Will it Yogurt? PUMPKIN SEED YOGURT (plain vs with oats, chia, flax + more) | Mary's Test Kitchen

[@neen42]

I absolutely LOVE that you show when things go wrong. Kitchen perfection doesn't exist - and some cool stuff comes our of mistakes!

[@marystestkitchen]

So true!

[@DarthVagen]

i agree, im an advanced fermenter person and I could feel the pain when those jars came out bad!

[@kristoferkrus]

Also importantly, it gives you a much more realistic expectation when trying to do the same thing for the first time yourself.

[@amberl2639]

Thank you for trying so many variations. I am both gluten and dairy sensitive, so your experimentations are highly appreciated! I do my own testing sometimes but never this extensive. Thanks again for taking the time! I love the "Will it..." episodes. 🥰

[@marystestkitchen]

I'm so glad you enjoyed it!

[@david7780]

Lactobacilli require simple sugars such as glucose, fructose and lactose to produce the lactic acid as a by-product. So in animal milk there is plenty of lactose, but in seed milks there could be a variable amount of fermentable sugars. I would suggest that adding a fermentable sugar in the form of say apple juice would produce lactic acid. Cows milk contains 63g/L of lactose. Apple juice contains 94g/L sugar (mainly fructose and glucose). Therefore you would need two thirds of the liquid to be apple juice to get equivalent tanginess. However as you did get a small amount of tang from the seeds you could reduce this further to a bit less than half apple juice. An alternative would be to add some vegan amylase. This will split the starch present in the seed milk into simple sugars so that the Lactobacillus can ferment it. Amylase should go in first as it is heat sensitive. You can monitor how well it is going by tasting the milk for sweetness. Once at the desired level you can then heat to yogurt temperature and add the starter culture. I agree with others below, that pre-sterilising the seeds would be best to avoid coagulation. I would just pour boiling water over the dry seeds and strain off after 5 minutes. Pasteurisation is also an option. Pumpkin seeds are safe to eat raw (I do every day !) This would not be the same for some beans of course. Also the lactic acid in yogurt suppresses the growth of most pathogenic bacteria which is why yogurt is safe to eat for much longer than even pasteurised cows milk. PS - I love your videos. As a scientist (and vegan) I always get excited by original research like yours.

[@marystestkitchen]

thanks for adding your thoughts! Lots of good ideas to consider for next time

[@abbecristo3697]

Diastatic malted barley naturally contains amylase. Most beer brewing shops carry it.

[@SingingSealRiana]

Thanks, this was really informative and helpful

[@lovelylittlegirl3332]

If you’re thinking about how to recycle the pulp of the pumpkin seed, there is a Nigerian soup you can make with it that is called Egusi Soup.

[@SingingSealRiana]

Thats a great recommendation, usually there you youse different seeds and all the fat and protein, but making it lighter with the pulp is a great idea to use every part

[@tamcon72]

I liked the editing on the intro to this one, fun without being goofy, and the Josef Suk piece throughout the rest was the perfect contrasting musical accompaniment to your incredibly arduous process! The highs! The lows! The CDC research lab level of pathogen incubation! You have my deep respect for how thorough and resolute you were through this journey; thanks for posting : )

[@marystestkitchen]

haha thank you!!!

[@leaf2576]

I loved the background music in this one! It made my classical musician self very happy 😊

[@marystestkitchen]

Glad you liked it!

[@caninedrill_instructor5861]

Ms. Mary, A straining technique when making plant based milks and yoghurts that I use is to strain through a colander twice, strain through a fine mesh sieve twice. Removing the particulate between straining passes. Then I do a final strain through a nutmilk bag. That has reduced the muscle needed and the frustration caused by straining through a nutmilk bag. As a money saving technique. I use a method that I picked up from a KZbin creator from India. Make chickpea yoghurt using some of the water that you use to soak the chickpeas. Once you've made the chickpea yoghurt, you can use it as a starter for other yoghurt. I make chickpea yoghurt, then turned around and used it as a starter to make Oatmilk yoghurt.

[@barefacedquestions]

Hi, do you strain through the colander first, then strain through a fine mesh sieve, then finally use a plant milk bag? I'm a little confused at that part. And thanks for the tip regarding using chickpea water.

[@m.taylor]

I don't have time to wash nutmilk bags, so I take the shortcut approach...strain it once through a sieve, then let the rest settle to the jar's bottom when the milk is sitting in the fridge.

[@caninedrill_instructor5861]

Yes, I strain twice through the colander, then strain twice through a fine mesh sieve, then a final time through the nutmilk bag. Here are my lab notes from the last time I made chickpea yoghurt in my Domestic Culinary Laboratory. INGREDIENTS: 226g Chickpeas, dried 1 L water for soaking 1 L water for yoghurt. METHOD: Soak the chickpeas for 24 hours. Save four tablespoons of the soaking water as a starter. Then drain off the rest. Rinse the chickpeas. Add to blender with 1 cup of water. Blend until a smooth paste. Add the remaining water and blend a bit. Not long. Strain the milk. Add the strained milk to a saucepan. Stir well using a wooden, or silicone spatula or spoon ( DO NOT use metal implements from here on out! ), then put the heat on medium low. Bring to a boil, then drop the heat to a simmer. Stirring constantly, simmer until the yoghurt is your desired consistency. Usually less than ten minutes. Want it thicker? Simmer longer, want it runnier? Simmer less. This will be a trial and error type thing... Turn off the heat. Keep stirring to cool. Get it down to about 40C/100F Pour/scoop into a 1L/1 quart Mason jar. Add the reserved soaking liquid Stir well. Lid the jar loosely. Put in your yoghurt maker for 12 to 24 hours. Keep in your yoghurt maker for 12 to 24 hours depending on how tangy you like your yoghurt. Keep the yoghurt maker between 40C/100F and 50C/120F during this time. When the time is up, place the yoghurt into the refrigerator to cool. I didn't buy a single purpose yoghurt maker. I rigged one up. So, I improvised one using a little farmboy engineering. I use an Igloo cooler, some towels from the kitchen and two 1 quart Mason jars filled with water that's between 45C/110F and 50C/120F. I have to check and recharge the hot water in the jars periodically. I've made several batches of oatmilk yoghurt and a couple batches of chickpea yoghurt in this. What blew my mind was another technique I found on the channel of another KZbinr From India. Using the tops of hot peppers as the starter. It gives the initial yoghurt a slightly fruity taste. The fruity flavour fades in each succeeding iteration. I think it faded completely by the fifth iteration. The above is why I stopped calling my Domestic Culinary Laboratory a kitchen. **Grins**

[@caninedrill_instructor5861]

@@m.taylor That would work for milk making. I think, however, it would add a lot of extra time to your yoghurt making. When I make plant based milks for use in my coffee and cooking I use baking powder and xanthan gum to keep the settling out to a minimum. But, hey, if what you do works for you, awesome!

[@barefacedquestions]

@@caninedrill_instructor5861 thank you so much for sharing your notes :). So you don't use a starter culture because the soaking water is the starter? I've postponed making vegan yogurt for a long time because I assume I will need a vegan culture, which is either hard to find or expensive where I live.

[@LaurenBradburyFarm]

Brilliant video! I love how your brain works. 🧠 You answered EVERY possible question I could have had.

[@marystestkitchen]

I'm so glad we're on the same wavelength!

[@blackrosenuk]

Your hard work is totally evident in these videos! I love how you show the successes and the not-successes. You always manage to learn from the not-successes and teach us along the way. It's fun :) Thank you so much!

[@marystestkitchen]

Thank you so much! :-) your comment keeps me motivated!

[@God-Was-Bored]

I add a can of coconut cream to my vegan nut yogurts to give them that creamy (not runny) texture. I also do not strain the milk and mix everything in the Vitamix until it reaches 104° (no need to heat it higher) and then ferment about six hours. I've made cashew, almond, and walnut yogurt using this method and am going to try pumpkin seed after watching this video. Blending once it's done in the Vitamix to get it even creamier works well if you want a less gritty texture. NOTE: Cashew doesn't require extra mixing and comes out creamy with no straining every time. Thanks for taking the time for this vid!

[@fassphoto]

Very Nice idea! Thanks for sharing. 🙏. And if you don't mind, what's the water Amout related to the nuts you use to blender?

[@God-Was-Bored]

@@fassphoto great question. exactly one can (simply fill the empty coconut cream can). Let me know how it works.

[@God-Was-Bored]

@@fassphoto also, adding four tablespoons of flax seed (either soaked or not) adds thickness as well as extra nutrients

[@deepdabbler]

Editing was beautiful!! And watching you be a mad scientist in the kitchen is so much fun😂

[@marystestkitchen]

thank you!!

[@dwaynezilla]

The experimentation in editing style is definitely appreciated!

[@marystestkitchen]

Yay, thank you!

[@itssunnyinflorida9529]

You go girl! Thank you for hosting the Test Kitchen

[@smithasureshholisticnutrit6287]

Such a great video Mary, loved the editing style. Really appreciated your not quitting and doing whatever it took to get a result for us. Thank you❤❤❤

[@zThisPlay]

21:17 blend the oats in ICE COLD water and they wont slime. i blend oats with nuts, husk and x gum and milk them very often, something about starches makes them want to bind above a certain temp also blend your nuts or beans dry before adding the cold water and the oats and once you add the oats and water dont blend for longer then 40 sec cuz heat

[@Maria-yf8fp]

Oh, man, Mary is definitely up for MVP with this one!

[@theloveleebaker]

I am literally obsessed with your channel. Thank you for doing these experiments. So helpful…and entertaining to watch💕

[@marystestkitchen]

Glad you like them!

[@adinamatei279]

Mary, I made your chicken-y tofu nuggets and even though the texture didn't come up the same (maybe my tofu was processed differently but I did the double freezing and thawing), the taste and texture came out amazing! I also am not a vegan so I was even more impressed. Your work, both in the kitchen and in the video editing department is amazing and you are a lovely host. Sending much love and thanks for everything! ❤

[@marystestkitchen]

Wonderful!

[@KarenAlexandrite-aka-PinkRose]

Mary's the hostess with the most-est! 😊

[@evileyelash8094]

Mary never ceases to impress! Wow! Thanks for taking us on this thrilling ride with you! Awesome work! 🥰

[@marystestkitchen]

Glad you enjoyed it!

[@purplesoda793]

What if you boil the pumpkin seeds whole, let cool, and then blend so that you don’t have to worry about the pathogens and the milk coagulating from the cooking/sterilization stage. I don’t know if this would work but maybe worth a try.

[@marystestkitchen]

Maybe!

[@lightonfire]

That final pour cut was glorious! Thanks so much for giving us a peek into your experiments Mary! :)

[@marystestkitchen]

Glad you enjoyed it!

[@kiwifeijoa]

Utterly fascinating, this was the one I was waiting for. There's a huge amount of useful information here, thanks for all that work. Really clever that you re-blended it, such a great idea. I like pumpkin seed milk, and pumpkin seed scrambled 'egg', so going to try this out for sure. Glad you included Miyoko Schinner's method. I find using strainers easier than using nut milk bags, especially with oats, a coarser strainer to get most of the pulp, then a coffee or tea strainer to get the fine stuff out, easy to wash afterwards too. Your laboratory-style precision is great to watch. Another fun video, thanks!

[@SazzuHope]

HAHAHA I am laughing because this is me every time that a fermentation project goes wrong. Thank you for taking a hit for the rest of us here

[@marystestkitchen]

haha anytime ;-)

[@Valkyrie0713.]

Oooh I’ve been excited for this one! Absolute banger video as always!!!

[@marystestkitchen]

Hope you enjoyed it!

[@riss6647]

That's so disheartening when things have to be thrown out but I try to think of it as really good quality compost. You can compost your enemies including weird molds. Lol. Thanks for all your tests and your determination. I think most of us would've just given up so mad props to you.

[@marystestkitchen]

yes that's right - - lots of good compost material here haha :-)

[@niccoloobaroncelli]

I love your channel. Thank you!!!!

[@michygoss7148]

Great job Mary! Good for you to keep trying - we appreciate you! 💝

[@mendescat]

Great video! That was so much work.

[@marystestkitchen]

haha it was :-) I'm glad you enjoyed it!

[@meelodeshmeeelo2034]

Just came across you and whilst I’m not vegan and I’m certainly no cook I love all of the ingredients you use and I’ve literally sat here picking my jaw up

[@AdarableKitten]

i loved how the pumpkin + flax turned out, i love a thick silky yogurt

[@marystestkitchen]

yes and it got even thicker a few days later in the fridge. It's really good!

[@catalinavaldivia3730]

I think oats would work better in combination with pumpkin seeds for yogurt because the bacteria in the starter need sugars to ferment. The fermentation of sugars is what gives the tangy flavor. Otherwise, I would add some sugar to the milk to aid the fermentation process. I really want to try this. This video was very educative!

[@TeresMari]

Mary, I’ve been frustrated with the filtering process also but find that I’m much more relieved when I let gravity take over. I suggest setting up some hooks that you can hang your milk bags from and allow the milk to drain effortlessly into some bowls/containers. You can extend the ceiling hooks downward with a chain or rope and a bottom hook or use some shepherd hooks attached to the wall instead. You may need a funnel depending on the angle. Good luck!! And thank you so much for all of your tests! Oh PS: I made a mac n cheese sauce by simmering the pumpkin seed milk with potato starch and am thinking this would also make a great yogurt as the consistency was perfect (or at least I thought so - it didn’t harden but stayed soft and yogurty). If you’re interested in making a cheese sauce, I also included olive oil, onion powder, white pepper and salt but I’d love to include some garlic powder, tomato paste and unfortified nutritional yeast next time as well-even though it was super tasty just like that). I’m also gonna try to make my own pumpkin seed starch noodles today after watching your chickpea noodle video! Much love 💗

[@Kx____]

i'm interested in seeing coconut, lentils, lupine, peas and almond! ♥ i make a lot of soy yogurt at home, i use a yogurt machine and it's saving me so much money

[@marystestkitchen]

thanks for the requests!

[@FlailTV]

I wish to propose the verb 'to yog' for 'to undergo the process of becoming yogurt.' That's what Partner Unit and I call it when he makes yogurt. 'How's that yogurt coming?' I'll ask. 'It's yogging,' he'll reply. Later, I'll ask 'has it yogged yet?' to which he will reply 'Why yes, it has. This batch yogged particularly well, in fact.' Or similar. Highly recommend.

[@gaiaswildone]

Thank you for this video Mary❤. I strained oat milk for one hour straight the first time I made oat milk and it was still wet! So now I strain it through a French coffee press instead.

[@marystestkitchen]

ugh an hour of straining oat milk. You are a champ!!

[@w.vangaal1077]

@gaiaswildone Did you use hot water? If you use hot water the enzyme that creates the slime is activated and your are basically making a really thin oatmeal instead of oatmilk.. I would highly recommend a chufamix to make milks..less strain and already emulsified milk.

[@dwaynezilla]

There's a lot of quality in this video! Very nice work. And even if the first batch didn't ferment properly, you still learned a lot from it. You just couldn't eat the end products.

[@marystestkitchen]

Thank you very much!

[@iamroyalty1658]

Awesome work Mary! Thank you for doing the hard work so we can learn. We’re very grateful to you!! Could you try making this with hemp seeds if possible? Also let me suggest, if you want a thicker Greek style finish, try using the nut milk bag to strain the final product.

[@eudoraevans3340]

Why are you so wonderful? Thank you for such satisfying series!

[@marystestkitchen]

Glad you like them!

[@jessicavoigt4768]

Love the new format (the classical music)! The chunky/creamy result reminds me of the purported Miyoko's cottage cheese that was supposed to come out and never did. Doing a high protein vegan cottage cheese using this fermentation process would be a great video idea!

[@stephaniebrady31]

I am a science teacher. I have used your video to show proper experiment design!❤❤❤

[@marystestkitchen]

I'm honoured!

[@SingingSealRiana]

She is so solid when it comes to that!

[@moegirl76]

I don't know why no one pre-strains their pulp. I've been watching milk videos for so long and that was the first idea that came to mind. So when I made oat milk what I did is I put the milk bag into the bowl and then a fine wire mesh strainer inside the milk bag and strain the milk from the solids with that and then pressed them through the strainer. Then I squeeze the rest through the milk bag and that went really really quickly. Once I was done with that I put the pre-strained solids into the milk bag to get any extra liquid out of them. It just felt a lot easier to me.

[@marystestkitchen]

I guess it comes down to what you find more unpleasant. I just hate to wash more things haha Good idea to use less muscle though :-)

[@olgaproniewski1755]

Really great videos - so much work to try different batches of pumpkin seed with different variations...

[@marystestkitchen]

haha it was! Thanks for the appreciation :-)

[@genemaughan1046]

Thank you so much for all your effort you have put into this experiment, a very interesting outcome.

[@marystestkitchen]

You're very welcome 🤗 thanks for watching

[@vevethatsme]

Thank you for your efforts. I find this all very interesting.

[@marystestkitchen]

You're very welcome! Thanks for watching :-)

[@emilyrosejacobsen415]

Such a fun series! Excited to see what's next

[@marystestkitchen]

i'm excited that you're excited!

[@Markhypnosis1]

Tell you what you should try. I've been making lots of my own pumpkin seed tofu, and I've been experimenting with fermenting cubes of it in jars of water. The end result after a week or two in the water is absolutely divine. I use a starter culture and dissolve it in water, then add salt and some other spices. Then pile up the cubes in a kilner jar, pour the water/starter culture mix in to cover the cubes then leave it for a couple of weeks. You'll have to release the lid every day to release the pressure as it ferments. After a couple of weeks, sometimes only 4 days, it really does taste like cheese. And once air fried with the usual coatings it's just HEAVEN. I'm sure your viewers would love to see that. BTW, I've got all the professional tofo making equipment to begin my own pumpkin seed tofu production and sales in the UK. Which will be starting end of October. My website is Turnbull's PST.

[@marystestkitchen]

I have been doing something similar. I haven't loved the outcome though. Maybe because I can't taste properly after covid still lol

[@extropiantranshuman]

you might want to do all flaxseeds - as far as I know - they make great yogurt.

[@itsourturnrp]

I absolutely love you. Thanks for doing this. I love my pumfu 😁. Can't wait to make yogurt.

[@marystestkitchen]

You are so welcome!

[@truvelocity]

I think its a good luxury yogurt drizzling over a home made squash soup or using over salads from fruit to lettuce or both.

[@marystestkitchen]

good ideas!

[@leahgroess5361]

I really need to get a good nut milk bag. I used an old tea towel to squeeze the cauliflower pulp when we made cauliflower pizza crust, and it tore at the end. A good nut milk bag sounds like an important investment for the kitchen!

[@christopherbrand5360]

Yes, a nutmilk bag is a fantastic investment. Be sure to wash it immediately after use and it will serve you well for a long time.

[@deedeehubler58]

I just made pumpkin seed milk and it turned out wonderful and wanted to thank you I do have a question can you make potatoes tofu LOL just wondering😊

[@TT-_-]

Potatoes are mainly starch, which is removed when making tofu. You want protein-rich ingredients for tofu experiments🙂

[@KerriEverlasting]

The music in this is everything 😂❤

[@pauli7197]

I bet sunflower and sunflower roasted would make another will it yoghurt? It's so frugal here in the Uk. Thank you for your experiments! Going to attempt the roasted peanut one : )

[@marystestkitchen]

Definitely need to try that one for sure!

[@extropiantranshuman]

have you thought about testing buckwheat and amaranth, maybe wild rice and other sorts? I thought about how they could be yogurted, tofu'd, etc. I really like watching these experimental videos so much!

[@SingingSealRiana]

She can't eat those herself

[@pasb1234]

Do you think I could use pumpkin seeds, unhulled, for tofu/yoghurt? That's completely free for me 😊

[@marystestkitchen]

I don't see why it wouldn't work. Especially since the hulls will get stripped from the milk during the straining part :-)

[@orangemoon8348]

If you try this again, try adding a tsp arrowroot starch or cornstarch.

[@lindapb6529]

These look delicious. I was never a yogurt person until I made my own coconut yogurt. Unfortunately, it is so good, I can eat a whole recipe at once! Too good , I guess😊 I happen to love the taste of flax, and think the idea of adding to yogurt is fantastic. Question - Did either thicken later? I like mine a bit more gelled, but … yummy, is yummy!

[@marystestkitchen]

Yes! It is thicker after a few more days in the fridge.

[@u2bAriel]

Wow! Amazing job! Maybe you can pasteurize the seeds before you cook them, so you can avoid coagulation

[@wonderfaller]

Incredible experiment!. /// 11:41 Better to use a wooden spoon than a metallic one.

[@trekkerfortyseven1771]

Hi, Mary! I love your channel. I was wondering if you could try to tofu black-eyed peas. They are my favorite bean, and I think they have a wonderful, naturally "meaty" flavor.

[@m.taylor]

Great experiment! And informative. I am glad you shared all this. Maybe nut and seed milks don't become as tangy as other types. When I taste coconut milk yogurt, it is less tangy than soygurt. I bet the chia or psyllium can be added in after the pumpkin seed milk has been cooked, but just mixed with boiled water or even added in after the milk has cultured.

[@baahernest4631]

Good Teacher we love you needs more of your idieas pls

[@dwaynezilla]

I think the texture and product looks really good, but like you said the cost and tang is missing. It makes me wonder if there's another common plant milk you can mix the pumpkin with to tang it up and cheapen it out. Sort of like the flax, but something that makes its own good-tasting but inadequate-textured yogurt. I think that idea would have to come after you try yogurting other plants to find something that might mix well.

[@laetiporuscinni4221]

My vote goes for chickpeas! I've been making a chickpea & oat yogurt and it works super well because the chickpeas have their own thickener, aka the starch. I'd like to see how pumpkin & chickpea yogurt turns out

[@marystestkitchen]

Yes I would love to make this CHEAPER! :-)

[@littlepotato2741]

I think this is the same reason why you can add starch to eggs to skip tempering eggs when adding to a hot liquid. The starch "coats" the protein to prevent coagulation. They will still cook of course because of the heat, but the starch "coat" will keep the proteins from clumping together. I don't know if all starches flare up your condition, but you might be at least able to find a starch that is easier to push through a milk bag and one that will be easier to dial in the minimal amount needed to minimize the coagulation. Edit: I'm referring to why the oats prevented coagulation. I just realized I was thinking about that, but didn't actual specify.

[@marystestkitchen]

It's all starches unfortunately but its the dose that makes the poison. Oats seemed to be the most promising but next time, I'll make the milk separately. I think that will help.

[@RedChaosScrungle]

Hey Mary, I have a question regarding making this take less work, have you considered using the tofu press to press out the nut milk? It squeezes, has a pour spout for liquids, seems like a good idea to me.

[@marystestkitchen]

Yes. It's not strong enough.

[@crystallinechannel6079]

Thanks for all! Not using the whole oat groat for the milk?

[@marystestkitchen]

I'm sure you could!

[@christopherbrand5360]

This was absolutely epic! And truly a community service to everyone who really wants to try this kind of stuff. Thank you :) Please don't stop or give up on the yogurt quest. I understand that soy requires cooking before making yogurt, but do nut/seed milks? I don't usually cook nut or seed milks that I drink directly or use in cooking. The oats wouldn't require cooking either, I think. But all of my experiments with including seeds in yogurt so far have resulted in watery, non-yogurt-y results. Is sterilization the motivation for heating the pumpkin seed milk? I love homemade soy yogurt! I start with soaked beans in my soymilk maker and it does the blending and heating just right every time. I still have the straining step - the nutmilk bag gets that done and the okara is good to throw into anything from baking, to seitan, to smoothies. I haven't tried okara crackers yet, but I definitely want to give that a shot. Anyway, the soy yogurt made this way is 100% reliable, firm, creamy, tangy, and satisfying every time. A little whey (or a spoonful of yogurt) is all that is needed for the next batch - saving on culture starter. I am super interested in soy+pumpkin and soy+hempseed yogurt. My early clumsy experiments have failed, maybe too much of the seed milk component, and I hate losing the time/effort/ingredients so I got lazy and went back to the plain soy yogurt which I love. But it seems like there ought to be something there that would work. It seems like titrating up the seed content to see the dose/response outcome on the final product characteristics would be very educational. The application of your meticulous efforts could crack that nut (bean/seed)! It seems like any legume that even halfway works for tofu ought to be a good candidate for yogurt. The bacteria do so much of the work, all we have to do is find out which ones make the little bugs happiest. You've got the list, I would probably just try them in order from best tofu result to least successful. I have tried using milk made from pea protein powder and that failed, but this is something I'd love to see worked out too. The storage stability of the pea protein powder and the complete lack of byproduct (no pulp) makes it attractive. Perhaps the missing piece is sufficient sugars/starches for the culture to work on? Perhaps this is one that would be best as a pairing of pea protein+oats or some other grain (rice or buckwheat)?

[@dibamoca9885]

Love the video!

[@marystestkitchen]

Glad you enjoyed it!

[@anangrylittlesliceofpie1413]

pumpkin seed husks also make a gel right? maybe it's possible to use those?

[@marystestkitchen]

I haven't tried that --- maybe?

[@ЦзинКэ-ы5х]

13:29 That looks like a nice dough starter.

[@marystestkitchen]

haha it does!

[@faylinameir]

I have the same dehydrators and why I've never considered using it for yogurt I do not know. Considering I used to do that in my old one. GAH! Well now I know what I'll do.

[@marystestkitchen]

Yes indeed!! I am loving this dehydrator for the versatility :-)

[@patsommer4495]

Thanks Mary for your hard work. Thoughts: oxygen is not your friend; benefits growth of fungus (mold yeasts). Tapping out bubbles and covering top surface flush helps. Your pure batch is your real starting point: how much starter with which beasties (bulgaricus, acidophilus, cremosis etc) at what time and temp. Only after can the adjuncts be trialled. Otherwise too confounding. Oat is amazing: I milk separately in small quantities either thin no squeeze or with slimey thick settling out some starch or even trying amylase to modify starch content (work in progress). Oat coconut has been reliable success.

[@marystestkitchen]

Good points!!

[@labdrafts]

@@marystestkitchen I would add that it might be better to ferment in the smaller jars from the start. That way there is less oxygen (and with it spores) in the jar. (Also maybe try a different brand starter. I've had a load of unsuccessful experiments and it turned out that my starter was a dud and didn't really ferment properly. I assume it wasn't stored properly by the distributor or something. I now have a starter that reliably ferments within 8hrs for a soy yoghurt)

[@BrazingHussey]

Love your videos and dedication to the cause. When fermenting try to avoid using any stainless steel in the process once the bacteria are added, stick to silicon or plastic. Stainless steel kill bacteria.

[@marystestkitchen]

I've heard that!

[@BrazingHussey]

@@marystestkitchen In my experience it’s true. I always stir in the bacteria or starter with silicon spoon now.

[@jenthulhu]

If that's true, explain how I can make yogurt in my instant pot, directly in the pot itself. I don't know who started the myth that stainless steel is antibacterial, but it's not. Give it a google. There are scientific articles about it.

[@besanit]

I would just keep the fiber, never understood why people discard it when making shakes, I wonder how full fiber tofu would come out.

[@mizz308]

Your channel is so helpful you don’t even know it 🙏🏽

[@marystestkitchen]

I appreciate that!

[@Dojan5]

Is there a certain temperature that the milk starts to curdle? You could always boil it at a lower temperature for longer in order to pasteurise it and get rid of bacteria. It's how sous vide works after all.

[@marystestkitchen]

160-180. Yes, I have considered lower temps for longer but there are a couple issues with that. The most important of which is considering what people are realistically willing to do in their own kitchens.

[@Dojan5]

@@marystestkitchen That's very cool! I wonder how much more time would be required. I'm sure I read somewhere how to calculate how long something needs to cook for it to be safe for consumption. Might just be able to cook it at 150 for a couple of minutes longer. I'm curious if it'd be any different if the milk doesn't curdle. Regardless, thank you so much for these videos! They're so inspiring and I always learn so much!

[@jprice_]

You gotta stabilize shots like at 21:36 in the editing software.

[@marystestkitchen]

yes if premiere pro didn't crash ever time I tried ;-)

[@thatonegirlelaine]

I find straining the oats first and then add cashews (when I make cashew milk) makes it easier to strain.

[@elizabeth4053]

Do you ever make tempeh from dried yellow peas or black beans?

[@thorhale]

instead, put the dry pulp into the juicer. use an inline juicer with an adjustment on the end like greenstar

[@MansourMoufid]

To stop milk from coagulating while boiling, you need to raise the pH (make it less acidic) by adding a little calcium carbonate. Proteins do not denature at high pH. As the bacteria ferment and produce lactic acid, the pH will lower again and the milk will coagulate into yogurt. Edit: Also, to ferment properly, the bacteria need simple sugars (mono- and di-glycerides) not starch. You can add active barley malt to convert the starch to sugars.

[@marystestkitchen]

have you tried this? :-)

[@nomihoch]

try ager ager mixed with a bit of starch

[@coffinbirthcutie9126]

So cool!

[@marystestkitchen]

glad you're enjoying it!

[@scienceislove2014]

You dont leave the yogurt in the incubator.... You just let it chill in the fridge for like 2-3 days... it doesn't go foul but develops that delicious tangy flavour

[@marystestkitchen]

the final versions DID improve after a few days in the fridge. A little thicker!

[@dreyhawk]

I'm curious how it would work with roasted/toasted pumpkin seeds.

[@marystestkitchen]

that's a good question!

[@scottmichaelharris]

I have been trying to make pasta with okkara, gluten flour and some of the protein. So far it is promising. Any advice how to reduce the beans flavour?

[@seanh4674]

What type of place (besides online) could someone buy bulk pumpkin seeds? I have never seen them in anything besides tiny bags. I live in a city btw. Also someone needs to make a video on all things to do with leftover pulp that would be revolutionary (I only know protein bars and soup)

[@mythic_snake]

Would you consider doing some "will it cheese" episodes?

[@hislitlmessenger]

Here's how I make yogurt, no cooking, for those who can wait for a couple of days for it to ferment. 1 quart WestSoy plain soy milk, 1 or 2 capsules of Jarrow L. plantarum 299v. Stir to incorporate the probiotic. Cover and let it sit for 2 days to 3 days at room temperature. If you want it thicker, put in blender and add instant Clear Gel starting at 1 T and add more if you want it thicker.

[@saneerasmus]

Also, oats get slimy after soaking for a while -- I make oatmilk without any soaking, so maybe add your oats right before blending.

[@marystestkitchen]

Good tip.

[@zoebehave]

For control over carbs and ingredients, that price isn't bad AT ALL. Vegan yogurt is easily a dollar more for the same size where I live, and that's just whatever's cheapest. For lower carb or better texture, it's gonna be $$$!

[@saneerasmus]

Hey Mary, remember that you didn't sterilise your blender! It might be worth fermenting the curdled pumpkin milk then blending _afterwards_ to avoid introducing a wide variety of contaminants to the yoghurt before the good guys have had time to establish themselves. :)

[@marystestkitchen]

Sorry this video was way too long to include every detail. But just fyi, for round 1, I sterilized my blender at the start (not between batches). For round 2, I sterilized between each use. The control was supposed to be what you suggest (fermenting curdled milk, then blending afterwards).

[@maryvanslooten8930]

Is your milk substantially different from the milk from my soy-milk maker, Joyoung? I put two scoops (in their measuring cup) before making soy-milk, and get about a quart of it.

[@marystestkitchen]

Yes, they recommend using much LESS soybeans that I typically use so it's much thinner. You just can't make such thick soymilk in those machines because they will overflow easily.

[@dwarftomatoproject]

Can I suggest another experiment? You could try adding a tablespoon of inulin to speed up the bacteria’s multiplication which might help shorten the fermentation time and therefore reduce the risk of spoilage. The “milk” will acidify faster and the acidity should inhibit any competing organisms from taking over. Lactobacillus species eat inulin as well as other soluble fibers. Dissolve the inulin in a little room temperature water before adding to the mixture.

[@jenthulhu]

Yes! I use inulin in all my nutmilk yogurts just to get it going. My yogurts are always super sour (how I like them!).

[@marystestkitchen]

noted!

[@zThisPlay]

1:17 bro i cant with you 🤣😂

[@purydango]

isnt the sour tangy taste coming from the sugars, that are eaten by the bacteria? so maybe with the flax, there was someadded carbohydrates, that they could eat, and the other one was less, so thats then the finishing product outcome?

[@Showmeromi]

I noticed you say the flax has chokesterol? I don't think so. Where does that come from?

[@marystestkitchen]

Whoops the cholesterol in the nutrition chart is a typo. That was me typing in the numbers for dietary fiber by accident. There is 0mg.

[@manekou3303]

Can you make vegan cream cheese using pumpkin seeds?

[@Palisade5810]

Seeing the mould I was wondering if mushrooms could be tofu'd

[@deertee1]

Is that a Centripical force juicer?

[@marystestkitchen]

it's referred to as a masticating juicer which is slower but extract more from the ingredients compared to centrifugal juicers.