HIgh Protein Vegan Yogurt (with Chickpeas)

This adaptation of YouTuber Priyanka N Jain's vegan yogurt recipe allows your body to digest its high protein content very easily because the protein is fermented. Chickpeas are a good plant-based source of protein, 19g protein per 100g to be precise. It is therefore among my favorites (when compared with rice, oats and even flaxseeds whose protein contents are 2.7g, 2.4 g and 18g respectively). While being slightly lower in protein than peanuts, it is many times lower in fat (specifically 6g compared with 49g found in peanuts).

You will need:

• 1 cup chickpea
• water for soaking, roughly 1 litre (ie roughly 4.2 cups)
• water for blending, 4 cups
• curd starter from either
• 2 tbsp 'soak water ' -- OR --
• 1 tbsp previous day's yogurt -- OR --
• (see below how to create starter curd from scratch)
• time
• 12 hours to soak chickpeas (with cold water). A faster option is 8 hours using hot water.
• 6 - 18 hours to ferment (the more aged and active the curd starter, the less time required)
• jar for fermenting yogurt. Glass or stone ware are ideal options. Also ensure that the jar is sufficiently large to provide airspace into which the yogurt can expand. Avoid metal and plastic.

Steps:

1. Soak chick pea for 12 hrs. Air bubbles on top of the liquid indicate that soaking has occurred for sufficient time.
2. For later use, set aside curd starter
3. Blend with 4 cups water; initially 1 cup and then the remaining 3 cups
4. Squeeze milk out. (The pulp will no longer be used for this recipe but may be used for other unrelated food recipes).
5. Boil milk while constantly stirring until the batter thickens like custard.
6. Remove foam that forms on top.
7. Let cool until luke warm throughout/
8. Add to fermentation jar.
9. Add 'curd starter' that you set aside before blending.
10. Place in fermentation jar, allowing a lot of air space for expansion of the yogurt.
11. Cover jar loosely (to prevent the jar from explosing). For instance, the lid of the jar may just lightly rest on top of it instead of being tightly screwed on.
12. Let stand for 12 to 24 hrs. Signs of readiness include
• tiny air pockets that will have developed n the inside of the contents.
• these air pockets will have made the yogurt expand.
  
13. Use as you would any other yogurt. Common uses include:
1. Add to curries
2. Add sweet breakfast cereal

CONTENT RELATED TO MAKING VEGAN YOGURT

• Fermented foods (sauerkraut, vegan yogurts)
• Sauerkraut (full instructions)
• High protein yogurt with chickpeas
• Extra creamy yogurt with oats
• DIY chickpea yogurt
• Oat yogurt
• Vegan milks
• Creamy rice milk
• Tofu
• Chickpea tofu
• Breakfast or snacks
• Vegan Caribbean Christmas cake
• Pink pancakes
• Protein granola bar
• Pizza
• Other
• Vegan eggs
• Topping (guacamole inspired)

• Starting probiotic curd starter from scratch using chillies in DIY peanut, coconut, cashew and or almond milks. (Chillies are rich in lactobacilus bacteria which help to create starter curd if you do not already have an earlier batch of yogurt).