Скачать с ютуб 1 Single Ingredient, Easy Thick Vegan Yogurt | Soy Free | Nut Free в хорошем качестве

1 Single Ingredient, Easy Thick Vegan Yogurt | Soy Free | Nut Free

since I turned vegan, I missed a lot of dishes and drinks that were made of yogurt/curd. I tried various recipes for vegan yoghurt but none of them were good enough when i finally tried this recipe. This uses only 1 ingredient and sets very nicely. Must try for every vegan. RECIPE BELOW. ------------------------------------------------------------------------------------------------------------------------------------------- TASTE ALERT!!!! It has a beany taste, and I do not like it as it is. It works really well in savoury dishes like raita, kadhi and chaas! You can also use this for baking. To use this vegan yogurt for sweet dishes, you can try these tips below that were suggested by my YouTube subscribers. TIP 01: “While soaking the chickpeas, add a few dates in this water. Once soaking is done, remove the dates and few spoons of this soaking water to make date paste. Now use 2 tbsp of this date paste as a starter. Also add some lemon zest when you add the starter.” TIP 02: Add some vanilla powder when you add the starter, this helps mask the beany taste a bit, and before consuming must add some lemon juice with your choice of sweetener to further reduce the beany taste. It will taste great.” by Emine Demir. Enjoy your dairy-free, protein rich vegan yogurt/curd! ------------------------------------------------------------------------------------------------------------------------------------------- INGREDIENTS 1 cup dry chickpeas need to use dry chickpeas, not canned. Should be raw, not cooked. 4 cup water for soaking 3-4 cup water for making milk Curd Starter. Option 1: 2 tbsp of soaking water from chickpea. Option 2: green chili crowns (head of green chilly) INSTRUCTIONS Soak chickpeas in 4 cups water for 8-12 hours. This depends on your weather. If its hot 8 hours will be enough. CURD STARTER: After 8 hours, water should have bubbles. Save 2 tbsp of this water to be used as the curd starter. OR 5-6 green chilli heads can also be used. Strain the remaining water, you can use this to water your plants. Now blend the chickpeas in the blender with 1 cup of fresh water to form a smooth paste. Don't blend it too much, else it will be difficult to extract the milk. It should be a little coarse. Now add the remaining 3 cups water & blend just for few more seconds. Take a cotton cloth or a nut milk bag & place a container below it.Add half the quantity of the chickpeas paste to the cloth/bag & squeeze it to extract the milk. Repeat this with the other half of the chickpeas paste. Stir the milk, then, move it to a pan & place it on the stove. Stir it again to make sure it doesn’t settle at the bottom, before switching on the stove. Turn the stove on & heat the milk on medium heat. Keep stirring the milk until it begins to boil & the consistency is thick like custard. You may notice foam building up during this process. You can remove it as & when required. Once you have the right consistency, switch off the stove & let it cool down. Keep stirring to make sure it cools down evenly. Else it will cool from the top & still be hot underneath. Wait till the milk comes to a lukewarm temperature. You can check the temperature by adding a few drops of it on your finger. Ideal temperature to add the starter culture for fermentation is around 38°C to 44°C (100°F to 110°F) Transfer the milk to a non-metallic container. Add 2 tablespoons of the soaking water that you saved at the start of this recipe. This will act as a starter. Stir the starter thoroughly. You can also use your clean finger to stir to give additional bacteria from your skin. Cover the container with a loose lid & let it sit. The process can take anywhere between 6 to 12 hours depending on the weather. If the weather is very cold, you can cover the container with a blanket to keep it warm. Check back in 6-8 hours. It is done once it has a sour taste. NOTES While making the milk, you can use minimum 3 cups water (instead of 4) to reduce the cooking time but this will leave a stronger bean-y after taste in the yogurt. The pulp that is left behind can be added to chapathi flour, soups, dals, or other recipes. You can also mix it with boiled potato/sweet potato & other vegetables & herbs to make cutlets. The yogurt has a strong chickpea taste, works very well in baking and savory recipes like kadhi, other indian curry or raita DISCLAIMER: The information provided on Priyanka N Jain channel is for awareness and educational purposes only and must not be considered as a substitute for medical advice from a qualified medical practitioner. All viewers of this content, especially those taking prescription medicines, are advised to consult their doctors or qualified health professionals before beginning any nutrition or lifestyle suggestions. We do not take responsibility for possible health consequences for any person following the information in the content provided. #veganyogurt #vegancurd #chickpeayogurt #vegancurdwithoutsoy