In the video, Camila Vitorino demonstrates how to make a vegan, probiotic chickpea yogurt that is creamy and free of preservatives. She emphasizes the health benefits and environmental friendliness of the recipe. The process involves making chickpea milk, fermenting it with rejuvelac (a homemade probiotic), and blending the fermented product to achieve a smooth yogurt consistency. The yogurt is fermented at room temperature for 16-48 hours, depending on the climate. Camila also reveals a secret tip: the soaking water from chickpeas can be used as an alternative to rejuvelac for fermentation.
Here are the key facts extracted from the text:
1. The recipe is for a vegan probiotic yogurt made with chickpeas.
2. Chickpeas need to be soaked in water for 12 hours before making the yogurt.
3. The soaked chickpeas are blended with water to make a milk.
4. The milk is then strained using a special strainer called a Voal strainer.
5. The strained milk is cooked and stirred constantly for 20 minutes to thicken it.
6. After cooking, the milk is cooled to room temperature.
7. A probiotic is added to the cooled milk, which can be in the form of rejuvelac, kefir, or probiotic capsules.
8. The mixture is then fermented in a clean, dark place at room temperature for 24-48 hours.
9. The fermented yogurt will have a thick, creamy consistency and a sour taste.
10. The yogurt can be blended with fruit or other ingredients to create different flavors.
11. An alternative method to make the yogurt is to use the water from soaking the chickpeas, which acts as a natural probiotic.
12. This method eliminates the need for rejuvelac, kombucha, or probiotic capsules.
13. The recipe is animal-friendly, environmentally friendly, and healthy.