Chickpea Yogurt & Cultured Tofu
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- Опубликовано: 29 апр 2021
- No special yogurt culture and extra equipment is needed for this Chickpea Yogurt & Cultured Tofu. They are simply made from chickpeas and water!
The written recipe: gourmetvegetariankitchen.com/2...
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Get 2 extra months with this link artlist.io/Jeem-1887476 
Хобби
This channel truly is a hidden gem. Fascinating recipes, beautiful music, and delicious healthy food! Every video I feel honoured to watch. Thank you for the time and effort you put into your craft
Thank you so much, your kind words make me very happy. I'm so glad you enjoy my channel.
I have just written a similar comment before reading yours. I absolutely agree, this channel offers pleasure for the eyes, the ears and the taste buds. It has such a distinct aura of elegance about it, and a few recipes are rare to find and very inspiring. So glad I found this! 💚
The taste of this yogurt goes really well with savory dishes (eg. raita) if anyone is tempted to make it 😎👌
Thanks for the idea!
Thank you.
I did
I can't express how much love I have for this channel. Thank you.
Aww.. you make me feel so special. Thank you so much for your kind words!
I have just disovered this channel this morning and I am truly impressed by it! Not only are the recipes amazing and offer some rare ways to make fermented food not easily found elesewhere, the videos are very detailed, very calming and have a lovely, refined, elegant aesthetic to them. I hope to see many more recipes and I'll be sharing these with everyone. Thank you!
I imagine a generous drizzle of tahini would make it even better. Love your content, thank you ❤
I'm so happy I found your channel. No one gets why I want to make everything from scratch rather than purchase factory made vegetarian products. I've been making almond yogurt and other nut yogurts but I can never get a constistency I like. This looks perfect.
@angelacarter6593....e como você faz? poderia me passar a receita?
This looks like a good substitute for silken tofu, which I use for plant based creamy salad dressings, sour kreem, and "mayonnaise". Thank you!
How do perepare your Mayo??
Chick peas are so yummy and versatile. Thank you. Your love of food and nutrition ... is art.
Thank you so much for your kind words!
I'm a fan of fermentation and I'm thankful to see how you share so many fermented recipes. Thank you for your videos.
I am glad that I found your channel. It's full of amazing recipes! Thanks for your effort, you made discoveries to me.
OMG I am so thankful I found your channel!!!! This video is literally LIFESAVING
I'm so glad you found my channel and the video!
I love how pure and natural this cooking process is! I have tried making chickpea tofu with chickpea flour-but have not tried this method using sprouted chickpeas and fermentation. Looks awesome and will definitely try this out! I’ve subscribed to your channel and am looking forward to more content!
I adore your content, both the aesthetic & the knowledge! 🙏🙏🙏 thank you so much for taking time to craft these beautiful videos, subscribed some time ago, watched all the videos on your channel and always waiting for more! 😀
Just found your channel today and I love how simple your recipes are, I am definitely going to try this one and others as well!!!! Thank you for sharing them with the world. :-) ❤
Your videos are so healing and you make the preparation and demonstration so divine. You encourage me to make more of my foods from scratch. Plus, this all looks delicious with the sauces and fruit additions and how-to's thankyou! 🌿🎶
So glad to have found your channel! Love the sprouting and vegan foods, the editing and music. Thanks for sharing your knowledge!
Bravissimo lavoro. That is like a visual ode, and combined with the music makes one almost cry of joy
I made the yogurt! Wonderful so good! Love your channel
Love your videos! You found such a calming way of showing receipts!
Thanks so much, I'm so happy you like my videos!
Una verdadera Alquimista de cocina 🙌🏼😍🙌🏼
Learned so much. Thank you for sharing your knowledge!
❤
Wow!!! Just wow! Thank you for another amazing video. I can't wait to try these.
You are so welcome, thank you so much for your kind words. I'm so glad you'll make them!
As usual, you are so perfectionist just few words for you
You are the best, congratulations
Thank you so much for your kind comment, I'm very happy to read it!
@@GourmetVegetarianKitchen since I first saw one of your beautiful videos, it was a hook, and since then I'm always quite anxious to see a new video from you
Your Vibration and your heart are so high, that is quite enjoyable to see your videos
recently I started watching your videos , I love the way you create recipes , love the utensils you use...love it totally as I am a vegetarian. .urs is a go to channel for trying a different vegetarian cuisines...
Thanks a lot for such a nice video with original recipes that look really cool. Can't wait to try that out!
Getting all my supplies ready to start creating healthy food,thank you for sharing 😊
Beautiful work! And great vid, thanks!
Relaxing presentation!!!
Gracias, lo intentaré hacer, primero el rejuvelac. Eres súper. Bendiciones
Thank you so much for the time and dedication to make all of these wonderfull instructional and very informativ videos.
I was looking into chickpea Tofu and just there it is!
It must be fate :)
Now i need to buy the Tofu form and go for it myself.
Me encanta como preparas todo he aprendido muchas cosas🙌🏼 gracias
I do love Burmese tofu. I haven’t tried chickpea yogurt yet. Another amazing videos thank you.
You are so welcome, and thank you so much for your kind words!
Can I just say, I would love to live in your kitchen 👋🏻
:) I take that as a compliment, thank you so much!
Wow, that's amazing - sweet chikpea tofu! I have made chickpea yogurt before (with soaked chickpeas rather than sprouted) and like you say, it's not really enjoyable on it's own, but nice with added sweetener and fruit or with jam 😋 But I did not think of making tofu from it, by straining it, thank you for the idea, I will have to give it a go! 👍 And I am definitely intrigued to try the sweet and sour soy sauce 😁
Yes, the sweet sauce makes it so much more enjoyable. I'm so glad you'll give it a try. Thank you so much for your kind comment!
I love you. Is delight full to see your videos. And so wise
Beautiful music to go with your video!
I made the chickpea yogurt for myself a couple times, and your method absolutely does work, but texturally it just doesn't agree with me all that much. As an experiment, I tried using the same rejuvelac to culture homemade cashew cream instead (2 cups soaked cashews + 1.5 cups water + 2 tsp acv blended, not strained), and mixed in the same 3 tbsp of rejuvelac before letting it sit overnight. This method very much worked! I was left with yogurt that tastes indistinguishable from store bought cashew yogurt, in a much larger quantity, without having to use single-use plastic, and all for less $ / oz!
If you haven't tried this already, I encourage you to - it's more expensive than the chickpea method for sure, but if you, like me, preferred a smoother texture, it's a solid alternative. You can even strain the finished yogurt through a cheesecloth for a thicker texture more akin to greek yogurt!
Really enjoying all your videos n so admiring just love it .. can’t express in words
Thank you so much for all your kind words!
Madre mía !!! Sin palabras. Gracias.
Thank you so much and you're welcome!
Simply and peaceful 🙂
ประหยัดสตางค์ด้วย ขอบคุณค่ะ
Thank you ka!
Right of the bat your videos have been great !! Thank you for all your hard work :)
Thank you so much for liking my videos!
😲😲😲 ! ! ! Can't wait to try this!
For me, that's way too much work. But, I admire the scientist's work as I always maintain that making edible food is a science.
Yes, I agree-- it's a lot of work.
Been branching out of fermented kimchi, or veggies. This is a stellar staple to add to the kitchen.
You are a genius! Thank you so much for sharing :)
You're so welcome, and thank you so much!
Hi, did you know: when you let the milk set before cooking (15min), then the starch separates at the bottom. If you only cook the upper liquid, without the starch, you get a self curdling tofu :)) and the starch you can use separately for other recipes (instead of cornstarch). :))
this was very interesting! and informational, thanks alot i will try it :)
Glad it was helpful!
Inspiring innovation!
This is amazing ❤❤❤
Very interesting.
Glad you think so!
que rico!!! muchas gracias
You're so welcome!
Love your videos!
Thank you so much, I'm so glad you like them!
This is not coincidence.. I just watched a video about Chickpea Yogurt... very different methods tho ... I like that this is sprouted... such a creative soul...
Question... how do you get you sugar so soft.. mine is like a Brick .. lol. I've had it for years because it's so hard.. I save for something special as is and use it tho 🤗🤟...
thank you for sharing your recipe ✌😋👍... this is wonderful 😊
I sprout all the beans before cooking them and do the same with this. I brought the sugar back from Thailand before the Covid time, it was freshly made in a round shape but got smashed during the flight. It looks and taste exactly like maple butter. I hope you get to try it soon!
@@GourmetVegetarianKitchen oh wow !!) Now I really ant to try .. 👋🏻😋👌
@@GourmetVegetarianKitchen nice !).. I just made my Rejuvalc !) Now to make some sprouted yogurt and this tofu .😋👌 thanks for sharing 🥰
Muy interesante, voy a probarlo, eskerrikasko por transmitir el conocimiento, como dicen en México, "que role"un abrazo fuerte
Thank you so much
Genial!! Voy a probar!! 👍
ok just started this recipe, soaking the chickpeassss!!! I'm excited about making my own cultures, I've only ever made cow milk yogurt using store bought yogurt. i'll see how this chickpea yogurt turns out n___n
Delicious!
Gracias!
GRACIAS!!! Me encantó ; que ricos deben quedar esos sabores ; sustituyo el azúcar de palma por el de coco que sí, tengo 🙌🌀💞🙏🌱
So in love with your recipe! Cant wait to try it out ;) just wondering what to do with the chickpea pulp? Can we make it into hummus?
Que bueno que esten traducido al español..ojala estuvieran todos los videos. Gracias!!!
I use tinned coconut and wild yeast from organic raisins, but it's basically the same, then strain it with cheese cloth. Nice video.. :)
amazing
Thank you so much!
in Thailand tofu sauce use tamarind for sour taste
The yogurt looks like a soft cheese to me, I'd definitely add salt and herbs after the initial ferment to make a nice chickpea cheese on lavash
Delicious, thanks for showing me. This is going to be a hit in my vegan family
I hope you like it!
P/D saludos desde Sta Fe, Argentina
Wwwooowwww!!! Perfect❤️
Watching from South Korea..
I'm so glad to have a South Korean friend watching my video!
Loved the video 😊. Can the rejuvelac be put in the freezer?
Gosto muito do seu vídeo 😍 obrigada pela legenda em português 🙏💚
Thank you so much, I'm so glad you appreciate the subtitle. I used Google Translate and I hope you can read it ok!
Hello, thank you for beautiful and delicious videos and recipes. I would like to ask if do you use the chickpeas you make rejuvelac from or should we throw those chickpeas away?
Hello! Beautiful video thank you. Could the chickpea pulp that is left in the bag after squeezing out the milk be used for something? It seems a waste to throw it away..
Hello. My chick peas they are not all sprouted yet, only some... should i wait untill more have sprouted or fill them up with filtered water right now? Help needed please and thank u for such a precious help with your GVK channel. A must, a life changer.
Nice
Thank you for sharing the recipe. I have one question, have you tried frying the tofu? And Have you tried freezing the chickpea tofu to se if it gets firmer? Is its taste much different from common tofu? Thank you!
Hello, can I use soy beans instead of chickpeas? Thanks. Blessed be. Beautiful food.
congratulations for the videos. I wanted to ask you what temperature should the chickpea milk reach before inserting the rejuvelac? otherwise the bacteria die. thank you so much
БлагоДарю.
I love making tofu this way, but didn't know about yogurt! Do you think it would work if you used homemade ACV instead of rejuvelac in the yogurt?
I am sorry, I have only recently discovered this channel. I am interested in everything around plant based food. Great work here ❤.
Maybe you see this and can answer a question: I tried that chickpea milk, but during cooking it the solution started to be not homogene. It looked like the proteins fell out. is that normal ?
Please, how many time can i store rejuvelac in fridge? How can i use okara chickpea? thanks bye bye ciao
I would add salt and some herbs to the tofu mix in order to use in tofu recipies...Is this firm enough for use in cooking🤔
Are you grinding up and using the chickpeas you used to make rejuvelac also?
I tried ur yogurt recipe,how long i should keep out to set,aftr that how many days i can keep in fridge & use it?
Looks great! How would that tofu react to being freezed?
Thank you so much. I haven't done freezing it myself, but I think it will turn back to yogurt after being thawed.
Can I use brown rice rejuvelac and ungerminated chickpea milk instead to make yogurt?
Do you use the rejuvelac'd chickpeas for the milk or new batch?
Where did you get that white Pyrex glass pot your whisking the sauce in at the end??
do you need filtered water for the sprouting or is normal fine too? :)
Can I ferment it further like you would with Chao?
I used the same amount of chick peas. Mine took a lot longer to sprout, 4 days. I put it in the same kind of jar. And then when it came to blending it, It's expanded to 5 cups of chick peas. And it's 1 cup of chick peas to 3 cups of water. I ended up with a lot more. I heated it for almost an hour but it didn't thickin like yours. Now I used to jars of it to make yogurt. And the left over I'm not sure what to do with yet. I might freeze it. I don't think it will make good tofu.
How about the pulp? Would it be good for cookies?
3 cup of water for one cup of sprout chickpea or for whole jar ???
Thanks for sharing as I'm allergic to dairy. And if I fermented the mix a bit more and then pressed it in the tofu mold could I use it in place of cream cheese? I and a dairy intolerant friend really miss cheese cake.😺😸
You definitely can turn it into cream cheese. However, I'm not sure if it will taste good for cheese cake.
@@GourmetVegetarianKitchen I was thinking for an unbaked one.
@@GourmetVegetarianKitchen
What is rejuvelac be use for?
@@ruthwells2447 it’s the fermentation agent
Where would one find the wooden tofu mould, thank you,
I've made it before but the taste is way too strong to have it as yogurt replacement. I didn't sprout the chickpeas though. Does that influence the taste?
Where can I buy this Glass jar vith strainer?
Interesting! I tried chickpea yogurt a while ago and hated it, however your method looks different, I might try again…
hey great video! thank you so much - you're one of our favorite channels.
as raw foodists we wonder if you tried or you know what will happen if you make the yogurt without cooking the chickpea milk (chickmilk)? i.e. just make it thicker in the first place (with less water) or alternatively make a thinner yogurt.
and same question about the tofu - what would happen if we use unboiled chickmilk?
I can't think of any way to thicken the milk without heating it. However, it might work to use less water to blend sprouted chickpeas into extra fine paste, and ferment the paste without straining it. You should get raw yogurt and use it to make raw-cultured tofu. Please make sure to sprout the chickpeas first and only eat a small amount of it at a time. Could you let me know if you do?
@@GourmetVegetarianKitchen we were kinda hoping you would take up the job and save us the effort.. as you are the master and your kitchen looks much more sterile and high class than ours.. but yes if we give it a try we will let you know!
What can I do with the rest of seed in the bag??