Raw yogurt?

[1-icurn]

I assume it would only be raw if made from unpasteurized milk right?
How common is it out there? Don't recall seeing it at Whole Foods but maybe I missed it.

Thanks Deb

[Doe]

Here is a raw vegan recipe for yogurt. Enjoy!



§ 2 c sprouted and blanched almonds
§ 1½ c water

Blend. Pour into a mesh bag and squeeze out all the milk. Put the milk into a wide-mouth glass jar. Cover with cheesecloth and leave at room temperature overnight. The yogurt will separate from the whey. Refrigerate to drain more. Carefully spoon out the yogurt, discarding the whey.

[ReneeSC]

I've yet to try the raw vegan yogurt by using nuts.. but, lemme tell ya... it sounds wonderful.

About animal products: they're consumed by some here, but we instead discuss using only vegan products to create "mock" or better versions of the same. It's totally nothing personal, Hon. But, to give a quickie answer, yes.. raw animal products are unpasteurized.

I'm still searching for a nut milk bag ( have yet to find one..... does Alissa have one?)

I have the ecoutrements for making creame cheese, yogurt..etc ( you know..those yogurt makers ). Has anyone tried using a nut cheese recipe in one of them? I have NO idea the heat index, but I'm fairly certain it's extremely low since the point of making a yogurt/cheese is to keep certain enzymes alive.

[rawredbone]

Here is a raw vegan recipe for yogurt. Enjoy!



§ 2 c sprouted and blanched almonds
§ 1½ c water

Blend. Pour into a mesh bag and squeeze out all the milk. Put the milk into a wide-mouth glass jar. Cover with cheesecloth and leave at room temperature overnight. The yogurt will separate from the whey. Refrigerate to drain more. Carefully spoon out the yogurt, discarding the whey.


I saw thumbing thur The 12 Step of Raw and found this recipe and made it last nite with Blackberries and Strawberries, sea salt and a taste of honey it.... was so gooood

[karenisraw]

I've had soy yogurt made by silk, but that was before I knew soy was bad for you. It tasted just like real dairy yougurt so I would guess thatnut milk yougurt would taste good too.

k

:D

[RowanC]

I tried some of the nut yogurt recipes. None of them tasted good to me. The one with oats ended up tasting like library paste. The nut one from sunflower seeds was horrid. They never really fermented. Maybe it's too cold here.

How much like "real" yogurt does the almond one taste?

[rawredbone]

I actually half and half it with almonds and Sunflower seeds an and cup of water placed it in a Mason jar placed cheesecloth over it secured it with a rubber band and allowed it to ferment on top of my fridge for 6-12 hours. After the fermenting I poured the whey off and pluse Strawberries and Blackberries in my FP. Placed the berries in a bowl with my Yogurt along with sea salt and a taste of honey. It actually taste like Yogurt to me .

RowanC: Maybe you have to play around with the it add a little of that you know a little of that to get the taste you desire.

[exurb]

Deb, as you can see there are lots of ways to get raw VEGAN yogurt. If you want the beneficial/lactic acid bacteria, there are other ways to get that in a raw vegan way.

Rowan, Deb, etc., from the ones I've eaten the ones that work are the ones where you don't ferment the nuts. I had one that was similar to a cashew cream/icing/pudding that was soured with lemon etc. I've had one made from banana, avocado, and a bunch of other stuff blended, then lemon and whatever else. I think basically puddings, then brought more toward a yogurt taste. rawredbone's recipe sounds interesting though.

Since this is a raw vegan site, and we don't talk about eating raw animal products, I hope that's helpful to you.

I will add that it is actually illegal to sell unpasteurized milk in most places, you generally won't find it in any stores as milk or yogurt, what you will find is unpasteurized raw milk cheeses (some imported swiss, stuff like parmigianno reggiano, artisanal cheeses, etc.) Whole foods labels which ones are raw.

Here's a link for you for a place that separates their raw vegan and their raw discussion, if you are looking also for a place to discuss that.

http://www.rawfood.com/cgi-bin/forum/ultimatebb.cgi

[vgloveforlife]

I made almond yogurt (from Rhio's book although it's the same as the recipie posted above) but I was wondering why to throw the whey out. Isn't the whey supposedly healthy?

[firefaery]

I make it with coconut .

[Bridle]

Hi Firefaery and all

This thread is interesting. Firefaery would you kindly share details about how you make 'yogurt' with coconut.

Thanks!

[unbitten]

I'm still searching for a nut milk bag ( have yet to find one..... does Alissa have one?)

I found some little cotton bags that would probably work for this at central market today. They were 39 cents each! I bought like 5.

[mattsonfamily]

http://www.bodyecologydiet.com/mcoconutkefir.php

Here is where I got my informationn for making yogurt & kefir. Yogurt section is at the bottom of the page

You can use a yogurt or kefir starter.

Mindi

[Veganforlife]

Instead of a nut bag I think it was Rawlinlocs that suggested a paint strainer bag...

[Jesaroj]

I just had some cashew cheese with tomatoes and basil...WOW! Someone else asked about the whey being thrown away and I agree - why throw it away? Is it just to get a thicker consistency?

When I made the cheese I did not strain it, but it did not separate from the whey, either. I had blended it pretty smooth, and I probably used less water than my recipe called for. Is that why it didn't separate? I use miso instead of bacteria capsules or rejuvelac.

I will have to try the yogurt!

[firefaery]

You blend coconut meat and water, I usually use enough to get about 2 quarts of liquid. Heat gently to about 110 degrees. Add 2T. raw honey and stir. Take off heat. Add starter culture (dairy free) and a t. of vanilla and dehydrate 8-10 hours at 105-110 (I do it in my dehydrator.)

Do not skip adding the sweetener, the bacteria needs it to feed. It won't become think, and if you want it to be a more yogurt consistency you need to add agar agar or something that will gel it.

I don't bother and just put the runny stuff into my smoothie. You'll know it was successful if it is nice and tart.

[Bridle]

Will definitelt try this coconut 'yogurt'.

[sptygl]

I just had some cashew cheese with tomatoes and basil...WOW! Someone else asked about the whey being thrown away and I agree - why throw it away? Is it just to get a thicker consistency?

When I made the cheese I did not strain it, but it did not separate from the whey, either. I had blended it pretty smooth, and I probably used less water than my recipe called for. Is that why it didn't separate? I use miso instead of bacteria capsules or rejuvelac.

I will have to try the yogurt!

would you mind sharing how you put that together............
thanks.......... mmmm!

[Jesaroj]

It's from a book I've got...Living Cuisine by Renee Loux Underkoffler.

Cashew Cheese

1 c. soaked cashews
after soaking, put in blender with 2 tsp. miso (I like white best) and enough water to almost cover the nuts

Blend til creamy (the book says texture should be like cottage cheese, but the first time I made it, I thought it'd be better if blended more)

Next I wash a glass canning jar with hot water, pour in blended mixture, and cover with cheese cloth and rubber band.

Then leave in a warm place (85-95 degrees F) for 10 hours or thereabouts. (book warns about not going longer than 12 hours because of spoilage)

At this point I put the jar in my fridge overnight and next morning food processed it with lemon juice to taste, about 2 T olive oil, and about 1/2 tsp. salt.

It's SO good!

I decided to make a caprese-like salad with it:
Sliced tomatoes with salt & pepper
fresh basil cut into ribbons (chiffonade)
then put dollops of the cashew cheese on top

I also like it with olive tapenade. Hope you enjoy it!

[vgloveforlife]

I made the cashew cheese from "Raw" which is similar and it was so good too. I like it with chopped onions, lemon juice and nutritional yeast on top.

[Lunar*Fey]

I have very poor digestion (sad, since I'm only 18!) and have finally started trying to do something about it using live active cultures.
So today I tried making some raw yogurt and it totally worked! I was so excited.

Here's what I did:
I placed pine nuts (soaked over night) and blended them with some water until creamy, smooth as possible consistency. Then I took a little plain vegan soy yogurt (with live active cultures) to use as starter culture (not raw, I know, but it will diminish with each batch until you have a completely raw yogurt...if you're not cool with this you can order non-dairy starter cultures to use instead) and stirred it into the blended pine nut mixture. Thenn I put it all in a clear container and placed the container in the dehydrator. I put the dehydrator on between 95-105% and let it "incubate" for 6+ hours (depending on how much you have, and how sour you want the taste).
It was soo cool and I couldn't believe it worked. I could see the separation from the water, which was at the bottom of the glass. The top was a custardy texture. Very cool. I ate it as is but it would have been an excellent spread. Even a pizza or salad topping. I don't really make recipes very much at all, but it has a lot of potential.
and you can do it with any nut! I tried pine nuts because thats what we have on hand right now. We also have sesame seeds, but I made a bigger batch with the sesame seeds so that one is still incubating. I am excited about that one because of the super high calcium content :)
sorry, I was just so excited it actually worked that i just had to share :)

firefairy, do you use mature coconut or young? That sounds so awesome! How does it taste??