Chickpea Yogurt & Cultured Tofu
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- Опубликовано: 21 ноя 2024
- 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: gourmetvegetari...
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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! 💚
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!
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
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). :))
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 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?
I'm a fan of fermentation and I'm thankful to see how you share so many fermented recipes. Thank you for your videos.
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??
I imagine a generous drizzle of tahini would make it even better. Love your content, thank you ❤
Simply and peaceful 🙂
ประหยัดสตางค์ด้วย ขอบคุณค่ะ
Thank you ka!
Una verdadera Alquimista de cocina 🙌🏼😍🙌🏼
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!
Bravissimo lavoro. That is like a visual ode, and combined with the music makes one almost cry of joy
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
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!
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!
Muy interesante, voy a probarlo, eskerrikasko por transmitir el conocimiento, como dicen en México, "que role"un abrazo fuerte
Thank you so much
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 🥰
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!
So glad to have found your channel! Love the sprouting and vegan foods, the editing and music. Thanks for sharing your knowledge!
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!
Can I just say, I would love to live in your kitchen 👋🏻
:) I take that as a compliment, thank you so much!
Love your videos! You found such a calming way of showing receipts!
Thanks so much, I'm so happy you like my videos!
Me encanta como preparas todo he aprendido muchas cosas🙌🏼 gracias
Madre mía !!! Sin palabras. Gracias.
Thank you so much and you're welcome!
Gracias, lo intentaré hacer, primero el rejuvelac. Eres súper. Bendiciones
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.
GRACIAS!!! Me encantó ; que ricos deben quedar esos sabores ; sustituyo el azúcar de palma por el de coco que sí, tengo 🙌🌀💞🙏🌱
this was very interesting! and informational, thanks alot i will try it :)
Glad it was helpful!
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!
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! 🌿🎶
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...
Getting all my supplies ready to start creating healthy food,thank you for sharing 😊
Been branching out of fermented kimchi, or veggies. This is a stellar staple to add to the kitchen.
Que bueno que esten traducido al español..ojala estuvieran todos los videos. Gracias!!!
que rico!!! muchas gracias
You're so welcome!
I made the yogurt! Wonderful so good! Love your channel
I use tinned coconut and wild yeast from organic raisins, but it's basically the same, then strain it with cheese cloth. Nice video.. :)
You are a genius! Thank you so much for sharing :)
You're so welcome, and thank you so much!
Relaxing presentation!!!
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..
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. :-) ❤
Beautiful music to go with your 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 am glad that I found your channel. It's full of amazing recipes! Thanks for your effort, you made discoveries to me.
in Thailand tofu sauce use tamarind for sour taste
P/D saludos desde Sta Fe, Argentina
Learned so much. Thank you for sharing your knowledge!
❤
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! 😀
I love you. Is delight full to see your videos. And so wise
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!
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
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
Delicious, thanks for showing me. This is going to be a hit in my vegan family
I hope you like it!
Watching from South Korea..
I'm so glad to have a South Korean friend watching my video!
Very interesting.
Glad you think so!
Beautiful work! And great vid, thanks!
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.
Right of the bat your videos have been great !! Thank you for all your hard work :)
Thank you so much for liking my videos!
Love your videos!
Thank you so much, I'm so glad you like them!
Hello, can I use soy beans instead of chickpeas? Thanks. Blessed be. Beautiful food.
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.
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
Thanks a lot for such a nice video with original recipes that look really cool. Can't wait to try that out!
😲😲😲 ! ! ! Can't wait to try this!
Hello. ???. Can the rejuvilac be frozen ? Does the milk mixture actually boil ? Is this raw ? Can the whey also be used in the same way as the rejuvilac ?
Can one drink the milk ?
Very interesting.
Thank you.
This is not raw since the “milk” will be cooked above 45°C
As far as I concerned you can use this rejuvelac in the same way you use traditional ones. By my studies it is not recommended to frozen.
Loved the video 😊. Can the rejuvelac be put in the freezer?
Please, how many time can i store rejuvelac in fridge? How can i use okara chickpea? thanks bye bye ciao
Interesting! I tried chickpea yogurt a while ago and hated it, however your method looks different, I might try again…
Inspiring innovation!
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.
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?
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
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 ?
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?
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!
amazing
Thank you so much!
3 cup of water for one cup of sprout chickpea or for whole jar ???
Hi question! Where & when did you put the rejuvelac to make.yogurt & tofu?
Where did you get that white Pyrex glass pot your whisking the sauce in at the end??
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!
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🤔
Can I use brown rice rejuvelac and ungerminated chickpea milk instead to make yogurt?
Could you use the yogurt to make cheese?
It's very soft, but I'm in the process of experimenting it. I'll share the result if it turns out good.
Genial!! Voy a probar!! 👍
Are you grinding up and using the chickpeas you used to make rejuvelac also?
When the chickpeas are sprouting, is it normal for them to smell bad?
Can I ferment it further like you would with Chao?
Do you use the rejuvelac'd chickpeas for the milk or new batch?
This is amazing ❤❤❤
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?
Gracias!
Where can I buy this Glass jar vith strainer?
do you need filtered water for the sprouting or is normal fine too? :)
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?
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?
why do you think its not a yogurt to eat on itself? is it horrible or too strong?
It's very bland, not horrible but it needs some flavors.
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?
How well does the chickpea tofu freeze?