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

Ай бұрын

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

@adamnealis

Ай бұрын

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

@southparkfan4603

Ай бұрын

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

@solidagold115

Ай бұрын

​@@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

28 күн бұрын

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

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

Ай бұрын

this sounds great tbh

@jenniferchaulam

Ай бұрын

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

@dreadfairy6963

27 күн бұрын

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

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

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

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

Ай бұрын

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

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!

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

Ай бұрын

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

Ай бұрын

😮

@normawingo5116

Ай бұрын

@@Iszeroenough I will get it for you tomorrow.

@Iszeroenough

Ай бұрын

Thank you so much 🙏❣️🙋‍♀️

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

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!

You are such a blessing to the vegan community.

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

29 күн бұрын

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.

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

Ай бұрын

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

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

@marystestkitchen

Ай бұрын

that is the question isn't it? 🤗

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

Ай бұрын

You are so welcome!🤗

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.

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

Ай бұрын

I'm very glad to help 🤗🤗🤗

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

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

Ай бұрын

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

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

Ай бұрын

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

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.

🎉❤🎉 Thank You! 💞

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.

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!

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

@marystestkitchen

Ай бұрын

Niiiice! Walnut and coconut sound like a great combo

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

I cant wait to make this!!

Amazing new series! Thank you so much!

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

This was a great video, thank you Mary ❤

@marystestkitchen

Ай бұрын

Thanks for watching! 🤗🤗🤗

Another great video!!

@marystestkitchen

Ай бұрын

Glad you enjoyed it!🤗🤗🤗

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

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

Ай бұрын

Ooooh exciting!

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

Ай бұрын

Glad you like them!

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

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

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

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.

❤ I love when you do these sort of videos!

Very interesting 🤩 Thanks for sharing 😊

@marystestkitchen

Ай бұрын

My pleasure 😊

I love your experiments!!

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

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 🍚

I just love watching you cook

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 🙂

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

@marystestkitchen

Ай бұрын

lol thanks for watching 🤗

@helena_5456

Ай бұрын

I want to make it, but I'm lazy 😅

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

Ай бұрын

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

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

Ай бұрын

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

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

Ай бұрын

they sure do!

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

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

Very interesting!

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.

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

@marystestkitchen

Ай бұрын

Awww I'm very sorry for that!

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.

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

Ай бұрын

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

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!

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

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.

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

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

@marystestkitchen

Ай бұрын

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

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

7 күн бұрын

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

@chrissierzega8017

7 күн бұрын

@@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

6 күн бұрын

@@chrissierzega8017 I wonder if it would scoop better with less water content (aka higher peanut to almond milk ratio). Just an idea.

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.

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

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!

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

Ай бұрын

I'm sure we can ;-)

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

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!

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

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

@marystestkitchen

Ай бұрын

keeping this video completely wholesome was certainly a feat!

@helena_5456

Ай бұрын

My fiancé always laughs when I talk about making nut milk with our nut milk bag. He has made all the dirty jokes

@GigaDavy91

Ай бұрын

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

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

@marystestkitchen

Ай бұрын

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

@wyldehearted

Ай бұрын

@marystestkitchen I would donate director that experimentation!

@marystestkitchen

Ай бұрын

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

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

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

Ай бұрын

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

@bazzy75

16 күн бұрын

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

Try sunflower seed yogurt next.

@marystestkitchen Use red chilis or fig stems to culture the curd. kzread.info/dash/bejne/f66lmqtwnay3Y6g.html 3:45 is where Michelle uses chilis

@marystestkitchen

27 күн бұрын

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

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

Ай бұрын

Hope you love this! And save money :-)

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

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

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

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

Ай бұрын

Yay! That's perfect!

Macadamia nuts!

@marystestkitchen

Ай бұрын

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

Because of fat calorie content, definitely worth using as sour cream.

Will kefir grains do the trick instead of yogurt starter?

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

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

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

@marystestkitchen

Ай бұрын

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

Thanks for the awareness, that having a kid go to school with it could turn very Dangerous!

Raw peanuts are a bean. They are NOT a nut but they ARE a legume.

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

Ай бұрын

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

Will roasted peanuts aged cheese?

@marystestkitchen

Ай бұрын

a very good question!

I see on youtube that some people successfully culture it with chilli pepper stems at room temperature.

@marystestkitchen

23 күн бұрын

I've seen it too. It's not something you're going to see me try on this channel though. Not unless I grow my own peppers.

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?

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

Ай бұрын

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

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

@marystestkitchen

Ай бұрын

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.

Have you tried making peanut tofu?

@marystestkitchen

Ай бұрын

yes: kzread.info/dash/bejne/eoiuktGzkdfdd84.html

👍🌺👍🌺👍🌺

@marystestkitchen

Ай бұрын

thanks for watching!

❤🎉😊

@marystestkitchen

Ай бұрын

wow thanks for being the first comment 🤗🤗🤗

@Iszeroenough

Ай бұрын

With all my Love and Gratitude 🙏 ❤😊

But why?

@marystestkitchen

Ай бұрын

curiosity!

@whlewis9164

Ай бұрын

@@marystestkitchen OK - that’s a good reason 🙂

thought raw peanuts had aflatoxin.

@marystestkitchen

Ай бұрын

a quick google search will tell you that aflatoxin is from fungi that can grow on corn, nuts, and wheat among other crops. It's up to food regulators to test for this. It's not something we really need to worry about at the consumer level since there's nothing we can do about it.

@BigIndianBindi-jy1cz

Ай бұрын

@@marystestkitchen pictures of these big h-wimin.

1:37 Uh... It's a legume. You can't eat it raw! 😭

Organic peanuts only. Chemically grown peanuts in soil full of chemicals is unhealthy.