DITL 01.22.2023: Instant Pot Soy Milk, Homemade Tofu, “Pizza-Dillas”
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I’m back for another day in the life style video. You can watch me stumble through making tofu! LOL! I will have another dedicated …
Recent hack I learned is to freeze GINGER and then it is super easy to grate from frozen for recipes. . I chopped mine but then my fingers were getting too close to the grater so next I'll freeze bigger pieces (half?) and just use and return to freezer. Super time saver. Another good one is "Blended Lemon" from Dr. Greger's How Not To Die cookbook – blend whole (peeled) lemons and freeze in ice cube trays and use as lemon juice – whole food version. Then I'll dehydrate the skin, powder and use in place of zest. Lemons do not last long here. My tofu is still an art working toward being perfected. I've read for firmer use more coagulant and press longer/more weight?? And my yogurt texture is not what I'd like, but commercial yogurt may have ruined me for the traditional – but my husband says his mom used to make yogurt and it was just like mine… I have not made anything out of the Okara just yet, still collecting recipes and gathering my nerve. The best fresh milled bread recipe I've found is from Grains and Grit podcast but I've started adding some Vital Wheat Gluten to get a bit more rise out of my loaves. Also letting the dough sit will sometimes accomplish more than kneading. I do not sift anything out of my grain. The Mozzarella is something I must try. You sure you don't want to move to the midwest so we can be neighbors?
Home made tofu tastes so much better than store bought, but it is a bit of work to make it. I've made hemp tofu a few times and it's a lot easier, but it doesn't hold together a well as soy. The taste is also quite different.
Love your strainer. I've been trying to find one like that but the asian type bambu baskets are hard to find over here.
I was really hoping the soy milk maker was worth it. Lol. I'm looking for a faster option to make my own nit milks. I was looking into that mio mat but it's expensive. I guess you either pay money or time regardless, but either way is better than buying the convenient cartons at the store… especially with soy. Plus you at least get multiple products.
I just stumbled on a channel that was making tofu and learned something fascinating in the comments. Apparently you can keep the whey water by putting it in a clean jar and leave it for a few weeks. Then can keep using it to make your tofu over and over. https://youtu.be/wPOKC53Uxzc
One of the other commenters said they use white vinegar and that it creates a harder tofu. Also food grade Epsom salts is a less expensive version of Nigari. You can also use gypsum or GPL.
Just an FYI; In the Vegan Pantry cookbook Miyoko tells how you can link lengthen the shelf life of soy milk to almost three weeks.
I love that Sage pulled her own tooth out!!!! I went on Amazon to buy the one-hour cheese book and was reminded that I already had it. LOL. Yesterday I ordered 50 lbs of Vidalia onions to support a local group's fundraising efforts. I'm tempted to get another 25 lb. They'll be delivered 3 days after they're harvested in May. I'm going to caramelize and dehydrate part of them, freeze some for cooking and am tempted to order a third bag to chop and dehydrate and enjoy some raw. I've only ever made Burmese tofu but am looking forward to experimenting with other kinds. I love cook pizza made with a tortilla in the air fryer. So good! But Iooking forward to make your pizza dia. Looking forward to seeing how you use the dehydrated okara. Take care!
Your twin! Just adorable ❤
Curious does this “milk” tast like how the beans taste? We had a nut mix the other day and one of them kept tasting off to me. Looked at th bag and realized it was the soy included. Gave me kinda a metalic taste! Obviously these ones were roasted or what not. So mayb the fresher dried version has a better taste?
I love to chop up onions and freeze them…..I'm always so sad when I look and I've used them all up! I looked up Kampung Vegan and would like to make her Vegan Burger Buns but am a little confused about needing refined coconut oil…I don't use coconut oil so don't know much about the different kinds….have to research that. Very good video…I'm with you on the soy yogurt! I have my soybeans from Azure just waiting!
Wow your doing so well with the tofu. Congrads. All tasty new things take time to perfect.
The mozzarella looked wonderful. So much fun to find new things to enjoy. I look forward to you making the feta and enjoy it on a salad…One of my favorites…feta with everything topping on it on crackers too…I like to make pizza on tortillas with salsa instead of pizza sause- it adds a fun little zip to it. Thank you for another wonderful video.
Nice to see you, I really need to stop being lazy and do some of your recipes, I keep doing same old stuff and I’m getting bored 😂
Great video! Everything you make looks so good. 😋 You should have a Vegan Prepper B&B!
I would love to try making tofu and you even made your own soymilk. 👏🏼 You explain things well and I’m inspired to try. 😀 BTW, Mary’s Test Kitchen has been making tofu from different beans and nuts lately. So interesting. She is an experimenter, but quite scientific, so you might enjoy watching her tofu videos. Thanks for the videos!
https://youtube.com/@marystestkitchen