Will it Yogurt? PEANUTS (🥜Raw VS Roasted!🥊)| Mary's Test Kitchen

[@RedSntDK]

Apologies for the poor translation here, I was taught in Danish to become a dairy man, anyway: The coagulation of the yogurt is a lattice like structure, so when you blended it you destroyed that cohesion. Removing the whey probably wouldn't have made much difference. At the dairy I worked at we made batches in 20 ton and we'd only run the tiny propeller at the bottom of the vat for roughly 10 seconds, so you can imagine that a small jar like that with a big immersion blender needs even less time, or perhaps a less violent method or breaking up the coagulation. You could cut it more like tofu/cheese, by cutting it into cubes it'll release more whey and probably be easier to drain off the remaining whey. PS: Love that you always pasteurize your products. Absolutely, like you say, no need to risk anything.

[@marystestkitchen]

Very interesting 🤔 I'll have to try the cutting technique!

[@adamnealis]

This European recommends buying a dedicated yoghurt maker instead of faffing around with ovens, etc.

[@southparkfan4603]

@@adamnealis I mean, if you have a KZbin channel with a whole series dedicated to making yoghurt, a extra yoghurt machine wouldn't be a bad idea

[@solidagold115]

​@@southparkfan4603 i actually think its a bad idea, because people might want to try the recipes and want to know how to do it home style without a machine :)

[@stephss]

Dairy and legumes have different proteins. The correlation is flawed. I'm curious if the recommendation is indeed helpful.

[@danielpicassomunoz2752]

I like where this is going, next we will have: "will it tempeh" I sincerely hope the will it tofu series isn't over yet, I'm still waiting for coconut and leaf concentrate

[@davidvllr]

this sounds great tbh

[@jenniferchaulam]

/she uses high protein ingredients and coconut and leaf extract arent high in protein

[@dreadfairy6963]

Proteins are what make nuts/pulses/legumes coagulate. If it doesn't have enough protein then it cannot tofu.

[@rasputozen]

You deserve way more views. Everything; the concept, the thoroughness, the videography, 10/10.

[@druidOcelot]

that peanut milk is probably the creamiest nondairy milk i've seen outside of coconut milk. its absolutely amazing. i bet it would be awesome on like. cheerios or something. and the yogurt from the roasted peanuts looks ABSOLUTELY amazing. i'm gonna have to try this lol.

[@marystestkitchen]

It's got to be in the top 3 of best plant-based milks for sure!

[@AndrasBuzas1908]

it's all those fats and protein in the peanut! Makes it excellent

[@Falafelzebub]

Twenty years ago or so there was a company selling peanut milk. Vanilla, chocolate, and strawberry in San Francisco. About twelve years ago the local farmers market had a stall selling freshly harvested green peanuts, "green" meaning straight from the soil and not cured. I didn't soak them, and I left the pink skins on, which gave the a lovely pale rose color. I saw one suggestion to infuse the milk with a tiny bit of cardamom. It made beautiful silky yogurt. Not at all like a sour cream. I guess starting with fresh green peanuts makes it different

[@monemori]

It's actually good to get rid of the soaking liquid form legumes and nuts, since that's where all the antinutrients are. Antinutrients are generally not a problem to be fair, so this is more advice for people with sensitive stomachs. But in any case, soaking legumes/nuts/grains increases bio-availability of a lot of nutrients anyway so even if not strictly "necessary" it's a good habit!

[@monemori]

Another thing, thank you SO much for this amazing and informative series, along with the "will this tofu" series. No one on youtube is doing it like you!

[@melodioushaste]

You are such a blessing to the vegan community.

[@DarthVagen]

I love what you are doing. These experiments are so valuable as inspiration and motivation to keep exploring the world of vegan food. The information available on vegan recipe development is very rarely actually exploring new territory !

[@marystestkitchen]

aw thanks so much!

[@dpasumarthy]

I make peanut yogurt with soaked raw peanuts and use it as dahi (plain yogurt) and raita (seasoned yogurt with veggies, tzatziki's cousin). Absolutely love it. Peanut yogurt is also sold by a few vegan startups and they just hit the spot. 💯

[@marystestkitchen]

ya!! I am so excited to be making raita with it all the time this summer!

[@saraa3418]

I'm way more intrigued by the raw peanut sour cream since I don't really like yogurt by itself. My mom used to make dairy yogurt when I was a kid by adding a spoonful of the old batch to new milk and setting the jar on the sunny back porch or in the old gas oven with the pilot light on depending on the season. My instant pot has a yogurt setting which suddenly looks more interesting.

[@marystestkitchen]

ooo very exciting to finally put that yogurt setting to use!

[@besskaterinsky3]

This was super interesting, and I love that both kind of peanuts made good non-dairy yogurts 😊 I'd probably go for the roasted version, since I'm not really a raw peanut fan. Thank you for the info about straining it being necessary too, because gritty yogurt is not great. Yay, Mary does the test batch experiments so we don't have to! 😁

[@marystestkitchen]

I'm very glad to help 🤗🤗🤗

[@CaptivePuppet]

Loving the fermenting theme. More yogurt vids, please. And maybe some flavors and recipes with the yogurts.

[@joanramler7831]

LOVE knowing I can use a shelf stable item to make my own yogurt. This was so interesting! I really appreciate the quality and thoroughness of your videos. Great editing! We currently make yogurt using commercially made soy milk made with only soybeans and water but I’ve got to travel to find it.

[@marystestkitchen]

Yay! I'm so glad you enjoyed the video. I am really stoked at how awesome both versions turned out.

[@nikoanderson3118]

I don’t have an oven with a setting low enough to be yogurt safe, so what I’ve been doing is waiting for the oven to cool down to 100F after cooking dinner and then tossing my yogurt in with the light on. It’s insulated enough that it keeps warm for about 8-9 hours, we just eat late and I check on it when I wake up! Edit: I forgot to mention that I’ve set my yogurt in anywhere from 100-115 depending on how cold the day is! 100 might be a little low for some depending on climate/home/oven, so experiment!

[@m.taylor]

I just leave the oven light on and sit my yogurt containers in a warm water bath but even the oven light alone suffices. Some people have been successful culturing it at room temperature for a longer time.

[@tamcon72]

I have, in the past, used the dubious--but very effective--Indian method of inverting topped green or red chillies in the surface of freshly made peanut milk to deposit lacto-bacteria for a day, before refrigerating to set it. Your method seems less troublesome, and I love that you tested roasted peanuts, as well, because I just assumed that would retard fermentation and would never have tried it. Thanks for posting 🙂

[@juliedesnick7401]

I make yogurt with raw walnut pieces and some canned coconut milk.

[@marystestkitchen]

Niiiice! Walnut and coconut sound like a great combo

[@ShelitaRN]

oh my gosh pretty lady Mary! You've done it again! I think I want to try them both! Thank you so much for all your hard work!

[@ЕвгенияСоколова-и5ы4в]

Благодарю за прекрасное видео!❤ Все ваши рецепты великолепны! ❤

[@arglebargle42]

Ok now I want to try honey roasted. Mary you are a constant inspiration, thank you for creating these fun experiments, it has been a blast following along.

[@beatricerexros5397]

🎉❤🎉 Thank You! 💞

[@Bulbassador]

Yay! Will it yogurt!! Always love all of the content you share!! Thanks for making such high quality entertainment and sharing it with us! 🫶🫶

[@marystestkitchen]

You are so welcome!🤗

[@ebells33]

I cant wait to make this!!

[@brbbiobreak]

Things will turn into yoghurt just fine heavily wrapped in a warm blanket in a cupboard. The higher temperature is really only critical for the bacteria to multiply, i.e. add more starter when in doubt.

[@Fudgeey]

Adding this to the to-do list!!!! I've had some vegan starter culture sitting on my shelf for a while, and this will be the recipe I use it on, love it.

[@atomicspoon]

Wow this is so cool! I really might try this 👍🙌

[@GigaDavy91]

This was a great video, thank you Mary ❤

[@marystestkitchen]

Thanks for watching! 🤗🤗🤗

[@jeffengel2607]

A couple questions about comparing the peanut yogurts to store-bought vegan ones: First, just how did they rate for the price comparison? You did say it was relatively cheap, but I wasn't sure if that was compared to the store alternative or other homemade yogurts. Second, is it a fair comparison at all? That is - the peanut yogurts sound like they are better for somewhat different (especially more savory/tangy?) uses than the typical store-bought ones.

[@M_J_nan]

Thanks for you hard work. I watch everuthing you post because it's so useful!

[@jamesdsixl4823]

I like the evolution of this channel from making tofu to yoghurt. Could any bean be made into a yoghurt?

[@marystestkitchen]

that is the question isn't it? 🤗

[@Shirby857]

I absolutely adore your videos! They are entertaining, educational, and relaxing all at the same time. I watch them once when they first come out, then again if I’m having trouble sleeping (like right now) because your voice is very soothing to me. Thanks for making content!

[@marystestkitchen]

Glad you like them!

[@juliem2933]

Amazing new series! Thank you so much!

[@normawingo5116]

Peanut fiber makes wonderful pie crust. I just can’t give up my yummy super thick, so creamy coconut cream in the Instant pot for 12 to 16 hrs. Nothing like it.

[@Iszeroenough]

Hey, would you write me the recipe for your coconut yoghurt??? I have not been successful yet in making a thick, good tasting coconut yoghurt. Your help would be greatly appreciated 🙏🌸

[@joanramler7831]

😮

[@normawingo5116]

@@Iszeroenough I will get it for you tomorrow.

[@Iszeroenough]

Thank you so much 🙏❣️🙋‍♀️

[@normawingo5116]

@Iszeroenough hi, I just put 4-6 cans of coconut cream in instant pot, add 1 pkg of non dairy or vegetarian yogurt starter from cheese making supplier, set on yogurt and 16-18 hrs. Yum! Take out 1 cup and freeze to start next batch, works like a dream.

[@Iszeroenough]

I also want to make both :) And were you able to make a thick coconut yoghurt? That’s my favourite 😻

[@dibamoca9885]

Another great video!!

[@marystestkitchen]

Glad you enjoyed it!🤗🤗🤗

[@bmorlan35able]

oooo how fun! I think I’m going to try the dry roasted peanut yogurt first! I’ve not used my ninja foodi yogurt function yet.. so, here we go! Lol

[@marystestkitchen]

Ooooh exciting!

[@Leona_lin]

Mary this is my favorite video! I love yogurt! ❤️

[@dollybb4820]

I make a lot of soy yogurt as I have a yogurt maker but am thinking I may have to try this!!

[@marystestkitchen]

I think you're going to love it :-)

[@aeae7777]

Very interesting 🤩 Thanks for sharing 😊

[@marystestkitchen]

My pleasure 😊

[@angeladiaz7746]

I probably won’t be making this but enjoyed your video

[@marystestkitchen]

lol thanks for watching 🤗

[@1enediyne]

Will definitely give them both a go, but I’d imagine I’d use more of the roasted one. Will look back at your other videos for a school safe one.

[@PhilTomson]

Try sunflower seed yogurt next.

[@davesuneyes]

Mary, i was drinking and you just said I LIKE IT THICK and my stupid brain made me laugh. I am currently soaked in water, thanks AHAHAH

[@KissyKat]

How about roasted pistachios or roasted pumpkin seeds or avocado?❤

[@Dojan5]

I'm loving the thought of peanut flavoured yoghurt though. With some berries and banana that sounds magical. Peanuts work so well with everything.

[@marystestkitchen]

they sure do!

[@michygoss7148]

Love you Mary! Thank you for your amazing videos. ❤

[@_Snehit__]

I am loving this tests ... Great 👏

[@monicapandian]

In South India peanut curd is a staple in vegan households😊 I love making them in earthenware and stonewares as they absorb the excess water and ferments really well; and they set pretty firm too! We never strain the curds, as they are thick and firm already. It’s nice to see western yogurt made with raw peanuts. 🥜 I love peanut curd rice - a staple in South Indian cuisine 🍚

[@marystestkitchen]

Sounds great!

[@CruF]

I love your experiments!!

[@hahern242]

Not sure if you will see this, but i know that if you strain dairy yogurt for long enough you can make a soft cheese. It will still taste like yogurt but you can add herbs and spices to it. I wonder if you can make something similar with a plant based yogurt.

[@marystestkitchen]

I'm sure we can ;-)

[@michaels5705]

Sorry if you've already addressed this. What about using less water in the initial milk making stage so you don't have to drain it later? Love your videos, I'm going to try it with my instant pot yogurt setting. Thanks for all the effort and time you invest in sharing your vegan craft with us.

[@cherrycordiaI]

Think I'll make a batch of yogurt today in honor of this video.

[@emeraldcityelicitor2281]

I know it would be expensive, but pistachios are King so i just gotta wonder if the expense would be worth it...

[@jhumberstone6452]

Ooh, what a great idea! Definitely trying this later today. I will try using my instant pot yogurt setting although I have mixed results with it going mouldy on me, but that could be because I've failed to sterilise something.

[@marystestkitchen]

You might drop a thermometer in there just to check that it's not getting too hot. Just in case it might be miscalibrated.

[@jt659]

I just use a capsule of my daily prebiotic supplement for my yogurts. I've used 2 different ones and they worked perfectly. Before that I bought 3 different expensive yogurt starters online. The capsules do the same thing.

[@marystestkitchen]

Yeahhhhh...for the most part the differences aren't detectable. Unless you're in for a specific strain.

[@raraavis7782]

Interesting. I mostly miss yoghurt, because I love yoghurt based salad dressings and yoghurt as an add on to spicy food. And I just don't like the taste of anything soy very much. So yeah...I might try this!

[@ducasse2461]

This is amazing. I'm trying to limit my consumption of dairy (I'm vegetarian) and vegan yogurt isn't really available where I live, so I'll be trying this recipe up!

[@eruchan_0]

That was super interesting! I've never made yogurt myself but I might give it a try now!

[@slowlife2158]

It's fun to see you make peanut yogurt! I have been experimenting with different kinds of yogurts over the past few months, and peanut is one of the keepers. I've tried cashew, soy, raw peanut, roasted peanut, and chickpea. My favorites are soy and roasted peanut and I now make a weekly batch. I keep reusing the culture from batch to batch (the initial culture was plain dairy yogurt) and it keeps coming out well. To ferment, I place the warm yogurt in a small camping cooler with a few jars of hot (near-boiling) water. I like it tangy so I let it go for 8-12 hours. So far this method has never failed me. At some point I want to try making yogurt from pumpkin seeds, sesame seeds, walnuts, and hazelnuts.

[@marystestkitchen]

aahhh the camp cooler! That's a great option. Thanks for sharing :-)

[@laetiporuscinni4221]

I'm so happy you're doing this series because I've been doing lots of yogurt experimentation lately too! For a while I was keeping a yogurt culture going that started with Forager yogurt as the starter but I eventually got lazy and stopped making it for a few months. I had some saved in the freezer but it didn't survive sadly. So I decided to try a mesophilic yogurt starter and I like it way better since I can keep it at ROOM TEMP (it seriously blew my mind). I got it from positively probiotic and it was very expensive ($17 for like a teaspoon) but now it's on its 8th generation. I started it with coconut milk and I slowly transitioned it to my usual oat/chickpea milk combo and at first it was a bit slow but now it's acclimated to it and it ferments at room temp to a good tanginess in 20hrs. I'd love to see you try experimenting with mesophilic cultures or even trying wild strains like using the lactic acid bacteria naturally present on chili peppers (that will be my next experiment, I've got the chili pepper plant in the garden now). Scientists have also isolated yogurt bacteria from snowdrop leaves, but it's a bit late in the season for snowdrops now. Maybe I'll try that next year lol.

[@marystestkitchen]

very cool! I'll have to look into mesophilic starters :-) thanks for sharing your experience!

[@Brat_Princess]

Pumpkin seed yogurt. This looked good, but I'm allergic to peanuts

[@marystestkitchen]

Awww I'm very sorry for that!

[@AntonovJetwash]

As an Asian (Thai), many of our dishes are made with coconut milk, and my family really loves it. I was thinking of trying to make Greek yogurt from beans, because I think it might have a creamier texture, more like coconut milk than soy milk or almond milk. Could you give me some advice on whether my understanding is correct? Thanks

[@wusnheilus]

@marystestkitchen Use red chilis or fig stems to culture the curd. kzbin.info/www/bejne/g6vUaXxtoq6Eaac 3:45 is where Michelle uses chilis

[@marystestkitchen]

No and I won't less I grew my own peppers. The chance of contamination is just not worth it to me.

[@guerra6890]

Love your videos Mary. Now you got me wondering about what it would take to make a vegan yogurt start up. Maybe you should make a video about that! Vegan start ups.

[@zametal.]

I just love watching you cook

[@thehumblespinster]

❤ I love when you do these sort of videos!

[@jenthulhu]

You had me at "suspiciously easy to squeeze the nutmilk bag." I regularly make almond and cashew yogurt and I have a lot of trouble squeezing the bag because I have painful hands. The thing that works best for me is to use successively finer sieves until the grittiness is gone. I'm extremely curious about peanut milk now---your description makes it sound amazing. And I can't believe how thick it got! I haven't been boiling my milks, but maybe I should. I've been using boiling water to soak my nuts and I figured that probably took care of most pathogens. I wonder how hot the vitamix can get the nutmilk in 3-4 minutes of blending... As an aside, have you ever tried making yogurt with nutmilk made from nut butters? I'm seeing folks say they skip the step of soaking nuts by making nutmilk directly with nut butter. So of course I've been wondering if it would yogurt--and it should be smooth enough to not need straining!

[@TheGramaLady]

I really want to do this. Munch and Mull here on KZbin has a video for peanut “curd” she uses the stems from chilis as her “starter”

[@bazzy75]

Hi! The reason you should discard the soaking water is that it is full of anti-nutritional enzyme inhibitors that aren't particularly good for you and interrupt digestion. However, I'm not sure soaking does much of anything to roasted or otherwise cooked nuts/legumes (except make them wet).

[@marystestkitchen]

eh....I grew up snacking on raw peanuts soo.....seems fine to me honestly

[@bazzy75]

TBF you didn't grow up snacking on soaked peanut water /shrug

[@chriscatss]

I made your recipe w roasted peanuts at work and the result was awesome! using almond milk and xanthan gum to make vegan froyo with it for the menu!! so excited to come in tmrw and have a taste :) thank you

[@marystestkitchen]

Oooh I hope it goes well! Please keep me posted!

[@chriscatss]

@@marystestkitchen it did not harden to a texture that’s easy to scoop but with such a lack of fat content from double cream, I’m not sure where to take the recipe

[@marystestkitchen]

@@chriscatss I wonder if it would scoop better with less water content (aka higher peanut to almond milk ratio). Just an idea.

[@u2bAriel]

Very interesting!

[@Senax79]

I tried both. Thanks so much for the inspiration. The 'raw' peanut stuff smelled and tasted of green peas, which was a bit weird but perfectly usable. (In food or salad dressing) I preferred the roasted stuff, though, especially for my breakfast muesli. 😉 Have you tried making yoghurt (or tofu) from chufas (aka tiger nut, aka earth almond)? The result should have a wonderful taste. I'm just not sure whether I have to process the whole nut or if I can use the pre-ground powder. Any insights? Thanks again for making me try things. 😺

[@marystestkitchen]

I have a feeling that peanut butter or peanut powders might work too. I haven't tried it though.

[@tktyga77]

Imagine how well it could do as a tzatziki base or a raita one with cucumber

[@vv247]

No Whey ! That was so fun ... as a vegetarian I miss yogurt.

[@vienbassey5830]

Thank you soooo much Mary dearie, Peanuts are my fav❤️💚🇳🇬

[@marystestkitchen]

You're very welcome! Thanks for watching!

[@patriciavazquez3047]

I did not see this question but what other nuts can one use instead of peanuts? Thank you 😊

[@DraconianRain]

I’m curious if pea milk from split peas would work or pistachio milk. Either way I’m going to try it eventually

[@wojtekart4950]

great video, thank you! do you think one could use low fat peanut flour?

[@cilenee]

Hi Mary! hope you're doing well ❤ nop, not gonna try this one, but loved the content. I would like to see you try tempeh. have a nice weekend

[@13Luk6iul]

Will roasted peanuts aged cheese?

[@marystestkitchen]

a very good question!

[@hannahjimmink8113]

I have tried making plant based yoghurt multiple times but it always ends up slimey. I've always tried it by adding a spoon of currently fermented yoghurt, though. Yet: does slimey means spoilt?

[@Meleny95]

Will kefir grains do the trick instead of yogurt starter?

[@danielpicassomunoz2752]

Would be nice to know if the omega 6 have been turned into something else

[@Mimijona]

Whoa this is pretty cool, I hate how where I'm at vegan yogurt is pretty pricey. And making soy yogurt has been not only tedious but also a hit or miss with it overfermenting in my warm oven. Might give this a go.

[@marystestkitchen]

Hope you love this! And save money :-)

[@peapod8]

SOLUTION: reduce time straining out pulp. Capture the liquid in a 2-step process. Step one, strain out most of the pulp in a course metal strainer, then, step two, use the fine woven bag. So much pulp gets caught fast in the first step.

[@marystestkitchen]

Maybe! But that means washing an extra thing too...hehe it's a matter of choose your savings ;-)

[@peapod8]

@@marystestkitchen no.

[@maryvanslooten8930]

I found it. Thank you>

[@marystestkitchen]

Welcome!

[@AtheistEve]

Aw, I thought you were doing yogurt coated peanuts. I used to love them back in the day. But this yogurt series looks interesting. Cheers.

[@marystestkitchen]

haha that's a good idea though

[@globallyplantbased]

Always appreciate your videos. Thank you for your experiments. Still waiting on a pine nut experiment 😅

[@marystestkitchen]

It's like y'all think I'm rich or something. Experimenting with pine nuts 🤣

[@globallyplantbased]

@marystestkitchen I would donate director that experimentation!

[@marystestkitchen]

@@globallyplantbased haha that could be an idea...vote for the next "will it" with your wallet

[@Chronically_ChiII]

Can you add metric units next to the F? That would save a lot of people time.

[@coritavanderburgh7675]

Will almonds make yoghurt?

[@marystestkitchen]

good question!

[@arthorim]

Have you ever try the Indian method of making yogurt with dry or fresh Chile stems?

[@marystestkitchen]

No and I won't less I grew my own peppers. The chance of contamination is just not worth it to me.

[@GigaDavy91]

I won't make sex jokes, I won't make sex jokes, I won't make sex jokes

[@marystestkitchen]

keeping this video completely wholesome was certainly a feat!

[@GigaDavy91]

@@helena_5456 immagine saying things like "we don't know where Deez nuts have been" or " I like it thick" 😂

[@debbieebbiebobebbie]

Macadamia nuts!

[@marystestkitchen]

haha while my heart wants to try it, my wallet objects

[@geethaparasuram6338]

That looks interesting. Not sure if I would make it, though. 😅 I have a non-related question for you. Do you drink soy milk on the keto diet ? If so, do you make your own soy milk ? I watched an old video of yours about homemade soy milk and plan to make some.😊

[@marystestkitchen]

Yes I do! Soy milk is my preferred plant-bases milk for most things because it's the highest in protein

[@Whatsername4224]

I have roasted peanuts! I'm going to make a batch today! Maybe. I don't have yoghurt, so I would have to find a store that has vegan yogurt w/ live pro-biotics. Maybe will need to wait till next week when I can get to Sprouts.

[@marystestkitchen]

Yay! That's perfect!

[@gooutoffashion]

My super lazy side wants to ask, if this also works with peanut butter, without milking with the use of a nut milk bag ?!

[@marystestkitchen]

If the peanut butter in question is made with only peanuts, I'm pretty sure it would!

[@bluewren65]

Please, please make a cashew yoghurt. I've watched a few videos, but I've been underwhelmed by results.

[@zauberfrosch11]

Shouldn't the soaking water from all legumes be put away?

[@marystestkitchen]

Raw peanuts seem to be an exception as it's eaten in the green and dried forms. Even if you prefer cooked, I don't really think throwing away the water is necessary since the peanut milk is cooked. However, since it's only for a short time, it's up to your preference.

[@advertiserfriendlyusername5362]

0:03 Well, botanically, they're akshually legumesh. 🤓

[@hannahjimmink8113]

Have you tried making peanut tofu?

[@marystestkitchen]

yes: kzbin.info/www/bejne/foXdYaKwltmqfc0