I made two vegan yogurts with NO yogurt maker to determine which would be better. Don't let the probiotic culturing intimidate you, this was EASY!
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1. Soak for 6-8 hours or boil until soft
2. Mix probiotics, lemon juice, and water together
4. Place yogurt bowl in large bowl of uncomfortably warm water (110 F or 43 C), cover, and let sit for 12-14 hours
5. Place in fridge and cool.
- Almond Yogurt Ingredients:
2 cups dry almonds
1.75 cups water
1 medium lemon of juice
50 billion cultures of probiotics
- Cashew Yogurt Ingredients:
2 cups dry cashews
0.75 cups water
1 medium lemon of juice
50 billion cultures of probiotics
VEGAN YOGURT STARTER:
Yogurt Strains and Law:
Me 2 (Feat. Julian Avila)
I was warned off of cashews for smooth recipes because of the Omega 3: to 6 (bad phrasing) ratio, but that would solve the problem, if any. Also calcium in almonds significant. Wonderfully informative and entertaining videos that are very helpful. I'm used to a more UK approach but who actually needs Russell Brand? (Stephen Fry on the other hand just makes me feel more intelligent listening to him.)
I'd like to make a comment about bridging generations. I grew up at the tail-end of the bunch that lived in communes, probably went to Woodstock, or pretended they had, had tie-dyed babies; grew their own vegis, badly, all had read Rachel Carson's Silent Spring so wanted to save Mother Earth; Peace, Love, smoke pot. :) …. What I;m seeing in your generation Mic, is a related but very different phenomenon which heartens me no end. Young couples, very well informed, get perhaps an acre; build their own tiny house replete with solar panels etc. and connect with a virtual community that is mutually supportive. Any rants -- we all have them --- are expressed with a maximum of courtesy. Not just you personally. My Dad was a mad inventor who would have loved you all. He was quite old when I was born (he was born 1908) and lived a very long and talkative life. An inspiration. As are all of you.
So I have made Yogurt from milk before and that was really easy and super tasty. From what I understand the Yogurt bacteria feed on the sugar in the milk. I wonder if there is enough carbs in almonds/cashews to actually make them breed....
Cashew trees and almond trees are pollinated by bees. What would happen if vegans stopped using domesticated bee-hives for the purpose of pollination? This means NO MORE cashews and almonds! In other words: Eating cashews and almonds as a vegan is hypocritical! Vegans shouldn't consume any pollinated crops in my opinion.
Ha ha, funny and informative. Yes straining the almonds is a good idea. I like using sunflower seeds and miso, sort of a cheese really, but very tasty. Using some shop bought vegan yoghurt to start it off is good too. Also using the tops of chilies, or miso paste or using rejuvelac works as they are natural probiotics. 'd like to see you make some rejuvelac and use it for making cashew cream cheese. Nice tasting section you guys!
Hi Mic. You are doing great work. If you see the Indian way to a combination of two different food for making it complete protein, You can encourage more people to be vegan. You can try Khichadi(Rice+Beans), Roti aur Mung ki Sabji (Wheat+ Beans). It will be testy. I was watching your video that you cook food without oil. But I think you should peanut oil( Not refind) to increase HDL.
Aren't there some rules for making yogurt like no metal spoons for mixing ( can damage the live cultures) and he bowls/jars you use need to be super clean (best is to wash them with boiling water before pouring the nut mix in) ?
I have made cashew yogurt twice at home and it has come out delicious :) Only problem is that my probiotic is purple so if not mixed good enough, some purple pieces can be seen :'D
Hi! As always, love your videos, but today I have a request video on: Diatomaceous Earth!
I've heard about.it for a while, and I would really like to.know what are the studies behind it and if it is worth purchasing! 😊
Great video. Every time I've tried blending nuts in my blender it always ends up.... not working out properly. Might be the blender.. More designed for smoothies than smooth nuts.. Stupid Tiered Blade system with an unmentioned name..
Keep up the great videos!
You don't need a Vitamix blender. I just mixed up the almond recipe using slivered blanched almonds on my Krups 1000 W blender and it's pretty smooth, just minimal graininess. Now it's in my Instant Pot (I rinsed the pot liner with warm water first to start it off warm). I woke up late so my yogurt will be ready between midnight and 2 AM! 🙃 I guess the keep warm function will just keep it fermenting longer?
Should everything be sterilized first? I know when dairy is used, it needs to be boiled and everything that comes in contact with the yogurt needs to be sanitized. This is to prevent any unhealthy bacteria from growing during the fermentation period.
I need a need a name for a vegetarian like me. I don't eat meat(obviously), I don't consume dairy and I don't eat eggs, but I eat honey Its probably the only animal product that I consume. Can someone come up with a name?
Do your pancreas a favor: Never eat to feeling /that/ full. Eat until you're not hungry then just walk away...walk away. Seriously though, I'm pretty sure I gave myself pancreatitis by stuffing myself like that just a bit too often.
Thanks for posting this! I've been interested in making vegan yogurt for awhile, but haven't taken the time to research it. I'll definitely give the cashew one a try (and will share the recipe with my mom, who is mostly plant-based, but eats dairy yogurt -- or, as I prefer to call dairy, stolen baby food).
Ha. Vegans don't even like it, he has no kitchen skills whatsoever (do you seriously not know how to juice a lemon?? just squeeze it through your hand the same way you separate yolks from whi- oh nvm), and surprise surprise vegan beatnick bum living off his mom. :D :D :D
This is exactly how I make vegan cream cheese, before I add herbs and spices. Delicious! I never thought about using it as a yogurt, though. I'm going to do that, from now on, too! I don't like most of the store bought vegan yogurts we have here in Canada, so I haven't made very many recipes calling for it. Here's my solution! ;)
This is exactly what I've been looking for because I failed all my attempts at making almond yogurt even in my Instant Pot, now I see that I used recipes that called for too much water. I've been avoiding soy so thanks for these recipes!
almond humus - lol
smoother almond yoghurt- using warm water to blend the almonds and they needed more water probably another third cup at least. They are a much more dense nut so they need more time and liquid to blend.
Thanks for the info, Mic.
I have a suggestion for easier almond skinning:
almonds in a pot of cold water, bring to rolling boil and hold for 1 minute. strain almonds, and dunk in cold water.
the skins almost blister off by themselves, very little effort to get them off.
In terms of getting the skins off, it doesnt matter if you soak before you boil. But it might be a good idea to soak them first, in order to get the phytase active, to lower the phytic acid content down, as almonds contain a fair bit of phytic acid. Snacking on raw almonds is probably not an issue, unless you really pig out, but in a product like yogurt or almond milk, you might be consuming a lot of almonds, so maybe its worth soaking them.
Would boiling before soaking destroy the phytase (the enzyme that breaks down phytic acid?)
Im leaning towards:
2) boil & crash cool
Mic! I am a vegan with a tree nut allergy. I've made yogurt with soy milk and flax milk, but both times it was too thin, and thickening it took too long. Any ideas for a tree nut alternative? Maybe silken tofu, thinned out with soy milk?
I've been worried before that my blender is so powerful that it will destroy the cell membranes of any live cultures I put in it. Obviously yours turned out but just in case someone has problems, adding the culture after blending may be something to try.
omg i was waiting for this! how did you know?! i'm a vegetarian but transitioning to vegan very soon. you make too much sense not to be heard :) by the way, why do you peel the almonds? i found out the milk tastes equally good with or without it, only the "pulp" is bitter
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