Vote for what we should use the Power of Amylase on next: th-cam.com/channels/OjOqr5SIDpgBssNz1XiVJw.htmlcommunity?lb=Ugkx2Uk2g9PfVYoxxmtyvqsLcukB89qMUkX7
What a trouper you are, Mary! Very interesting. I think you should try it on all the previous starchy ones that were less than successful. Thanks for your hard work and patience, and for all the entertainment as you teach us new things. Cheers! 😊
When I was watching the video I came to the comments to suggest using amylase to convert the starches to sugar but saw this comment and figured I should watch more first. If you want more conversion, you need to hold the temperature at close to 150f for 30-45 minutes. If you want to get the absolute most conversion you can possibly get, hold at 145f for 30-45 minutes, raise the temp to 150f for 15 minutes, then raise the temp to 158f for 30 minutes. Beta/glucoamylase is active at the lower temps and alpha amylase is active at the higher temp. All that is probably too much work for a small batch, but it might be worth it for large batches.
@@marley7659 I already know you CAN make sugar from Sweet Potatoes! Depending on where you are in the world you may find white, orange or purple sugar from Sweet Potatoes. Orange and Purple are like 'Brown' sugar, stained from the carotene found in the Orange Sweet Potato and potassium from the Purple Sweet Potato...but that one? Purple Sweet Potatoes are insanely high in potassium, so high the US Navy uses them to harvest potassium to use in Purple K Powder fire extinguishers. Sometimes its used making icing as well. However, for those on a Potassium Sparing Diuretic they really need to avoid eating much of it.
Oh god buckwheat sounds like a nightmare! It gels up in a similar way to flax - I'm sure it will make a great video though 😅. Millet might be interesting too. Parakeet approved tofu haha.
Having a vague protein to carbs understanding of both these ingredients, I KNEW we were in for a rollercoaster, but this exceeded expectations! Quality edu-tainment there, Mary! Bravo! I'm sure the finished "tofus" were unsatisfying for you to end up with, but the video itself is fantastic. Thanks for keeping at it, despite it being a largely thankless task until you get to your comment section. And yes, let's do "Will it Sugar" before you work your way down to tofu-ing my top two sources of protein: broccoli and potatoes. (Seriously, apparently my body hates protein the way yours hates carbs. 😣) GREAT work, Mary!!! 🎉🎉🎉
hahaha I knew you would understand. I live for the comments hahaha applause applause please ;-) omg I miss carbs but I would be so sad to lose protein more. You have my condolences! Thanks always for your kind comments
I suspect that if you add the amylase before the starch is heated to coagulating, it will work a lot better. It likely physically can’t contact enough of the coagulated globes to work.
ha i was just about to ask if the amalayze woulda helped with the navy bean, and then you mentioned it at the last second lol. Love this series sooooo much. Thanks for all the hard work :D
Yes, I'm one of those who commented for quinoa. I'm sorry you had to go through that! But I'm glad you went through that because I really enjoyed watching it. You've done more experiments on tofu than I've seen! Good luck in your tofu quests I'm sure there's more learning to be had. I also love all the sciencey way you do stuff.Thank you!❤
My wife and I use the click and grow indoor gardens. We have 4 of the 9 spot units, and we love them. Growing all of our own herbs and salad greens indoors year round has been amazing. It lets us focus our outdoor garden to larger produce and has been a huge win.
Please do a "will it sugar", that sounds so fun! Also hearing you talk about amylase made me wonder about a couple cans of corn I had for a long time and they didn't taste good at all anymore, because the sugar in the corn turned into starch. Could it be reversed with amylase?🤔
The starch globules (that was indeed the word you were looking for) were fascinating to see! I think it's definitely worth going back to previous "failures" to see if amylase does the trick.
For your next attempt with quinoa, try blending the mixture that contained the starch blobs. It seems the amylase couldn't digest them because: 1. The blobs might have been trapped within a network of coagulated protein, preventing enzyme access. 2. The amylase may not have been able to fully reach or break down all the starch within the blobs.
I love these videos, considering how similar the process is for most tofus (tofi?), the creativity for potential tofu-candidates is always interesting (before I try this out myself I have yet to buy a press).
I grow a lot of scarlet runner bean, I save seeds for planting for the next year and they can be used as a dry bean would. The seeds are very expensive if you get them by the pound at a grocery store. I wonder if they would tofu. They are easy to grow for me in the PNW and 15 seeds provides all the fresh snap beans for the summer and to freeze or can to feed my household of 4 with dry seeds for replanting plus a lb of dry. We also have lbs of beans to share with neighbors. If you have room to grow, they are well worth it and you might also get tofu.
I would love to see a will it sugar deal. Showing by products of homemade tofus sounds fun, but also it would be cool to watch a "will it beer" thing as well. For those gluten free folks, I think that could be fun!
Generally you are going to have better results if you add the amylase to a mostly homogenous mixture, the gelling of the starch limits the potential for enzymatic breakdown in mutiple ways (gelled starch is transformed by heat into different molecular structures that may be more resiliant to attack, and as a protein itself amylase is a large molecule and therefore less able to penetrate inside of a gelled starch glob). Amylase works at reduced efficeny at room temp, but it does still work to some extent, if you arent concerned about sweetness you could even add it immediately after creating the milks, and let it sit and begin to act during the starch seperation step. Alternatively, add it immediately before applying heat to the milk.
i recommend using a brewers jar with a spout on the bottom to separate starch from the liquid, in theory the starch should sit below the spout and then you can use the spout to get the liquid out without disturbing the starch
Thank you for testing quinoa! I’m wondering if starch lumps could be avoided to add the amylase to the milk while it’s still cool (or warm but not thickened) and allowing it to come up to temperature with the milk rather than adding it once the milk reaches the ideal temperature for enzymatic action. In theory that could help to prevent the starch lumps from forming.
If you want to get rid of the bitterness of Quinoa simply dry toast it before you do anything else. Fun thing it will start popping. Just make sure you move it around in the dry pan to prevent scorching. The slight off taste of Quinoa will disappear and it gets a nice toasted flavor. Same thing with millet. Toasting brown rice is a common practice but you have to be careful because brown rice will blow up like popcorn if you toast it too much because of the high starch content.
toasting makes it taste nicer, I agree. However, past experience with roasted nuts have led me to believe it's better to make the milk with raw ingredients for the best possible tofu result
For the high starch content ingredients would adding the amylase during the initial blending steps help? I think doing it then would ensure an even mixture of amylase as well as pre-seed the milk before you start cooking it. You would also be able to skip the starch settling step and go directly to cooking.
I would be curious if a longer soak time (perhaps simply increase by the hour) would make a difference in the protein extracted. Also, fine tuning the starch conversion on the quinoa could change the sweetness as well as the presence of the starch globs. I am thinking that the flavor and texture would lend themselves to a very tasty breakfast item. I think the converted sugars would caramelize on the outside when pan fried. Egg-Free French toast sticks perhaps?
I wouldn't have even thought to try quinoa. Thanks for trying this! Did you ever find a good use for pumpkin okara/pulp besides the crackers? I make pumfu ever other week, and I'm always looking for something new to try with it. I tried an okara/sweet potato pancake, which was delicious but didn't really bind well. I love the pumfu as a chorizo though. It's soooo good on a tostada with some refritos and fajita veggies.
Sometimes I use the pulp as bacon. I season it with soy sauce, liquid smoke, paprika, onion powder, etc and then stir fry it. You can also just look up "nut milk pulp recipes" and go with some you like. It can be incorporated into muffins, breads, etc too.
@@marystestkitchen ooo the bacon idea sounds wonderful. I'm going to try it. Especially with the nuttiness that comes out when you panfry the pulp, that seems like a winner.
@@marystestkitchen Just following up that I tried this today and it's a total game changer. It's the first vegan bacon (bit) that really hits all marks for me. Crispy, nutty, savory, smoky. It makes a ton too. I just put it in my breakfast burrito with a moong dal "egg" I make pretty often, and it turned out sooo good. Thanks for your videos and advice!
I have two wonders: I wonder if toasting helps the process? You made a comment on the texture of quinoa after milking and I’m curious if adding more water and additional blending would lead to more milk and if adding more amylase would help with the starch. It seems like a possibility for a fu. As always thank you for your diligence and taking us on this journey!
I don't think toasting would help. In fact, past experience with roasted nuts have led me to believe it's better to make the milk with raw ingredients for the best possible tofu result Re-blending the first half of the batch would definitely be worth a try. But remember, there's only 63g of protein in the first place. With a yield of 90g of tofu, we may have reached the full potential in volume or at least very close to it. I don't think more amylase is the answer, but adding it at a different stage or cooking it for longer might be the way. We shall have to see...another time ;-)
You should invest in a bottling siphon used for homebrewing. Its designed to siphon off the liquid without disturbing the stuff that settles to the bottom. You'll have less starch disturbed back into the protein layer over a ladling technique.
You can also use your saliva to break down the starch into sugar, but you need to keep the liquid between 67-74C for an hour or two, and those temps might cause the proteins to coagulate into curds.
Making sugar out of the whey would be interesting, but to be clear, it's going to be glucose, which isn't particularly sweet, mixed with concentrated quinoa leftovers. Could be fun, is not impossible that it would be edible, but something like quinoa syrup seems less likely to burn unless you've got something like a freeze drying setup.
The effort you put into discovery is awesome! I will vote against the will it sugar series, though-I think finding alternative tofus is an interesting, worthwhile, and underexplored area, but I think basically looking at the starch content of various plants would get you the answer to if they will sugar, and in the end it's not a very useful thing to do anyway. Keep up the great work!
I really enjoy this series as someone interested in culinary experimentation, but I need to get a better blender to really do it myself (I only have an immersion blender, which can't get the puree fine enough). I do intend to grow my own pumpkins someday so I'll definitely make a lot of pumfu when the time comes. Great video and really looking forward to what seeds you'll try next (how about almond or oat, really curious about those since they are among the most commonly available plant milks commercially) Some stuff I'm curious about after watching some of these videos and looking up related stuff, from simplest to most complex: 1. Would it be possible to grind the dry seeds into flour before hydrating them to get the puree and then proceed as normal to get tofu? 2. When I looked into traditional soy tofu production, I saw that often the beans would be cooked either whole or as a puree, then strained to get the milk and so on. My theory is that this on one hand makes the pulp (aka okara) readily edible and one the other the gelatinized starch probably doesn't go into the milk as it remains with the pulp, but what do you think of this? 3. When looking up uses for the whey, I came across a Norwegian food called brunost (lit. "brown cheese", though technically not a cheese) - it's basically animal-milk whey cooked down until the lactose starts caramelizing, then combined with some milk or cream so its consistency ends up kinda like a semi-solid cheese, people would typically put slices of this on stuff like crispbread or waffles or melt some into sauces, and it increases the shelf-life by a lot. The issue is that plant milk generally has low sugar content. You used amylase in this video so that the starch doesn't interfere in the curdling, but do you think the resulting whey could be caramelized to make something akin to brunost?
I will say even though I waited something like 7 years to get a vitamix, it was worth it and I wish I did it sooner!! The only thing is it is so loud. SOOOO LOUD lol We call it the jet engine in my household. 1.Someone else suggested grinding the ingredients first too. I might have to try it. 2. Maybe! Since I want to try all the failed beans with amylase, I think we will have plenty opportunity to find out :-) Thanks for your suggestions!
Your experiments are always entertaining. Globules should be a word, I think. Oh, and I’ve been making pumpkin seed tofu ever since I watched your video on the subject. If I let a little starch stray into the mixture, it marbles into the tofu and acts a little like cartilage that’s tough and chewy. Not my favourite, but it sure looks pretty.
That's so interesting! I don't think I've ever tried to make pumfu with the starch included. I might have to try it just to see the difference. Thanks so much for your kind words!
Now that's dedication 😆 i'm sorry it turned out so bad, i guess not "disappointing", because there was not a lot of hope in the first place, but still, a little sad. But hey, science is not success every day, at least we learned some things, like the immediate change of nature after adding the enzyme, pretty impressive indeed.
Love the failed tofu videos. Thanks. Amylase, cool. Isn't that what's in Koji, the Japanese fermented rice used to turn Adzuki beans into sweet red beans? So that could maybe make white red bean paste. Or maybe it can be used to make bean yogurt, by making more sugar for the yogurt to digest.
@marystestkitchen I've never made it but my partner has. Use equal weight of dried red bean and Koji. Soak and pressure cook the red bean, reserving about 1 cup of liquid. Allow to cool to 60C, then add Koji and reserved liquid. Maintain at or below 60C for 8 hours mixing every 2 hours. Some rice cooker warm cycles maintain this temperature. Add a little salt. Beans can be left whole or mashed depending on personal preference. It should have much less starch than they would by just adding sugar to red beans. And in yogurt, some of this sugar would be fermented to lactic acid. I guess using straight Amylase rather than Koji would reduce the carbs even more.
Little detail: amylase breaks down starches in maltose and glucose, that arent as sweet as sucrose. Sign me in for will it sugar, and why not also, will it wine! (Just add yeast to it, put a gas trap on top and wait) Thinking at the quinoa experiment maybe filtering the globlets of starch might have helped, but still too low of a yeild to deserve one more video.
ever consider grinding the grains or nuts or beans before soaking? the nut milk bags you use if i am not mistaken are made of cotton muslin you can buy that by the yard in fabric shops
I'd love to see the pinto beans redone with amylase. They're my favorite bean, and I eat a tin a week, so if I could make tofu that tastes like them, I'd be more inclined to eat it!
That was interesting and I'm kind of disappointed in the navy beans, not with you or the series. Have you thought about Lima beans? I've seen dried baby lime beans here and am just curious about them. Thank you Mary, this is so cool learning all of this.
I am still looking for where to buy raw lima beans. I am only finding canned which, in my experience, doesn't have good chances. I too am disappointed in navy beans. They're one of my favorite beans! But now with the possibility of amylase changing the game, I may give them another chance.
I enjoy your process. You would have gotten more if you had blended the first half of the quinoa again. Would the quinoa hold together if you had fried the little ''fu'' you made?
I have a juicer that uses very similar extraction method. I have used it in one of these videos. Long story short, it made things messier, took longer, and then I had to clean the machine. In top of that, I still had to strain the milk because it still let through some pulp. As far as I have seen from reviews, the Nama also lets through pulp.
Of course! You can use it the same way you use cornstarch (ie to thicken soups, use for as a batter for crispy coatings on tofu/nuggets/etc, thicken sauces and gravies). If you're not using it right away, you can store the starch slurry in the fridge for a couple days OR freeze it and it will keep for 2 months. You might also check out my tutorial for starch noodles (www.marystestkitchen.com/chickpea-starch-noodles/).
Yes, make sugar, keep the experiments coming. Even if this didn't work I think there was a lot of good info from these experiments to make the video worthwhile. Off topic, that is some funky background music in the first third!
I think the fat does something but I don't think it's necessarily detrimental to the process. Other high fat ingredients did even better (hemp hearts, pumpkin seeds, etc)
Very fun to watch. Now i finally know how nut milks are made. As much as i enjoy watching this, i do find myself wondering what the issue with regular tofu is, but it's not that important to me overall.
@marystestkitchen that makes sense!!! and if there's any reason somebody can't have soy tofu, these videos could be really helpful to figure out alternatives.
I tried fave beans but mine had shells that were separating. They had a black dot on the edge where it would sprout. After soaking I blended & strained as per your instructions. I used the gypsum but it remained creamy like your beans in this video. My question is - are the variety of my fave beans different to the ones you used? Should they have no shell?
It is possible that the beans you used are different from the ones I used. The ones I used were split fava beans so I don't know what their hull looked like.
I'm curious what would happen if you mixed the two of these together, let the starches settle in the first bowl, and wait an extra hour. While you might not see any extra separation, it does give it a little extra time to settle out of the milk column. Then do the low temp cook to separate more starch out and switch pots as you filter before the entire thing turns to jelly, then convert what's left into sugar and add coagulant. I'm curious if the quinoa curds may help the bean to curdle similarly once the majority of the starch is removed. I have a handful of beans and peas I'm growing currently that I intend to do some tests with as well.
I'm so sorry! I really love watching you fail. Fail vids are so funny and interesting and intriguing... I know is a waste of food, but it is a fun to watch effort.
@ It became a jungle! So far, I have harvested lots of basil, thyme and parsley, a handful of tomatoes, and a few tiny strawberries. I only have one pepper growing so far. But it's beautiful!
next time you use amylase on cooked starch, I think it would be a good idea to use an immersion blender beforehand to get rid on the cooked starch clumps, give the amylase surface area to work through the formerly clumped starch Very interesting video as usual !
I was thinking that I'd add the amylase before any clumps form, aka when the milk is still cold. Then slowly heat while stirring. Unless you know something I don't know...?
@ my understanding is that the starch has to be gelled for the amylase to attack it, so I don't know if it would prevent clumping, but I have never tried that and I'm interested in seeing you try ! Maybe having some amylase inside the clumps because it was there already before they formed would dissolve them from the inside (if they form at all) !
@@PancakeInvaders I've read something to that effect when it comes to beer-making. But I was not sure the same would apply in this case. Interesting to ponder. I might have to try it both ways! Thanks for your suggestion 🙂
Great testing as usual 👍🏼but, I’d give the quinoa a NoFu😄doesn't look worth it to me. That navy bean cream looked yummy, though! I think a tofu would taste great. I do love navy beans.
Not a vegan myself, but I have family who are, and I do like tofu (especially ma po tofu). I also have friends who have soy allergies, so it's cool to see all these different legumes and things tofu-ed. I know you've done chickpeas, but have you done specifically kala chana aka "black chickpeas"? Would like to see that.
'Mad Food Scientist Mary' after hearing your giggle working with Quinoa. I think the only way you'll get Quinoa and Navy Beans to Tofu is using a pressure cooker and a mega-dose of Amylase Enzyme. But with a pressure cooker you can't stir it, unless you got a super extra fancy one some how with a stirrer. And who knows what cooking under pressure with Amylase Enzyme will do. Also put me down for 'Will It Sugar'.
hahahah yea it was incredible to feel the texture change through the spatula. So immediate! I have a good idea for the next batch of quinoa and I'm 100% sure it's going to work. Hope you'll watch that one too :-)
I wish I could buy you a juicer. I’m so curious if it will make extraction easier. I’m also curious what would have happened if you added an amylase to the navy beans.
I have a juicer and did use it in one of these videos. Long story short, it made things messier, took longer, and then I had to clean the machine. In top of that, I still had to strain the milk because it let through some pulp.
Vote for what we should use the Power of Amylase on next: th-cam.com/channels/OjOqr5SIDpgBssNz1XiVJw.htmlcommunity?lb=Ugkx2Uk2g9PfVYoxxmtyvqsLcukB89qMUkX7
What a trouper you are, Mary! Very interesting. I think you should try it on all the previous starchy ones that were less than successful. Thanks for your hard work and patience, and for all the entertainment as you teach us new things. Cheers! 😊
Mary is expanding the boundaries of culinary science!
When I was watching the video I came to the comments to suggest using amylase to convert the starches to sugar but saw this comment and figured I should watch more first. If you want more conversion, you need to hold the temperature at close to 150f for 30-45 minutes. If you want to get the absolute most conversion you can possibly get, hold at 145f for 30-45 minutes, raise the temp to 150f for 15 minutes, then raise the temp to 158f for 30 minutes. Beta/glucoamylase is active at the lower temps and alpha amylase is active at the higher temp. All that is probably too much work for a small batch, but it might be worth it for large batches.
Yes, sign me up for "Will It Sugar?" 🤓
one more vote for sugar. Check ;-)
@@marystestkitchenCan you see if you can make sugar from Sweet potato?
@@marley7659 I already know you CAN make sugar from Sweet Potatoes! Depending on where you are in the world you may find white, orange or purple sugar from Sweet Potatoes. Orange and Purple are like 'Brown' sugar, stained from the carotene found in the Orange Sweet Potato and potassium from the Purple Sweet Potato...but that one? Purple Sweet Potatoes are insanely high in potassium, so high the US Navy uses them to harvest potassium to use in Purple K Powder fire extinguishers. Sometimes its used making icing as well. However, for those on a Potassium Sparing Diuretic they really need to avoid eating much of it.
@@geneard639Oh thanks. I just didn’t know if I could make it at home.
@@marystestkitchen I sign up for "will it sugar"
Such a trouper, Mary. Putting yourself through these things for our curiosity and entertainment.
hahaha this one was not actually that bad!! I was surprised. Now I'm am keen to try buckwheat and other grains
Oh god buckwheat sounds like a nightmare! It gels up in a similar way to flax - I'm sure it will make a great video though 😅. Millet might be interesting too. Parakeet approved tofu haha.
I love these science experiments! I make pumfu a lot now.
Wonderful!
Having a vague protein to carbs understanding of both these ingredients, I KNEW we were in for a rollercoaster, but this exceeded expectations! Quality edu-tainment there, Mary! Bravo!
I'm sure the finished "tofus" were unsatisfying for you to end up with, but the video itself is fantastic. Thanks for keeping at it, despite it being a largely thankless task until you get to your comment section.
And yes, let's do "Will it Sugar" before you work your way down to tofu-ing my top two sources of protein: broccoli and potatoes. (Seriously, apparently my body hates protein the way yours hates carbs. 😣)
GREAT work, Mary!!! 🎉🎉🎉
hahaha I knew you would understand. I live for the comments hahaha applause applause please ;-)
omg I miss carbs but I would be so sad to lose protein more. You have my condolences!
Thanks always for your kind comments
👏👏👏👏👏 All the applause-it's well deserved! 😄 Have a great day! ☀️
I suspect that if you add the amylase before the starch is heated to coagulating, it will work a lot better. It likely physically can’t contact enough of the coagulated globes to work.
I also think so, why don't you just add amylase to all the tests from now? (maybe repeating previous?) just to the ones with starch of course..
Yeah I agree
Yes, I was thinking that for next time!
You could add more water to the quinoa pudding to stop it from bubbling at you and making the amalyse more likely to reach the starch
Thanks for trying. I’m sticking w/your pumpkin seed & soybean tofus.
Very fair! lol
ha i was just about to ask if the amalayze woulda helped with the navy bean, and then you mentioned it at the last second lol. Love this series sooooo much. Thanks for all the hard work :D
You read my mind! haha I am eager to retry with amylase!
I can't tell you how much I love these videos 😂 you are seriously a pro with this now.
aw I am so happy to hear that!
Yes, I'm one of those who commented for quinoa. I'm sorry you had to go through that! But I'm glad you went through that because I really enjoyed watching it. You've done more experiments on tofu than I've seen! Good luck in your tofu quests I'm sure there's more learning to be had. I also love all the sciencey way you do stuff.Thank you!❤
ahahah nooo thank you!! I actually was so pleasantly surprised!
Thanks for the video! I’m still patiently awaiting the next Will It Yogurt episode 😁
I'm working on it! I'm so glad you enjoyed the tofu episodes.
I have used quinoa to thicken soup before! Can confirm, it works very well.
so wonderful!
You are the definition of perseverance!
You don't know how happy I am hearing you say that!
My wife and I use the click and grow indoor gardens. We have 4 of the 9 spot units, and we love them. Growing all of our own herbs and salad greens indoors year round has been amazing. It lets us focus our outdoor garden to larger produce and has been a huge win.
Oh that is reassuring!! So far I've had amazing results...I was debating getting some greens on my next order so your experience really helps!
I love this series! I end up crossing my fingers for some. You’ve got patience!!
Please do a "will it sugar", that sounds so fun! Also hearing you talk about amylase made me wonder about a couple cans of corn I had for a long time and they didn't taste good at all anymore, because the sugar in the corn turned into starch. Could it be reversed with amylase?🤔
waiiiiiit sugar in corn turns back to starch? I had no idea!
Well, I guess, we never know unless we try!
That quinoa experiment sure was a roller coaster! Thank you for taking us along for the ride! ❤😂🎢
haha thanks for staying aboard! lol
Can't wait for beans and amylas6
Haha me too! I want to re-do all the beans for sure!
I too am on board for "Will It Sugar?"! Especially if it's, like this, a use of a by-product that's already looking for some application.
Noted, thanks!!🤗
I would love to watch the "Will it sugar" video!
hahaha that would be my downfall
Quinoa! What WILD ride! Also, yes, will it sugar!
Noted, thanks!!🤗
The starch globules (that was indeed the word you were looking for) were fascinating to see! I think it's definitely worth going back to previous "failures" to see if amylase does the trick.
haha i am so excited to re-do everything! lol
Will it sugar!!! Yes i’d love to see that series. ❤
noted! Thanks!
For your next attempt with quinoa, try blending the mixture that contained the starch blobs. It seems the amylase couldn't digest them because:
1. The blobs might have been trapped within a network of coagulated protein, preventing enzyme access.
2. The amylase may not have been able to fully reach or break down all the starch within the blobs.
yes I'm thinking of adding the amylase when the milk is still cold and then slowly raising the temp for next time
Awww yhea new episode in one of my favorite series! 🤩🤩
Yay!!
I love these videos, considering how similar the process is for most tofus (tofi?), the creativity for potential tofu-candidates is always interesting (before I try this out myself I have yet to buy a press).
Totally! The possibilities are endless!
I grow a lot of scarlet runner bean, I save seeds for planting for the next year and they can be used as a dry bean would. The seeds are very expensive if you get them by the pound at a grocery store. I wonder if they would tofu. They are easy to grow for me in the PNW and 15 seeds provides all the fresh snap beans for the summer and to freeze or can to feed my household of 4 with dry seeds for replanting plus a lb of dry. We also have lbs of beans to share with neighbors. If you have room to grow, they are well worth it and you might also get tofu.
Thank you for this video, it was entertaining and interesting as an experiment. I appreciate your effort although it doesn't always work out. 🤗
You're very welcome! I appreciate you watching!
You videos are so entertaining and educational! You voice is lovely and comforting to listen to! Thank you for sharing your experiments! 👏🏼👏🏼👏🏼
Thank you! I'm glad you enjoy the videos. ❤️
you really should try those beans again with the amylase it may work better if you add it before you start cooking them. Good luck and Great video
I would love to see a will it sugar deal. Showing by products of homemade tofus sounds fun, but also it would be cool to watch a "will it beer" thing as well. For those gluten free folks, I think that could be fun!
Noted, thanks!!🤗
@marystestkitchen as a matter of fact, this has even inspired me to see what I can do about brewing my dad a beer in a way that makes it gluten free?
@ very cool! I hope it works out!
Will it sugar!! Love that ❤
Noted, thanks!!🤗
Mary, thanks for all your effort and patience !!
You're welcome. Thanks for watching!!
so interesting to see how different ingredients react and process - thank you for uploading these experiments!
I'm glad you enjoyed this one!
This video was pretty entertaining! You're ine of my favorite TH-camrs of all time 😊
So glad you enjoyed it! I've been having a blast making these.
You could try doing mixes of different beans and such to get the protein content you're looking for as well
Love the musical touches! Like the drums when you started squeezing the navy bean pulp!
haha thank you so much. I thought since the video was so long, I'd try to keep you awake with the music lol
Appreciate all the hard work you do for us! Will it sugar sounds interesting! Maybe as an add on, will it caramel?
hahaa will it caramel sounds dangerous lol
The way you say succeed and scoop just tickles me, so cute! Will It Sugar would be interesting. Great video!
haha really? Thank you!
Generally you are going to have better results if you add the amylase to a mostly homogenous mixture, the gelling of the starch limits the potential for enzymatic breakdown in mutiple ways (gelled starch is transformed by heat into different molecular structures that may be more resiliant to attack, and as a protein itself amylase is a large molecule and therefore less able to penetrate inside of a gelled starch glob). Amylase works at reduced efficeny at room temp, but it does still work to some extent, if you arent concerned about sweetness you could even add it immediately after creating the milks, and let it sit and begin to act during the starch seperation step. Alternatively, add it immediately before applying heat to the milk.
That’s a really smart approach! I'll keep that in mind for future experiments.
i recommend using a brewers jar with a spout on the bottom to separate starch from the liquid, in theory the starch should sit below the spout and then you can use the spout to get the liquid out without disturbing the starch
in theory..
Thank you for testing quinoa! I’m wondering if starch lumps could be avoided to add the amylase to the milk while it’s still cool (or warm but not thickened) and allowing it to come up to temperature with the milk rather than adding it once the milk reaches the ideal temperature for enzymatic action. In theory that could help to prevent the starch lumps from forming.
We're of the same mind! I was thinking that would be my next strategy!
If you want to get rid of the bitterness of Quinoa simply dry toast it before you do anything else. Fun thing it will start popping. Just make sure you move it around in the dry pan to prevent scorching. The slight off taste of Quinoa will disappear and it gets a nice toasted flavor. Same thing with millet. Toasting brown rice is a common practice but you have to be careful because brown rice will blow up like popcorn if you toast it too much because of the high starch content.
toasting makes it taste nicer, I agree. However, past experience with roasted nuts have led me to believe it's better to make the milk with raw ingredients for the best possible tofu result
For the high starch content ingredients would adding the amylase during the initial blending steps help?
I think doing it then would ensure an even mixture of amylase as well as pre-seed the milk before you start cooking it. You would also be able to skip the starch settling step and go directly to cooking.
I like the way you think! I'm going to try that next!
I would be curious if a longer soak time (perhaps simply increase by the hour) would make a difference in the protein extracted. Also, fine tuning the starch conversion on the quinoa could change the sweetness as well as the presence of the starch globs. I am thinking that the flavor and texture would lend themselves to a very tasty breakfast item. I think the converted sugars would caramelize on the outside when pan fried. Egg-Free French toast sticks perhaps?
I wouldn't have even thought to try quinoa. Thanks for trying this!
Did you ever find a good use for pumpkin okara/pulp besides the crackers? I make pumfu ever other week, and I'm always looking for something new to try with it. I tried an okara/sweet potato pancake, which was delicious but didn't really bind well.
I love the pumfu as a chorizo though. It's soooo good on a tostada with some refritos and fajita veggies.
Sometimes I use the pulp as bacon. I season it with soy sauce, liquid smoke, paprika, onion powder, etc and then stir fry it. You can also just look up "nut milk pulp recipes" and go with some you like. It can be incorporated into muffins, breads, etc too.
@@marystestkitchen ooo the bacon idea sounds wonderful. I'm going to try it. Especially with the nuttiness that comes out when you panfry the pulp, that seems like a winner.
@@marystestkitchen Just following up that I tried this today and it's a total game changer. It's the first vegan bacon (bit) that really hits all marks for me. Crispy, nutty, savory, smoky. It makes a ton too.
I just put it in my breakfast burrito with a moong dal "egg" I make pretty often, and it turned out sooo good. Thanks for your videos and advice!
@ awesome! So happy to help!
just stumbled across your channel with this video and id love will it sugar vids. now im off to watch your backlog
New subscriber - just on the possibility of will it sugar!
Welcome aboard! Glad to have you here!
I have two wonders: I wonder if toasting helps the process? You made a comment on the texture of quinoa after milking and I’m curious if adding more water and additional blending would lead to more milk and if adding more amylase would help with the starch. It seems like a possibility for a fu. As always thank you for your diligence and taking us on this journey!
I don't think toasting would help. In fact, past experience with roasted nuts have led me to believe it's better to make the milk with raw ingredients for the best possible tofu result
Re-blending the first half of the batch would definitely be worth a try. But remember, there's only 63g of protein in the first place. With a yield of 90g of tofu, we may have reached the full potential in volume or at least very close to it.
I don't think more amylase is the answer, but adding it at a different stage or cooking it for longer might be the way. We shall have to see...another time ;-)
@ thanks for the feedback.
you're welcome!
You should invest in a bottling siphon used for homebrewing. Its designed to siphon off the liquid without disturbing the stuff that settles to the bottom. You'll have less starch disturbed back into the protein layer over a ladling technique.
You can also use your saliva to break down the starch into sugar, but you need to keep the liquid between 67-74C for an hour or two, and those temps might cause the proteins to coagulate into curds.
Great idea! I actually meant to pick one up after my diy tube method failed horribly a few episodes back
Making sugar out of the whey would be interesting, but to be clear, it's going to be glucose, which isn't particularly sweet, mixed with concentrated quinoa leftovers. Could be fun, is not impossible that it would be edible, but something like quinoa syrup seems less likely to burn unless you've got something like a freeze drying setup.
Glucose and maltose as I have read; it will be interesting to find out how tasty/not-tasty it will be!
You may find an automatic siphon to aid in the milk transferring process!
Great idea! I actually meant to pick one up after my diy tube method failed horribly a few episodes back
Mary I love these videos! I still feel like hazelnuts are a good candidate: they're relatively low in carbs. Plus you could maybe get some nutella
yummmm you're right, I need to try it!
The effort you put into discovery is awesome! I will vote against the will it sugar series, though-I think finding alternative tofus is an interesting, worthwhile, and underexplored area, but I think basically looking at the starch content of various plants would get you the answer to if they will sugar, and in the end it's not a very useful thing to do anyway. Keep up the great work!
I hear you! Thanks for the feedback.
Thanks for the science lesson. 😊
haha thanks!!
I really enjoy this series as someone interested in culinary experimentation, but I need to get a better blender to really do it myself (I only have an immersion blender, which can't get the puree fine enough). I do intend to grow my own pumpkins someday so I'll definitely make a lot of pumfu when the time comes. Great video and really looking forward to what seeds you'll try next (how about almond or oat, really curious about those since they are among the most commonly available plant milks commercially)
Some stuff I'm curious about after watching some of these videos and looking up related stuff, from simplest to most complex:
1. Would it be possible to grind the dry seeds into flour before hydrating them to get the puree and then proceed as normal to get tofu?
2. When I looked into traditional soy tofu production, I saw that often the beans would be cooked either whole or as a puree, then strained to get the milk and so on. My theory is that this on one hand makes the pulp (aka okara) readily edible and one the other the gelatinized starch probably doesn't go into the milk as it remains with the pulp, but what do you think of this?
3. When looking up uses for the whey, I came across a Norwegian food called brunost (lit. "brown cheese", though technically not a cheese) - it's basically animal-milk whey cooked down until the lactose starts caramelizing, then combined with some milk or cream so its consistency ends up kinda like a semi-solid cheese, people would typically put slices of this on stuff like crispbread or waffles or melt some into sauces, and it increases the shelf-life by a lot. The issue is that plant milk generally has low sugar content. You used amylase in this video so that the starch doesn't interfere in the curdling, but do you think the resulting whey could be caramelized to make something akin to brunost?
I will say even though I waited something like 7 years to get a vitamix, it was worth it and I wish I did it sooner!! The only thing is it is so loud. SOOOO LOUD lol We call it the jet engine in my household.
1.Someone else suggested grinding the ingredients first too. I might have to try it.
2. Maybe! Since I want to try all the failed beans with amylase, I think we will have plenty opportunity to find out :-) Thanks for your suggestions!
Thanks for these videos!
Glad you like them!
Your experiments are always entertaining. Globules should be a word, I think. Oh, and I’ve been making pumpkin seed tofu ever since I watched your video on the subject. If I let a little starch stray into the mixture, it marbles into the tofu and acts a little like cartilage that’s tough and chewy. Not my favourite, but it sure looks pretty.
That's so interesting! I don't think I've ever tried to make pumfu with the starch included. I might have to try it just to see the difference. Thanks so much for your kind words!
Now that's dedication 😆 i'm sorry it turned out so bad, i guess not "disappointing", because there was not a lot of hope in the first place, but still, a little sad. But hey, science is not success every day, at least we learned some things, like the immediate change of nature after adding the enzyme, pretty impressive indeed.
For sure! I really am excited to try again with the power of amylase!
Love the failed tofu videos. Thanks. Amylase, cool. Isn't that what's in Koji, the Japanese fermented rice used to turn Adzuki beans into sweet red beans? So that could maybe make white red bean paste.
Or maybe it can be used to make bean yogurt, by making more sugar for the yogurt to digest.
I haven't heard of using koji to make red bean paste. I'll have to look that up :-)
@marystestkitchen I've never made it but my partner has. Use equal weight of dried red bean and Koji. Soak and pressure cook the red bean, reserving about 1 cup of liquid. Allow to cool to 60C, then add Koji and reserved liquid. Maintain at or below 60C for 8 hours mixing every 2 hours. Some rice cooker warm cycles maintain this temperature. Add a little salt. Beans can be left whole or mashed depending on personal preference.
It should have much less starch than they would by just adding sugar to red beans. And in yogurt, some of this sugar would be fermented to lactic acid.
I guess using straight Amylase rather than Koji would reduce the carbs even more.
@ very cool!
I wonder pistachios could make tofu?
I wonder if my wallet could afford pistachios ;-)
@marystestkitchen I know mine couldnt.
Cha-ching 💸 Will pine nuts tofu?
@@catarinabessel6874 you got some lottery numbers with that request? ;-)
@@marystestkitchen if you can't do pistachio maybe hazelnut tofu would be possible?
Little detail: amylase breaks down starches in maltose and glucose, that arent as sweet as sucrose.
Sign me in for will it sugar, and why not also, will it wine! (Just add yeast to it, put a gas trap on top and wait)
Thinking at the quinoa experiment maybe filtering the globlets of starch might have helped, but still too low of a yeild to deserve one more video.
hhaha ok one more vote for will it sugar, noted! Will it wine? would be cool except that I'm allergic to alcohol.
@marystestkitchen you need someone to feed alcohol to 😂
ever consider grinding the grains or nuts or beans before soaking?
the nut milk bags you use if i am not mistaken are made of cotton muslin you can buy that by the yard in fabric shops
Another interesting video!
Glad you enjoyed it! Thanks for watching :-)
The quinoa experiment was fascinating
I'm so glad you enjoyed it!
I'd love to see the pinto beans redone with amylase. They're my favorite bean, and I eat a tin a week, so if I could make tofu that tastes like them, I'd be more inclined to eat it!
Yes, they are so popular! It would be amazing if we could get them to "tofu"!
What other uses are there for the bean starch?
That was interesting and I'm kind of disappointed in the navy beans, not with you or the series. Have you thought about Lima beans? I've seen dried baby lime beans here and am just curious about them. Thank you Mary, this is so cool learning all of this.
I am still looking for where to buy raw lima beans. I am only finding canned which, in my experience, doesn't have good chances.
I too am disappointed in navy beans. They're one of my favorite beans! But now with the possibility of amylase changing the game, I may give them another chance.
I enjoy your process. You would have gotten more if you had blended the first half of the quinoa again. Would the quinoa hold together if you had fried the little ''fu'' you made?
Yes, that's likely
I was wondering, the Nama M1 nut milk maker, would that make it easier for you to do this instead or using a nut milk bag? Just curious.
I have a juicer that uses very similar extraction method. I have used it in one of these videos. Long story short, it made things messier, took longer, and then I had to clean the machine. In top of that, I still had to strain the milk because it still let through some pulp. As far as I have seen from reviews, the Nama also lets through pulp.
Have you tried cold crashing the starch out of solution?
no, I had never heard of that. I had to look it up. Very cool idea!
HI Mary, may I ask what you do with the starch?
Of course! You can use it the same way you use cornstarch (ie to thicken soups, use for as a batter for crispy coatings on tofu/nuggets/etc, thicken sauces and gravies). If you're not using it right away, you can store the starch slurry in the fridge for a couple days OR freeze it and it will keep for 2 months.
You might also check out my tutorial for starch noodles (www.marystestkitchen.com/chickpea-starch-noodles/).
Yes, make sugar, keep the experiments coming. Even if this didn't work I think there was a lot of good info from these experiments to make the video worthwhile.
Off topic, that is some funky background music in the first third!
You betcha! I love funky music, haha. Glad you found the info worthwhile!
Sugar series us please! I love your content!
noted! Thanks so much!
Does the fat in the beans affect how easily the starch separates into layers during the resting stage (pre-cooking)?
I think the fat does something but I don't think it's necessarily detrimental to the process. Other high fat ingredients did even better (hemp hearts, pumpkin seeds, etc)
Very fun to watch. Now i finally know how nut milks are made. As much as i enjoy watching this, i do find myself wondering what the issue with regular tofu is, but it's not that important to me overall.
It's all about the experimentation! I actually love regular soy tofu and have it practically daily.
@marystestkitchen that makes sense!!! and if there's any reason somebody can't have soy tofu, these videos could be really helpful to figure out alternatives.
@ exactly!
I tried fave beans but mine had shells that were separating. They had a black dot on the edge where it would sprout. After soaking I blended & strained as per your instructions. I used the gypsum but it remained creamy like your beans in this video. My question is - are the variety of my fave beans different to the ones you used? Should they have no shell?
It is possible that the beans you used are different from the ones I used. The ones I used were split fava beans so I don't know what their hull looked like.
I'm curious what would happen if you mixed the two of these together, let the starches settle in the first bowl, and wait an extra hour. While you might not see any extra separation, it does give it a little extra time to settle out of the milk column. Then do the low temp cook to separate more starch out and switch pots as you filter before the entire thing turns to jelly, then convert what's left into sugar and add coagulant. I'm curious if the quinoa curds may help the bean to curdle similarly once the majority of the starch is removed.
I have a handful of beans and peas I'm growing currently that I intend to do some tests with as well.
an interesting idea!
Okay I think we've had enough new tofus to have a best non- soybean tofu lineup video. I would love to know which tofus I should try making
Here's a round-up of my favorites: th-cam.com/video/VkNi-3h7wRo/w-d-xo.html
what will happen if would make pumfu without straining? also did you tried hemp?
It would be fibrous in texture...
will hemp seeds tofu can be seen here: th-cam.com/video/TNEs2KvQt5Q/w-d-xo.html
How do I go from being a not-yet-friend to being a friend? I am ready to take this thing to the next level, Mary.
Haha its automatic! You're surely a friend!
@@marystestkitchen What? No! There has to be more!
@ i think subscribing and turning on notifications could help. haha
I'm so sorry! I really love watching you fail. Fail vids are so funny and interesting and intriguing... I know is a waste of food, but it is a fun to watch effort.
Hopefully, it'll be just me wasting food so others don't have to!
@@marystestkitchenFor science!!
please do will it sugar, it sounds so cool
another vote for will it sugar. Noted! :-)
how's the veggie garden doing?
@ It became a jungle! So far, I have harvested lots of basil, thyme and parsley, a handful of tomatoes, and a few tiny strawberries. I only have one pepper growing so far. But it's beautiful!
I so love your videos. Would the amylase help with the starch in the navy beeans as well? And if you do a will it sugar i will watch, of course.
Yes, I think it will!
hell ya mary get wild w the amalyse !!!
hahha thanks
can you try macademia nut
I asked my wallet. It looked at me like I was crazy.
The music today is so evocative lol
For a video that ended up being 35 minutes long, I wanted to keep y'all awake!
Speaking of South America, do yopo seeds tofu? (I love the series by the way, and also loved the vegan burger recipe.)
I had never heard of those. I had to look them up. Very interesting!!
Thanks for your kind comment :-)
Well, now I'm interested in seeing Burmese Quinoa Tofu.
you'll have to do that on your own channel ;-)
Yes to Will it Sugar!
noted. Thank you!
I wonder if using a baster to extract the liquid would be easier than scooping it out.
I dont have one I'm going to keep wondering 😅
Will it sugar sounds fascinating
Noted, thanks!!🤗
next time you use amylase on cooked starch, I think it would be a good idea to use an immersion blender beforehand to get rid on the cooked starch clumps, give the amylase surface area to work through the formerly clumped starch
Very interesting video as usual !
I was thinking that I'd add the amylase before any clumps form, aka when the milk is still cold. Then slowly heat while stirring. Unless you know something I don't know...?
@ my understanding is that the starch has to be gelled for the amylase to attack it, so I don't know if it would prevent clumping, but I have never tried that and I'm interested in seeing you try ! Maybe having some amylase inside the clumps because it was there already before they formed would dissolve them from the inside (if they form at all) !
@@PancakeInvaders I've read something to that effect when it comes to beer-making. But I was not sure the same would apply in this case. Interesting to ponder. I might have to try it both ways! Thanks for your suggestion 🙂
Great testing as usual 👍🏼but, I’d give the quinoa a NoFu😄doesn't look worth it to me.
That navy bean cream looked yummy, though! I think a tofu would taste great. I do love navy beans.
You are so right! I've just been so fascinated by the process and the fact that I could even get it to sort of work.
Not a vegan myself, but I have family who are, and I do like tofu (especially ma po tofu). I also have friends who have soy allergies, so it's cool to see all these different legumes and things tofu-ed.
I know you've done chickpeas, but have you done specifically kala chana aka "black chickpeas"? Would like to see that.
Thanks so much for the support! I haven't tried black chickpeas yet but it's now on my list!
I would LOVE a "Will it sugar?" series.
'Mad Food Scientist Mary' after hearing your giggle working with Quinoa. I think the only way you'll get Quinoa and Navy Beans to Tofu is using a pressure cooker and a mega-dose of Amylase Enzyme. But with a pressure cooker you can't stir it, unless you got a super extra fancy one some how with a stirrer. And who knows what cooking under pressure with Amylase Enzyme will do. Also put me down for 'Will It Sugar'.
hahahah yea it was incredible to feel the texture change through the spatula. So immediate!
I have a good idea for the next batch of quinoa and I'm 100% sure it's going to work. Hope you'll watch that one too :-)
I wish I could buy you a juicer. I’m so curious if it will make extraction easier. I’m also curious what would have happened if you added an amylase to the navy beans.
I have a juicer and did use it in one of these videos. Long story short, it made things messier, took longer, and then I had to clean the machine. In top of that, I still had to strain the milk because it let through some pulp.
@ dang….
I know!! So disappointing. I literally bought the juicer for that sole purpose thinking that it would definitely solve my problems. lol
Seems like revisiting past failed beanfu attempts BUT adding amylase enzyme might turn things around.
Yes!!
The editing at 6:34 is gold lol
haha thanks so much