I love this series. I hope that you'll make a video summarizing all the informations you found out about turning all sort of things into tofu! You could give them a grade and pick the best texture wise, taste wise, money wise... Thank you for sharing all your tests with us !
This was so interesting! I'm OBSESSED with these Will It Tofu videos! I have absolutely zero concept of what will or won't tofu, but as someone who struggles to digest legumes across the board, more nut/seed-fus are very intriguing to me. Maybe cashew? Or almond? Pecan (though that would be very expensive!)? Where's the line? Could you tofu chia seeds? Quinoa? High protein vegetables???? You give me the kind of excitement about food I expect a mad scientist to have. I really love your content! Thanks for doing what you do!
@@marystestkitchen Mary I've been wondering what are the advantages to the "tofuing" process as opposed to just cooking the pureed liquid as in Burmese tofu, which is so much easier. And why are you on crutches?
For what it's worth, peas are one of the plants that contains all 9 of the essential amino acids for humans. I would guess that the longer chained aminos or those with more iron content settled lower in the bowl and had an easier time coagulating as well.
So fun! I love that you ask so many questions, even on days when you aren't really there to make decisions. 😄 I can relate. I hope your health continues to improve! I've been bingeing your content while my autoimmune issues are in a HUGE painful flare because your content is so funny and educational and CALM. Thanks for focusing on the cooking and the questions and not doing crazy, dizzying camerawork. I appreciate that even more than normal this week! 💕
I need Good Mythical Morning to have you on their show! This is beyond fun to watch! Wow that is a fascinating experiment. I never expected that much tofu from those peas. Get well ❤️🩹 soon.
I'm a professional brewer in Canada, and every time the bean milk gets stuck/ is difficult to strain it reminds me so much of a stuck sparge that happens when making beer with high protein/ glutinous grains. The usual solution is to try and add some non-soluble bulk to the mash, usually rice hulls. This helps keeps things from gumming up too bad and trapping whatever you're trying to extract. cheers!
This was so fun to watch. I love your enthusiasm! Would be really interested in a tier list at some point, see how all the different ingredients compare to each other in your opinion. Thanks for the vid!
I haven't seen you check this, so another test you might want to consider (especially for that middle layer) is to do an iodine test for starch. This is pretty common for (home) brewers to verify malt conversion into sugar, especially since we often have iodophor solution on hand to sterilize equipment. Iodine reacts with starch and turns a dark black-purple color (it's quite fun to watch). Even if you don't film it, your enjoyment of measuring the temperature suggests that you would get a kick out of watching the reaction, and it can be an interesting visual indicator of how much starch is left over in a solution.
Thank you for all of this lovely content. I made yellow pea tofu the other day and made my lunch with it today!! It was tasty and wonderful. It’s awesome to have options for tofu beyond soy. Thank you again!!
Hey Mary, "Will it Tofu" is one of my favorite playlist of yours :D I have an idea/ wish for another similar series: "Will it Natto?" I love Natto, but since Soybeans are not the cheapest legume option in my country I am wondering what other legumes would make nice Natto. Do you think you might be up to the task? :3
Happy to learn you are better, i was wondering how permanent that crutch was in the previous video. The idea of doing all that work to separate them and then putting the green peas tofu back in the broth had the end had me chuckle, but it's certainly different from just eating peas and possibly still worth the effort!
I think you just made me realize how to make almost "pure" pea protein following more or less a "natural" way with the possibility to integrate fiber back to it... Thank you for that
I love your scientofu! Such a delight to hear you go agogo over the separation of matter and whey. Wonderful! Thank you. I will now buy a press and try.
Mary, I enjoy your show so much, and I particularly love the "Will It Tofu?" segments. I look forward to many more, and to trying some of them out for myself. I just love your personality, and kinda sorta feel like you're a friend. Thanks for the great videos! 😊
Thank you for giving peas a chance. You can find them for as low as 1$ per pound here in MTL in some places if you bring your own container and pay by weight. Have you tried adding a bit of baking soda to the soaking process ? It usually gives interesting results. I use about 3g of baking soda per 100g of green peas, then soak overnight, then upon boiling they become mushy and extra-tasty.
You should try doing the one hour hot soak recommended for cooking beans as an alternative to an overnight soak. You put them in a pot on the stove covered in lots of water, then bring to a boil for like 1-5 minutes then turn off the heat, cover, and let stand 1 hour. If it works youd be less likely to forget about them and oversoak as theyd be ready closer to when you had the initial idea. I have the same problem and will be trying the 1 hour hot soak myself.
Seeing you settle out the starches, and then the weird congealing nature of the peas, it makes me wonder if doing a tofu with something like oats is possible. Maybe it's not possible for some science reason but now it's got me wonderin'. Oats specifically because of how well it's suited in stuff like coffee. I suppose they do make milk so maybe the proteins can be congealed? Settling step would be very starchy, haha.
oat milk is very interesting because it's not really like other milks at all. The store-bought stuff is full of oils and stabilizers and there's not very much protein in it at all.
I love this series so much. To me this is really why I like cooking. The experimenting and finding something amazing or... well... not! People always ask me: why do you bother making your own bread/kimchi/kombucha/whatever but it's the process and most of all the MAGIC of making something completely from scratch! I haven't made anything close to tofu yet, though I get so excited when I watch your videos!!
I Australia we use metric measurements for everything, technically. But socially, when it comes to the height of people or the weight of newborns, we switch to imperial. We do use Celcius for everything, though.
My husband and I love your videos 😍😍 Each video of "Will it tofu?" is a new culinary discovery for us!. Thank you so much! Btw have you tried to make tofu with sesame seeds?
Same im not a vegetarian or vegan I've never even tried normal tofu and as far as this video goes I absolutely hate dried (and canned) peas but my weird brain finds this very interesting Ps please note that I'm the kind of person that would be interested by a documentary on yarn (depending on the narrator)
When I first learn how to make tofu, I never separated the starch. I basically blended it with water, cooked it and add in my coagulant in a whole pot. I think I got the best, most firm tofu like that. Seeing you separate the starch out is a first I’ve ever seen, but very interesting.
Soy doesn't have this amount of starch so you wouldn't need a starch settling step. But with these non-traditional ingredients, if you skip it, the starch gels and makes the final tofu mushy and kinda bad tbh.
Like the yellow split pea tofu, the whey like liquid left over from the curds, behaves like aquafaba, it will form soft peaks when whipped with mixer/immersion blender. If you have simmer the whey liquid to thicken it a bit more it will form more solid peaks which you can incorporate into your vegan dessert like Meringues etc.
Cool! thanks for that video. For green split peas I used to change de water at least a copuple of time when I soak them, because it'll have a bitter taste otherwise
In this video, I think the pot I'm using is by cuisinart. It's stainless steel; not nonstick. The nonstick pan I use most often in video is the grey pebbly looking one and it's by Masterclass.
I really enjoy watching these series, I was just wondering if we could use lemon juice as a coagulant, I've seen some people use it to make traditional soy tofu, would it work with these different types of tofus as well?
I'm enjoying all these curious little videos of yours, ahah, I've watched so many and now I want to do this myself. I'm shit in the kitchen! :p There's something kinda therapeutic, either way. :) Thank you for your effort
Quite the interesting set of results! With all the bean mash, i'd be making all sorts of hummus out of those, i bet they would taste great. Question, i notice in some of your tofu videos, you switch between Calcium Sulfate, Magnesium Chloride and others, i see the link to the Calcium Sulfate, but where do you get your Magnesium Chloride? I can't seem to find any food grade, only Nigiri in liquid form, which is rather expensive, any tips?
I only used nigari for the peanut tofu video because I ran out of calcium sulphate. I think I linked it in that video's description. It was from Amazon in any case. Brand was Vancouver Island sea salt, I believe.
I have a question - I just finished making this and I'm so excited, but I'm going on vacation in a couple of days and I know I won't be able to use the whey before I leave (no problem using the tofu and fiber). Can I freeze the whey while I'm gone? I can't think of any reason why I couldn't but I thought I'd ask in case freezing would damage it chemically somehow.
I wonder if adding amylase to the milk after doing a round of seperating the starch layer would help remove the last little bits of starch that might remain
I don't know how often you get this idea but can you try almonds? I don't even know if that would even be safe because of the fact that you use raw ingredients and I'm pretty sure raw almonds have cyanide in them Edit: Never mind i just googled it their not toxic i was just going to take out that part of the comment but you know what you all seem friendly so im going to own my mistake
Have you tried using amylase enzyme to neutralise the starch? I started experimenting with it but i needed an iron infusion and my hair started falling out so i had to increase my meat consumption. I'm still trying to figure out the balance of how little meat I can get away with eating. But once my health is more stable I'll start making tofu again, but perhaps not as often as i was before.
While I think that might be an interesting experiment, personally it would be less helpful for me since I don't want the sugar content contained within the starch going into the whey. I would rather keep it in starch form so it's easy to separate.
@marystestkitchen that's a good point. I can't tolerate much starch but probably more than you can. I'm usually okay as long as I keep it to a minimum and stay away from refined sugar.
I've noticed you always spoon out the liquid after the starch settles, may I interest you in a siphon arrangement? XD Which could maybe make it a lot easier to get that liquid out without disturbing the starch th-cam.com/video/1vq_h4myH1E/w-d-xo.html
As a Canadian I'm always shaking my head at the fact that we use Celsius for outdoor temp and fahrenheit for indoors. Maybe we need to manufacture our own heating and A/C so we can stick with Celsius 🙃
I have only just found your channel, yesterday, in fact, and because I love the experimental/scientific approach to things in life, I immediately subscribed. After watching quite a few of your videos yesterday I found this in my feed today. I have a question. Is there a reason you want to make high protein, low carb tofu? Just wondering about the original impetus to pursue this path. Out of curiosity, just ignore if you don't wish to say, are you recovering from a surgery, or do you have a chronic health issue? Am much, much older than you I suspect, but have been there/am there in both respects. I gasped when you pulled out a second NOYA tofu press. The one I have cost me $50 plus Australian dollars. It has given me the opportunity to give away most of the nearly four or five inferior ones I'd collected over the years. But I'm not being quite as experimental as you. Yet. (!?) Otherwise the videos I have seen so far have been a delight. And just a note for other viewers, if not for you, I have seen many a vegan cook (especially if it's a household with kids) use the strained leftovers (oats/almonds/fruits/vegetables) in waffle and pancake mixes which is a boost to mixes already often made of bananas and/or oats with plant milk. In Australia we don't really eat those thick American pancakes which look much more like large pikelets. How is it for you in Canada, where French influence must be significant? Maybe all the vegan "influencers" are changing Australian habits, but as far as I'm aware a pancake here is still a crepe. I'm sure there'll be all of it here eventually. And all the more places to use the leftovers from milk, experiments, etc. One wonderful Australian sourdough bread maker of an experimental kind uses oat leftovers from her homemade milk in her breads. It was during the covid bread-making era. I've tried it and it makes a great everyday sandwich loaf. Great to have discovered you 😊
1. just to see if we can 2. I have to stay keto to keep my chronic tendonitis is total remission 3. The crutches/cane were for an ankle injury - not to worry, I'm back to normal (mostly) now :-) 4. holy crap that's a lot for the NOYA. I got mine for around $20 5. I'm 38, you can see if you're older or younger :D 6. Pancakes in Canada are commonly the thicker American style type. Certainly we have crepes too but we call them crepes for the most part. The French influence isn't' super apparent in the West where I live. I think moreso in Ontario and of course Quebec. Thanks for being here~! :-)
I'm sorry if this question is inappropriate, and if you're uncomfortable with the subject, please remove this post from your comments. Do the crutches mean you're in pain? Or having a flare up? Are you ok?
I was worried as well,😢 hope you get better soon Mary! 😊Thank you so much for the great tofu experiments! So excited 😆! By the way, was that pea yuba? (The tofu skin...😮🤔😬)
@@marystestkitchen oh that's good to hear!! I was worried after seeing crutches in back to back videos, I was anticipating some difficult news. An ankle injury is a relief, as odd as that sounds 😅 In the distant future when we "finish" the Will It Tofu series after trying every legume and nut/seed, I'd love to see a "Will It Cheese" series next. I feel like a lot of these tofus are prime real estate for being inoculated with yummy vegan cheese cultures.
I love this series. I hope that you'll make a video summarizing all the informations you found out about turning all sort of things into tofu! You could give them a grade and pick the best texture wise, taste wise, money wise... Thank you for sharing all your tests with us !
what a great idea!
Oooh that'll be awesome 👍
@@marystestkitchen This would be great as a book, a lot of work but a very unique title that i think would be popular
@@marystestkitchenYeah it is. And/or you could put a table with the info in your website abd update it as you test more stuff.
This was so interesting! I'm OBSESSED with these Will It Tofu videos! I have absolutely zero concept of what will or won't tofu, but as someone who struggles to digest legumes across the board, more nut/seed-fus are very intriguing to me. Maybe cashew? Or almond? Pecan (though that would be very expensive!)? Where's the line? Could you tofu chia seeds? Quinoa? High protein vegetables???? You give me the kind of excitement about food I expect a mad scientist to have. I really love your content! Thanks for doing what you do!
haha so many ingredients! Too little time! I too wonder about those things :-)
Quinua tofu sounds promising
The vegetables would be interesting
Chia would be really interesting. I find them similar to hemp seeds. Do we even have chia milk
@@marystestkitchen Mary I've been wondering what are the advantages to the "tofuing" process as opposed to just cooking the pureed liquid as in Burmese tofu, which is so much easier. And why are you on crutches?
For what it's worth, peas are one of the plants that contains all 9 of the essential amino acids for humans. I would guess that the longer chained aminos or those with more iron content settled lower in the bowl and had an easier time coagulating as well.
Those starch layer pinches are so satisfying!!
it's fun to play with lol
So fun! I love that you ask so many questions, even on days when you aren't really there to make decisions. 😄 I can relate. I hope your health continues to improve! I've been bingeing your content while my autoimmune issues are in a HUGE painful flare because your content is so funny and educational and CALM. Thanks for focusing on the cooking and the questions and not doing crazy, dizzying camerawork. I appreciate that even more than normal this week! 💕
I hope you feel better!
@@marystestkitchen Thank you very much! ☀️
This is by far the most interesting series on TH-cam.
I need Good Mythical Morning to have you on their show! This is beyond fun to watch!
Wow that is a fascinating experiment. I never expected that much tofu from those peas.
Get well ❤️🩹 soon.
That would be cool!
I used to watch them when I was like 10-12
I'm a professional brewer in Canada, and every time the bean milk gets stuck/ is difficult to strain it reminds me so much of a stuck sparge that happens when making beer with high protein/ glutinous grains. The usual solution is to try and add some non-soluble bulk to the mash, usually rice hulls. This helps keeps things from gumming up too bad and trapping whatever you're trying to extract. cheers!
That's so interesting! Makes a lot of sense and maybe I'll try it next time. Thanks so much for sharing your experience!
This was so fun to watch. I love your enthusiasm! Would be really interested in a tier list at some point, see how all the different ingredients compare to each other in your opinion. Thanks for the vid!
I'm glad you're feeling better! thank you for working so hard during this time. I have a chronic illness; the fatigue is the worst part for me.
Ty for that fascinating "Well, I see a thing I can experiment with on the fly" reaction to the separation
haha I was so conflicted!
I haven't seen you check this, so another test you might want to consider (especially for that middle layer) is to do an iodine test for starch. This is pretty common for (home) brewers to verify malt conversion into sugar, especially since we often have iodophor solution on hand to sterilize equipment. Iodine reacts with starch and turns a dark black-purple color (it's quite fun to watch). Even if you don't film it, your enjoyment of measuring the temperature suggests that you would get a kick out of watching the reaction, and it can be an interesting visual indicator of how much starch is left over in a solution.
that's so interesting!!
Another Will it Tofu? Great! I love watching these. Thank you for making them and answering questions that I never thought to ask.
Glad you enjoyed it!
Just finished it, and I did.
Gotta say, I was as excited as Mary when she saw the curds and whey lol; I may have clapped and danced a bit...
ily
Thank you for all of this lovely content. I made yellow pea tofu the other day and made my lunch with it today!! It was tasty and wonderful. It’s awesome to have options for tofu beyond soy. Thank you again!!
Wonderful! that's what I love to hear!
Hey Mary, "Will it Tofu" is one of my favorite playlist of yours :D
I have an idea/ wish for another similar series: "Will it Natto?" I love Natto, but since Soybeans are not the cheapest legume option in my country I am wondering what other legumes would make nice Natto.
Do you think you might be up to the task? :3
im scared haha
Happy to learn you are better, i was wondering how permanent that crutch was in the previous video.
The idea of doing all that work to separate them and then putting the green peas tofu back in the broth had the end had me chuckle, but it's certainly different from just eating peas and possibly still worth the effort!
Your videos are amazing 🥺 they’re like hanging out with a friend
I think you just made me realize how to make almost "pure" pea protein following more or less a "natural" way with the possibility to integrate fiber back to it... Thank you for that
About the celsius/fahrenheit thing, in Canada we also use fahrenheit for the pool temperature Hahah I never understood why 😉
that's interesting! I never though about that! haha
Maybe you could use the pulp in a dumpling filling
that's an intriguing idea!
Thank you for these videos, Mary! They’re so interesting. I hope you’re feeling better!
I love your scientofu! Such a delight to hear you go agogo over the separation of matter and whey. Wonderful! Thank you. I will now buy a press and try.
woohoo~! I hope you have just as much fun with it as I do!
Mary, I enjoy your show so much, and I particularly love the "Will It Tofu?" segments. I look forward to many more, and to trying some of them out for myself. I just love your personality, and kinda sorta feel like you're a friend. Thanks for the great videos! 😊
Thank you so much!
I love your personality - so sweet, curious and funny!! Thanks for your pioneering work - I will try many of them :)
Looking forward to seeing you experiment with the water/broth these experiments create.
I feel like the origin of chemistry came to be from people like mary getting to the absolute root of flavors and textures in the kitchen
I stumbled across this channel after a recommendation on shorts. It's absolutely fascinating to watch you tofu things like peanuts and chickpeas!
stay tuned for even more! We're far from done ;-)
This was very interesting! Thanks for posting, and I'm so glad you're fully healed : )
Thank you for doing what you love. Many blessings on your household.
You're too kind!
I have to ask, do you think we can tofu nuts? Like walnuts, cashews, hazelnuts, pine nuts, etc,.?
I love this series so much!! I am hoping to see a pigeon pea one in the future.
Mary! I always love your videos and I hope you get well soon! I’m also in crutches at the moment, so I sympathize ❤
aww I hope you get better quickly too! I'm actually back on my feet now. I started filming this about a month ago!
Thank you for giving peas a chance.
You can find them for as low as 1$ per pound here in MTL in some places if you bring your own container and pay by weight.
Have you tried adding a bit of baking soda to the soaking process ? It usually gives interesting results. I use about 3g of baking soda per 100g of green peas, then soak overnight, then upon boiling they become mushy and extra-tasty.
You should try doing the one hour hot soak recommended for cooking beans as an alternative to an overnight soak. You put them in a pot on the stove covered in lots of water, then bring to a boil for like 1-5 minutes then turn off the heat, cover, and let stand 1 hour. If it works youd be less likely to forget about them and oversoak as theyd be ready closer to when you had the initial idea. I have the same problem and will be trying the 1 hour hot soak myself.
What about mixing them to together, and repress? It could be all marbley. Excited for the next one! Ty & hope you feel better soon.
That would be cool!
Seeing you settle out the starches, and then the weird congealing nature of the peas, it makes me wonder if doing a tofu with something like oats is possible. Maybe it's not possible for some science reason but now it's got me wonderin'. Oats specifically because of how well it's suited in stuff like coffee. I suppose they do make milk so maybe the proteins can be congealed? Settling step would be very starchy, haha.
oat milk is very interesting because it's not really like other milks at all. The store-bought stuff is full of oils and stabilizers and there's not very much protein in it at all.
You've done so many of these at this point, it's getting hard to keep them all straight. It would be great to have a Will It Tofu summary somewhere!
haha you're right. Good idea!
kudos to you, love from india
thank you so much!!
Obsessed with this series. I wonder if it would work with fresh peas.
If I had fresh peas, I would try it!
I love this series so much. To me this is really why I like cooking. The experimenting and finding something amazing or... well... not! People always ask me: why do you bother making your own bread/kimchi/kombucha/whatever but it's the process and most of all the MAGIC of making something completely from scratch! I haven't made anything close to tofu yet, though I get so excited when I watch your videos!!
They just don't get it~! I'm glad our little community here does :-)
I Australia we use metric measurements for everything, technically. But socially, when it comes to the height of people or the weight of newborns, we switch to imperial. We do use Celcius for everything, though.
Love this Will It Tofu series 🙌
Thanks from a fellow Canadian for showing the C -- I don't know anyone who uses F outside of baking! But my boomer parents did.
This is a great series, Mary! Really interesting stuff.
Good to see that you’re off crutches now.❤
Thank youu
Excellent information! Can you get marrowfat peas and/or carlin peas where you are? They'd both be good to try.
I'll send you some if you can't get them.
.
I've never heard of them tbh!
I'm already on my fourth batch of pumpkin seed tofu thanks you your channel. I watch all of your experiments with great interest!
I'm glad you didn't separate the 2nd layer! I was really hoping you wouldn't because I want to see what that second layer tofu is like!
haha i was so conflicted but so happy how it turned out!
My husband and I love your videos 😍😍 Each video of "Will it tofu?" is a new culinary discovery for us!. Thank you so much!
Btw have you tried to make tofu with sesame seeds?
I have not. Yet :-) Thanks for the kind words!
These videos are so interesting 🤔
I never knew I would be this interested in tofu - but I am☺️
thank you for watching! :-)
Same im not a vegetarian or vegan I've never even tried normal tofu and as far as this video goes I absolutely hate dried (and canned) peas but my weird brain finds this very interesting
Ps please note that I'm the kind of person that would be interested by a documentary on yarn (depending on the narrator)
When I first learn how to make tofu, I never separated the starch. I basically blended it with water, cooked it and add in my coagulant in a whole pot. I think I got the best, most firm tofu like that. Seeing you separate the starch out is a first I’ve ever seen, but very interesting.
Soy doesn't have this amount of starch so you wouldn't need a starch settling step. But with these non-traditional ingredients, if you skip it, the starch gels and makes the final tofu mushy and kinda bad tbh.
Like the yellow split pea tofu, the whey like liquid left over from the curds, behaves like aquafaba, it will form soft peaks when whipped with mixer/immersion blender. If you have simmer the whey liquid to thicken it a bit more it will form more solid peaks which you can incorporate into your vegan dessert like Meringues etc.
Cool! thanks for that video. For green split peas I used to change de water at least a copuple of time when I soak them, because it'll have a bitter taste otherwise
That's interesting! I've never thought of green peas as bitter. I wonder if the varieties here are different from where you are.
maybe @@marystestkitchen
So interesting! I'd love to see if corn could tofu, maybe mixed with some Sawaroame beans to preserve that golden color!
Corn has so little protein, I just doubt it!
Why is this so… fascinating??
Hi Mary thanks for the series. What pans do you use? They look different from the usual nonstick pans in Australia 🇦🇺
In this video, I think the pot I'm using is by cuisinart. It's stainless steel; not nonstick. The nonstick pan I use most often in video is the grey pebbly looking one and it's by Masterclass.
I really enjoy watching these series, I was just wondering if we could use lemon juice as a coagulant, I've seen some people use it to make traditional soy tofu, would it work with these different types of tofus as well?
I would think so!
I'm wondering about Urad dal. the grain used to make papadum. but I"m happy to hear peas work. I love peas :)
very interesting idea! and now I also want papadum. Thank you for that haha
The fiber is also known as okara and there’s a ton of vegan recipes online that use it.
yes!
just squooze my peas and witnessed the starch layer~ It is such a CRAZY feel ....i put it outside hoping some insect might dig it!
great, thanks for this!
My pleasure!
I wonder what happens when you mix milks? Would it combine qualities of each?
Or you could get fancy and make layered tofu.
Great questions!
I'm enjoying all these curious little videos of yours, ahah, I've watched so many and now I want to do this myself. I'm shit in the kitchen! :p
There's something kinda therapeutic, either way. :) Thank you for your effort
Quite the interesting set of results! With all the bean mash, i'd be making all sorts of hummus out of those, i bet they would taste great. Question, i notice in some of your tofu videos, you switch between Calcium Sulfate, Magnesium Chloride and others, i see the link to the Calcium Sulfate, but where do you get your Magnesium Chloride? I can't seem to find any food grade, only Nigiri in liquid form, which is rather expensive, any tips?
I only used nigari for the peanut tofu video because I ran out of calcium sulphate. I think I linked it in that video's description. It was from Amazon in any case. Brand was Vancouver Island sea salt, I believe.
@@marystestkitchen Ah, yes, that's the one!
I bet that would be good with more savory dishes or veggie ones
totally!
I wonder if you could use a siphon instead of a ladle. Say you make a large amount.
Probably!
Maybe a turkey baster? That would be a nice vegan way to use the tool.
haha I lost my turkey baster YEARS ago. Never thought I'd buy another one, Holly but you make a good point!
I have a question - I just finished making this and I'm so excited, but I'm going on vacation in a couple of days and I know I won't be able to use the whey before I leave (no problem using the tofu and fiber). Can I freeze the whey while I'm gone? I can't think of any reason why I couldn't but I thought I'd ask in case freezing would damage it chemically somehow.
Yes absolutely that will be fine :-) Have a fantastic vacation!
Please do it with mung beans! (The green full ones, not just split yellow ones)
Just a thought: rather than always struggling with straining the milk out of the bag, could you actually do that in your tofu press?
Unfortunately not; the press is not built for the force required
I think the Canada "Fahrenheit in cooking" is because all the old recipes are still in Fahrenheit, along with the stoves, so it just stays.
can't mess with tradition! lol
I wonder if adding amylase to the milk after doing a round of seperating the starch layer would help remove the last little bits of starch that might remain
might be an interesting experiment
I would be curious to know if this would work with frozen peas….
I am also curious about that ;-)
Will corn maize tofu?
So, I have a question; Could it work to put the protein source through a juicer? The kind that separates the pulp?
I don't know - they are so expensive so I haven't tried but there are a couple newer models that claim they can make soy milk from soybeans.
I don't know how often you get this idea but can you try almonds? I don't even know if that would even be safe because of the fact that you use raw ingredients and I'm pretty sure raw almonds have cyanide in them
Edit: Never mind i just googled it their not toxic i was just going to take out that part of the comment but you know what you all seem friendly so im going to own my mistake
I wILL try almonds! :-) I'm not that hopeful tbh BUT I have been surprised before :D
Have you tried using amylase enzyme to neutralise the starch? I started experimenting with it but i needed an iron infusion and my hair started falling out so i had to increase my meat consumption. I'm still trying to figure out the balance of how little meat I can get away with eating. But once my health is more stable I'll start making tofu again, but perhaps not as often as i was before.
While I think that might be an interesting experiment, personally it would be less helpful for me since I don't want the sugar content contained within the starch going into the whey. I would rather keep it in starch form so it's easy to separate.
@marystestkitchen that's a good point. I can't tolerate much starch but probably more than you can. I'm usually okay as long as I keep it to a minimum and stay away from refined sugar.
I hope my body heals enough to have starch again someday! haha
Can u make silken tofu with diy?
I've noticed you always spoon out the liquid after the starch settles, may I interest you in a siphon arrangement? XD Which could maybe make it a lot easier to get that liquid out without disturbing the starch
th-cam.com/video/1vq_h4myH1E/w-d-xo.html
As a Canadian I'm always shaking my head at the fact that we use Celsius for outdoor temp and fahrenheit for indoors.
Maybe we need to manufacture our own heating and A/C so we can stick with Celsius 🙃
haha mayBE!
I did not expect that much kurd to come out of the watery fraction.
I use Fahrenheit and regular inches, feet, cups, oz.
cool :-)
Can you try hemp tofu?
I did 😁 th-cam.com/video/TNEs2KvQt5Q/w-d-xo.html
willl goya 16 bean soup tofu?
I have only just found your channel, yesterday, in fact, and because I love the experimental/scientific approach to things in life, I immediately subscribed. After watching quite a few of your videos yesterday I found this in my feed today. I have a question. Is there a reason you want to make high protein, low carb tofu? Just wondering about the original impetus to pursue this path. Out of curiosity, just ignore if you don't wish to say, are you recovering from a surgery, or do you have a chronic health issue? Am much, much older than you I suspect, but have been there/am there in both respects. I gasped when you pulled out a second NOYA tofu press. The one I have cost me $50 plus Australian dollars. It has given me the opportunity to give away most of the nearly four or five inferior ones I'd collected over the years. But I'm not being quite as experimental as you. Yet. (!?)
Otherwise the videos I have seen so far have been a delight. And just a note for other viewers, if not for you, I have seen many a vegan cook (especially if it's a household with kids) use the strained leftovers (oats/almonds/fruits/vegetables) in waffle and pancake mixes which is a boost to mixes already often made of bananas and/or oats with plant milk. In Australia we don't really eat those thick American pancakes which look much more like large pikelets. How is it for you in Canada, where French influence must be significant? Maybe all the vegan "influencers" are changing Australian habits, but as far as I'm aware a pancake here is still a crepe. I'm sure there'll be all of it here eventually. And all the more places to use the leftovers from milk, experiments, etc. One wonderful Australian sourdough bread maker of an experimental kind uses oat leftovers from her homemade milk in her breads. It was during the covid bread-making era. I've tried it and it makes a great everyday sandwich loaf.
Great to have discovered you 😊
1. just to see if we can
2. I have to stay keto to keep my chronic tendonitis is total remission
3. The crutches/cane were for an ankle injury - not to worry, I'm back to normal (mostly) now :-)
4. holy crap that's a lot for the NOYA. I got mine for around $20
5. I'm 38, you can see if you're older or younger :D
6. Pancakes in Canada are commonly the thicker American style type. Certainly we have crepes too but we call them crepes for the most part. The French influence isn't' super apparent in the West where I live. I think moreso in Ontario and of course Quebec.
Thanks for being here~! :-)
Mary, could you just let it "hang"? Do you think, how long? So I thought that the "solids" were the tofu? I may have to rethink this.
No; the pulp in the bag is fiber and much of it is so fine that it will simply clog up the cloth if you just hang it.
@@marystestkitchen Thank you! I want to find ways to make tofu from peas. This is helpful. Again, thank you
I'm sorry if this question is inappropriate, and if you're uncomfortable with the subject, please remove this post from your comments. Do the crutches mean you're in pain? Or having a flare up? Are you ok?
I'm totally okay! Just an ankle injury
I was worried as well,😢 hope you get better soon Mary! 😊Thank you so much for the great tofu experiments! So excited 😆!
By the way, was that pea yuba? (The tofu skin...😮🤔😬)
@@marystestkitchenaw ankle injuries suck, glad you're okay though
@@marystestkitchen oh that's good to hear!! I was worried after seeing crutches in back to back videos, I was anticipating some difficult news. An ankle injury is a relief, as odd as that sounds 😅
In the distant future when we "finish" the Will It Tofu series after trying every legume and nut/seed, I'd love to see a "Will It Cheese" series next. I feel like a lot of these tofus are prime real estate for being inoculated with yummy vegan cheese cultures.
You’re literally giving away million dollar business ideas for free!
let someone else put in the million dollar investment to get it going lol
Does Quinoa tofu?
Can you try out flax tofu? #reciperequest
has anyone used the tofu press as a cheese press?
Have you tried it with frozen peas?
no but I tried with edamame and it didn't go well. I have a feeling that frozen green peas would have an even worse result
It must be hard trying to use up all the different tofu's you've been making Mary.
not really! I eat tofu everyday :-)
I hope your ankle injury heals completely and quickly!
Thanks Holly! I'm already back on my feet as this was filmed a while ago :-)
❤
thanks for watching!
you mentioning corn starch got me wondering if corn will tofu…
i think that's called polenta lol
Lol wait the cookie is called what? 3:41
The literal translation is blind man's cake. The story is it was invented by a blind man and that's how it got the name.
Wait... wasn't this the green pea tofu video?
This is the first one.
I would just add the pea pulp to making bread. I see you are using a crutch. What happened to your leg?
No air fryer taste test 😠
for that, look out for part two :-) coming up soon
@@marystestkitchen ok 😊
oh no. sorry I mis-remembered...I didn't air fry this one....but please still watch the next haha sorry
@@marystestkitchen 😠
Stop, STOP, STOP!
I'll never stop lol