 Most pre-made supermarket yogurts have additives like sugar and the cultures used in them tend to deteriorate over time, so often you don't even receive the full benefits of the probiotics contained within these yogurts due to the processing and handling along the way. If you do opt for a pre-made yogurt, look for one that only contains milk and probiotic cultures, nothing more, nothing less, as this means it's as natural as can be. Plus, you want to keep an eye out for the packaging labels that say active and love cultures, not just live, as this may mean they may not be able to provide all the benefits to your gut that healthy cultures can bring. In today's video, I'll show you step by step how to make this awesome sunflower seed yogurt or kaffir recipe. It's a great source of probiotics plus contains a good hit of protein and can be used for drinking, making smoothies, incorporated into recipes or culturing. So to begin with, you want to start by soaking the sunflower seeds, just make sure that they are shelled beforehand. You want to soak them for 8 hours in filtered water with a bit of salt. This will help to reduce levels of anti-nutrients such as phytic acid and enzyme inhibitors, which are naturally found in these seeds and can interfere with the body's ability to absorb nutrients. I do talk about this more in my soaking and sprouting seeds video, which I'll share in the link above. Now the sunflower seeds that I did sprout in my last video, I wasn't able to use in this one because I'd already dehydrated them, so I thought probably best not to go through another round of soaking, I didn't know how they'd turn out after that. So I just used a fresh batch of sunflower seeds that I had in my cupboard and soaked them. Whenever I'm finished with the plastic packaging on the nuts and seeds that I use, I always recycle it in my soft plastics recycling to then take to red cycle, which is a drop-off point for soft plastic recycling, where that gets recycled into new items. While the seeds were soaking, it was over the long Easter weekend, so I just went over to the Blue Mountains and did a few hikes over there, which was just absolutely incredible as you can see some of the hikes were just stunning. Having some waterfalls that incredible views looking out onto the mountains, it was just my place. I absolutely love it there, so beautiful. And it's a great way to kill time while you're waiting for the sunflower seeds to soak. So after the 8 hours of soaking, you can drain and rinse the sunflower seeds and then pop them into a blender. Add just enough water to cover them, again you want to use filtered water and blend until creamy. You can add more water if necessary to achieve the desired consistency that you're looking for. Then once it's finished blending, pour the sunflower seed milk into a glass jar and if you want to make it more of a thinner consistency, you can opt to strain it out using a nut milk bag. I like my yogurt like kefir thick, so I just left the pulp in with the milk. Then you want to cover the jar with a clean towel or cheesecloth. Let it sit in a warm place, not hot though, and leave for 24 hours or until it becomes thick and bubbly. If you don't have a warm place to keep it, wrap a towel around the container. Now it will ferment quicker if you live in a more warmer climate. You can leave it to ferment for longer than 24 hours if you desire a more tart tasting yogurt. So if you live in a more cooler climate, you may need to leave it for longer anyway. However, if you live somewhere quite warm, it may take less than 24 hours to ferment. So, the yogurt is finally ready. It's looking more like kefir rather than yogurt. You can tell me because all the liquid is at the bottom, whereas yogurt is sort of mixed throughout. But it is really thick. It's kind of like a cottage cheese consistency at the top. But yeah, it's finished. I'm so happy with it. So what I'm going to do now is add the rest of the ingredients in. So if you left it, you can leave it just like it is now, but it is very bland. Like I tried a little bit before, and it's not the most tastiest of things. It just tastes like blended up sunflower seeds. Like it's a very bland taste. So I'm going to add some things to it to make it taste just a little bit nicer. But if you do want to just skip this step and just feel free to just pop it in your fridge and you can store it there. And that would be pretty much how you make it. I'm going to add in the last few ingredients just to give it a bit more taste. So yeah, 20 hours later, still haven't found the cardamom. I don't know where it's gone in the cupboard. I think we've used it up. Sorry, don't mind any. So I'm just going to use some nutmeg today. But you want to opt for cardamom if you have some. I really don't know where ours is gone. So nutmeg's just going to have to do today. But all you want to do is grab a teaspoon of cardamom. Or you can stop in nutmeg or cinnamon. Or you can use a teaspoon of ground vanilla bean. But I'm just going to use some pure vanilla extract today. I don't have any vanilla bean with me. And then you want to grab some maple syrup or more honey. Now I'm out of more honey as well. So I'm going to use some maple syrup. So you want to use one tablespoon of that. It's just for you to come over. Oh, thanks. I'm just going to be here holding this bit too loud in the video. You can come join me. Happy now. We've got a favourite weapon. Now we shall have no more twisting in the video. So I'm going to add these in to my yogurt. We'll just mix it round. And then it's all ready to go. Then you can either store it in your fridge. Or you can just store it in the fridge. I don't think you can do anything other or to that. You want to store it in an airtight container in the fridge. So I'm going to cap it with a lid. That will stop the fermenting process. Otherwise it will keep fermenting. And it will become more sour and sour and sour. And you're like, oh, you don't want that. So once you've capped it in your fridge, that kind of stops the fermenting process. Or you can just start serving it up. Then you can put it in a little parfait topped with some fruit. Freeze it into some popsicles for like a summer treat. You can put it into like a salad dressing. Mix with like tahini, lemon juice. Avoid all of that. To make it a nice delicious creamy salad dressing. You can also put it into smoothies, into smoothie bowls. Just make sure you add some sweet ingredients with it. Because it can be, again, like more on the plain side. It's a very probiotic hit. And good for protein as well, which I think I mentioned. So I'll get to adding the ingredients. And then I'll store it in my fridge ready to use for later on. For the last part of this recipe, you're just going to add in one tablespoon of maple syrup or raw honey, like I said. And as an optional, you can add in one ground vanilla bean or one teaspoon of vanilla extract, which is what I did. I added about half to one teaspoon of ground cardamom. But because I didn't have any cardamom today, I just used one teaspoon of nutmeg and a little bit of cinnamon. I think I used one teaspoon of cinnamon as well. And then you just mix that together and it's all ready to go. Then to store it, just cap it with a lid. Just make sure that it's airtight and it can be stored in the fridge ready to use when you're ready. That is how you turn some sunflower seeds into some probiotic yogurt. That's it for today's video. If you guys have other cool recipes you'd like to share, please do in the comments below. I'd love to try them out. But yeah, thank you so much for watching. I don't know how to wrap today's video up. So yeah, don't mind the attire of today's video. I think yesterday was the same, just me and my gym clothes. I should have just been at the gym and both days was cardio. So that's why I look like a total mess. My hair is so sweaty. I admire the effort that people go for looking nice. I'm not one of those people. I feel like I always drop down for these videos. So sorry about that. But I sweated it out so much. So it has the sweat look. But yeah, thank you guys so much for watching today. I hope you enjoyed today's video. For the rest of the day, I'm actually going to go to the Blue Mountains because it's Easter weekend. So it means I have the whole weekend up from work. So I'm just making the most of it by going to the Blue Mountains the best news of all, side note. I know this is like not in relation to today's video, but I would have to share it with you guys. It's so exciting. I got this Blue Mountains guidebook. And if you know me, I love the Blue Mountains. So I'm so excited to try this out. They have waterfall hikes, waterhole hikes, like all these different hikes that maybe you'll know about in the Blue Mountains. So I'm so excited to try it out. If you guys want to find it, you can find it on the Blue Mountains page. I'll link it below for you guys. This is how I'm going to be spending this year. Hiking. I'm so keen. But yeah, that's pretty much my news. And so I'm going to be trying out some of the new trails today in the mountains. So that's how I'll be spending my Easter weekend. So do share where you guys are up to this Easter. I love to hear. Otherwise, thank you again so much for watching. I love you guys so much. You're honestly so supportive and it really means so much when I read your comments. It's so, just so lovely. And I'm so grateful. Thank you so much. I want to say kudos to you guys for being such kind, supportive, I guess, like a community. So thank you. Thank you so much for watching. And I hope to see you again in my next video. Bye.