Hi there! My name is Alina, and I am a blogger at VeganRunnerEats.com, and creator of Adventures in Vegan Living RU-vid channel. My goal is to make vegan cooking easier for people who are new to being vegan, or have been vegan for some time and are looking to make their diet more fun.
Here you'll find videos about vegan food and vegan recipes, vegan cooking tips and tricks, and vegan lifestyle in general.
Maybe I did something wrong, or maybe my scale is not calibrated correctly, but this dough is so wet I can barely work with it. I’m going to continue on with the process, but I don’t have any hope for this actually turning out.
ALINA. IT Ithick oat pudding. Without starter not yougart. Should have made it with milk not water. Anyway almost everyone adds fruit or honey etc to base. Whether oatmeal cereal , pudding 😊
Update. Altho mixture thickened exactly as shown demo, after mixed it with 2T yOugart and put on warmer. Nexxt morning watery. Threw out. Now no starter yougart to use old way. Evap milk. Been doing this for year. I am very upset
Was the mixture tart before you threw it out? If so, then the fermentation was successful. As for the yogurt not thickening, it's possible that using walnuts had something to do with it, though unlikely.
@@adventuresinveganlivingHi Alina..no it want tart. Far as I remember it was bland. I am trying again, with justvoats. So far soaked oatscfor few hrs. Next step on stove hopefully thicken. Then divided mixture if thick, creamy. Half will cool then refrig. Other small amount will try something else..no more yougart in house, I used it all in failed attempt last week. Will try kimchi as probiotic. Tiny amount ..I read online lot of other ways to ferment but also ordered probiotic vitamin capsules online. Cheapest about $4. I am homebound so everything online. Will advise how it goes this time.
Hi Alina. I followed your direction precisely. Only substitute walnut for cashew. Also I am experienced making non vegan yougart. I am reporting on outcome. I was hopeful ask i stirred while heating and mixture thickened. Let cool almostc45 min. Innoc mixture. Put container on yougart warmer i always use. Result after about 5 hrs it is still more or less liquid. I am very nervous! Of course will leave overnight. Depressing. Love fro NYC
It is now mornin about 14 hrs after the "yougart" mixture has been on the warmer! Will chk now for final result. If unsuccessful( never thickedened?) at least just wasted small amount ingredients. When trying new recipe I carefully half quantity. Again I am experienced and successful making non vegan yougart for year or two. Difference is my base wasnt oats, nuts but undiluted can evap.milk. Later for end of story:)
I meant what is your timing on the blender? I am not a vegan. I have been making yougart using undiluted canned evap milk. About 12 oz. Cooking for 1. Me. As far as letting milk cool. I dont use thermom. Room temp about 1/2 hr. Temp like a baby bottle. Incubate overbite. Thick, delicious.
Hi Helena. Few questions about the vegan recipe: 1. other nuts or just cashew? 2. Why soak oats and cashew separately? 3. How long did u set processor for? Or mixer timer? 5, 10 min? Thank you
Thanks but thats lot of work for me(age) not lactose sens so I start with yougart using can evap milk. Perfect been doing this way long time. I heat the milk dont dilute stop heating just before boiling. Let cool then innoc using last batch about 2 t. Keep warm about 12 hrs depending on ambient temp. I use wax warmer base in winter n.east. overnite temp in room. Maybe 72 f?
The tips are also incredible!!!! I had no idea my instapot's ring is absorbed odors, but yes, I've noticed how hard it is to get rid of the smell after using it. I'll be buying that ring for my sweets /neutrals only. Thanks so much!!!!❤❤❤❤
@@adventuresinveganliving In my country I can not find non-dairy yogurt. I guess I will need to order yogurt culture starter. What about probiotics pills?. How could I used them?. It is easer to get them here.
Just to be clear…. Did you say that the Forager Vanilla flavored yogurt CAN be used for the starter? Exactly how many tablespoons do I use for the starter? How long does this keep in the fridge? Can this be frozen and thawed for later use?
Thank you for your kind words! Yes, you can use Vanilla flavored Forager yogurt, 2-3 tablespoons of it as a starter, or up to 1/2 cup if you want it to ferment quicker. The yogurt will keep in the fridge for at least a week, maybe even longer - I've had it in the fridge for 2 weeks a few times, and it was fine. It may get more tart with time FYI because the live cultures will continue to multiply. I haven't frozen/defrosted it, so I can't say if it will work. My guess is that it probably won't because the culture may die from cold temperatures. Let me know how it comes out if you make it!
Check the instructions of your Instant Pot to see if there's an alternative - something like "keep warm" function or similar. As long as the yogurt mixture can be kept at a lukewarm temperature for a few hours, it should work fine.
All plants have all 9 essential amino acids. No plant food is missing any essential amino acid. A diet that comprised of legumes, whole grains, nuts, seeds, vegetables, and fruits is guaranteed to supply an over abundance of ALL essential amino acids.
When I'm at the IP stage, do I close the vent to seal, or leave it open? Thanks. This will be my third attempt at HM yogurt, I'm not having great success.
So not sure if i did anything wrong..i used the same flavors and it still doesnt taste that great..texture is ok..but not overly flavorful. Not making me want to buy it again
@@adventuresinveganliving Ok thanks..i seasoned it twice, but maybe my seasoning was old..lol..i may try different seasoning too..but a sauce is a great idea..thanks!!
I followed closely step by step and had expected result until i turned on instapot, as you recommended, for 8 hours, yogurt mode. I turned it on overnight, and it was done before i woke up. Now i checked it- it became liquidy, watery, though very soury.
You do a very, very nice job on your videos! Thank you. Having storage space for all of these different gadgets does seem to be a showstopper for some people. I bought a 6 foot wire rack just to store all my different gadgets when not in use. Toaster, Panini maker, instant pot, food processor, Vitamix, Magic Bullet, rice cooker, Nuwave oven, food scales, immersion blender. I have no room for an air fryer :-) Something has got to give because these recipes look too good to pass up.
1K 🥳 Hi, new to your channel & love your technique! I will try your recipe & tiger stripes! Your vread looks delicious! Thank you so very much for sharing! I just had to subscribe! 😊❤
When i want to eat a steak, i'll eat steak. Why i should eat mushroom as steak? Vegan food meight be great, but why is it called as milk, steak...? Call it as it is. Nice videos btw.
We call it steak or milk to show that these things have a similar flavor and/or texture. Believe it or not, some people choose to go vegan not because they hate the flavor of meat but because they don't want to have an animal killed just for them to eat its meat.
Hi there. Thank you for making this video. I’ve had 2 packs of tempeh in the fridge for a couple months now. Nervous to cook it. So I followed your recipe and it tastes good. I’m putting it on my salad. I did order the brand mentioned in the comments, Wiwas.
Can you address why in your video you state to choose the boil yogurt setting on the instant pot? The printed recipe doesn’t state that and I thought the boiling was done on the stove. Thanks.
Made this yesterday for the first time, it wasn't as thick as I'd like it to be (I'll try again). Is it common to have condensation around the inside of the pot? Thanks
To make it thicker the next time, just cook it a little longer on the stove until it's as thick as you want your yogurt to be. And yes, the condensation is normal.
