It’s not so easy to have the good foods we used to eat now during this quarantine. To keep my family healthy, I make sure we consume enough good bacteria for our digestive systems. Making rejuvelac and then using it for cultured tofu & yogurt works nicely.. It’s so simple but very effective. I hope you are inspired and add these ideas to your die. Be well, stay positive & healthy!
In Malaysia, that first menu we normally ate them with sugary water, either normal sugar or brown sugar. We called them 'Tau Fu Fa'. The process is a bit different and much solid in texture, but I appreciate and love your process. Love to try a new taste. That second menu, we normally cook them as 'Tauge Masak Tumis', or 'Tauge Masak Tauhu' or many other names and recipes here 😅. The ingredients that I normally cook, garlic, onion, bean sprout, chives, bird's eye cili, oyster sauce, salt, water and that tofu. Palm oil will bring the flavor. Best serves with white rice, sambal and grilled fish especially chub mackerels (my favourite 😋😋). Thanks for nice video 👍. Just suddenly craving for soy milk 😅😅.
You are so, so, so good in what you do, you should have millions of people following you, hope one day you could come to my country and give a class from what you do It's so important, people like you yourself worth gold
I am gobsmacked your recipes are fantastic, you are able to present complicated recipes with a very easy approach. To me, foodie, your recipes are amazing, so simple but so well thought out (I mean every detail counts ) and they work so well. Thank you for sharing. If you ever make cooking courses in europe I will be first to sing in.
I have been wanting to learn how to make rejuvelac and did not think of its other uses in fermentation. Thankyou so much I enjoy your tutorials and inspirations so much! 💚🌿
This is so inspiring, thank you for sharing. I like that you use simple tools and basic ingredients. The simpler the better! I also like the make shift equipment that you often show us. You are the best! I live a simple life and try to live as a minimalist. Your videos are so appreciated. Please keep them coming!
You are a wealth of information... i had completely forgotten I can use diff grains... and this just also reminded me to make rejuvalac again. Its been years... soo glad you shared this. I hope to get back into fermenting grains again. Thank You 👍💝👍
I appreciate the deceptively simple presentation of your videos. I've done film work and appreciate how much artful work and thought it takes to create the illusion of simple film! It's easier to do bombastic and "clever" editing than a simple zen-like piece like this. I would also like to know the piano piece? If you could list sources in your intro notes I would love it! I do a lot of Korean-style cooking, and would love to make my own soft tofu again for Sundubu. My present tiny urban living situation has little kitchen access, especially at a premium with our present lockdown circumstances, stockpiling a stash of drygoods. I can do various beeans and rice dishes forever, right now! Thank you for the calm...
Thank you so much for your kind comment, I really appreciate it. Yes, this is a perfect time to calm down and create healthy dishes to eat with the family. The music I use in this is th-cam.com/video/fxKR_jh4XuU/w-d-xo.html
@@GourmetVegetarianKitchen thank YOU so much! I'm parcticing on a Celtic lap harp my last partner left me, and I've been trying to pick simple poignant melodies on it. Great hand-to-mind excercize! Keeps me from wandering into the politics of this lockdown.
This is absolutely incredible. Thank you so much for sharing your recipes and methods in such a calm and relaxing manner. I was wondering where you got that little make shift wood palettes to shape and mold the tofu? It's the only equipment I was curious about, and funny enough not listed on your Amazon list. Once again thank you so much.
Thank you so much for your kind words. I made my own tofu press a while ago. It was so easy and worked so good, so I made a video of it and just posted it! th-cam.com/video/ECCMB2mY-WI/w-d-xo.html
Strictly speaking, it is soy yogurt and thick soy yogurt or fresh soy cheese and not tofu which has different ingredients but your method is actually healthier as non fermented soy is bad for the thyroid and also the gut. Sprouting and fermenting it is really a good idea! I just found some organic firm tofu and wanted to ferment it the lazy way by adding probiotics and wonder if it will turn out well.
Thank you so much for your kind words. I made a video on how to make sprouted soy milk before, but since the milk is going to be fermented with rejuvelac, you can skip the sprouting precess--but keep the soaking part though. Here is the link to the video and the written recipe. gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/ th-cam.com/video/Wd36Ed6vPio/w-d-xo.html
I tried making the yogurt with quinoa rejuvelac instead and it came out pretty well, no funky taste, of course it'll taste better if you blend it with fruit and sweetner, but I'm glad I can make it now without a store-bought yogurt starter.
Hi! a friend shared me youe canal and im so in love with it and everything you experiment with. I used to do homemade tofu but this is another lever! Same with cheeses and love the classical music too. I would like to know do you use the Okara ( soy pulp after making the milk) in a recipe to reduce the waste? I would welcome some ideas if you have! thanks for sharing all this knowledge 🤍🤍🤍
I love the idea of not buying all those plastic containers. The only cultured cheeses I've seen in the Tampa Bay area is the miyokos. But we have different yogurts. I'd rather not buy all those plastic tubs. :)
I love your videos! could you make this yogurt but with almond milk? And would love a video to see what you do with the okara! I never know what to do with it and I bet you have amazing ideas for it!
I tried making it with almond milk a few times, but it didn't work well. As for the okara, I make sprouted soy milk so often and can't keep up with it, so I usually compost it. I tried turning it into flour, but I don't really like the flavor of it. I'll definitely make a video of it if I can find some good ways to use it in the future!
Excellent video as always! I've a couple of questions: Could you make coconut yogurt from rejuvelac? I've tried it before and couldn't get it right... Maybe I messed up somewhere. And also, this is somewhat of a weird question but what if you use some other bean, like chickpeas, to make the tofu? It should work right? Once again, keep up the good work, truly amazing.
I have tried making yogurt with homemade coconut milk ew times. It turned out ok but wasn't the way I wanted. However, it worked better with commercial coconut milk as most of it has food additive to stabilize the texture. I have never tried making tofu with chickpeas before, but I have been wanting to do it for a while and I might do it soon. Thank you for for your kind comment!
That was a wonderful little journey, love the mood and the music and of course the recipe. What temperature does it need to sit over night? Thank you very much and all the best to you and your family 💚🌍💚 Katja from germany
That's interesting, thank you. I have a warm wintergarden (around 70-80degrees F.) the rejuvilac was in less than 24 hours ready. The result is gorgeous! I love to have the freedom now to make vegan yogurt on my own!! Thank you very much 🙏🏼
Hi, love your videos, creativity as well as your presentations. My question is how long should one boil/heat the sprouted soy milk so the milk is not denatured ? Thanks for the knowledge shared.
Muy agradecido, dusculpe tengo una consulta, no me wuedo claro, la misma cantidad de rejuvelac se usa para hacer yogurt y tofu? y donde radica la diferencia en que obtenga yogurt, y obtenga tofu, en el tiempo?. Gracias pir su respuesta😊
1st of all, I love your videos and your lifestyle. You are so inspiring! I have a couple of questions if you don't mind :) 1) I'm gluten free, can I make rejuvelac out of something else? Like chickpeas or something? 2) when you cook the soy milk wouldn't that kill good bacteria or something? Or do you not mind as much because you know you'll be fermenting it? 3) you seem very healthy, what do you think about the back & forth about weather or not it's okay to eat soy? Thank you so much for your time! I'm Learning so much from you!
FIRST of all, I love your videos! And secondly I have a question in regards to the soy yoghurt. Is it possible to make this with store bought soy milk?
Yes, you definitely can and it's very easy too. Once, I put rejuvelac in a bowl of store-bought soy milk wanting to try making yogurt from it. I changed my mind and put the milk in the fridge as I wanted to use the milk for something else in the morning. To my surprise, it turned out to be perfect yogurt.
Amazing!! Do you think I can use sunflower seeds milk instead of soy milk for yogurt and some other type of bean's based milk for tofu? Sorry for the long question :)
I just learned to add subtitles to my newer videos, and Spanish is one of them. I'll try to go back and add subtitles to older videos too when I have time.
@@GourmetVegetarianKitchen Muchas gracias por contestar y por tratar de ayudar a los de habla hispana.. No es su lengua madre y no es fácil. Mil abrazos y bendiciones desde Chile.
I'm a bit confused. You said 2 cups soy beans to 5 cups water but then you said it makes 12 cups. So do I add 7 cups of water later after blending and straining?
This is amazingly smart!! I have been wanting to make soy yogurt but haven't been able to find vegan starter in health store (only online). I heard you can use kombucha scoby too, have you tried? Also what is your favorite recipes to use Okara? Thank you
Thank you so much! I have never tried using scoby to make it before. I stopped using commercial probiotic ever since I started using rejuvelac--it works so well with everything that I ferment! I usually compost the Okara afterward as I make it very often and it's hard to keep up when I have too much of it, so I don't have my favorite recipe for it at the moment. I'll definitely try using it soon.
Amazing!! Awesome!! Because of the quarentine i don't have tofu anymore!!! But i have wheatgrass seeds and soy beens!!!! How can i press the toffu if i don't have the specific tool?! Hugs and kisses from argentina!!!
I'm so glad you have all the ingredients. You can make your own tofu press too, I just posted the video on how to make it. Stay safe and healthy! th-cam.com/video/ECCMB2mY-WI/w-d-xo.html
I always do with coconut milk (in Brazil is more trusteable to use coconut than soy beans...), and the result is wonderful! in this case you dont need to use rejuvelac, because the natural probiotics of the coconut water do the fermentation job! you just have to do the coconut milk using a dried coconut and the water of a green coconut
I was wondering if it is possible to make almond yogurt the same way? Or did you try any other seeds, nuts, grain or legumes to make the yogurt? I really like your videos, they are very relaxing and nice to watch. Kind regards
Thanks for the recipe, I did the rejuvelac and the yougurt. The texture it was amazing, I can't believe in that haha but tha taste.... it has the acid taste like yougurt normally has BUT the soy taste its so strong :/ I'm planning in mix with some fruite maybe a strawberry to remove the strong soy flavor in it.
Hi! How do you control whether you want yogurt or tofu? When I make soy yogurt with rejuvelac it doesn't always work, it almost always turns this floating thing separate from the liquid. How do I always make yogurt works?
Hi, confused. You made soy milk and put into jars with same rejuvelac, but how did they come different? One like yogurt and the other looking like sponge for tutu - really confused. Can you explain? Thank you.
great video! I also recently made "To-Gurt" (fermented tofu) and was quite pleased with how it turned out. A friend turned us on to rejuvelac a few months ago, and it has been an eye-opening journey! Just one question, though: how long do you keep your rejuvelac in the fridge? I suspect it stays good/active/alive for quite some time, perhaps even months, but I've never tested it. Also, I found I could make it without sprouting the rice. I just submerge it in water and let it sit in the cupboard for three days. Was pleasantly surprised. However, in my limited experience, quinoa rejuvelac works much better as a yogurt starter than rice rejuvelac
Thank you so much for your comliment. I use up rejuvelac very fast, and I have never let it go longer than 2 weeks before. However, I'm sure it can go longer than that. If it goes bad, just make a new batch. It so easy :) Thank you for sharing about the quinoa jejuvelac and the method. I do it that way when I soak my whole grains too, but as the grains are not sprouted, I don't feel confident enough to drink the rejuvelac that way. Good to know that it works better for making yogurt!
Your videos are truly amazing. Thanks for making them so lucid for us. I've a little question. Is it possible to make yoghurt from milk by using rejuvelac? Could you please kindly reply! Thanks again
Thank you so much for your kind comment. I have never made yogurt from dairy milk before, so I can't really tell you if it works--but it doesn't hurt to try.
The water added. You add 5 cups of water to 2 cups of soybeans for the yogurt, instead of 3 cups for the tofu. The protein is more concentrated for the tofu.
Thankfully 🙏🏻to GourmetVegetarianKitchen for the Rejuvelac juice, The reste of rice after Rejuvelac, what would we use for ? Thank you very much for more information and Love 💕
Just a question Jeem..what can you make with the rice after fermentation? Can you use? I have began yesterday to prepare and I'm very impatient to see the result...thanks a lot 🙏🏼💋
@@GourmetVegetarianKitchen I have give the rice to the birds because I did't know... Lol... I shall know for the next time.. but the taste is....strange.. usually I drunk Kefir...that is ...sweet?...I would like to make with another seeds.. I need to look another time your video for see if you say all the possibility...🙏🏼
Thank you so much for your inspiring contents. I tried rejuvelac for the first te thanks to your recipe. I wanted to make cultured tofu following the video. I let it overnight but in the morning I guet yogourt and not tofu. Do you think it is because the milk was not concentrate enough ?
How is the difference between the products in 5:43 and 8:13 so huge? For both you only used soy milk and rejuvelac, am I correct? How did they come out so differently?
I dont understand the difference between how one turns into smooth set yoghurt and the other one turns into the more curdled looking stuff that then is pressed in the tofu mould? I watched again and again and both were prepared the same way. What did I miss? Is it a different time or temperature or amount of water or something?
The cultured tofu is pretty much labneh, but from soy milk! I've made this before, but not using a rejuvelac starter, just regular yogurt culture. Rejuvelac made me sick once and I didn't touch it again :(
Wonderful video!!!!! Thank you for sharing. I've tried to replicate your recipes but I had a problem. I wanted to make the yogurt: I've added the rejuvelac (made from sprouted chickpeas), I've stored it in an incubator for one night at 27°C and I ended up with the tofu... The ratio soy / water was the one that you've indicated for the yogurt. Have I added maybe too much rejuvelac? I've used 4 tbsp for 1 l of milk. Or the temperature was too high? Thank you for your help!
You're welcome. I usually buy them from a health food store in town when I can, but if not I buy them online with this company. (not affiliated) www.trueleafmarket.com/collections/handy-pantry-new-home
I make water kefir regularly, but have never used it yogurt or tofu before. I can't tell you for sure at the moment, but I'll definitely try it and let you know!
I'm glad you find it helpful. You can leave it out only for a day or two. It will keep fermenting and will go bad soon if you leave it out for too long.
Thank you so much for this video! Thanks to it I learned about rejuvelac and was inspired to try the soy yogurt. However when I left the soymilk + rejuvelac ferment overnight, it curdled in the same as seen when you are making tofu (but in my case I got a lot more whey). I was wondering if you knew what caused it to curdle that way? In your steps it looks like the process is exactly the same except that when making the tofu, you used a more concentrated soy milk. I used the 2 cups of soaked (and sprouted) soybeans per 5 cups of water ratio. The only difference is that I use a soymilk maker machine that cooks the beans + okara which I then strain with a nutmilk bag. I don't think this should make a difference because I have made soy yogurt before by blending the soybeans with the machine and then using either starter culture or even milk yogurt. Thank you again!
I’ve got same result. I did the ratio 2:3 for the soy milk, and incube the yogurt between 40-43 degrees and I got curled as tofu instead the creamy yogurt. Still I feel I’m missing something about the tofu and yogurt cause it’s exactly same procedure, only changes the concentration of milk
I'm in the middle of experimenting a few more kinds of nuts and seeds. I'm not positive yet, but I'll make a video of it when I know for sure if it works. Please check back!
It’s not so easy to have the good foods we used to eat now during this quarantine. To keep my family healthy, I make sure we consume enough good bacteria for our digestive systems. Making rejuvelac and then using it for cultured tofu & yogurt works nicely.. It’s so simple but very effective. I hope you are inspired and add these ideas to your die. Be well, stay positive & healthy!
In Malaysia, that first menu we normally ate them with sugary water, either normal sugar or brown sugar. We called them 'Tau Fu Fa'. The process is a bit different and much solid in texture, but I appreciate and love your process. Love to try a new taste.
That second menu, we normally cook them as 'Tauge Masak Tumis', or 'Tauge Masak Tauhu' or many other names and recipes here 😅. The ingredients that I normally cook, garlic, onion, bean sprout, chives, bird's eye cili, oyster sauce, salt, water and that tofu. Palm oil will bring the flavor. Best serves with white rice, sambal and grilled fish especially chub mackerels (my favourite 😋😋).
Thanks for nice video 👍. Just suddenly craving for soy milk 😅😅.
How long does the rejuvelca last?
Do u keep it in the fridge or at room temp?
Thank you so much for sharing your experience, it's really fun to know.
YO YO mine keeps in the fridge for up to 4 weeks
Gratitude!!! Love it!! Very graceful for this recipe!!!!
You are so, so, so good in what you do, you should have millions of people following you, hope one day you could come to my country and give a class from what you do
It's so important, people like you yourself worth gold
Thank you so much for your kind words, I'm so glad you find what I do helpful!
I love to watch your videos so much. Meditative music, still camera shots, no quieky voice, everything very calm and nice done. Chapeau! 👏👏👏👍💕
Thank you so much for all the kind words, they make me very happy!
@@GourmetVegetarianKitchen l agree! Just playing a second time while reading the comments.
I liked your detailed explanation. New subscriber 🙂!
0% extraneous info combined with beautiful visuals and a dash of zen. Perfection.
Wow! Sister this is really mind blowing. You showed us how to make something so useful and healthy in a very simple way! Thank you! 😇🙏💖😁
Thank you so much for your kind words. I hope you make it soon!
I am gobsmacked your recipes are fantastic, you are able to present complicated recipes with a very easy approach. To me, foodie, your recipes are amazing, so simple but so well thought out (I mean every detail counts ) and they work so well. Thank you for sharing. If you ever make cooking courses in europe I will be first to sing in.
Thank you for your recipe. I really appreciate you sharing your recipes with the people.
You're so welcome!
The soy yoghurt looks so delicious and it is amazingly thick.🌷
It also tastes very good and creamy. I hope you make it soon--it's just so easy!
I have been wanting to learn how to make rejuvelac and did not think of its other uses in fermentation. Thankyou so much I enjoy your tutorials and inspirations so much!
💚🌿
You are so welcome, I'm so glad you like it!
This is art making with beautiful music! Thank you!!
Thank you so much!
This is so inspiring, thank you for sharing. I like that you use simple tools and basic ingredients. The simpler the better! I also like the make shift equipment that you often show us. You are the best! I live a simple life and try to live as a minimalist. Your videos are so appreciated. Please keep them coming!
I really enjoy your videos. Both the presentation and content are wonderful.
I have everything at home! I'm starting right now. Thanks 🖤
Yay! I'm so glad you are making it.
You are a wealth of information... i had completely forgotten I can use diff grains... and this just also reminded me to make rejuvalac again. Its been years... soo glad you shared this. I hope to get back into fermenting grains again. Thank You 👍💝👍
Wonderful, I'm so glad you are going into fermenting grains again!
I become you FC of all your cooking, so inspiring and clear precise information, the making process the music , it mesmerizing 👍🙏👏
I appreciate the deceptively simple presentation of your videos. I've done film work and appreciate how much artful work and thought it takes to create the illusion of simple film! It's easier to do bombastic and "clever" editing than a simple zen-like piece like this. I would also like to know the piano piece? If you could list sources in your intro notes I would love it! I do a lot of Korean-style cooking, and would love to make my own soft tofu again for Sundubu. My present tiny urban living situation has little kitchen access, especially at a premium with our present lockdown circumstances, stockpiling a stash of drygoods. I can do various beeans and rice dishes forever, right now! Thank you for the calm...
Thank you so much for your kind comment, I really appreciate it. Yes, this is a perfect time to calm down and create healthy dishes to eat with the family. The music I use in this is th-cam.com/video/fxKR_jh4XuU/w-d-xo.html
@@GourmetVegetarianKitchen thank YOU so much! I'm parcticing on a Celtic lap harp my last partner left me, and I've been trying to pick simple poignant melodies on it. Great hand-to-mind excercize! Keeps me from wandering into the politics of this lockdown.
This is absolutely incredible. Thank you so much for sharing your recipes and methods in such a calm and relaxing manner. I was wondering where you got that little make shift wood palettes to shape and mold the tofu? It's the only equipment I was curious about, and funny enough not listed on your Amazon list. Once again thank you so much.
Thank you so much for your kind words. I made my own tofu press a while ago. It was so easy and worked so good, so I made a video of it and just posted it! th-cam.com/video/ECCMB2mY-WI/w-d-xo.html
You can also find it on Amazon.
Brilliant. I was looking for Nigeria and I found your channel. Thank you very much for your help.
Strictly speaking, it is soy yogurt and thick soy yogurt or fresh soy cheese and not tofu which has different ingredients but your method is actually healthier as non fermented soy is bad for the thyroid and also the gut. Sprouting and fermenting it is really a good idea!
I just found some organic firm tofu and wanted to ferment it the lazy way by adding probiotics and wonder if it will turn out well.
It's so nice to watch your videos! It's simple and straightforward. You are awesome, please keep it up! 🙏❤
I’m obsessed with your videos. They’re so good!!! 😍😍😍
Thank you so much!!
Great recipe, can’t wait to try, I am making the rejuvelac now, thank you
Very soothing and Healthy, Please can you share a Summary of the ratio of Soy beans to water, before you put it in the mixer. Thank you
Thank you so much for your kind words. I made a video on how to make sprouted soy milk before, but since the milk is going to be fermented with rejuvelac, you can skip the sprouting precess--but keep the soaking part though. Here is the link to the video and the written recipe. gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/
th-cam.com/video/Wd36Ed6vPio/w-d-xo.html
Thank you. your videos are incredible. excellent
Glad you like them, thank you so much!
I was thinking of making soy yogurt earlier today! Thanks!
yay! you're welcome.
I made yogurt and it was AMAZING! THANK YOU! It remands me of the way my grandma made it when I was little
I enjoy your videos sooo much. All the love from Brazil.
Thank you so much, I'm so glad you like them!
I tried making the yogurt with quinoa rejuvelac instead and it came out pretty well, no funky taste, of course it'll taste better if you blend it with fruit and sweetner, but I'm glad I can make it now without a store-bought yogurt starter.
I'm so happy to hear it, thank you so much for sharing this!
You are amazing! You have given me so much to explore. Many heartfelt thankyous.
Ma'am your all recipes are awesome.
Thank you so much!
I love your videos! Thank you so much for all your time and effort! Really interesting and educational! 🙂
Are there any uses for the leftover sprouted grains from the rejuvelac?
And also I appreciate your work so much. thank you!
Doubtless you are a Culture Master... I wish I were a fraction as smart as you are... excellent Videos ✌🥰👌
Thank you so much!
Hi! a friend shared me youe canal and im so in love with it and everything you experiment with. I used to do homemade tofu but this is another lever! Same with cheeses and love the classical music too. I would like to know do you use the Okara ( soy pulp after making the milk) in a recipe to reduce the waste? I would welcome some ideas if you have! thanks for sharing all this knowledge 🤍🤍🤍
I think there should be a fast market for this, will be great for people to adapt and go vegan 🤔
It would be really good if people can make this at home. It's very easy, healthy and we can save so many yogurt containers!
I love the idea of not buying all those plastic containers.
The only cultured cheeses I've seen in the Tampa Bay area is the miyokos. But we have different yogurts. I'd rather not buy all those plastic tubs. :)
Hi. What is the taste like? I will start now but I wonder about the taste. Thank you for sharing the recipe
I love your videos! could you make this yogurt but with almond milk? And would love a video to see what you do with the okara! I never know what to do with it and I bet you have amazing ideas for it!
I tried making it with almond milk a few times, but it didn't work well. As for the okara, I make sprouted soy milk so often and can't keep up with it, so I usually compost it. I tried turning it into flour, but I don't really like the flavor of it. I'll definitely make a video of it if I can find some good ways to use it in the future!
@@GourmetVegetarianKitchen yes that would be awesome!!! thank u so much!
@@GourmetVegetarianKitchen I made cracker with it and they tasted very nice. I just added a teaspoon of flour and some spices 😋
Wow, I absolutely Love your videos. Thank you so much 👏🏻👏🏻👏🏻👏🏻❤️❤️❤️❤️
This is amazing! Will try. Thank you!
Thank you so much and you're welcome. I'm so glad you'll try it!
@@GourmetVegetarianKitchen I did it and make yogurt!! It was successful. So happy. I will make tofu once I buy soy beans. Thank you!
Thank you so so much for these lovely recipes and the time you have put into the videos
Excellent video as always! I've a couple of questions: Could you make coconut yogurt from rejuvelac? I've tried it before and couldn't get it right... Maybe I messed up somewhere. And also, this is somewhat of a weird question but what if you use some other bean, like chickpeas, to make the tofu? It should work right?
Once again, keep up the good work, truly amazing.
I have tried making yogurt with homemade coconut milk ew times. It turned out ok but wasn't the way I wanted. However, it worked better with commercial coconut milk as most of it has food additive to stabilize the texture. I have never tried making tofu with chickpeas before, but I have been wanting to do it for a while and I might do it soon. Thank you for for your kind comment!
@@GourmetVegetarianKitchen can I use kidney beans or pinto to make tofu?
That was a wonderful little journey, love the mood and the music and of course the recipe. What temperature does it need to sit over night? Thank you very much and all the best to you and your family 💚🌍💚 Katja from germany
I keep my house at 68 degrees F. and it works well. Thank you so much for your kind words!
That's interesting, thank you. I have a warm wintergarden (around 70-80degrees F.) the rejuvilac was in less than 24 hours ready. The result is gorgeous! I love to have the freedom now to make vegan yogurt on my own!! Thank you very much 🙏🏼
Hi, love your videos, creativity as well as your presentations. My question is how long should one boil/heat the sprouted soy milk so the milk is not denatured ?
Thanks for the knowledge shared.
Muy agradecido, dusculpe tengo una consulta, no me wuedo claro, la misma cantidad de rejuvelac se usa para hacer yogurt y tofu? y donde radica la diferencia en que obtenga yogurt, y obtenga tofu, en el tiempo?. Gracias pir su respuesta😊
1st of all, I love your videos and your lifestyle. You are so inspiring! I have a couple of questions if you don't mind :)
1) I'm gluten free, can I make rejuvelac out of something else? Like chickpeas or something?
2) when you cook the soy milk wouldn't that kill good bacteria or something? Or do you not mind as much because you know you'll be fermenting it?
3) you seem very healthy, what do you think about the back & forth about weather or not it's okay to eat soy?
Thank you so much for your time! I'm Learning so much from you!
You can make rejuvelac out of brown rice as in the video. Quinoa works well also.
FIRST of all, I love your videos! And secondly I have a question in regards to the soy yoghurt. Is it possible to make this with store bought soy milk?
Yes, you definitely can and it's very easy too. Once, I put rejuvelac in a bowl of store-bought soy milk wanting to try making yogurt from it. I changed my mind and put the milk in the fridge as I wanted to use the milk for something else in the morning. To my surprise, it turned out to be perfect yogurt.
@@GourmetVegetarianKitchen Thank you for your videos !! is it the same ratio as in your video with store-bought milk?
Thaaaaaaks a lot, your work 's very fine, may God give you health&happiness 😘😍😘
You are so welcome!
Love your videos! So inspiring!
Thank you so much, I'm so glad you like them!
Im só in love with your channel
Amazing!! Do you think I can use sunflower seeds milk instead of soy milk for yogurt and some other type of bean's based milk for tofu? Sorry for the long question :)
No se pudo traducir al español. Que pena. Se ve muy rico. Intentaré hacerlo. Gracias y muchos cariños.
I just learned to add subtitles to my newer videos, and Spanish is one of them. I'll try to go back and add subtitles to older videos too when I have time.
@@GourmetVegetarianKitchen Muchas gracias por contestar y por tratar de ayudar a los de habla hispana.. No es su lengua madre y no es fácil. Mil abrazos y bendiciones desde Chile.
for sur i'm gonna try it....thanks
I'm so glad you are going to try it!
Beautiful.
Thank you so much!
I'm a bit confused. You said 2 cups soy beans to 5 cups water but then you said it makes 12 cups. So do I add 7 cups of water later after blending and straining?
This is amazingly smart!! I have been wanting to make soy yogurt but haven't been able to find vegan starter in health store (only online). I heard you can use kombucha scoby too, have you tried? Also what is your favorite recipes to use Okara? Thank you
Thank you so much!
I have never tried using scoby to make it before. I stopped using commercial probiotic ever since I started using rejuvelac--it works so well with everything that I ferment!
I usually compost the Okara afterward as I make it very often and it's hard to keep up when I have too much of it, so I don't have my favorite recipe for it at the moment. I'll definitely try using it soon.
What a beauty!
Thank you so much!
I did the tofu, thank you. delicious
Wonderful, I'm so glad you made it!
Amazing!! Awesome!! Because of the quarentine i don't have tofu anymore!!! But i have wheatgrass seeds and soy beens!!!! How can i press the toffu if i don't have the specific tool?! Hugs and kisses from argentina!!!
I'm so glad you have all the ingredients. You can make your own tofu press too, I just posted the video on how to make it. Stay safe and healthy!
th-cam.com/video/ECCMB2mY-WI/w-d-xo.html
Thanks for this wonder education about rejuvelac. Can I use peanut or red bean to make it because I have these planted in my backyard.
Can I do this with coconut milk? I'm trying to step away from so much soy.
I tried it with homemade coconut milk a few times but I didn't like the way it come out.
@@GourmetVegetarianKitchen how was it? Really running or brick like 😂 jus wondering it might be like scramble egg substitute or tempeh substitute.
I always do with coconut milk (in Brazil is more trusteable to use coconut than soy beans...), and the result is wonderful!
in this case you dont need to use rejuvelac, because the natural probiotics of the coconut water do the fermentation job! you just have to do the coconut milk using a dried coconut and the water of a green coconut
@@Brugmansiasuaveolens omg I need that recipe and passport!
@@Brugmansiasuaveolens CADE A RECEITA AAAAAAAAAAAA
I was wondering if it is possible to make almond yogurt the same way?
Or did you try any other seeds, nuts, grain or legumes to make the yogurt?
I really like your videos, they are very relaxing and nice to watch.
Kind regards
Thanks for the recipe, I did the rejuvelac and the yougurt. The texture it was amazing, I can't believe in that haha but tha taste.... it has the acid taste like yougurt normally has BUT the soy taste its so strong :/ I'm planning in mix with some fruite maybe a strawberry to remove the strong soy flavor in it.
You are amazing! 🙏🤗
Thank you so much!
Hi! How do you control whether you want yogurt or tofu? When I make soy yogurt with rejuvelac it doesn't always work, it almost always turns this floating thing separate from the liquid. How do I always make yogurt works?
I have the same problem :-(
Hi, confused. You made soy milk and put into jars with same rejuvelac, but how did they come different? One like yogurt and the other looking like sponge for tutu - really confused. Can you explain? Thank you.
great video! I also recently made "To-Gurt" (fermented tofu) and was quite pleased with how it turned out. A friend turned us on to rejuvelac a few months ago, and it has been an eye-opening journey!
Just one question, though: how long do you keep your rejuvelac in the fridge? I suspect it stays good/active/alive for quite some time, perhaps even months, but I've never tested it.
Also, I found I could make it without sprouting the rice. I just submerge it in water and let it sit in the cupboard for three days. Was pleasantly surprised. However, in my limited experience, quinoa rejuvelac works much better as a yogurt starter than rice rejuvelac
Thank you so much for your comliment. I use up rejuvelac very fast, and I have never let it go longer than 2 weeks before. However, I'm sure it can go longer than that. If it goes bad, just make a new batch. It so easy :)
Thank you for sharing about the quinoa jejuvelac and the method. I do it that way when I soak my whole grains too, but as the grains are not sprouted, I don't feel confident enough to drink the rejuvelac that way. Good to know that it works better for making yogurt!
My tofu yogurt turned out amazing in first attempt ,but for next three attempts it bleeds, the whey separates, any advice
Your videos are truly amazing. Thanks for making them so lucid for us.
I've a little question. Is it possible to make yoghurt from milk by using rejuvelac? Could you please kindly reply! Thanks again
Thank you so much for your kind comment. I have never made yogurt from dairy milk before, so I can't really tell you if it works--but it doesn't hurt to try.
@@GourmetVegetarianKitchen Thanks for the reply! Stay safe during these difficult times!
Your channel is awesome. Really beautiful .
Please make one on homemade from scratch yeast .
I will look into it, thanks!
That tofu mold is so cute
Bonjours, I use hard red wheat for the rejuvelac....what do you do witn the grains does it has a second use ?
What is the difference between yogurt and tofu recipe? Both are 1 cup to 1 TBSP and overnight. What am I missing?
The water added. You add 5 cups of water to 2 cups of soybeans for the yogurt, instead of 3 cups for the tofu. The protein is more concentrated for the tofu.
@@mihaelam8339 Oh, I never would have noticed. Thanks :)
you are right, thank you so much.
In addition to @ Michaela Muntean's answer. I then press the curd to make tofu.
I have the same issue, I intend to make yogurt but overnight it turns out like the toufu texture, so it means my soya milk has too much protein right?
Thankfully 🙏🏻to GourmetVegetarianKitchen for the Rejuvelac juice,
The reste of rice after Rejuvelac, what would we use for ?
Thank you very much for more information and Love 💕
Just a question Jeem..what can you make with the rice after fermentation? Can you use? I have began yesterday to prepare and I'm very impatient to see the result...thanks a lot 🙏🏼💋
I use the rice to cook and eat like normal afterwards. I'm so glad you are making it!
@@GourmetVegetarianKitchen I have give the rice to the birds because I did't know... Lol... I shall know for the next time.. but the taste is....strange.. usually I drunk Kefir...that is ...sweet?...I would like to make with another seeds.. I need to look another time your video for see if you say all the possibility...🙏🏼
@@GourmetVegetarianKitchen I do it also. The smell could intimidate, but the taste is amazing.
Ｗhen "let it ferment for two nights", do NOT change water in between, right? Thanks!
I'm making it now. Very excited!
yes!
I love so much your videos
Thank you so much, I'm so glad you like my videos!
Your new chick subscribed! 😉🥰 👼. So gladly found your channel . Looking forward to makes all the fermentation. 😚🤩
Thank you so much for your support. I'm so glad you will make my recipes!
Thank you you're an inspiration.
How long will the yoghurt stay good in the fridge? Can you keep using a bit of an old yoghurt as a new one's starter?
Thank you so much for your inspiring contents. I tried rejuvelac for the first te thanks to your recipe. I wanted to make cultured tofu following the video. I let it overnight but in the morning I guet yogourt and not tofu. Do you think it is because the milk was not concentrate enough ?
How is the difference between the products in 5:43 and 8:13 so huge? For both you only used soy milk and rejuvelac, am I correct? How did they come out so differently?
The difference is the concentration of the milk. Yes, I only use rejuvelac with both tofu and yogurt.
@@GourmetVegetarianKitchen Oh, I understand, thank you for answering!
I dont understand the difference between how one turns into smooth set yoghurt and the other one turns into the more curdled looking stuff that then is pressed in the tofu mould? I watched again and again and both were prepared the same way. What did I miss? Is it a different time or temperature or amount of water or something?
You are amazing !
Thank you so much!
The cultured tofu is pretty much labneh, but from soy milk! I've made this before, but not using a rejuvelac starter, just regular yogurt culture. Rejuvelac made me sick once and I didn't touch it again :(
This is amazing. Thank you. Can you sweeten and/or give flour while the yoghurt is fermenting?
Thank you so much. I think it's better to sweeten it before you eat.
Wonderful video!!!!! Thank you for sharing. I've tried to replicate your recipes but I had a problem. I wanted to make the yogurt: I've added the rejuvelac (made from sprouted chickpeas), I've stored it in an incubator for one night at 27°C and I ended up with the tofu... The ratio soy / water was the one that you've indicated for the yogurt. Have I added maybe too much rejuvelac? I've used 4 tbsp for 1 l of milk. Or the temperature was too high? Thank you for your help!
The rejuvelac is awesome and easy to make. I wonder if you Can do the yoghurt and tofu with a different vegan milk like nut milk?
WoW 🤩. Brown rice means peady/ in Gujarati woards are dangar?
Thank you!!!!
Hola lindo sus videos por favor ponga subtítulos en español también 😘
Thank you for your suggestion, I'll look into it soon!
Wait, it's the same amount of rejuvelac for yogurt as it is for tofu? What if i try to make yogurt and came out as tofu?
The milk I use for yogurt is less concentrate so the texture smoother.It doesn't turn into tofu if you don't press it.
Thanks for the video. How can you find gmo free soy beans?
You're welcome. I usually buy them from a health food store in town when I can, but if not I buy them online with this company. (not affiliated) www.trueleafmarket.com/collections/handy-pantry-new-home
Could I use water kefir instead of rejuvelac? It seems similar, but maybe it isn't.
I make water kefir regularly, but have never used it yogurt or tofu before. I can't tell you for sure at the moment, but I'll definitely try it and let you know!
I am curious as well. Intuitively, I think it should. Look forward to hearing!
It also works with kefir, but with a very well fermented one. I had my best yogurt results with 3 days old water kefir. Hope it helps !
I have just made it with water kefir and it worked! I make my kefir with fruit, so my yogourt has a light fruity taste.
Véronique Taschereau oh my god thats amazing. Which recipe are you following ?
Hi I found it very useful
And I would like try it
Can we store rejuvelac out side the fridge?
I'm glad you find it helpful. You can leave it out only for a day or two. It will keep fermenting and will go bad soon if you leave it out for too long.
@@GourmetVegetarianKitchen Thank you
Hello dear, when can i add salt to the yogurt? Can i add to the soy milk?
OMG Thank you so much 💕😱
You're welcome!
I don't understand different between yugert and tofu. Just for tofu use thicker milk .
Thank you so much for this video! Thanks to it I learned about rejuvelac and was inspired to try the soy yogurt. However when I left the soymilk + rejuvelac ferment overnight, it curdled in the same as seen when you are making tofu (but in my case I got a lot more whey). I was wondering if you knew what caused it to curdle that way? In your steps it looks like the process is exactly the same except that when making the tofu, you used a more concentrated soy milk. I used the 2 cups of soaked (and sprouted) soybeans per 5 cups of water ratio. The only difference is that I use a soymilk maker machine that cooks the beans + okara which I then strain with a nutmilk bag. I don't think this should make a difference because I have made soy yogurt before by blending the soybeans with the machine and then using either starter culture or even milk yogurt. Thank you again!
I have the same problem...
I’ve got same result. I did the ratio 2:3 for the soy milk, and incube the yogurt between 40-43 degrees and I got curled as tofu instead the creamy yogurt. Still I feel I’m missing something about the tofu and yogurt cause it’s exactly same procedure, only changes the concentration of milk
Thank you for the video. Can I try with sunflower milk or cashew milk?
I'm in the middle of experimenting a few more kinds of nuts and seeds. I'm not positive yet, but I'll make a video of it when I know for sure if it works. Please check back!
No lugar do rejuvelac, pode colocar água kefirada?
Do u have to cook the sprouted soy milk? Thanks for gluten free rejuvelac!