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.

@BakingHermann

4 ай бұрын

Same! I had absolutely no idea if would ferment well, but it works! Nature's magic!

@ccc4102

4 ай бұрын

Please let us know about the taste if you can.

@tarunkumar1128

3 ай бұрын

Channel subscribe please iam poor family members halp me 😅😅😅

@rougeredvenitienne

12 күн 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...

Adding some cashews to the blend really improves the flavor.

@mikefanchin

Ай бұрын

Anything would.

I have replaced the cucumber with green apple & mint with arugula. It was magic!!

@PreetiPetals

4 ай бұрын

Cool!

@karimbegum69

2 ай бұрын

Wow! ❤

@muhammadfurqan4616

Ай бұрын

Why

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!

@saraanderson2784

4 ай бұрын

Cultured yoghurt culture

@rathinavelsivan

3 ай бұрын

I agree with u dude 🎉

@mothercandymaker2271

3 ай бұрын

Kefir fermented milks make great lactose free yogurt and kefir cheese. Yummy.

@BigboiiTone

3 ай бұрын

​@@saraanderson2784funny!

@michaelmurray2853

2 ай бұрын

You need a doctor, sir

Try this with red split lentils. Delicious and a lovely pink colour. I did add a pinch of salt and sugar.

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_savu

4 ай бұрын

I also thought about using chickpea flour instead of soaked chickpeas, I think the flour might be more cost effective.

@judsjo

4 ай бұрын

thank you

@user-uu7dp4df4n

4 ай бұрын

❤❤❤❤❤

@raissaferreira1101

4 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.

@Kizarat

4 ай бұрын

@@raissaferreira1101 True.

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

@CaroAbebe

2 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-jr1dp

2 ай бұрын

I​@@CaroAbebe

Very neat how you can take this in many directions flavour wise. I did not know this was so naturally easy!!!

You’ve blown my mind! Can’t wait to try this out!

I love that you credit your inspiration!!

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!

@BakingHermann

4 ай бұрын

It's endless!

I'm definitely trying lentil yogurt. Thank you for this information!

Thank u so much for the sharing Definitely will give it a try

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.

Hi Herman thank you for sharing this recipe, am definitely going to give it a try.

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 ❤✨

I believe these exercises will help me because I trust in every word You say!!! Thank You so much!!!🤗🦋

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.

You share very delicious recipes ,thank you!!!!👌👌💖

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!!

Once again, Hermman, you're amazing & so creative & talented. Thanks, for sharing.

@BakingHermann

4 ай бұрын

Thanks for watching :)

This is amazing. Thank you!

Thanks for this video. You shared so much valuable info. The tofu tips were an added bonus 😁

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!

👍👌....it's so heartwarming to see you give credit. You are awesome

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!💚

I'm excited to try this!

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!

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.

Thank you so much! This looks amazing.

Thanks a lot for the recipe

Love it thank you I will be trying if all xxx 💜🙏🏼🕊️

this is so creative! support and love from a fellow food creator (started a month ago) def giving this a try.

wow this is awesome. gonna try!!

Thank you Herman love your video

interesting 🤔 i have to try this!

Bocsi,hogy eddig angolul probáltam gratilálni neked ,de igy a saját nyelvemen kicsit könnyem,imádom a receptek amiket megosztasz!!!!!!!❤❤

@lydiapetra1211

4 ай бұрын

Örülök hogy magyarul írtál... kipróbáltad már ezt a receptet... én is ki akarom próbálni... köszi..

@krisztaarvai2885

4 ай бұрын

@@lydiapetra1211 még nem probáltam ki ezt a receptet...de ki fogom......

@lydiapetra1211

4 ай бұрын

@@krisztaarvai2885 köszi...majd írj egy sort kérlek hogy tudjam hogy milyen az íze... hálás köszönet..

@lydiapetra1211

4 ай бұрын

@@krisztaarvai2885 🇭🇺

Wow. Interesting. Thank you for sharing ❤watching from Spain

Trying this!!

Bro you are just wow and your cooking style too😱😱😱

Really inspiring stuff again. You are , in a way, the trailblazer of vegan cuisine ;D

Thank you.

Thanks for the video

Brilliant!!!

your videos are great!

You’re a super genius !

Amazing!!

This is super cool

I really like your channel. Healthy recipe. Do you use a yogurt base made from cow's milk?

best cooking channel around

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 ❤❤❤

شكراً جزيلاً لك لعمل هذا الصوص اللذيذ 💐 هل تعرف نحن المصريين قديما في الصعيد نستخدم الحمص لعمل خميره لفطيرة الفايش او فطيره مثل التست ولكن مع الزبده 👍🏻

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?

Nice

Thanhks ❤👍

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?

Wunderbar as always :)

Can you add probiotics from an opened capsule, instead of using an organic yogurt starter? Thanks

@missfabidia

2 ай бұрын

Good question !

I use it to make cheese too!

@BakingHermann

4 ай бұрын

No way! Of course, amazing!

@strawberrymins

4 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!!! 😊

@singahsibbs1693

4 ай бұрын

​@@strawberryminsthank you for sharing too.

The liquid from canned chickpeas can be used to make "whipped cream." It's called aquafaba

Wow😮

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?

Wicked, I'm on it!!

Thank you 💐 Can we use the same method with oats?

@pettahify

3 ай бұрын

Probably works for almost anything, just experiment and have fun ;)

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.

It is an Arabic item called Hummus ; Sesame is included alongwith Chikpeas ; Mainly used for Salad dressing / eating with bread

I will be trying this as soon as I get my hands on live yogurt. I have tried many a times to make yogurt at home with no success so to buy live yogurt it’s not easy as most supermarket products are not live. I would like to thank you about your honesty when you talk about a recipe or product 🇬🇧🇬🇧 Maria

You have reinvented hummus, congratulations.

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)

Wow 💯💯💯🙏

thanks Hermann. Best regards, Your new subscriber

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

can i make this yogurt in my instant pot @ yogurt setting?????

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 :)

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. 💚🕊️

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?

@fadimetezgiden3221

2 ай бұрын

You can just cover it with a tick cloth or towel to keep it warm

Nice 😊😊

I love chickpeas

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.

Please, make a video with the leftover pulp 😊

Hi there, I wonder if it's it possible to use cooked chickpeas instead?

Please provide nutrition facts for the chickpea yoghurt ,thanks

Never seen before 🎉🎉🎉your new subscriber 😊😊😊🎉🎉🎉🎉

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. :)

@BakingHermann

4 ай бұрын

Let me know how it went! and thanks, just fixed the link! 👏

Is coagulation necessary? What if i turn of the heat while it's in liquid state and cool it down to room temperature and then, add the cultured yogurt? Will it become thick just like the way shown in this video?

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 :)

@CaroAbebe

2 ай бұрын

Have you actually tried that? Sounds like a great idea!

@SuperOodaify

2 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

curious!

Would kefir work as a starter?

Hi, could you please make vegan currywurst? Anyway great video, thanks!

Q: If you blend the yogurt, will it firm back up, or will it remain in a liquid-ish state?

can i do the same with the chickpeas that are already boiled?

What do you do with the rough part of chickpeas?

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.

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.Hinton

4 ай бұрын

"Wunderbar" means "wonderful." 😁

@eshasingh60

4 ай бұрын

Not me thinking he says "Munna bhai" 😂

請問可否將鷹咀豆做成素芝士?🙏🙏🙏

@dragonrider2292

2 ай бұрын

Recetas de gri has videos.

how do you it has good protein content? you have separated most of the solid matter when you created the "milk"?

@codename495

Ай бұрын

A fair amount of protein is water soluable, fiber is not.

@MA-wf3db

Ай бұрын

@@codename495 that is not true in general. almond milk has negligible amount of protein.

Che yogurt è stato utilizzato quello di cocco? non pare più affine quello di soia?

@maxine3978

3 ай бұрын

Non penso parli italiano

Just saw the KZread short of this recipe

can u share the recipe for leftover pulp?

The sweetened version might be a great ice-cream base or frozen yogurt base. The chickpea tofu seems really easy to make too and you can probably add some herbs and spices that will compliment the dishes you are making or if you're not vegetarian you could add chicken flavouring.