Will it Yogurt? PUMPKIN SEED YOGURT (plain vs with oats, chia, flax + more) | Mary's Test Kitchen

Hello friends and not yet friends welcome back to Mary's Test Kitchen where pumpkin seeds can do no wrong they make the most luxurious plant-based milk the richest soyf free tofu that's more like cheese than tofu and today let's see what happens when we apply a traditional yogurt making method to it which is what Willet yogurt is all about making traditional foods out of non-traditional ingredients along the way we're sure to see both successes M and failures to learn from so don't be shy drop your suggestions and requests for upcoming episodes in the comments below last episode we put soy to the test and with a pretty simple method we made some pretty good yogurt so making yogurt from beautifully Rich pumpkin seed milk might seem simple as well but those who know already know this milk has a unique self coagulating quality that is great for making tofu but will it get in the way of turning these into to that creamy luxuriousness you saw on the thumbnail spoiler alert it wasn't clickbait but what kind of Hoops do we need to jump through to make it happen and how high how about nutrition will The Taste justify the means plus how mad is your wallet going to be hold on to your gourds my friends because I'm spilling all the seed crits I've got five variations in mind for this experiment and we'll need 1 and 1/2 lb of raw seeds to make milk easily we want to hydrate them by soaking in plenty of water and since we strive to be food safe around these parts I put them in the fridge overnight next morning they've plumped up nicely we began with 1.5 lb AKA 681 G and ended up with 915 G these seeds basically drank a cup of water I guess they were pretty thirsty now want to divide them into five competing [Music] teams the first team gets golden flax high in Omega-3s they have some protein and they make a gel when soaked next psyllium husk better known by the name brand metam musul this ground husk will also absorb water and create a gel I'm hoping one or both of these ingredients stop the milk from quag ating when it hits 160° F then we have large rolled oats shout out to the great plant-based innovator and cookbook writer mioko Shiner who posted a video a few months back using oats and pumpkin seeds in one of her homemade yogurts I'll link her video in the description below in case you want to check it out her version uses so much oats though I could never the way carbs flare up my chronic tontis so personally if this works with a smaller amount of Oats I'm going to be so happy last two Plain Jane no extra one is our control and the other is the Wild Card you'll see then they each get a fair 415 ml or 14 flu ounces of [Music] water and a quick 30second blend on high-speed in the Vitamix long enough to pulverize the pumpkin seeds to get as much protein out of them as possible but not too long that the puree becomes way too difficult to strain it's a balancing act and I have a feeling our additives might put a wrench into my usual method nonetheless they must all go through my trusty nutmilk bag for each I'm adding 1/4 cup of water into the nearly empty blender jar to get as much as the residual out as possible we're not trying to waste anything here famous last words [Music] seriously though this nutmilk bag deserves a metal it never fails me no matter what I throw at [Music] it and we won't waste the pulp oh no I've got delicious plans for it but you'll have to stick around to find out next up the pumpkin seeds plus psyllium husk [Music] um there's no way I'm going to be able to strain that there's no freaking way are you kidding me well doesn't that look extra healthy This Yogurt is going to be fiber and [Music] all oh you can feel the slime on this one I don't know why I'm surprised oatmeal is notoriously slimy so far I'm finding it hard to squeeze only because it's so slimy and slippery that it's hard to get a grip on this [Music] bag see how wet that pulp is it's so wet [Music] after all this squeezing my hands need a vacation in fact I traveled all the way to the grocery store and bought chia seeds cuz why not add more chaos to the [Music] mix my hands are done oh my God my hands are so done by now I'm rethinking my life decisions because even though my chronic tontis is no longer an issue I had not considered muscle endurance when I designed this experiment but then swooping in to save the day I remembered my juicer thanks to all of you who shared your experience making milk in a juicer in the last video's comments this batch is plain pumpkin seeds and water apparently the trick is to blend first to make the extraction more [Music] complete [Music] I think we've just made more work for ourselves not [Music] less all right okay I officially recommend not to buy a juicer to make this less work it's not a knock on the juicer per se as far as juicers go I actually think this one works really well and is very well priced and it feels like good quality it feels sturdy but this was not less work as you can see maybe less effort less muscle but at the end of the day so many more things to clean so for the last batch with only raw pumpkin seeds in water I'll go back to the blender and the nutmilk bag and see how easy this is compared to all the [Music] others [Music] now we cook we've got to heat away all those sneaky pathogens trying to ruin our yogurty dreams and we get to see if any of the additives stop the seed milk from coagulating during this process but first our control no additives in this one once we get to 160° F Well anyone who's seen my previous pumpkin seed tofu videos will already know it self coagulates great for tofu not exactly the right texture for yogurt [Music] though next the pumpkin seed milk from our juicer it's basically the same thing so of course the result is the same but this time we'll blend it smooth for a better texture and now for our teams enhanced with golden flax seed oats and chia seeds the flax and chia at first seem to be doing something well they tried but almost never counts they both coagulated by the time we got to 180° F so it's vmix time and they do come out nice and smooth meanwhile the rolled oats what a hero it stopped coagulation like a champ too bad milking it was an Olympic effort taste test time it doesn't taste like oatmeal but it definitely has the mouth feel lastly our selum husk and pumpkin seed milk isn't quite milk anymore but it does need to be cooked through I added a little water to help I'm not so sure that helped now all of these need to cool down to about 100° F just slightly warmer than room temperature before we can add the vegan yogurt starter I'm using Vivo culture like last time and when I designed this experiment it was only for five variations adding up to 2 L the maximum this bottle of starter is designed for however in my sheer Brilliance I added that chia seed patch on a wimp so we're pushing the limit here my friends trying to ferment 2 and 1/2 lers with starter designed for only two Risky Business but you know how I love to live dangerously incubation started at about 6:00 p.m. on Friday evening after 12 hours 6 a.m. on Saturday morning I check the ones at the front because easy access yeah it just tastes like pumpkin seed tofu warm pumpkin seed tofu so it tastes good let's try this one this is the one from the juicer but basically it's the same thing as the control only we blended it look like we have some separation the thicker yogurt and the way let's give it a taste I don't know there is some texture that is not totally smooth but I actually don't mind it um it's not fully sour yet though let's give it a couple more hours all right let's try the Flax One this one definitely has a smoother texture The Taste is still quite blend it's not Tangy yet so I'm going to put these back in the incubator I kept checking every hour so different jars with new sterilized spoons I got texture but no change in taste that I could perceive I actually took to the Community page and let you guys know this was scking longer than I had expected and somebody suggested that maybe it's taking longer because of the high zinc content was this hindering fermentation I don't I don't really know some of you like to ferment your yogurts for as long as 48 hours so I kept going now before we go any further I must warn you if you're easily squeamish click ahead to the next Tim stamp now now at 6:00 a.m. the next day about 36 hours since these all went in see [Music] that oh this one looks bad now for the psyllium husk this one looks scary like look at the side of this there is definitely microbial activity now is that the probiotic microbial activity that we want no it doesn't smell good it smells um like ammonia so that tells me some yeast action is happening that's gross [Music] okay this didn't work out this one's the flax and I'm I'm getting that slight smell from it as well and I'm touching the side of the jar and I should have already known because it's quite warm when I touch the side of the jar it's not it's it's not very very warm but it's warmer than I know it should be crap now I'm just no we're going to start over when it comes to fermentation better safe than sorry to say I spiraled into a pit of despair would be fairly accurate so to keep my spirit out I decided to turn this leftover pulp into one of my favorite snacks and tried to think of all the positives we learned a lot from round one we did learn that flax and chia seeds do not stop coagulation at least the way I did it but we also learned that blending the coagulated curs and way turn them into a nice smooth creamy milk and they taste pretty good too psyllium husk makes things super thick and maybe next time I would just use less then oats even in a small amount will will stop coagulation but it takes an excess effort to milk we could do so much with this newly gained knowledge and I snacked on these crispy wonderful crackers while I designed round two but with more realistic Ambitions this time I brought only two contenders to this final round first a batch using just pumpkin seeds and water obviously a must then because it was the best tasting milk and made the best texture before things went corbly Ry flax same amount same method blending milking cooking blending again poured our mixtures into newly sterilized jars and another difference the vegan starter culture I used one full bottle between these two batches to maximize their chances against any pathogens this would also make the ferment go faster but I also set the dehydrator to only 100 de F so it stays warm enough but just barely and this would make the fermentation go more slowly however no chance of getting too warm this time they went in at 300 p.m. on Monday afternoon and 15 hours later we're back at 6:00 a.m. I have to admit I was a little nervous because the night before I checked at 8:00 p.m. 10: p.m. I even set an alarm for 2 a.m. but then I slept through it so here we are [Music] it's thick I feel like I taste a hint of Tang but I it's so I don't even know if it's actually there or I'm imagining it check out we have some separation on the bottom too don't worry about that that's not anything that's just like the dried part of the milk kind of got dried around the edges of the container there it's like a game of Pickup Sticks righty I have high hopes all right taste test it's a little bit Tangy I'm not imagining things it is a little bit Tangy success I was getting worried there my guys um all right so this just needs to cool in the fridge and then we'll see the actual final result in the meantime I'll be sterilizing two jars to put the finished yogurt in smaller because it'll take up less room in my overcrowded fridge but also they are cuter don't you think now for the Moment of Truth our homemade pumpkin seed yogurts are fully chilled we can see a distinct texture difference we also have some way separated at the bottom we could could definitely have a thicker Yogurt by skimming off the top but for this test I think I have to stir [Music] them [Music] final taste test yep it tastes like Blended raw pumpkin seeds with just a little bit of that fermented flavor a little bit Tangy is not even the right word for it you can just tell that it is fermented now for our flax you can see it's thicker definitely has a creamier consistency but still it's quite runny the Tang is much more pronounced like this actually tastes much more like regular yogurt but of course it still tastes like pumpkin seeds which is nice it's very rich and this one definitely has a silky mouth feel to it it's really good after all our trials and tribulations we have a winner but how mad is your wallet going to be over these luxurious homemade vegan yogurts only you can say each batch produced a smidge over 475 mL of yogurt used 136 G of raw pumpkin seeds bulbourne has the seeds on sale now for a bit less but recently I'm paying around $2 Canadian per 100 gram I used vivo's vegan star culture which is $3 a bottle if you buy the five box Pat so that's $5 in supply for this jar of 475 ml or 6 oz of plain Pumpkin Seed Vegan yogurt which is $365 US according to today's exchange rate for our flax version it used 2 tablespoons or 20 G of golden flax seed which I also bought at bulk bar again I'll use the regular price 10 cents for our two tablespoons so that's $510 Canadian for our winner or $372 USD so my wallet is not exactly doing a happy dance but hey for this amazing vegan yogurt maybe it's worth it honestly I haven't decided let me know what you think in the comments maybe nutrition will affect your decision um so for anyone who wants to skip this part let me remind you of the timestamps you can skip with I'll just throw the numbers here on screen but keep in mind that this is an estimate I can't really 100% tell you how much fiber was stripped from the milk probably a little protein and fat stayed with the pulp as well probably nothing substantial in my opinion so in summary pumpkin seeds will yogurt it might take a little longer than other milks and it doesn't turn out as Tangy tasting different additives will totally change the flavor and you can decide which ones are worth your effort because the effort varies a lot next time I want to make the oat milk and chia and flax gels separately before adding to the milk I think that might make things much less muscle intensive I also feel like these experiments answer some questions but spark even more questions in return speaking of which thanks for coming back even though I took forever to post this one I have to admit I took a lot of time between round one and round two because my mental state was not there and I also then had the impulse to experiment with a new editing style as you could see etc etc it took forever and then now here we are thank you so much for watching will it yogurt my friends let me know what else I should yogurt I think at this point I'm going to go back to Tofu for like maybe an episode or two as you could probably tell the end of this video here is unscripted and that's why I'm rambling I should just say bye bye for [Music] now for

Channel: Mary's Test Kitchen

Views: 83,393

Keywords: marystestkitchen, vegan food, vegetarian food, vegan cooking, vegan recipes, how to make vegan yogurt, vegan yogurt experiments, pumpkin seed yogurt, oat yogurt, flax yogurt

Id: C4fu-VLpLcg

Length: 22min 36sec (1356 seconds)

Published: Sat Oct 14 2023