.

[@lassalethfeca5799]

Would like to know for how long can I keep this yogurt in the freezer ? Really liked this

[@EyeSmiteThee]

Always been a little skeptical of aquafaba.... thank you for posting this!!!

[@complexlittlepirate3589]

I am so excited tto try this. Thank you for the clear and simple instructions.

[@solongood8218]

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

[@LOVE_everywhere_present]

I made it and it was delicious! Also to add vanilla is perfect

[@soapberryyan]

How would you describe the taste? I'm curious! Does it have the sour zesty taste most yoghurts have?

[@bigsexymama1]

I wondered about adding flavor to it. Thanks 😊

[@interestinginsights6077]

@@soapberryyan Also would love to know!

[@isarebouc]

@@soapberryyan me too!

[@isarebouc]

and do you add any kind of sweetener on?

[@suzyq6767]

I made it today. It tastes pretty good. Thanks

[@observer698]

Finally someone shared her experience, thanks a lot! Does it taste like greek yogurt, like creamy or European style a little bit tangy?

[@janesanford2701]

Thankyou, the texture looks very good.

[@aoblues145]

I'm just sooo exited. Thank you so much for this video!!!

[@vbrown818]

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.

[@leoneranger9348]

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

[@alero1662]

I was worried about the taste. Thanks for sharing!

[@wangnagene]

It's a pity ! If you try it with other beans, could you please try to remember to tell us the results ?

[@patriciadsouza7433]

Thanks a lot for sharing. Will not try it now.

[@teijaflink2226]

I was just thinking this can't taste good even if it looks amazing.

[@trixieb4501]

This is great!! How is it stored. And once it is made, how long can it last?

[@christinafoster8746]

This is AMAZING! chick peas is one of my house hold staples. Can't wait to try this. Thank you!!

[@naireretomassjoo5279]

Omg this was amazing...thankyou sooo much ❤️💙💛

[@alixyz]

I had no idea you could do this with chickpeas!

[@karynd2368]

You can also use the liquid to make whipped cream

[@pearlrodrigues372]

Same

[@olenaha]

@@karynd2368 Cool! Once it has boiled, how do you go about it?

[@karynd2368]

@@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

[@olenaha]

@@karynd2368 Ah yes the aquafaba! Thanks!

[@pauli7197]

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 : )

[@PriyankaNJain]

It has a sour taste, you can taste it and keep it outside longer depending on how sour you want this to be.

[@vandanathakur870]

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

[@PriyankaNJain]

my pleasure!!!

[@janiceepperson7511]

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!!!

[@HealthOrigins]

Wow, this yogurt recipe is mind blowing! I have been making my own soy yogurt, but I will certainly try this! 😍 Thank you! 🙏

[@WorldOfARandomVegan]

Is the soy yogurt made the same way?

[@ravinderreddy1823]

@@WorldOfARandomVegan I would love to know as well.

[@interestinginsights6077]

@@ravinderreddy1823 me too please!

[@Shuggies]

Which recipe do you use for soy yogurt ??)

[@dslafacionttdonnacooper1482]

I will be trying this one for sure. I will let you know how it turns out. Thanks for sharing.

[@LexipediaLai]

Waiting for u

[@sirianstarseed9309]

How did it turned out ?

[@carlaeskelsen]

I'm waiting, too. Tap tap... Tappety tap tap...

[@Krysten]

Very professional and great speaking voice! I felt engaged the entire time. Thanks for sharing this recipe!

[@kalpanasolsi440]

I have prepared this curd.👍 Amazing. Thank u

[@Magdalin7]

I will try this, but i wonder is this test like a yogurt

[@zoibaeza3475]

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.

[@Sabrina-hl9pq]

🤯🤯amazing. I had no idea. I’m definitely trying this!

[@FidoHouse]

I MUST try this. Thank you for sharing!!

[@janemarchand5421]

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 ;)

[@ravinderreddy1823]

Try making vegan paneer. And that would be top!!

[@itstatswithmenow]

Can you share the recipe for the quiche pls?

[@janemarchand5421]

@@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.

[@deelin100]

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.

[@dupeit007]

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

[@Cyrilmc222004]

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

[@mikeince2929]

This looks great thanks, I may try using the milk too

[@fayjones8661]

I've got a batch in my yogurt maker now. Such a gorgeous texture, excited to taste later. Thank you so much.👍

[@rhyfelwrDuw]

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)

[@kefirheals7383]

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.

[@fayjones8661]

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.

[@kefirheals7383]

@@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!