I frequently make a sunflower "sour cream" (basically just blended sunflower seeds, nooch and white wine vinegar), I'm not surprised to see sunflower tofu does well as a cheese substitute. Cool experiment! Also, your recent videos have done really well! Congrats Mary!
I tried making a sunflower seed tofu like this about a year and a half ago. Not much good as a tofu, but I added salt, pepper, onion powder and nutritional yeas with a little refined coconut oil. I mixed it all together, let it set in the fridge and it made a really nice sandwich spread.
I've seen alot of people make cream cheese with Sunflower seeds without the boiling, I'm going to try it. Idea about wringing milk/nut bag - put the bag in a potato ricer. You will have to wring out the liquid in batches, but it sure beats squeezing by hand. But do it slowly so you dont make a mess. I use to squeeze out soy curls this way before I got the same Tofu press you have.
Did you try adding gypsum or any sort of coagulant to the sunflower milk? While legumes and beans are interesting, I'm much more fascinated by the nuts since the oil content pushes it closer to being cheese. I actually took your advice and made pumpkin seed tofu, we tried it in various forms, last iteration was in Indian Palak Paneer, as a substitute for Paneer cheese. It was wonderful.
I LOVE LOVE *LOVE* Palak Paneer!!! I could eat it all day!!! Did I mention I *love* it? Substituting the pumpkin seed (though I suppose sunflower would also be good!) tofu for the paneer sounds deee-licious! I wish I could go over to your place for dinner!!😁
Maybe you could make a 50:50 mixture of sunflower and pumpkin seeds next. Hopefully it will give you the best of both worlds. Nice taste and texture and more affordable than the pure pumpkin seed tofu
@@marystestkitchen please test this out! I always have a surplus of sunflower seeds and want to believe that a 50/50 tofu with sunflower seeds will be a good use of them.
Maybe you could use it as a vegan ricotta or cottage cheese alternative? That's what it looks like to me! Or season it with garlic, onion, add in some sundried tomatoes and spread it on the little toasts thingies (can't remember the actually name). I'll have to experiment next time I get sun flower seeds.
It's fattier and cremier than ricotta, it's half way between ricotta and cream cheese, but it can have a bitter aftertaste, i found that mixing it with unpasteurized miso, salt and some lactictobacillus probiotics or lactic acid you can achieve much more cheesiness and disrupt the bitterness almost completely
@@GigaDavy91 I recently read, for a totally different food, that a bit of cream of tartar can take away bitterness. I wonder if this would work for you??
@@Sqmsh_Patricia you can balance a little of bitterness, but when you have an high ratio of tannins you need to break them down or take them out, otherwise it's very difficult to masquerade it, Btw also sugar can help with bitterness, if you search online you can find some graphs on how to balance each flavour
I purchased the soy press after seeing you use it a year ago or so. It came with the cloth and I love it. I am using it right now. Thank you. It is 100% better than the first type of press i bought years ago.
You can get rid of starch with the enzyme *amylase* which converts it to sugar. Amylase can be purchased in pure form, or alternatively one can purchase *malt* (malted barley), which is full of amylase.
thank you so much for sharing your experiences with us❤️ cant wait for the video with ideas for the pulp! Ive donne the pumpkin seed tofu and used the pulp dryed to use as flower, tosted in the pan with seasonings and used as topping for pasta (kinda dry cheese like) and paste (with other stuff) for bread and toats. only did sunflower seeds as a creamy cheese with kefir.
For the pulp, I'd try to make seed crackers, mix the pulp at an even ratio (100 gram each), add parm cheese, I also add chia seed and flax 100 gram each (blend half to a powder), secason with salt, and whatever you want. Add less than half the weight in boiling water mix, and flatten thinly, score and cook in oven with convection at 300 till done.
I haven't tried making tofu yet but for straining homemade syrups or tinctures I put the nut bag into a potato ricer and squeeze. Much easier than doing it by hand.
Maybe dry then roast the 🌻 seed pulp and blend it again. There's a powdered peanut butter that I've seen in the store that I want to try but it's expensive. I prefer Sunbutter (sunflower seed butter) over peanut butter anyway. So I'm interested in making a Sunbutter powder to use as a seasoning or for protein shakes or baking. Would love to try pumpkin seed powder as well! Very cool experiment! Thank You for sharing!
Great video! Definitely going to try this out 🙂 would you try adding gypsum for the coagulation instead of naturally letting it curd? I'm assuming you went the natural route to compare it to the pumfu process.
The whole series of you making tofu is fascinating, Mary. Have learned a lot from watching how you do this and why. I like making miso cheese with pulp (after making milk) or the whole nut/seed. I mix the blended nut/seed with light miso and leave it to ferment in the fridge for a few days. Looking forward to what you will tofu next.
The leftover pulp can be used to make a soup base, or a legume bread/gluten free cracker too! If you cook beans and rice or lentils and rice you can just add it to the batch you're going to cook.
All the different type of tofus looked delicious. To keep cost low one would have to increase labor such as growing one’s own pumpkins and sunflower and processing them for seeds 😅😊
Im actually attempting using a 15 bean soup mix. I also am trying by hand, and by hand I mean I forgot our blender was cracked until I had already soaked the beans for 6 hours. I've been using a potato masher instead. Send help.
I love your videos! They are the most perfectly explained and innovative on the entire RUclips. Your channel is the Best 👌 👍🏻 Just want to give a suggestion; try making tofu with saseme seed milk and another with mung beans
I use some fine kitchen sieve for filtering the milk. In a second way I take the nutmilkbag, and this is much more easy, cause the most of the pulp is already in the sieve. try this, I'm very fine with this (better than my english, but I hope you understand 🙂 ) Like your Channel very much!
I wonder if the pumpkin seeds could be used as a substitute for gypsum as a coagulant? I don't know what ratio you would need (or if it would work/be monetarily efficient), but seeing this take longer to curdle up made me think that maybe it doesn't have as much natural coagulant as the pumpkin, and making a blend might give larger curds. I love this series. Food experimentation and finding equivalent but different products adds some spice to life.
I bought the same tofu press and it has no cloth, but I usually keep some on hand, so it wasn't a big deal. I appreciate your recommendation, and I'm really enjoying this series with the soy free tofu! Thank you Mary!💖
you could try to add mycelium for camembert and let it ferment, maybe it could be a nice fermented vegan cheese? I had cashewbert in the past it's delicious but expensive, this could be the solution for a cheaper alternative
Not sure if you've tried this or not, but at Dollarama, you can get a potato ricer. If you put your bag of puree into that, it makes a really good press to take out the maximum liquid, and they are SUPER cheap. I know they have them in Saskatoon, so I'm sure they carry that in Calgary as well. (any store with kitchen stuff probably has those)
Hi Mary, I would love to try other homemade tofu that’s not form soy ( not good for thyroid) I think you probably can use the grounded up remaining frozen beans to make them into pan fried corn fitters or any type of fritters like zucchini fritters or carrot fritters
Thank you Mary for all the soy free tofu recipes. My husband and I don't eat soy and I see alot of seitan that looks much more "realistic" using tofu. I'm going to try to use your fava bean tofu in a seitan recipe in place of soy tofu and see if I get the same result and look. Also, I purchased everything through your links 😊 I will be trying all your soy free tofu! Thank you.
I’d like to see lupini bean tofu attempt, Mary. They are on Amazon for $15 for 2 lb dry. Not super cheap, but not bad. Similar nutrition profile to soy beans.
Love your channel ! Thank you for every detail and for all your devotion 💜 Can l suggest for the sunflower seed pulp that you fermente and maybe create some vegan cheese 😊
Hello, I love your videos, your channel is so original I speak Spanish and I do not understand much English so I have to be reading the subtitles and I miss a lot of the images or vice versa, I saw a video that you had on a robot that spoke in Spanish, and it was great to be able to watch the video quietly without reading at full speed, so if you could upload some video more so, I would be very grateful, thank you very much
Thank you very much for your videos, dear Mary! Now, please try to see if you can turn these pulps into tempeh. Perhaps you may even try mixing them, too. Hmm!?
I've tried it with soy pulp and I have to say it was like sawdust/cardboard. Protein is what makes tempeh yummy and there's not enough left in the pulp
One of the best things I've done with soy okara is falafel. Perhaps this would work with the other okaras? Cheers! Perhaps the sunflower seeds would yield a better result if you tried a coagulant that produces a firm tofu? It is clearly problematic getting it to coagulate on its own.
@@marystestkitchen Boiling the sunflower milk/curd may be lowering the useful mass of the curd giving a lower yield. A coagulant would avoid this. I'm an omnivore with vegan leanings as I'm interested in ALL food and how it is prepared. Your work is very interesting. Please keep going. Also, you keep mentioning your chronic tendonitis. I use turmeric for my severe arthritis with excellent results. I hardly suffer any more. Given that turmeric is a broad anti-inflammatory, you might try 1000mg daily to see if it helps you. It only needs a bit of piperene (black pepper) to make it fully bio-available. I've seen it work on things as difficult as eczema and psoriasis so you never know. Cheers!
To more easily press your milk out, try gettin two colanders that will fit closely together. Put the bag inbetween them and put the in a larger bowl. You can use your weight to press out most of the milk. You may still need to squeeze some by hand, but everything is multi purpose and can be used for lots of other stuff.
So I wonder how it would fare if you dehydrated it in the oven a bit. Would it firm up? I don't know. But you can make beef Jerky in the oven and that gets quite hard if you leave it in to long. But anyway with all that pulp try and make some bread or crackers. And also I think you should try pine nuts into tofu. That would be fun to see.
Not sure how it would work for sunflower seed pulp but I once used the soybean pulp making tofu as a ricotta replacer, worked pretty well in my lasagna, didn't do much to it, kinda just seasoned it like I would a ricotta mix
I'm going to try this one, but my friend from the Philippines, said that her great grandmother used to make them tofu from corn. But she never learned how from her and her mother doesn't know how to either, so why not try that, please ❤😊
I think flour sack towels would be too thick tbh. The thin cheesecloths that I mentioned are thin enough but also fine enough to catch all the curds while being strong and reusable.
@@marystestkitchen that's what I thought too, but the cheap ones have a denser weave than cheesecloth (but still aren't very thick... I guess that's why they're cheap? Idk, I get them at the 99 cents only store). Anyway they're what I use. They also tend to be hemmed already.
@@marystestkitchen no problem, hope it helps someone. If not that's OK, lol, I was in a pinch when I first tried this and my other option was like.. idk... pantyhose? Pillowcase? Sock? So this was an improvement because it was unused... I bought them to practice using an embroidery hoop.
This seems like a soft tofu as opposed to firm. It would be good, probably, for recipes that a silken tofu would be used for. Maybe it might be a good substitute for scrambled eggs - tofu scrambled with butter (you could probably use vegan, I would think) and curry powder for color as well as flavor. I've made that before, it's actually quite tasty!😋
I just gotta say THANK YOU!!! for that tofu press recommendation. I'll never go pack to the old bamboo press again. haha Although, mine didn't come with the cloth, but I bought it nearly a year ago. I've also been struggling with ideas for the pulp. I have been thinking I of experimenting with making breads with it, like banana bread or even biscuits. I forgot to mention, I dehydrate the pulp and with my coffee bean grinder turn it into flour
You're welcome! Such a game changer huh? I am disappointed not everyone is getting the cloth with the set though. It's kind of the point! :p Just wait for my pulp video :-) soon soon soon!
I'm wondering if you could inoculate the curds with a probiotic before putting it in the press. Pressing and then letting it sit out someplace warm to ferment. I know that sunflower seed cheese is a thing and this might be a different way of making it. Typically it's made with rejuvillac as the fermenting agent and it's soured in jars. I'd be interested to see what could be done with it.
I wonder if you could use the coagulation qualities of the pumpkin seeds by adding some to the sunflower seeds, say 10% pumpkin to 90% sunflower ratio?
Thats a bummer it didn't make more. I wonder if there is a way. Add a coagulant? Im thinking some salt and or lemon juice. Id love to see both used separately and together. I need to get one of those presses!
Could you make tofu with cashew or hemp milk? I also hate the nut bag so the only nut milks I make at home are these: they don't need to be filtered. And I think you may not need to add coagulant for the cashew tofu either...
The highs! The lows! The accidental chemistry project results! This was fascinating; thanks for posting : )
hehe Thank you so much! I was stoked with the results even though it wasn't very "tofu"
I’ve made hummus out of almonds pulp before and it came out delicious and thick and creamy like hummus should be!
I love this idea!
How
Cool. I have made hummus out of raw cashews. Nice to have some choices (I have a legume allergy and I so miss being able to eat hummus).
I frequently make a sunflower "sour cream" (basically just blended sunflower seeds, nooch and white wine vinegar), I'm not surprised to see sunflower tofu does well as a cheese substitute. Cool experiment!
Also, your recent videos have done really well! Congrats Mary!
Nooch, or too much b vitamins gives me anxiety.
Yum That sounds really good. I haven't thought of using white wine vinegar for sour cream but it sounds perfect
@@marystestkitchen It adds a nice tang. White vinegar works too but white wine has more flavour notes. Love your channel!
What's "nooch"? If you don't mind me asking...
@@denisemayosky1955 I looked it up and it seems to be nutritional yeast
I tried making a sunflower seed tofu like this about a year and a half ago. Not much good as a tofu, but I added salt, pepper, onion powder and nutritional yeas with a little refined coconut oil. I mixed it all together, let it set in the fridge and it made a really nice sandwich spread.
Sounds very tasty indeed
I've seen alot of people make cream cheese with Sunflower seeds without the boiling, I'm going to try it. Idea about wringing milk/nut bag - put the bag in a potato ricer. You will have to wring out the liquid in batches, but it sure beats squeezing by hand. But do it slowly so you dont make a mess. I use to squeeze out soy curls this way before I got the same Tofu press you have.
I like that idea...now to find a cheap 2nd hand potato ricer...
I'd like to see those other videos.
Did you try adding gypsum or any sort of coagulant to the sunflower milk?
While legumes and beans are interesting, I'm much more fascinated by the nuts since the oil content pushes it closer to being cheese. I actually took your advice and made pumpkin seed tofu, we tried it in various forms, last iteration was in Indian Palak Paneer, as a substitute for Paneer cheese. It was wonderful.
I second adding a coagulant
I did in an off-camera test but sadly it didn't seem to help. Next time I'll make sure to hit record! Lots of people asking this.
I LOVE LOVE *LOVE* Palak Paneer!!! I could eat it all day!!! Did I mention I *love* it? Substituting the pumpkin seed (though I suppose sunflower would also be good!) tofu for the paneer sounds deee-licious! I wish I could go over to your place for dinner!!😁
Maybe you could make a 50:50 mixture of sunflower and pumpkin seeds next. Hopefully it will give you the best of both worlds. Nice taste and texture and more affordable than the pure pumpkin seed tofu
Seconded! I came here to say this!
I was thinking that too!
This is certainly worth a try! I just restocked on pumpkin seeds :-)
@@marystestkitchen please test this out! I always have a surplus of sunflower seeds and want to believe that a 50/50 tofu with sunflower seeds will be a good use of them.
BTW- Costco has pepitas for about ~$10 per kilo
Maybe you could use it as a vegan ricotta or cottage cheese alternative? That's what it looks like to me! Or season it with garlic, onion, add in some sundried tomatoes and spread it on the little toasts thingies (can't remember the actually name). I'll have to experiment next time I get sun flower seeds.
It's fattier and cremier than ricotta, it's half way between ricotta and cream cheese, but it can have a bitter aftertaste, i found that mixing it with unpasteurized miso, salt and some lactictobacillus probiotics or lactic acid you can achieve much more cheesiness and disrupt the bitterness almost completely
Yes! That sounds wonderful!! If you try it, please let me know how it turns out :-)
@@GigaDavy91 I recently read, for a totally different food, that a bit of cream of tartar can take away bitterness. I wonder if this would work for you??
@@Sqmsh_Patricia you can balance a little of bitterness, but when you have an high ratio of tannins you need to break them down or take them out, otherwise it's very difficult to masquerade it,
Btw also sugar can help with bitterness, if you search online you can find some graphs on how to balance each flavour
@@GigaDavy91how exactly are you breaking the tannins? Enzymes from miso oder only lactic acid ?
I really appreciate this soy free series. I am deathly allergic to soy, even in trace amounts, and this gives me so many options to try. Thank you!
Me too!! Soy and cow milk alergic. And i agree! This content is awesome for us!!
I purchased the soy press after seeing you use it a year ago or so. It came with the cloth and I love it. I am using it right now. Thank you. It is 100% better than the first type of press i bought years ago.
Yay!
You can get rid of starch with the enzyme *amylase* which converts it to sugar. Amylase can be purchased in pure form, or alternatively one can purchase *malt* (malted barley), which is full of amylase.
thank you so much for sharing your experiences with us❤️ cant wait for the video with ideas for the pulp! Ive donne the pumpkin seed tofu and used the pulp dryed to use as flower, tosted in the pan with seasonings and used as topping for pasta (kinda dry cheese like) and paste (with other stuff) for bread and toats. only did sunflower seeds as a creamy cheese with kefir.
Y'all are opening a whole new world for me. Great ideas thank you!
oOoo O love love love these ideas!
For the pulp, I'd try to make seed crackers, mix the pulp at an even ratio (100 gram each), add parm cheese, I also add chia seed and flax 100 gram each (blend half to a powder), secason with salt, and whatever you want. Add less than half the weight in boiling water mix, and flatten thinly, score and cook in oven with convection at 300 till done.
I've been wanting to learn how to make soy and soy alternative tofu. Thank you for you clear directions. I can't wait to start trying multi-nean tofu
You're most welcome!!
I love it, Mary! Will definitely make it. And the tava beans one. And the red lentils too 😁
Yay! Thank you, Jana 🤗 I would love to see what you do with them!
I like that you include your setbacks which others might've left out.
These are great ideas and the delivery is excellent!
I haven't tried making tofu yet but for straining homemade syrups or tinctures I put the nut bag into a potato ricer and squeeze. Much easier than doing it by hand.
Maybe dry then roast the 🌻 seed pulp and blend it again. There's a powdered peanut butter that I've seen in the store that I want to try but it's expensive. I prefer Sunbutter (sunflower seed butter) over peanut butter anyway. So I'm interested in making a Sunbutter powder to use as a seasoning or for protein shakes or baking. Would love to try pumpkin seed powder as well! Very cool experiment! Thank You for sharing!
Great video! Definitely going to try this out 🙂 would you try adding gypsum for the coagulation instead of naturally letting it curd? I'm assuming you went the natural route to compare it to the pumfu process.
I did actually try that too (with both pumpkin and sunflower) but there was no improvement
@@marystestkitchen It's probably due to the high fat content.
The whole series of you making tofu is fascinating, Mary. Have learned a lot from watching how you do this and why. I like making miso cheese with pulp (after making milk) or the whole nut/seed. I mix the blended nut/seed with light miso and leave it to ferment in the fridge for a few days. Looking forward to what you will tofu next.
That sounds wonderful! Glad to have you along for this ride 🤗
The leftover pulp can be used to make a soup base, or a legume bread/gluten free cracker too! If you cook beans and rice or lentils and rice you can just add it to the batch you're going to cook.
Lmao I think I’m being called out for thinking I could make tofu out of pinto beans
haha trust me, it was not just you!
Guilty! I tried it too lol
All the different type of tofus looked delicious. To keep cost low one would have to increase labor such as growing one’s own pumpkins and sunflower and processing them for seeds 😅😊
Im actually attempting using a 15 bean soup mix. I also am trying by hand, and by hand I mean I forgot our blender was cracked until I had already soaked the beans for 6 hours. I've been using a potato masher instead. Send help.
@@scmontgomery omg 😱 I will pray for you
I've just found this channel, and I am FASCINATED. Could this be made with a food processor??
I love your videos! They are the most perfectly explained and innovative on the entire RUclips.
Your channel is the Best 👌 👍🏻
Just want to give a suggestion; try making tofu with saseme seed milk and another with mung beans
I use some fine kitchen sieve for filtering the milk. In a second way I take the nutmilkbag, and this is much more easy, cause the most of the pulp is already in the sieve. try this, I'm very fine with this (better than my english, but I hope you understand 🙂 ) Like your Channel very much!
OK I love this as a cheese option!! So excited to try this recipe! Thankyou for all your hard work and experimentation. 😲😃
You're very welcome! I'm am actually stoked to use this as a jumping off point for cultured cheese
I've been playing with my inexpensive tofu press (SAME ONE) and it's just wonderful!
Love your recipes. Can't wait to see how you will use all the pulp.
soon soon soon!
Salad dressing that’s tasty and creamy, well flavoured...
I wonder if the pumpkin seeds could be used as a substitute for gypsum as a coagulant? I don't know what ratio you would need (or if it would work/be monetarily efficient), but seeing this take longer to curdle up made me think that maybe it doesn't have as much natural coagulant as the pumpkin, and making a blend might give larger curds.
I love this series. Food experimentation and finding equivalent but different products adds some spice to life.
This is certainly worth exploring!
I've used the pulp, along with a banana, dates and cacao to make delicious brownie bites.
sounds absolutely divine!
I bought the same tofu press and it has no cloth, but I usually keep some on hand, so it wasn't a big deal. I appreciate your recommendation, and I'm really enjoying this series with the soy free tofu! Thank you Mary!💖
I'm so happy you're enjoying it 🥰
I just found your channel. I love your p pumpkin seed and red lentil. You’re awesome keep up the good work.
you could try to add mycelium for camembert and let it ferment, maybe it could be a nice fermented vegan cheese? I had cashewbert in the past it's delicious but expensive, this could be the solution for a cheaper alternative
with the suflower leftover I just add salt, olive oil, lemon and optional nutritional yeast, makes a delicious cheesy paste
Try using the tofu firmer to extract the nut milk? Love these ideas.
Not sure if you've tried this or not, but at Dollarama, you can get a potato ricer. If you put your bag of puree into that, it makes a really good press to take out the maximum liquid, and they are SUPER cheap. I know they have them in Saskatoon, so I'm sure they carry that in Calgary as well. (any store with kitchen stuff probably has those)
Thanks! I'll look out for it next time I'm at Dollarama :-)
Looks like you could use it like cake frosting, I mean, as long as you douse it with vanilla and sweetner
Totally!!! I love this idea
Immediately thinking this would make a great vegan alternative to butter or maybe a nice cottage cheese, will definitely try this one out!
Two tbs raw sf seeds in hot black coffee blended in vitamix personal cup for quick and easy coffee creamer
Looks so affordable, nice idea💞
Thank you! 😊
Hi Mary, I would love to try other homemade tofu that’s not form soy ( not good for thyroid)
I think you probably can use the grounded up remaining frozen beans to make them into pan fried corn fitters or any type of fritters like zucchini fritters or carrot fritters
Thank you Mary for all the soy free tofu recipes. My husband and I don't eat soy and I see alot of seitan that looks much more "realistic" using tofu. I'm going to try to use your fava bean tofu in a seitan recipe in place of soy tofu and see if I get the same result and look. Also, I purchased everything through your links 😊 I will be trying all your soy free tofu! Thank you.
Can’t wait for the pulp episode!!!
Yay!
loving this serious soooo much ❤😊
I bet this would make a nice creamy spread, that would work with many different seasonings.
Yes, definitely!
I’d like to see lupini bean tofu attempt, Mary. They are on Amazon for $15 for 2 lb dry. Not super cheap, but not bad. Similar nutrition profile to soy beans.
Already in progress 😌 stay tuned!
Can you try mixing the versions. For example, half sunflower, half pumpkin. Also, maybe fava and sunflower?
Love your channel ! Thank you for every detail and for all your devotion 💜
Can l suggest for the sunflower seed pulp that you fermente and maybe create some vegan cheese 😊
We are definitely on the same page!
Could it be used as a cream cheese substitute? Thank you for the soy options!
Hello, I love your videos, your channel is so original I speak Spanish and I do not understand much English so I have to be reading the subtitles and I miss a lot of the images or vice versa, I saw a video that you had on a robot that spoke in Spanish, and it was great to be able to watch the video quietly without reading at full speed, so if you could upload some video more so, I would be very grateful, thank you very much
I would suggest making an African peanut soup with it.
Thanks for the demo. Sunflower seeds are oilier, and have a nice nutty taste. This recipe looks like a delicious vegan cream cheese 🙂
You're most welcome. It's really wonderfully delicious!
Not even a vegan or vegetarian but this channel is fascinating lol.
Yeah, it's more like a cheese than a tofu. It would be great with herbed logs. Like lemon pepper and dill, or walnut and basil. Great video, ty.
Yes! Exactly! Those flavours sound delicious :-})
Thank you!
Great video! I love experiments 🥰
Thank you 🤗
Thank you very much for your videos, dear Mary! Now, please try to see if you can turn these pulps into tempeh. Perhaps you may even try mixing them, too. Hmm!?
I've tried it with soy pulp and I have to say it was like sawdust/cardboard. Protein is what makes tempeh yummy and there's not enough left in the pulp
I'm looking forward to the pulp video!
Can’t wait to try sunflower seeds
I use the pulp from making almond milk in homemade granola 😊
Sounds great!
One of the best things I've done with soy okara is falafel. Perhaps this would work with the other okaras? Cheers!
Perhaps the sunflower seeds would yield a better result if you tried a coagulant that produces a firm tofu? It is clearly problematic getting it to coagulate on its own.
I don't see why not 🤗
@@marystestkitchen Boiling the sunflower milk/curd may be lowering the useful mass of the curd giving a lower yield. A coagulant would avoid this.
I'm an omnivore with vegan leanings as I'm interested in ALL food and how it is prepared. Your work is very interesting. Please keep going.
Also, you keep mentioning your chronic tendonitis. I use turmeric for my severe arthritis with excellent results. I hardly suffer any more. Given that turmeric is a broad anti-inflammatory, you might try 1000mg daily to see if it helps you. It only needs a bit of piperene (black pepper) to make it fully bio-available. I've seen it work on things as difficult as eczema and psoriasis so you never know. Cheers!
To more easily press your milk out, try gettin two colanders that will fit closely together. Put the bag inbetween them and put the in a larger bowl. You can use your weight to press out most of the milk. You may still need to squeeze some by hand, but everything is multi purpose and can be used for lots of other stuff.
Unfortunately, I didnt find that works very well at all tbh. I think manipulating the pulp in the bag helps.
I love these!
I'm so glad!
Why no coagulant? Maybe one can get bigger curds. I am thoroughly enjoying the non soy tofu experiments. And enamored of tofu press. Hehehe
So I wonder how it would fare if you dehydrated it in the oven a bit. Would it firm up? I don't know. But you can make beef Jerky in the oven and that gets quite hard if you leave it in to long. But anyway with all that pulp try and make some bread or crackers. And also I think you should try pine nuts into tofu. That would be fun to see.
Not sure how it would work for sunflower seed pulp but I once used the soybean pulp making tofu as a ricotta replacer, worked pretty well in my lasagna, didn't do much to it, kinda just seasoned it like I would a ricotta mix
YUumm! Now you have me thinking about lasagna!
I'm going to try this one, but my friend from the Philippines, said that her great grandmother used to make them tofu from corn. But she never learned how from her and her mother doesn't know how to either, so why not try that, please ❤😊
have you tried mixing the seeds? Thanks for sharing these
Well ....if I don't eat the sunflower seeds first.... 😊 Then I'll give this a try!
haha it sounds like it's time to stock up on more sunflower seeds so you can snack while you're making this
I want to try all the softer tofus you've made for cheesecake, like a ricotta cheesecake with a substitute! Kinda curious tbh
I’m loving the the SFTCU (soy-free tofu cinematic universe) 😊
hehe I'm very glad of that! Thank you!
If your tofu press doesn't come with a cloth, look for flour sack towels. Usually sold in a 10 pack, for about $4
I think flour sack towels would be too thick tbh. The thin cheesecloths that I mentioned are thin enough but also fine enough to catch all the curds while being strong and reusable.
@@marystestkitchen that's what I thought too, but the cheap ones have a denser weave than cheesecloth (but still aren't very thick... I guess that's why they're cheap? Idk, I get them at the 99 cents only store). Anyway they're what I use. They also tend to be hemmed already.
@@Shade_Dragon cool! Thanks for sharing!
@@marystestkitchen no problem, hope it helps someone. If not that's OK, lol, I was in a pinch when I first tried this and my other option was like.. idk... pantyhose? Pillowcase? Sock? So this was an improvement because it was unused... I bought them to practice using an embroidery hoop.
@@Shade_Dragon haha honestly all would work if you have nothing else. Especially pantyhose lol ✌️ we use what we have!
Well, atleast you tried! It still looks yummy though. I think, like everyone said, it looks like a great soft cheese substitute.
Yeah! I'm really excited for the cheesy possibilities!
This seems like a soft tofu as opposed to firm. It would be good, probably, for recipes that a silken tofu would be used for. Maybe it might be a good substitute for scrambled eggs - tofu scrambled with butter (you could probably use vegan, I would think) and curry powder for color as well as flavor. I've made that before, it's actually quite tasty!😋
I just gotta say THANK YOU!!! for that tofu press recommendation. I'll never go pack to the old bamboo press again. haha Although, mine didn't come with the cloth, but I bought it nearly a year ago.
I've also been struggling with ideas for the pulp. I have been thinking I of experimenting with making breads with it, like banana bread or even biscuits.
I forgot to mention, I dehydrate the pulp and with my coffee bean grinder turn it into flour
You're welcome! Such a game changer huh? I am disappointed not everyone is getting the cloth with the set though. It's kind of the point! :p
Just wait for my pulp video :-) soon soon soon!
Oatmeal and sunflower seed cookies would be good for the sunflower seed fiber.
Question? Could we take off after coagulating, add some flavoring stuff, (miso, nooch) add probiotics, and culture cheese?
Why not? :-)
I'm wondering if you could inoculate the curds with a probiotic before putting it in the press. Pressing and then letting it sit out someplace warm to ferment. I know that sunflower seed cheese is a thing and this might be a different way of making it. Typically it's made with rejuvillac as the fermenting agent and it's soured in jars. I'd be interested to see what could be done with it.
It looks like it's more suitable to use as a cheese or butter. I was thinking maybe with a certain coagulant, it can be made into a cheese.
Yes! My thoughts exactly! Maybe just introduce some cultures :-)
@@marystestkitchen yeah some cultures! Maybe that would make a good video 🤔 😉
I wonder if you could use the coagulation qualities of the pumpkin seeds by adding some to the sunflower seeds, say 10% pumpkin to 90% sunflower ratio?
Is there a "will it cheese ?" collection ? Trying to make cheese and cream substitutes out of beans, seeds, grains could be fun
Thats a bummer it didn't make more. I wonder if there is a way. Add a coagulant? Im thinking some salt and or lemon juice. Id love to see both used separately and together. I need to get one of those presses!
ahh sadly adding calcium sulphate didn't help. I think it's worth trying others sometime though. Thanks for your thoughts!
What if you blended sunflower an pumpkin seeds together? Crazy idea😅 loved your content anyway ❤
wild ;-)
Very interested to know what to do with the pulp. All I can think is freeze in squares and drop in smoothies or other dishes.
Oh that's definitely the easy way of using up pulp and adding fiber to recipes. But I will certainly share more. I hope you will like them :-)
Mine didn’t come with a cloth either so I bought those u recommended
awwww I wonder why they don't include the cloth sometimes!? So annoying but I'm glad there's a cheap fix for it.
Cookies would be a nice way to use up the pulp.
Is it possible to mix two different kinds of seeds? Perhaps 25% pumpkin and 75% sunflower for a "best of both worlds" scenario?
Certainly worth a shot!
Can you do one with white beans? Like great northern bean tofu?
Wait and see :-)
Look like you could turn it to cream cheese! Can you use walnuts for this method?
Use the Tofu press for draining the Bag
I was wondering why you didn’t try to fry it or bake it or air fry it? It sounds like a wonderful butter substitute.
I just don't have as much time on some filming days
What about using the pulp to make Keri bread?
Could you make tofu with cashew or hemp milk? I also hate the nut bag so the only nut milks I make at home are these: they don't need to be filtered. And I think you may not need to add coagulant for the cashew tofu either...
hemp tofu is a thing! not sure about cashew tofu tho.
Maybe one day. Hemp tofu is already a thing so in a way, it must work. They are just so expensive right now.
Maybe use pulp for vegie burger base?
Spicy creamy bean dip for fresh veggies...
I wonder if a coagulant wouldn't help extract more material for the tofu. Although, it would turn it a deep teal color.
Looks like it'd make a nice ricotta alternative?
I bet this sunflower tofu with some lemon juice, miso, and nutritional yeast will make a great vegan feta. It surely has a similar texture.
i'm sure it would too!