Definitely something I would never have thought could become a kind of yogurt! I'm very curious about the taste and the possibilities. I've never made any yogurt at home but I am seriously considering giving it a try. Must get some raw chickpeas as I only have tinned cooked ones at home. Also I really appreciate the tips and things to be careful of! That's something a lot of people don't mention when sharing recipes.
@BakingHermann6 ай бұрын
Same! I had absolutely no idea if would ferment well, but it works! Nature's magic!
@ccc41026 ай бұрын
Please let us know about the taste if you can.
@tarunkumar11285 ай бұрын
Channel subscribe please iam poor family members halp me 😅😅😅
@rougeredvenitienne2 ай бұрын
I made it... the taste is awful....nothing like yogurt taste... I won't make it again, never ever. I almost did vomit. Sorry...
@CharGC1236 ай бұрын
Adding some cashews to the blend really improves the flavor.
@mikefanchin4 ай бұрын
Anything would.
@Budrica21 күн бұрын
Needs a little fat
@darcieclements4880Күн бұрын
Be careful the fats that are in cashews can allow a pretty toxic completely untreatable 100% lethal bacteria to grow in a fermentation that. You don't want to be fermenting coconuts or cashews unless you have laboratory testing facilities to ensure the end product does not become toxic. I don't think anybody knows enough about the sudden death cases to tell exactly how long fermentation needs to happen for those particular ingredients to turn toxic. It doesn't happen often but if it happens to someone there's nothing that can be done to save them😢 All we really know is it's specific to the fats found in these two foods. I believe the coconut is the most common culprit but there has been at least one case of it happening with cashew. Then again it wouldn't shock me if somebody put coconut in with that cashew, but I'm not an expert on the subject.
@markthomasson50776 ай бұрын
Try this with red split lentils. Delicious and a lovely pink colour. I did add a pinch of salt and sugar.
@asadov_i6 ай бұрын
Dude, you can't even imagine how grateful I am! Yogurt isn't just food, it's a part of our culture. I'm totally obsessed with all kinds of dzhadzhik, gudzha, and other yogurt-based dishes. It's been a real struggle, bro, but now I feel like I've found the solution. So, may the Force and Inspiration always be with you!
@saraanderson27846 ай бұрын
Cultured yoghurt culture
@rathinavelsivan6 ай бұрын
I agree with u dude 🎉
@mothercandymaker22716 ай бұрын
Kefir fermented milks make great lactose free yogurt and kefir cheese. Yummy.
@BigboiiTone5 ай бұрын
@@saraanderson2784funny!
@BigboiiTone5 ай бұрын
@michaelmurray2853 and you need to be in therapy
@saishakthiijayabal99246 ай бұрын
I have replaced the cucumber with green apple & mint with arugula. It was magic!!
@PreetiPetals6 ай бұрын
Cool!
@karimbegum694 ай бұрын
Wow! ❤
@muhammadfurqan46163 ай бұрын
Why
@scrane55006 ай бұрын
This is terrific--I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy so will definitely be trying this. Thanks so much for sharing
@CaroAbebe4 ай бұрын
If this makes you feel better, do. Plant oestrogens, however, are scientifically considered safe, they don’t affect humans the way animal oestrogens do.
@SonNguyen-jr1dp4 ай бұрын
I@@CaroAbebe
@darcieclements4880Күн бұрын
For what it's worth, the estrogens in tofu have been found to not actually impact the cancers nor biological processes in humans. Lavender on the other hand is a different story.
@Frostbiker4 ай бұрын
Cabbage leaves naturally contain lactobacilli on their surface, which is how you make sauerkraut. Maybe that would work as well if you don't have yogurt at hand.
@Silverlotus1016 ай бұрын
Nice! Love the variety of plant based options that you can sinply make at home. Its even just as simple to make as the non-plant based version!
@BakingHermann6 ай бұрын
It's endless!
@Kizarat6 ай бұрын
You could mix a bit of chickpea flour and water into a thick batter and let that ferment for 1-3 days and that would be your starter, which you can then use to ferment a yogurt batter made from chickpea flour or blended chickpeas before heating it.
@sahamal_savu6 ай бұрын
I also thought about using chickpea flour instead of soaked chickpeas, I think the flour might be more cost effective.
@judsjo6 ай бұрын
thank you
@user-uu7dp4df4n6 ай бұрын
❤❤❤❤❤
@raissaferreira11016 ай бұрын
Personally, I consider that the result won't be same as flour usually loses some of the potential of the raw bean. Anyway, try could result in something.
@Kizarat6 ай бұрын
@@raissaferreira1101 True.
@RayAnnetteP6 ай бұрын
Once again, Hermman, you're amazing & so creative & talented. Thanks, for sharing.
@BakingHermann6 ай бұрын
Thanks for watching :)
@daSrilankanCat2 ай бұрын
@@BakingHermannhallo julius! ❤ grüße aus nrw
@sush1396 ай бұрын
This over night soaking starts the fermentation process if you leave the bowl in a warm place. I am guessing that where you are right now is quite cold and so that may have been an issue. Priyanka may actually be in India and so for her this was a seamless process. People leave many things to soak overnight in order to start the fermentation process. Idli/dosa batter, something that you have discussed at length in this channel, being a prime example.
@Trund27Ай бұрын
The information here is excellent. Thank you for all the details at then end!
@BigboiiTone5 ай бұрын
Very neat how you can take this in many directions flavour wise. I did not know this was so naturally easy!!!
@antoinerobert35495 ай бұрын
I love that you credit your inspiration!!
@vivianweissmann2176 ай бұрын
Hello from Georgia in the US. So happy to find you on youtube; I've seen you on instagram and enjoyed your videos. I can't wait to try this chickpea yogurt. I look forward to seeing more of you Hermann. Thank you, stay well.
@summersands81056 ай бұрын
The liquid from canned chickpeas can be used to make "whipped cream." It's called aquafaba
@SuperOodaify5 ай бұрын
If you live somewhere where it's difficult to get vegan yogurt (like where I live), you can mix the contents of a probiotic capsule in instead :)
@CaroAbebe4 ай бұрын
Have you actually tried that? Sounds like a great idea!
@SuperOodaify4 ай бұрын
@CaroAbebe yes! Just make sure to use new, high quality probiotics - I tried it with the old ones in the back of my cabinet first and it didn't work xP
@DeLaMangaShoes6 ай бұрын
I'm definitely trying lentil yogurt. Thank you for this information!
@lidiaadobato78223 ай бұрын
Thank you for the recipe and for not saying a word more than necessary. Great video. I love yogurt but I stopped having it when I gave up dairy products. I'll try this and let you know how it came out. Good luck!!
@Thaythichgiachanh2626 ай бұрын
Thanks for all your great advice. I really enjoy watching your videos, they provide a lot of knowledge and are very helpful on a daily basis in choosing food when shopping, etc. Thank you ❤✨
@perplexus10082 ай бұрын
Thank you for the video! I’ve been wanting to try this method for a while- I love my nutmilk kefirs but they always end up so thin. I added some mesophilic strains (kefir starter) and two teaspoons of sugar in addition to the more thermophilic strains in the yogurt and fermented for 14 hours in my oven with just the light on- deliciously tart and tangy. I’m hoping I can train my yogurt to that characteristic kefir fizz without losing the thickness- we’ll see!
@svenluebke6 ай бұрын
Really inspiring stuff again. You are , in a way, the trailblazer of vegan cuisine ;D
@morowafam4 ай бұрын
I did it using Priyanka's video and it worked but I will be using this video to continue to create with that first batch as an endless starter.This video also gave more options, details such the chunkiness being normal and you just need to blend to make it smooth again because I thought something went wrong but it was fine so I just mixed it put a spoon added some fruit and other toppings and my children had a delicious snack. l love the chickpea tofu video - did that last week. Your videos explain more fully and give alternative ways to make and I like that.
@micalhull74636 ай бұрын
You’ve blown my mind! Can’t wait to try this out!
@gastronomee_6 ай бұрын
this is so creative! support and love from a fellow food creator (started a month ago) def giving this a try.
@HaRin9743Ай бұрын
Thanks for the recipe. After mixing it it was super smooth. Honestly I am not used to the taste even though I added real vanilla when cooking the milk and lemon after fermentation. Will still eat it but not on its own maybe with homemade granola and fruits 😊
@teresam.49215 ай бұрын
I believe these exercises will help me because I trust in every word You say!!! Thank You so much!!!🤗🦋
@krisztaarvai28856 ай бұрын
You share very delicious recipes ,thank you!!!!👌👌💖
@krisztaarvai28856 ай бұрын
Bocsi,hogy eddig angolul probáltam gratilálni neked ,de igy a saját nyelvemen kicsit könnyem,imádom a receptek amiket megosztasz!!!!!!!❤❤
@lydiapetra12116 ай бұрын
Örülök hogy magyarul írtál... kipróbáltad már ezt a receptet... én is ki akarom próbálni... köszi..
@krisztaarvai28856 ай бұрын
@@lydiapetra1211 még nem probáltam ki ezt a receptet...de ki fogom......
@lydiapetra12116 ай бұрын
@@krisztaarvai2885 köszi...majd írj egy sort kérlek hogy tudjam hogy milyen az íze... hálás köszönet..
@lydiapetra12116 ай бұрын
@@krisztaarvai2885 🇭🇺
@AhJodie6 ай бұрын
What fun. It seems like a great food and not to expect a yogurt taste. I love the chickpea flavor anyway so I might love it. Thank you!
@elyseb6746 ай бұрын
Can you add probiotics from an opened capsule, instead of using an organic yogurt starter? Thanks
@missfabidia5 ай бұрын
Good question !
@HaRin9743Ай бұрын
I tried this it worked I also added a tablespoon of the chickpra liquid btw
@strawberrymins6 ай бұрын
I use it to make cheese too!
@BakingHermann6 ай бұрын
No way! Of course, amazing!
@strawberrymins6 ай бұрын
@@BakingHermannyes I was incredibly pleasantly surprised too! So far I’ve made it the same way Labneh is made (pressing out the water and forming it into balls, coating in herbs, storing some in brine, and some just in jars as is. Reminiscent of cream cheese too) and for a block of cheese, I’ve put it in mini spring pans, some parchment underneath, a bamboo sushi mat and a tray to catch the water, dried it at a low temperature over the course of a week or so, and put in the refrigerator to age and dry out further, and there you’ve got a very affordable, delicious live cultured vegan cheese! Very customisable ofcourse, I’ve done if with soy and coconut as well (the latter is coming out much like goat cheese!) It works with a Burmese tofu batter as well, as long as I put in the live culture when its warm and no longer hot, it tastes very rich this way, whereas the yoghurt gives a more delicate flavour. And all the water caught can ofcourse be used for more future batches! A gift that keeps on giving 😊 Always looking forward to your videos!!! 😊
@singahsibbs16936 ай бұрын
@@strawberryminsthank you for sharing too.
@colombianaenoklahoma5 ай бұрын
Hi Herman I have seen some people that use the soaking water to start the fermentation. I haven’t tried but definitely I will make it!💚
@PhindiQabela4 ай бұрын
Hi Herman thank you for sharing this recipe, am definitely going to give it a try.
@bibs16225 ай бұрын
This is amazing. Thank you!
@earthheavenisa2 ай бұрын
Fantastic idea, thanks!
@paulwernichdesigns4 ай бұрын
Thanks for this video. You shared so much valuable info. The tofu tips were an added bonus 😁
@zoechang48386 ай бұрын
Thank u so much for the sharing Definitely will give it a try
@nirmalrana35383 ай бұрын
My youtube spot for vegan recipes 😋
@Low-Key-bw7ji6 ай бұрын
Nice
@CitiesForTheFuture20302 ай бұрын
According to Chef Jana (YT channel) the initial chickpea soak water is a probiotic and she uses 3 - 4 TBLS to create her fermented cream cheese
@snehasinha41516 ай бұрын
Ooohhh thank you for posting this recipe sir!! I am sorry i started to follow your channel about 2months ago.. So i just wanted to ask that you always say something at the end of each video..what does it mean?.. Could you plzzzz tell me sir
@C.L.Hinton6 ай бұрын
"Wunderbar" means "wonderful." 😁
@eshasingh606 ай бұрын
Not me thinking he says "Munna bhai" 😂
@Sari-bh2meАй бұрын
❤❤❤❤אתה יכול לעזול לנו ללמד איך עושים נאטו כמו ביאפאן בלי סטארטר??.❤❤❤❤❤תודה רבה❤❤❤
@diananoonen22623 ай бұрын
Thank you so much! This looks amazing.
@samric20002 ай бұрын
Thanks a lot for the recipe
@jaymayhoi6 ай бұрын
your videos are great!
@_lucasb6 ай бұрын
I found this an intriguing recipe, so I made it myself. You said in the video that you should leave it in a warm place for 16 hours. I let it stand at room temperature, does this still work for the bacteria? If not, where do you put it in a warm place? Or do you use a yogurt maker?
@fadimetezgiden32215 ай бұрын
You can just cover it with a tick cloth or towel to keep it warm
@anithark253024 күн бұрын
You can always add Fenugreek or fresh/dried chilli crowns to kick start the fermentation. You actually don't need a starter. :)
@kalyanisk80086 ай бұрын
👍👌....it's so heartwarming to see you give credit. You are awesome
@mmperks45 ай бұрын
best cooking channel around
@anastasiia16836 ай бұрын
I was making a yougurt with her video today. I didn’t have any bubbles in the soaked water but added it anyway to one half, to the other half I added the water and some water, which separated from my soy yougurt. 8 hours have passed already. It became like jelly but I am not sure it became a yougurt, maybe it just became that way. It should be a bit sour after all, right?
@Budrica21 күн бұрын
I can find locally sourced dairy far more easily than locally grown chickpeas, but I do want to try to make vegan yogurt. Interesting! I think a little fat like from coconut or sesame seeds would vastly improve the flavor
@NPPREMA14 күн бұрын
Wunderbar !❤
@ARoo-6 ай бұрын
Would this also work with probiotoka instead of yogurt? I can't find any yogurt with live cultures. I would be very happy to receive an answer. Kind regards from Germany. 💚🕊️
@theiiimmmsss6 ай бұрын
Thank you 💐 Can we use the same method with oats?
@pettahify5 ай бұрын
Probably works for almost anything, just experiment and have fun ;)
@hanschristianp6 ай бұрын
interesting 🤔 i have to try this!
@LostButNotFound016 ай бұрын
Please, make a video with the leftover pulp 😊
@MommyLucindaVlogs5 ай бұрын
Wow. Interesting. Thank you for sharing ❤watching from Spain
@wfhalsey14 ай бұрын
Wondering if the metal bowl was the culprit in the failed fermentation using the chickpea soaking liquid. I've heard from many that metal interferes with fermentation. Personally I've not fermented in metal so have no direct experience.
@IllumeEltanin6 ай бұрын
Hi Julius. May I request that you add temperature taken via an instant read thermometer at the various steps of the recipe? Also, I have much better experience making yogurt in an electronic pressure cooker, such as an Instant Pot for the “boiling” and fermentation step. Is it possible to adapt this method to an electronic pressure cooker?
@Jojo-id2cw6 ай бұрын
Love it thank you I will be trying if all xxx 💜🙏🏼🕊️
@misszelka6 ай бұрын
wow this is awesome. gonna try!!
@Sbannmarie5 ай бұрын
What does it taste like?!?!?
@cfv19844 ай бұрын
Veal
@PatriciaXX4 ай бұрын
You’re a super genius !
@kit932 ай бұрын
I do this with oatmeal + vinegar and lemon
@LLCCB6 ай бұрын
This is super cool
@kameshkola42286 ай бұрын
Kudoos! to you bro ,very Happy to see u making many indian dishes and tasting it and making it in an authentic way . Kindly try Idiyappam and Thenga Paal ( sweet coconut milk) bro ❤❤❤
@Carlyn-BlossomDixon6 ай бұрын
I'm excited to try this!
@JoandIvan7775 ай бұрын
can i make this yogurt in my instant pot @ yogurt setting?????
@lisadeharthansen70766 ай бұрын
Thank you.
@ruhiskitchenmarathi6 ай бұрын
hello chef i am from india. Please show me how to make Modak, a traditional recipe from Maharashtra. I will love it and everyone will love it
@judsjo6 ай бұрын
Thank you Herman love your video
@jimlotus6 ай бұрын
I ADD DATES AND FRUITS LIKE BLUEBERRIES OR STRAWBERRIES TO IT TO SWEETEN IT UP AS I DONT EAT SUGARS OR SALT SO I SWEETEN IT UP WITH FRUITS AND UNSWEETENED COCONUT SHAVINGS AND DATES AND DRIED MANGOS AND THE LAST ONE I MADE WITH BANANA BLUEBERRIES AND BLACK BERRIES FOR A FRUITY TASTE :)
@Daisy.florina5 ай бұрын
Brilliant!!!
@nanshi82966 ай бұрын
Bro you are just wow and your cooking style too😱😱😱
@dorisfortuna93236 ай бұрын
I am amazed to know that chickpeas are soy free😮😅 would soy be chickpea free as well?
@JanetPerry-ex4uq6 ай бұрын
I have just started soaking my chickpeas, I'm excited to see how this turns out! Thanks for another great recipe! Btw, the above link to get to the recipe on your website isn't working. :)
@BakingHermann6 ай бұрын
Let me know how it went! and thanks, just fixed the link! 👏
@carlodefalco79303 ай бұрын
Saw other recipe , add lemon juice . It’s .. then curd .. but , just as healthy
@roxanaion74046 ай бұрын
Thank you very much for the recipe. It's on the progress now. Following the same steps, could we have coconut yogurt, maybe? Somebody tried already?
@KaiSub6 ай бұрын
Trying this!!
@dianegerlach24545 ай бұрын
Amazing!!
@nidhimathur20766 ай бұрын
Pl convey benefits consumption of quantityto cure diseses with limitations & sideeffects if any .with other types of curds tòo other types of curds too .All the best T.C.
@morinanana49796 ай бұрын
I really like your channel. Healthy recipe. Do you use a yogurt base made from cow's milk?
@landoan47196 ай бұрын
Thanhks ❤👍
@vishwanathmujumdar40316 ай бұрын
Thanks for the video
@JayV20074 ай бұрын
You think you can also use a probiotic capsule?
@mayahdoss7050Ай бұрын
Another commenter said yes. I was also wondering
@ys52734 ай бұрын
Please provide nutrition facts for the chickpea yoghurt ,thanks
@morgan06 ай бұрын
i wonder how well this would work with lupin, especially with australian sweet lupin. less carbs and more protein (although probably more fiber getting left behind, i wonder if it would be possible to leave that in)
@magicalphoenix45686 ай бұрын
I love chickpeas
@hollywebster68446 ай бұрын
Before becoming vegan, I regularly made yogurt with cow's milk. I cannot eat soy and since becoming vegan I have been very disappointed in plant yogurt. Plant yogurts have all been too bland. I will give this recipe a try, although I am concerned about the lingering raw chickpea taste. If the resulting yogurt is tangy, I will do the dance of joy!
@dikydankedude6 ай бұрын
Wunderbar as always :)
@tungavidya7664 ай бұрын
can u share the recipe for leftover pulp?
@R-Tex.3 ай бұрын
Bland humus😂
@user-ig1xg1gi8zАй бұрын
XD
@vishahgase16686 ай бұрын
Just saw the KZfaq short of this recipe
@rasika144 ай бұрын
The same process can be used with peanuts. Again, it doesn't taste like traditional yoghurt by itself, but add just a hint of flavour, and I cannot tell the difference.
@nothing44576 ай бұрын
You should definitely try most underrated food of india which is super crop millets. Not only they are more nutritious then wheat and rice but also contains amino acid like methionine and cysteine, whice are lower in lentils and legume, and combining these two makes complete protein.
@rakiyeaah5 ай бұрын
Hi, could you please make vegan currywurst? Anyway great video, thanks!
@Persindian6 ай бұрын
Nice 😊😊
@shanellfrisbie12664 ай бұрын
I'm sure this has been asked already and I'll deep dive after I post this comment, but, could you make a vegan herbed cheese with the chickpea pulp?
@abbumahdi4 ай бұрын
I tried this, and the texture looks amazing, but there is a raw smell, and that that I couldn't get rid off.