Thank you for not editing out your mistakes. I love all these little details because it's more relatable! I love your videos. It makes me feel like I'm in the kitchen with you. 😀
When I make yogurt, I stick the jars in a small picnic cooler. I add a jar of hot water. Works 100% of the time. No extra gadgets. Another use for something I already have.
@@cindyapps8072 hi Cindy, Yes, I use glass mason jars. Fill up jars with innoculated milk and another hot jar of water. I wrap a small towel around the jar of water Works like a charm
I did almost the same thing. Martha! Never thought about placing a hot jar of water, though...my picnic cooler was small. So I immediately covered it with a couple of towels, put it in the corner of my couch and placed a blanket over that, and then barricaded it up with a few more pillows on top and sides! There was no internet then, so I just had to make do. And...my yogurt was yummy! Now we have Miyoko, her great recipes & her relaxed cute sense of humor!
I love your videos…I’ve been vegan 35 years and I’ve been making your recipes since your cook books became available. It’s such a treat to see your videos. Vegan for the animals but health and sustainability are nice side effects.
Vegan for 35 years and you haven't seen through the propaganda and brainwashing yet?? At least I figured it out after 25 years that a vegan diet was deficient or completely void of at least 15 essential nutrients and was the cause of my malnutrition symptoms. Wake up and at least add eggs and some wild caught seafood before it is too late.
Dearest Miyoko, Your style patience for humanity and the culture and signature of eating better and plant based has changed our family way of life. When I wake up in the morning, these days, my mouth waters when I think about the opportunity to eat yogurt and fruit made with delicious nuts. Meat based protein was my way of life for many years. Now I look forward to the myriad thousands of recipes that look beautiful and have that Mama touch thanks to You. Can you send a link for your new book? Also, do you have the name of the yogurt maker that you used on this video? I’ve looked all over for it and I can’t seem to find it.
Miyoko, you are such a blessing. Me and my husband have been vegan for a few years. I have tried many recipes, but nothing is worth making again. In South Africa, we are limited with vegan options, and when you find a vegan joghurt, it is not affordable. This recipe is gold. You have blessed us with joghurt. We are truly thankful. We love who you are, stand strong and tall. Love from SA
Fellow South African here. Try yokos yoghurt. It's pricier than dairy yoghurt but fairly unprocessed. They sell smaller tubs too. They have almond, cashew, oat and hazelnut yoghurts. But ofc, if you can make your own (loadshedding permitting), that's the best :)
@@lily5952 Hi. Thank you, yes I saw on abillion the Yokos yoghurt reviews but I live in Wtb, you don't get any other vegan yoghurts than woolies here, and that is only sometimes. I love Miyoko's yoghurt, it is even better than woollies for us and now we always have yoghurt in the fridge. Thank you for replying, always lekker to know there is more Vegan South Africans out there.
I've been making the oat milk and cashew yogurt since I saw her post on instagram a couple of months ago. Cook it in the microwave, cool and stir in the starter then divide into glass containers then ferment in my Instant Pot right in the containers. It's fabulous.
I cook the 5ish cups the batch makes in an 8 cup glass measure. Has a handle and is easy to pull out and stir. Cook until temperature reaches 160 or a little over then cool bowl in an ice bath like the video shows.
Plain soy milk doesn't have the oat starch in it which needs to be cooked to remove that taste, keep it from spoiling and thickens the yogurt. I've made soy milk by heating to 160, cooling then adding the starter and fermenting. But this is thin yogurt so either drain it to get "Greek style" or thicken with something. I've only strained it as I didn't want to add anything else to it.
I finally had some time to make the Pumpkin Seed/Rolled Oat Yogurt. It is easy to make and tastes terrific. The oats are muted and there are no cashews (I am another one of the Cashew Cream haters)! The yogurt did come out a bit thin but I am using it as a base for "Bleu Cheese" dressing so not too important. I may try for a longer growth period on the next attempt, but it has been so long since I made yogurt I can't remember what expectation I should have if I do. AND, the salad dressing has turned out great. Much thanks.
So after seeing your video, I decided to give it a try. I soaked overnight a mixed of oats, cashews, pumpkin seeds and 2 brazil nuts. Approx. 1 L of that with approx. 3L of water. Then I "milked" my mixture with my juicer (I do not have a nutmilk bag cloth). Then, I cooked the mixture and let it cooled (wrist test for the temperature). It gave me around 2,5L of yogourt base. And I add approx. 2 cups of two differents commercial vegan yogourts + vegan keffir. I have also added 1-2 cups of maple syrup. And now it is in my Excalibur at 100°F for the next 8 to 16 hours. So, I hope it is gonna work. And with the "fibers", I added water, cinnamon, anise and brown sugar. I put it in my mixer for smoothness. Then I heat it up and it became thick, perfect at "groat". I will uptade for the result! :) Update after 8 hours in the dehydrator : it is thick, the smell of yogourt is there and it taste good :) But! I will let it overnight in the dehydrator I want a stronger yogourt flavor. :) Uptade (last one): So, my yogiurt base stayed in the dehydrator for 18 hours at 105°F. And it it perfect! So, I ended up with 3 x 500g and 1 x 650g with the batch I made. I am sooo happy, it taste so good out of the dehydrator, so it is gonna be even better after cooling down in the fridge! Thanks a lot for your video!
I´m from Brazil I have been never saw in our social midia yogurts with oat, just cocunut. I´m very proud and grateful for this video, so sweet the way that u treat yours animals!
Thank you for making something without cashews. I actually love your videos. Which is a huge compliment as I do not cook. But, I am encouraged to make the yogurt or at the very least coconut milk.
Thank you, Miyoko. I bought your vegan cheese cookbook about 4 years ago and spent 2 years inventing some awesome gourmet vegan cheese recipes using your recipes as jumping off points. I looked into marketing them because I was making recipes with sunflower seeds and pumpkin seeds and sesame seeds as well as nuts since most all the vegan cheeses in the stores were made with cashews or almonds .However, it’s a big long, and for me, impossible, path to marketing food, so I gave up and now I just make some for myself occasionally. I’m very happy to find this video on yogurt with oat milk. You go girl! Thank you for all your hard work. I use your vegan butter all the time!
Great tips! Thank you ! I’m a low tech girl myself, my kitchen is quite cold so I use a repurposed styrofoam box with a blanket wrapped around it, a few jars of hot water keep the whole thing warm enough ❤
I have missed yogurt so much because it is so expensive in the shops I didn’t know you could make it I am so excited to try this recipe it looks very easy thank you for sharing this ❤ Linda UK x
I just adore these videos!!!! This is definitely your calling doing these! I have not made any of my own milks or yogurts yet and I sure am looking forward to trying this! I don’t have a blendtec. Hopefully my ninja blender will work just fine. I look forward to many more cooking lessons from you Miyoko! Your energy is infectious and I love seeing the farm fam!!!!! ❤❤❤❤❤ Thank you so much!!!!!!!
I wrap the jar in a fleece blankie and put it in an empty ice chest. In warmer weather I just use an insulated (zippered) food tote and leave it the back porch.😊 Also, if one hasn't a high speed blender or one with a small container, like a nutribullet, use only 2 cups water to blend, then add the remainder later. I boil water in my electric kettle, pour it into my qt jar let it cool down enough to handle, then use it to proceed with recipe. This ensures my jar is fee of contamination, I wash dishes by hand, but if y'all are using a machine and hot water this might not be necessary.
Bouncing up and down on my seat, avocado toast flying all over as I watch. So EXCITED you tube pulled this up for me! Had NO idea you made videos as I don’t follow social media all that well. I have had your cheese book for years and now I will enjoy laughing and learning better methods with you! Love tangy yogurt and miss my dairy based Greek yogurt (Fage)I had to give up because of choosing vegan and learning that lactose and I don’t get along and what they do with agribusinesses….I have always had issues with all that extra stuff like gellan gum and xanthan gum etc so your method is PERFECT! Thank you. Just as an aside, some people are allergic to oats, is there any other type of grain that will work for this?
Love your journey and products! The best simplest purest cheeses.. i even bought the pepper Jack slices and miss them. But i just moved to Mexico so sad not to be able to buy but more important to now make my own.. thank you!!!
That's my dream. To have a whole farm with some animals. But now, 5 Chihuahuas will do. Never knew u can make yogurt with those combinations.!!! Great tips as well. Thanks.
I hate those people. You put in your heart and soul into creating such a revolutionary vegan line from scratch. And now their audacity!! How dare they!! I am so angry!! But I wanna let you know that your fans are with you and we will always support you!!
@@Matthew_F She wasn't money hungry enough for them. Saying she didn't make decisions that made the board of directors as rich as they'd like to be through company growth.
Love you!! ❤ Thanks for the wonderful recipes without having to harm any animals. Mother nature thanks you for all your kindness and love for plant based food 😊 xxx
Made the pumpkin seed oat yogurt and it came out very, very thick. Not a problem for me - I’m putting it in smoothies - but I think where I may have gone wrong would be using 3/4 cup oats as it says in the text, instead of the 1/2 cup in the video. There was also very little pulp when I strained it after blending in a Vitamix. This all works out well for me - next time I won’t even bother straining it. I have been wanting to add more plant protein and fiber to my smoothies and this is a great way to do it! Also looking forward to making dips and salad dressings with it.
Yes🎉🎉🎉!! I'm so happy we get to see and hear more of you. I've listened to you talk on a podcast with the Korean vegan, and I have so much respect for you as a person and as a woman and everything you stand for. I can't wait to see more of you, and btw you actually got me excited to try and make some vegan yogurt. Again, it's great to see you here on RU-vid and I can't wait for more content from you ❤
Can’t wait to try these recipes! I love unsweetened, tangy yogurt and can’t find it locally. Only sweet flavors are sold in my local grocery store. Thanks Miyoko! This video was so enjoyable to watch. I love your personality.
I am so so glad I found your channel! Having issues with chronic fatigue after a period of illness needing some non- inflammatory dietary changes , got all your ingredients in my pantry. Again thankyou so much, God bless your channel and you❤️
I've been following Miyoko's method for making cashew-oat yogurt for a few months now, and absolutely love it! I made a few changes though: figured out how to make it without the nut bag + how to do the fermentation process in the Instant Pot. I just published a video of this process (with giving credit to Miyoko) on my channel over here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fEtczYj7XVs.html
I like leaving in all the fiber and do an even more abbreviated version with my high speed blender... First I put 4 cups of water on the stove to boil. While waiting for that I add a scant cup of oats, 1/2 cup cashews, and 1/4 cup hemp hearts to my blender and dry blend them into a fine powder. Once the water boils I carefully add it to the powder in the blender and let it blend on high until it's silky smooth and the motor slows when it thickens. Then I add it to the Instant pot liner, which I set into a bowl of ice to quickly cool it to around 110 F, add my starter from the last batch, put the liner back into the IP, and set yogurt and time. All I have to clean is the blender!
Thanks for this as I got ahead of myself and accidentally omitted straining the oats! Instead of starting over I'm going to forge ahead. No hemp seeds right now, but I hope this will work ok!!!@@CharGC123
I tried the oat milk recipe last week and I just can't believe how good it is! I've experimented with several other recipes but they were all runny and I didn't like the texture. This is just perfect! Thank you so much!!!
I love your clumsiness! It makes everything more fun! I can't wait to make the oat yogurt. I also love your kindness and compassionate way with the animals. Thank you for inspiring us and making the world a better place
Wonderful! Thank you Myoko. I bought your cheese book several years ago and was so impressed. This video is great. I feel like yogurt will be so easy now that I know the basics.
This is just what I was looking for...another EASY way to make vegan yogurt--Vegan Blueberry has a super easy way for soy yogurt. Wishing you loads of success with your new channel. Thank you for leading the way and continuing to educate us.
thanks so much from Montreal; helps me so much as vegan yogourts are so so expensive; and was so nice to see your babies;how lucky you are I wish I could have a place with beautiful babies;thanks xx
I so enjoyed your video and I’m DEFINITELY, going to give it a shot!! I loved all your little “mistakes” or “mishaps” I can make a mess when I’m cooking, but, oh, it is so much fun!! They say messy cooks are good cooks:) not sure if I am or not, but, I love doing it. Thank you for sharing. Can’t wait to watch more of your video!!!
I love your presentation, down to earth with wonderful explanations. Definetely a subscribe channel! 😊 Edited: adore your sharing moment. I so love your animals
I’ll make yogurt five times since watching your video and I just love it Your instructions are easy to follow and easy to understand. I attach a picture, but I guess you can’t do that on RU-vid.
I made the oat cashew one once. Taste wasn't my favorite. Which one have you made? I made a soy one last night from another channel. Just a carton of soy milk (I used West Life although the creator used Edensoy). So simple! I think it will be great for tatziki although I think I'll strain it first.
I made the Pumpkin Seed and Oat yogurt and it has a nice flavour (I also love how inexpensive those ingredients are at my local bulk store). It was still quite runny even after a night in the fridge. Should I have let it ferment longer? Maybe the yogurt I used as a starter didn't have enough bacteria in it?
How much yogurt did you add? Sometimes commercial yogurts use starters that don't allow for replication, You may want to try a different brand and see if it makes a difference as a starter. Also, make sure you cook it long enough to activate the starch in the oats and pumpkin (which helps to thicken).
I've been looking on Amazon and can't find a yogurt maker like yours. Can you share the brand name ? Maybe I can find it that way. Also, have you tried using the yogurt setting on the instant pot ? I wonder if that would work ?
I don't know if you've tried your Instant Pot yet but I've seen other creators use one. They put the yogurt into jars (uncapped) and set them in (no water in the pot). The Jaroudi Family channel has a soy yogurt video that uses the Instant Pot. I've made yogurt twice and used the oven with the light on. I place the jars next to the light.
@@thevegangoodlifewithmiyoko WOW!!! I had a feeling. Really hope all plant based products get more mainstream attention. For the price drop and the planet. I love your stuff!! 💜👊🏽🦇
I just made my first batch of oat-cashew yogurt; it is culturing in my instant pot. I am wondering how long this stays fresh once it is finished culturing. After this is ready, I'll use it to make your oil-free fresh mozzarella.
I can't wait to try these interesting sounding yogurts, never would have thought yogurt could be made unless milk based. A question I have is can plain cow's milk yogurt be used as a starter culter (I have some left from a previous batch) or do I need to buy a vegan powder or vegan yogurt?
Thank you for these instructions! I have only ever made cows milk yogurt in a hotpot, i am transitioning to vegan and was just wondering if i can make almond or coconut yogurt..this is very detailed and helpful! 🌎🍄💚🦋☮️🌱
Thank you for this video, everything so clearly explained and well demonstrated 😊I have more time than money at the moment, and that situation isn't going to change anytime soon... I love yogurt, I use it for so many things, including as a sour cream sub for borscht, which I make most weeks. Can't wait to try these recipes, probably the oat-cashew first. My kitchen isn't that warm unless it's super hot outside (I live in a damp ground-floor flat in London): can I use a thermos flask, would that work?
Thank you for the videos! I do remover all the recipes you did for all of us during the pandemic back in 2020. Thanks again. We love and purchase all your products all the time. My 6 year old is BIG fan of your butter. We used your culture butter first but now we loved your oatmeal butter because it’s so creamy right from the refrigerator. Thanks again and please create more for us to enjoy!
I am now waiting for my oat cashew yogurt to finish. Thanks for the recipes ❤. Please consider making a laminate cook book because my copy of the vegan and the cheese book are stained, but maybe I will get a book stand for the kitchen but I am sure the books will still get stained 😂.
