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| Name | Easy Vegan Yogurt, 3 Ways! The Vegan Good Life with Miyoko |
| Video Uploader | Video From Miyoko Schinner |
| Upload Date | This Video Uploaded At 24-04-2023 19:00:07 |
| Video Discription | Miyoko shows you how quick and easy it is to make vegan yogurt using 3 different plant milks so you can get the consistency and level of tanginess you desire ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ RECIPES: Oat Cashew Yogurt 1 cup rolled oats 4 cups of water 2/3 cup raw cashews Blend the oats and water, then strain through a nutmilk bag. Reblend with the cashews. Heat until 160 degrees, until thick and creamy. Allow to cool to 110 degrees F, add yogurt culture (per package instructions) or 2 tablespoons of commercial or previously made non-dairy yogurt. Culture at 110 degrees F for about 8 hours until thickened. Refrigerate. Coconut Cashew Yogurt 2 cups shredded coconut 3 cups water ¾ cup cashews Blend and strain. Heat until it bubbles and thickens. Allow to cool to 110 degrees F, add yogurt culture (per package instructions) or 2 tablespoons of commercial or previously made non-dairy yogurt. Culture at 110 degrees F for about 8 hours until thickened. Refrigerate. Pumpkin Seed and Oat Yogurt 1 cup pumpkin seeds ¾ cup rolled oats 4 cups water Blend and strain through nutmilk bag. Heat until it bubbles and thickens, about 160 - 170 degrees. Allow to cool to 110 degrees F, add yogurt culture (per package instructions) or 2 tablespoons of commercial or previously made non-dairy yogurt. Culture at 110 degrees F for about 8 hours until thickened. Refrigerate. |
| Category | Howto & Style |
| Tags | diy | do it yourself | homemade cooking | homemade yogurt | homestead | miyoko | miyoko schinner | plant based | plant based cooking. cruelty free | the vegan good life with miyoko | vegan | vegan recipes | veganism |
