Mary, I just LOVE how your videos keep getting better. I think with this one you've truly reached a new milestone in quality of sound, image and storytelling.
I love tofu and making my own tofu, so I really appreciate the tips you are giving in this video. I like using the gypsum better than nigari. And when I was traveling I used both the lemon and vinegar to coagulate, but my favorite is still gypsum. I also appreciate you giving the measurements as watching Chinese or Japanese tofu making videos, the measurements used were not clear. Thanks again!
I love this! This makes the tofu making process way more beginner friendly, between this and your other helpful videos I'm feeling pretty confident that I myself could make some!
I'd be curious if there's any difference for silken tofu! Since it's not pressed, I'm guessing the nigari and epsom salts might be bad, and neutral gypsum would come out the winner
@@marystestkitchen I am always "contemplating" experiments like this, but never seem to be motivated enough to do it for myself. Thank you so much for being my surrogate ambition!
@@marystestkitchen I love that you show the process for people who don’t have any special equipment. However, get yourself a soya joy g5 for the experiments at least and save you some time making the milk! I just got one and it cuts the work down to straining (no cheesecloth squeeze necessary) and pressing. No more overflowing pots 😂 I make silken like every day this way
@@marystestkitchen I’m able to get a fairly decent block in a single batch with the manufacture instructions. Not quite as big as yours but even doing two batches would only take just over an hour. I do strain it with cheese cloth for silken and it’s better than just using the strainer for sure but straining first before cheesecloth makes it way faster. I got a manufacture open box one for just over $100 usd! Makes the harder days when I have a pots flare up a whole lot easier. I’d love to see a will it silken tofu :D
Thank you Mary! I make my own tofu because where I live in Brazil it's a rare and expensive ingredient. I've always used epsom salts but my tofu is admittedly not as good as the store bought. I have lemon trees. Now I know. This is the definitive guide to tofu coagulants!
I’ve been inspired by your tofu series but wanted to make ‘normal’ tofu so I just watched your OG soybean tofu video. This is a great follow up! Thank you for all you do!!
This whole series has been an inspiration to me. I've made the pumfu a few times and LOVE it. I now have a bag of soybeans and a bag of gypsum waiting for the next thing. :) Also? I found a Canadian brand of smoked fava bean at my local organic market and it is delicious! I need to go back and revisit that video as well. Thanks for making it all seem so doable!
It would be really interesting to see if you could make yuba (tofu skin) from something other than soy milk (so lentil or pumpkin seed milk maybe?). I would be really interested to watch you figure out if it's possible to make non-soy yuba.
Another wonderful video! What beans do you thin would make the prettiest tofu? Would you ever try scarlet runners or adzuki beans? I think the pinks could be so pretty, and with a butterfly pea flower vinaigrette and some edible flowers you could have the most lovely salad ever!
Another FABULOUS video, Mary. I tend to get stuck in routine and keep making the same things, but the way you design these experiments and so enjoy doing them really gets me excited about cooking. I really can't thank you enough! Lots of love and all the best to you ❤
You put so much work into all this, and I truly appreciate it and enjoy it! I'd be interested to know how the tofus hold up differently (if they do at all) when cooked.
Thank you SO MUCH for all the work you put into this tofusperimentation, Mary! You really help me to feel like I can do this without making it a big deal.
I;d love to see you try using citric acid or even malic acid if that is available. And maybe even a wild card like tomatoes or the juice of other acidic fruits.
Happy New Year, Mary! I really appreciate your comprehensive experiments and careful instructions with these tofu videos, especailly this one, as many of us have struggled in the past to source either gypsum or nigari. Thanks so much for posting : )
yes!!! another great tofu science video! I love love lemon juice tofu, but it's hard to know exactly how much acid any particular lemon's juice has, so I tend to overshoot it a little. I have some gypsum, nigari AND some GDL, so I need to get to making some tofu! you're an inspriation as always.
@@vallilieber7043 glucono delta-lactone. it's supposed to make tofu with a custardy texture, but I'm not sure how much the coagulant has to do with it! it's supposed to be similar to gypsum but creamier and it doesn't weep as much whey. it's also great for douhua, a.k.a. tofu flower, a soft, non-pressed tofu sort of "pudding" served either with brown sugar-ginger syrup (in the sweet form) or over rice with scallions, chili oil, soy sauce, garlic, hot oil, cilantro, etc.
Thank you so much for this! Fantastic information - as always - and a relief that in a hard-to-find food-grade-gypsum country I can make an equivalent product.
Thanks so much, I was resistant to using gypsum as it might not be available here...but it's great to experiment with different legumes/nuts and coagualnts
Two questions for the pro.... can you recommend a super cheap DIY method of pressing tofu into a nice shape for uniform pieces (so besides the weight-on-a-strainer approach) for my retirement budget??? And could I add ingredients for cheesy flavors (like miso, nooch, mustard, herbs, etc.) after coagulation but before pressing without preventing solid formation?
I use Epsom salts, in Brazil it is known as "Sal amargo", or "bitter salt" in a direct translation. I use it because I lost a lot of batches using lemon and vinegar before I tried the epsom salts, but now I think it was my method itself that wasn't quite right
I would have to put on my thinking cap to figure out what to do with four of the tofus. Two I can eat for a few days. I would marinate one with soy sauce and some fresh sliced chili for some stir fry. Quite a few stir fries! Two blocks of tofu is quite a bit, but thank goodness for the air fryer. It does a great job of transforming tofu easily. I'd make some rice paper rolls with a nice dipping sauce. The remaining 4 blocks....??? One thing is for sure. I'm nearly out of nigari so my own experiments are coming up. One block might be added to soy yoghurt to make thick, super high protein yoghurt. Three still to go! Meanwhile.... As always, thanks a million for doing the hard yards 😊
Mary, I wanted you to know that I do not get the same results as you and I think it is my tap water. We've had it tested and it's not "hard" water but it does have some weird minerals of some type, so I think I will have to try bottled distilled or spring water. If anyone else is having trouble making tofu, the water you use is something to consider.
I did tofu with lemon juice once some years ago. It came out ok but I didn't press it properly then. I'm really glad to know these all work well. I would probably just use distilled vinegar from now on (and I got that press you recommended and love it). Plus YES loving the video because I was very curious about the differences between coagulants 🙂
Thank you for your experiments. I am not a vegan nor vegetarian though I eat a lot of non-meat meals. I am also not a person who makes or buys processed foods. I am a foodie and love making new dishes in my kitchen. I have 2 manual tofu presses to make raw milk cheese. So, for now I will use a brick to press the tofu. I am going to make pumpkin and soy tofu this weekend. I have a store in my city that has all the ingredient's you use to make tofu's in the bulk section. Have you made a combination of a bean and seed tofu like soy/ pumpkin tofu or chick pea and hemp seed?
Today as I made soy milk, I expressed the milk by pressing the bag between two containers, then expressing the last drips by hand. I was using the method of cooking the ground beans, so it was more crucial to find an easy way to express the milk…
You inspired me to make tofu for the First time, i used calcium chloride (i already had it home from before veganism when i used to make cheese at home), and it kind of worked... The only issue i found with calcium chloride is that it left a salty and slightly bitter taste on the tofu. But i kind of appreciated the fact it was pre-seasoned Inside lol
I don't make my own tofu - I can't afford a good press yet, it's definitely on my list - but I've been making ricotta with soya milk and lemon juice and it turns out beautifully. Such a great ingredient for both sweet and savoury dishes. Thanks for making this video, it was really informative and fun to watch.
This was a perfect testing - how it should be done! Thanks for the thoroughness 😊 I have just one observation: the nigiri flavor - I wonder if rinsing it before pressing it would have removed some or all of it. I noticed you didn’t rinse any of them after they were cooked. I don’t like that nigiri flavor, but I’ve always preferred the texture of the nigiri version of store-bought tofus, so I always buy them. I find the flavor isn’t present after all the cooking and spices, etc, any way. I think the only time the off taste messed with my final product was a cheesecake. But I don’t need extra firm nigiri for cheesecake anyway so it’s not an issue 😊 Thanks!
I would love it so much if you did a similar test comparison for a more silken style tofu. I just can’t seem to master that beautiful custardy texture. Maybe I need a different coagulant??? Please please do a vid for that? 🙏🏻🤞🏻😁
This video was AMAZING thank you so much for your experiment!! I wonder what would happen if you mix coagulants? Like having w vinegar for the meatiness but also gypsum for its blandness
Thanks for this. I thought I might be missing out on an ineffable authentic element by using plain old vinegar - I feel much more relaxed about that now. Tangentially: where did you get those pots? They're gorgeous!
i will settle for what is esily available in a south asia setting - lemon juice or white/apple cider vinegar....happy to know they work. i was always put off from tofu making because of the rather unusual/exotic edible gypsum and nigari. gypsum does not sound like something you eat, in my culture, at least.....i will actually try tamarind - a condiment always around at our homes, and acidic
Great video I really enjoyed it from beginning to the end! Looking forward to your next experiment. Idea for another video...testing different varieties of soybean? (For example different types of yellow beans Vs dry edamame, black edamame? I talked to soybean growers in Europe that told me there are varieties that are better and worse for tofu making, for both yield and taste, but I have no idea..
Happy New Year Mary, thank you for this video! I’ve long wondered about the difference and you did the comparison. I want to know how the super soft silky tofu for the tofu pudding is made. The one you buy in the round tubes. I love to warm it and eat it for breakfast, but I understand the process is different. I lean toward gypsum for my homemade tofu. Thanks again, much success, good health, and love in the new year.
I love these tofu videos. Have you considered in mixing milk from different legumes/seeds? Also, I'm from Sicily and our region is infamously known for pistacchio, but we probably consume almonds more, it'd be interesting to know how well these two seeds do as tofu, also almond milk is damn good and the granita made with it is the most consumed.
amazing, I love cooking videos that actually do the (quasi) scientific experiments to answer questions we've all had. I havent made tofu in years, but you've inspired me to start making it again. (Also, tofu in the air-fryer is the best!)
I had watched a few of your videos last week and today I was watching a video of someone making cottage cheese (I’m not vegan). A lot of the process looks really similar and I can’t help but wonder if strained loose soy curds mixed with salt and some thickened soy cream could produce a very similar resulting product. They used white vinegar in the video I had watched and it sounds like your white vinegar soy curds here might just be perfect.
This is so cool having the side by side comparisons altogether! I am also curious whether the liquid can be reused to make more tofu-- I heard in old days some people did so, but maybe it's a myth.
This is really really awesome video!!! I'm also curious if it'd be good with a bit of salt added to the coagulant, thought I'd enjoy my tofu a bit saltier
I made a batch of tofu this morning. Well, it wasn't great but made enough for a crispy chickn' sandwich. But I only used 1 cup of beans and only ½ tsp of gypsum. Disappointed I made another batch. This time with 250g of beans and 2 tsp of gypsum. I also mixed your method with American Test Kitchen method. So I boiled the pulp for 10min then strained it. Then bright it back to a boil, turned off the heat & added ½ the gypsum first. Then waited about a minute and carefully added the rest. After 15min I removed the lid and was disappointed as it still looked like soy milk, I didn't see any curds. Turned out it was a completely solid pot of curds. There was so much that I had to press half way just so I could for it all in the press. I'm wondering if simmering the pulp for 10min helped extract more of the protein.
I am so glad to see this video. I made tofu once following your old video using lemon juice. But my confidence was at a zero, so i mostly panicked during the whole process. Now i feel like i could try again, yaay! Do you buy your soy beans at t&t?
If pumpkin seed self-colagulate, do you think making a combination of pumpkin and some other legume tofu have the same reaction? I am thinking combining the taste and properties of pumpkin seeds, but making it cheaper... and e. g. red lentils, but making it firmer... or is there some reason not to combine?
Since all the other beans seemed fine, I'd imagine tepary beans would be no different, but do you have any idea if something like the beans from a palo verde tree would tofu? They're legumes, they fix nitrogen, they're perennials, a good source of mulch for establishing something like a food forest in drylands climates, I wonder if their fruit would also be tofu-able? Hm...
I'd love to see this comparison with the ingredients of the "will it tofu series", but it may be too much to film 😅 so I ask you as a tofu-coniuseur (and anyone else that feels like making an educated guess) Do you think the results with soy can be extrapolated to the other "tofus"??
Given the differences between the end results & with the Epsom salt ones coming out somewhat sweet, maybe it can work well as a part in a vegan rasmalai or like a vegan choila?
I’m a little scared of the Epsom salt one. I use Epsom salt for other uses, like as a laxative. I don’t think I want to eat that unless I have a couple of days off. 😂😂
I shared my thoughts about it in last month's chickpea tofu video: th-cam.com/video/UKHR7yrbfzY/w-d-xo.html In short, I like it. Just not a great substitute in terms of nutrition or if you're trying to replace regular tofu in a recipe.
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](/img/n.gif)
It's tremendously reassuring that we can use near-at-hand coagulants for good results. It makes homemade tofu so much more accessible. Thanks!
Mary, I just LOVE how your videos keep getting better. I think with this one you've truly reached a new milestone in quality of sound, image and storytelling.
I love tofu and making my own tofu, so I really appreciate the tips you are giving in this video. I like using the gypsum better than nigari. And when I was traveling I used both the lemon and vinegar to coagulate, but my favorite is still gypsum. I also appreciate you giving the measurements as watching Chinese or Japanese tofu making videos, the measurements used were not clear. Thanks again!
I love this! This makes the tofu making process way more beginner friendly, between this and your other helpful videos I'm feeling pretty confident that I myself could make some!
I'd be curious if there's any difference for silken tofu! Since it's not pressed, I'm guessing the nigari and epsom salts might be bad, and neutral gypsum would come out the winner
Thank you so much for your hard work - this video was thorough and must-have taken a lot of commitment!
You are so welcome! It's one way to get buff forearms ;-)
@@marystestkitchen I am always "contemplating" experiments like this, but never seem to be motivated enough to do it for myself. Thank you so much for being my surrogate ambition!
@@marystestkitchen I love that you show the process for people who don’t have any special equipment. However, get yourself a soya joy g5 for the experiments at least and save you some time making the milk! I just got one and it cuts the work down to straining (no cheesecloth squeeze necessary) and pressing. No more overflowing pots 😂 I make silken like every day this way
@@tkaotic really? I was told by one of their reps that it's not made for those high amount of beans
@@marystestkitchen I’m able to get a fairly decent block in a single batch with the manufacture instructions. Not quite as big as yours but even doing two batches would only take just over an hour. I do strain it with cheese cloth for silken and it’s better than just using the strainer for sure but straining first before cheesecloth makes it way faster. I got a manufacture open box one for just over $100 usd! Makes the harder days when I have a pots flare up a whole lot easier.
I’d love to see a will it silken tofu :D
I love this series. My partner and I love watching this together. We both nerd out over these videos.
Thank you Mary! I make my own tofu because where I live in Brazil it's a rare and expensive ingredient. I've always used epsom salts but my tofu is admittedly not as good as the store bought. I have lemon trees. Now I know.
This is the definitive guide to tofu coagulants!
Im halfway through at the lemon juice part and I’m at the edge of my seat tbh
I’ve been inspired by your tofu series but wanted to make ‘normal’ tofu so I just watched your OG soybean tofu video. This is a great follow up! Thank you for all you do!!
This whole series has been an inspiration to me. I've made the pumfu a few times and LOVE it. I now have a bag of soybeans and a bag of gypsum waiting for the next thing. :) Also? I found a Canadian brand of smoked fava bean at my local organic market and it is delicious! I need to go back and revisit that video as well. Thanks for making it all seem so doable!
So happy to learn that you can make a great tofu out of white vinegar! Thank you so much for all your tofu series 🙌🏻
It would be really interesting to see if you could make yuba (tofu skin) from something other than soy milk (so lentil or pumpkin seed milk maybe?). I would be really interested to watch you figure out if it's possible to make non-soy yuba.
Another wonderful video! What beans do you thin would make the prettiest tofu? Would you ever try scarlet runners or adzuki beans? I think the pinks could be so pretty, and with a butterfly pea flower vinaigrette and some edible flowers you could have the most lovely salad ever!
Another FABULOUS video, Mary. I tend to get stuck in routine and keep making the same things, but the way you design these experiments and so enjoy doing them really gets me excited about cooking. I really can't thank you enough! Lots of love and all the best to you ❤
You put so much work into all this, and I truly appreciate it and enjoy it! I'd be interested to know how the tofus hold up differently (if they do at all) when cooked.
Thank you SO MUCH for all the work you put into this tofusperimentation, Mary! You really help me to feel like I can do this without making it a big deal.
I;d love to see you try using citric acid or even malic acid if that is available. And maybe even a wild card like tomatoes or the juice of other acidic fruits.
I love these videos. Showing us alternatives helps when ingredients are hard to find,
Happy New Year, Mary! I really appreciate your comprehensive experiments and careful instructions with these tofu videos, especailly this one, as many of us have struggled in the past to source either gypsum or nigari. Thanks so much for posting : )
How do the tofus freeze and thaw? I’m still looking for the black soybean frozen tofu…..thank you!🌻
Has anyone made silken tofu or soft tofu? Which coagulants are the best for it?
Love the video!
I enjoyed this, thanks for the experiments 😊
yes!!! another great tofu science video! I love love lemon juice tofu, but it's hard to know exactly how much acid any particular lemon's juice has, so I tend to overshoot it a little. I have some gypsum, nigari AND some GDL, so I need to get to making some tofu! you're an inspriation as always.
Ah I need to try GDL!
What is GDL?
@@vallilieber7043 glucono delta-lactone. it's supposed to make tofu with a custardy texture, but I'm not sure how much the coagulant has to do with it! it's supposed to be similar to gypsum but creamier and it doesn't weep as much whey. it's also great for douhua, a.k.a. tofu flower, a soft, non-pressed tofu sort of "pudding" served either with brown sugar-ginger syrup (in the sweet form) or over rice with scallions, chili oil, soy sauce, garlic, hot oil, cilantro, etc.
Thank you so much for this! Fantastic information - as always - and a relief that in a hard-to-find food-grade-gypsum country I can make an equivalent product.
Thanks so much, I was resistant to using gypsum as it might not be available here...but it's great to experiment with different legumes/nuts and coagualnts
Great video. Also keep in mind both magnesium and calcium add nutritional value. Both are possibly interesting depending on your diet.
I just got a tofu press for my birthday, I can't wait to make my own tofu! This video is literally perfect
Two questions for the pro.... can you recommend a super cheap DIY method of pressing tofu into a nice shape for uniform pieces (so besides the weight-on-a-strainer approach) for my retirement budget??? And could I add ingredients for cheesy flavors (like miso, nooch, mustard, herbs, etc.) after coagulation but before pressing without preventing solid formation?
This video comes right on time! I just got a tofupress as a present and can't wait to use it and experiment with it!!
how perfect!
Fantastic vid, Mary. I was unaware of the use of acid coagulants. Thank you.
Great video. Interesting to see the different kinds of coagulants. Loved it! Thank you 🥰
The mystery is now solved, I'm happy to say I'd choose the gypsum or the lemon juice.
Thank you and have a great new year!! ♥ Vancouver Canada
One of the best tofu videos, bravo!
Yay, thank you!
I use Epsom salts, in Brazil it is known as "Sal amargo", or "bitter salt" in a direct translation. I use it because I lost a lot of batches using lemon and vinegar before I tried the epsom salts, but now I think it was my method itself that wasn't quite right
I would have to put on my thinking cap to figure out what to do with four of the tofus. Two I can eat for a few days. I would marinate one with soy sauce and some fresh sliced chili for some stir fry. Quite a few stir fries! Two blocks of tofu is quite a bit, but thank goodness for the air fryer. It does a great job of transforming tofu easily. I'd make some rice paper rolls with a nice dipping sauce. The remaining 4 blocks....??? One thing is for sure. I'm nearly out of nigari so my own experiments are coming up. One block might be added to soy yoghurt to make thick, super high protein yoghurt. Three still to go! Meanwhile....
As always, thanks a million for doing the hard yards 😊
Mary, I wanted you to know that I do not get the same results as you and I think it is my tap water. We've had it tested and it's not "hard" water but it does have some weird minerals of some type, so I think I will have to try bottled distilled or spring water. If anyone else is having trouble making tofu, the water you use is something to consider.
EXCELLENT VIDEO. I bought all tools and products to make to tmrw... thank you soOoo much .. What a great work you did!
Glad it was helpful. Have fun with tofu making!
I did tofu with lemon juice once some years ago. It came out ok but I didn't press it properly then. I'm really glad to know these all work well. I would probably just use distilled vinegar from now on (and I got that press you recommended and love it). Plus YES loving the video because I was very curious about the differences between coagulants 🙂
I'd love to see if pistachios can be tofu-ified. Love your vids!!!
Thank you for your experiments. I am not a vegan nor vegetarian though I eat a lot of non-meat meals. I am also not a person who makes or buys processed foods. I am a foodie and love making new dishes in my kitchen. I have 2 manual tofu presses to make raw milk cheese. So, for now I will use a brick to press the tofu. I am going to make pumpkin and soy tofu this weekend. I have a store in my city that has all the ingredient's you use to make tofu's in the bulk section.
Have you made a combination of a bean and seed tofu like soy/ pumpkin tofu or chick pea and hemp seed?
I was thinking about this the other day when I noticed my nigiri was running low. Thank you for the research!
Today as I made soy milk, I expressed the milk by pressing the bag between two containers, then expressing the last drips by hand. I was using the method of cooking the ground beans, so it was more crucial to find an easy way to express the milk…
You inspired me to make tofu for the First time, i used calcium chloride (i already had it home from before veganism when i used to make cheese at home), and it kind of worked...
The only issue i found with calcium chloride is that it left a salty and slightly bitter taste on the tofu. But i kind of appreciated the fact it was pre-seasoned Inside lol
Which method freezes to make chicken nuggets flakey and not spongey? Thank you!
Mary is the QUEEN of Tofu! There, now I've said it!
I don't make my own tofu - I can't afford a good press yet, it's definitely on my list - but I've been making ricotta with soya milk and lemon juice and it turns out beautifully. Such a great ingredient for both sweet and savoury dishes. Thanks for making this video, it was really informative and fun to watch.
you can always just use cheesecloth in a colander and put something heavy on top. That's how I started :-)
Just made my first tofu ever! I used white vinegar :)
You're amazing Mary!
Yay!👏👏👏
Make acorn tofu 🌰 and coconut tofu 🥥
Please experiment with avocado tofu and olive tofu if possible 🫒🥑. It would be very interesting!
Thanks Mary!! Loved this video - was a good reminder to soak my soybeans Hehe!
This was a perfect testing - how it should be done! Thanks for the thoroughness 😊
I have just one observation: the nigiri flavor - I wonder if rinsing it before pressing it would have removed some or all of it. I noticed you didn’t rinse any of them after they were cooked.
I don’t like that nigiri flavor, but I’ve always preferred the texture of the nigiri version of store-bought tofus, so I always buy them. I find the flavor isn’t present after all the cooking and spices, etc, any way. I think the only time the off taste messed with my final product was a cheesecake. But I don’t need extra firm nigiri for cheesecake anyway so it’s not an issue 😊
Thanks!
What a great video! Have been wondering about the differences between these since i started making tofu. Thanks for the video!
Will You try mung bean tofu? #reciperequest
Nice I wouldn't have the courage to try it. So thanks a lot. I would freeze them to give them a more meaty texture.
Thank you, thank you, thank you.
You're very welcome! Thanks for the kind comment ☺️
How do the broths taste?
I would love it so much if you did a similar test comparison for a more silken style tofu. I just can’t seem to master that beautiful custardy texture. Maybe I need a different coagulant??? Please please do a vid for that? 🙏🏻🤞🏻😁
This video was AMAZING thank you so much for your experiment!! I wonder what would happen if you mix coagulants? Like having w vinegar for the meatiness but also gypsum for its blandness
Mary, you are the best!
Thanks for this. I thought I might be missing out on an ineffable authentic element by using plain old vinegar - I feel much more relaxed about that now. Tangentially: where did you get those pots? They're gorgeous!
Watching all these videos of yours, you'd think I eat tofu pretty often. I have never even tasted the stuff.
i will settle for what is esily available in a south asia setting - lemon juice or white/apple cider vinegar....happy to know they work. i was always put off from tofu making because of the rather unusual/exotic edible gypsum and nigari. gypsum does not sound like something you eat, in my culture, at least.....i will actually try tamarind - a condiment always around at our homes, and acidic
Proudly the real OG 😁 although, not beeing a native english speaker, I don't really know what this means hahaha
Great video I really enjoyed it from beginning to the end! Looking forward to your next experiment. Idea for another video...testing different varieties of soybean? (For example different types of yellow beans Vs dry edamame, black edamame? I talked to soybean growers in Europe that told me there are varieties that are better and worse for tofu making, for both yield and taste, but I have no idea..
Happy New Year Mary, thank you for this video!
I’ve long wondered about the difference and you did the comparison.
I want to know how the super soft silky tofu for the tofu pudding is made. The one you buy in the round tubes. I love to warm it and eat it for breakfast, but I understand the process is different.
I lean toward gypsum for my homemade tofu. Thanks again, much success, good health, and love in the new year.
Thank you for this video
My pleasure!
I love these tofu videos.
Have you considered in mixing milk from different legumes/seeds?
Also, I'm from Sicily and our region is infamously known for pistacchio, but we probably consume almonds more, it'd be interesting to know how well these two seeds do as tofu, also almond milk is damn good and the granita made with it is the most consumed.
amazing, I love cooking videos that actually do the (quasi) scientific experiments to answer questions we've all had. I havent made tofu in years, but you've inspired me to start making it again.
(Also, tofu in the air-fryer is the best!)
Imma try witb white vinegar
I had watched a few of your videos last week and today I was watching a video of someone making cottage cheese (I’m not vegan). A lot of the process looks really similar and I can’t help but wonder if strained loose soy curds mixed with salt and some thickened soy cream could produce a very similar resulting product. They used white vinegar in the video I had watched and it sounds like your white vinegar soy curds here might just be perfect.
This is so cool having the side by side comparisons altogether! I am also curious whether the liquid can be reused to make more tofu-- I heard in old days some people did so, but maybe it's a myth.
Thank you for this video. So good.
Love this video. So informative and interesting 👍
Thanks for another great video! 👍
I use Glucono Delta-Lactone tofu turned out good too. Thank you for sharing your experience.
good to know!
This is really really awesome video!!! I'm also curious if it'd be good with a bit of salt added to the coagulant, thought I'd enjoy my tofu a bit saltier
I have been meaning to make a video about that :-)
Great information
I made a batch of tofu this morning. Well, it wasn't great but made enough for a crispy chickn' sandwich. But I only used 1 cup of beans and only ½ tsp of gypsum. Disappointed I made another batch. This time with 250g of beans and 2 tsp of gypsum. I also mixed your method with American Test Kitchen method. So I boiled the pulp for 10min then strained it. Then bright it back to a boil, turned off the heat & added ½ the gypsum first. Then waited about a minute and carefully added the rest. After 15min I removed the lid and was disappointed as it still looked like soy milk, I didn't see any curds. Turned out it was a completely solid pot of curds. There was so much that I had to press half way just so I could for it all in the press. I'm wondering if simmering the pulp for 10min helped extract more of the protein.
It's more likely the amount of beans you used and the fact that you added the adequate amount of gypsum for your second time around.
@@marystestkitchen you were absolutely correct haha
@@Hopeinformer and now you have The Power of Tofu! Use it wisely ;-)
@@marystestkitchen 😂😂😂
Is there no need to dehull when making tofu?
No need
That's great! Thanks for replying
Mary, have you tried using the vinegar whey after it ferments from batch to batch. I’ve been told it improves the texture and flavor.
I am so glad to see this video. I made tofu once following your old video using lemon juice. But my confidence was at a zero, so i mostly panicked during the whole process. Now i feel like i could try again, yaay! Do you buy your soy beans at t&t?
You definitely can do it! :-)
This time I did buy the soybeans at T&T and I was really pleased with the quality.
If pumpkin seed self-colagulate, do you think making a combination of pumpkin and some other legume tofu have the same reaction? I am thinking combining the taste and properties of pumpkin seeds, but making it cheaper... and e. g. red lentils, but making it firmer... or is there some reason not to combine?
Since all the other beans seemed fine, I'd imagine tepary beans would be no different, but do you have any idea if something like the beans from a palo verde tree would tofu? They're legumes, they fix nitrogen, they're perennials, a good source of mulch for establishing something like a food forest in drylands climates, I wonder if their fruit would also be tofu-able? Hm...
Awesome
thanks for watching!
I'd love to see this comparison with the ingredients of the "will it tofu series", but it may be too much to film 😅 so I ask you as a tofu-coniuseur (and anyone else that feels like making an educated guess) Do you think the results with soy can be extrapolated to the other "tofus"??
Yes I’m definitely going to making these !! Way cheaper !!
It seems they all had the same firmness. How does one adjust that? Harder or soft?
Ooh! What about Citric acid and Malic Acid?
Please provide links for items you have such as your tofu press different pots that you have I can't find any lengths to purchase them😢
I would love a tofu troubleshooting video! I think there's still starch left in mine even after letting the milk settle for 2 hours!
for non-soy tofu's? good idea :-)
Given the differences between the end results & with the Epsom salt ones coming out somewhat sweet, maybe it can work well as a part in a vegan rasmalai or like a vegan choila?
Will you try mung bean tofu?
So interesting
You're amazing!
you're the best!
This was such an interesting and enjoyable video! 💜🕉️
Doesn't the tofu with calcium gypsum have a higher calcium content in made tofu? I always try to buy that one because I need calcium for my bones.
I’m a little scared of the Epsom salt one. I use Epsom salt for other uses, like as a laxative. I don’t think I want to eat that unless I have a couple of days off. 😂😂
I'll be honest, I was rooting for lemon and would have picked that even if it only just worked. Because it's something I actually want to eat.
hi, what are your thoughts on the burmese legume tofus? easy-no straining or coagulation… tried the split pea…will try lentil soon…thx
I shared my thoughts about it in last month's chickpea tofu video: th-cam.com/video/UKHR7yrbfzY/w-d-xo.html
In short, I like it. Just not a great substitute in terms of nutrition or if you're trying to replace regular tofu in a recipe.