DIY Guide to Soy Tofu and Yogurt for $$$ Savings | Plant-Based | WFPB
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- Опубліковано 9 чер 2024
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Welcome to the ultimate guide on how to make delicious and nutritious soy tofu and yogurt right at home! If you've ever wanted to learn the art of creating your own tofu and yogurt from scratch, then you've come to the right place. In this comprehensive tutorial, we will walk you through the step-by-step process of making these dairy-free and vegan-friendly staples. From preparing the soybeans to coagulating the soy milk to fermenting the yogurt, we've got you covered.
Whether you're a seasoned pro or a beginner in the world of plant-based cooking, this guide is perfect for anyone looking to expand their culinary skills and create wholesome, homemade dairy alternatives. Say goodbye to store-bought tofu and yogurt filled with additives and preservatives, and say hello to fresh, homemade goodness that you can customize to suit your taste preferences.
Join us on this culinary journey as we demystify the process of making soy tofu and yogurt and empower you to take your plant-based cooking to the next level. Get ready to impress your family and friends with your homemade creations that are not only healthier but also incredibly delicious. Let's get started!
Learn how to save money by making your own tofu and yogurt at home with this easy DIY tutorial! In this video, we'll show you step-by-step how to make delicious homemade tofu and yogurt using simple ingredients. Not only will you save money by making these staples yourself, but you'll also have full control over the quality and freshness of your food. Say goodbye to expensive store-bought tofu and yogurt and hello to homemade goodness!
SOY TOFU INCREDIENTS (per block - approx)
1 cup dry soy beans
4 cups water for cooking
1 tsp coagulant
SOY YOGURT INGREDIENTS
Soy Milk
1/4 cup plain non dairy yogurt with live cultures
OR 5g probiotic yogurt starter
CHAPTERS
00:00 - Intro
02:28 - Making Tofu
14:11 - Making Soy Yogurt
17:38 - How Much Did It Cost?
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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. - Навчання та стиль
Anytime you have burnt on stuff or a pot that has burnt looking stuff at the bottom. You put baking soda in the bottom and undiluted hydrogen peroxide enough to make a thick paste. Then you heat it on the stove and the heating action makes it spanking clean
Mary's Test Kitchen!! Lots of okara recipes. And alternative to soy yogurt and tofu recipes.
I recently cracked great soy and cashew yoghurt. Chinese soy milk maker (like a cross between an electric kettle and a coffee grinder). 50g soaked soy beans, 15g soaked cashews, top to the right level with water (total 800ml including beans and nuts) use soy milk program. 27 minutes. Let cool, put in small glass jars and in the yoghurt maker with culture (4tsp total previous yoghurt, or 5 probiotic capsules) for 8-9 hours. Thick, lovely. No straining, no "milking", no beany taste. Easy clean up. Soy milk maker €65, yoghurt maker €25.
Great tips!
Would love a video about okara!
Good idea!
Great video! I use Kathy Hester's okara ricotta video to use up the okara as well as adding the okara to my oatmeal to make it creamy. Thanks for all you do!
That's a great idea!
I have been soaking my soya beans overnight or 24hr and then I massage them to remove as many of the bean skins as possible. I found this makes it taste less beany as does cooking the milk- soya milk after straining for 15 mins in the Instant pot.
But if you're going to be straining the pulp what does the skins matter?
@@pbwithjeremy - For some reason videos I've seen, including traditional Japanese & Chinese for 豆浆 mention removing the skins. I wish i knew why or how it affects it, or if it's just a superstition 😅It'd be nice if it's just an extra step we could skip. And no idea how everyone manages to make soy milk/tofu without destroying half the kitchen, i really don't get how we manage it. Thank you so much for the video, and i hope it encourages people to try ☺nothing better than freshly made IMO.
I am allergic to soy and my friend got ovarian cancer from drinking soymilk. Can I substitute soy for these recipes? I live in Germany. Thank you very much. ❤
How do they know that the cancer was from soy milk? I don’t think it’s possible to know the source…
And for substitutes instead of soy tofu you could use lentil tofu or any other tofu
I really enjoyed this!! My mom uses okara by stir frying it with some diced onions and carrots and seasoning it with a little soy sauce and a little sugar. You can probably use mirin too. We mix it with hot rice and eat.
For squeezing out hot things or for going in my freezer and moving stuff around looking for other stuff. I put on a pair of Playtex rubber gloves. The Playtex are thicker and they have more insulation effect to them
I was going to suggest the same thing, heard of this, hoping it works :)
I love making homemade tofu! Fresh tofu tastes amazing 😋. Each time I make it I save the pulp but never end up using it. I would love to see ideas for the pulp
Loved the way she showed us! Thank you both! Going to try the tofu for sure.
Pumfu is tofu made from pumpkin seeds. It's delicious but expensive. Would love to see how to make it and what you & your family think of it. Thanks, Claudia from Hermosa Beach, California.
Hi Claudia!
I love that you try and test these recipes for us. You are an inspiration. I love the cost analysis. I'm going to try these! Thank you.
You're welcome!
Okara - omgoodness, SAVE IT! I freeze mine and use it in cookie batter, etc. So many wonderful recipes.
Cookie batter!??!
@@pbwithjeremy I can email you a recipe. Please confirm email address.
Awesome video. Emily, you did a great job explaining how to make these recipes. Way to go🤩
Thanks so much! 😊
I would love more videos on how you save money at the grocery store (especially with inflation being so bad)!
Will add to the idea list!
Oh my gosh y’all are the cutest!
I like the look of that bag.
So happy to see this video ! I hate paying through the nose for something as simple as yogurt ! In another tutorial, they strain the milk BEFORE cooking it, therefore it is not burning hot. Then, they cook it 20 minutes and put it in the IP for 8-12 hours. I tried once but I had very few soybeans so my ratio soy proteins-to-water was a bit off and my yogurt was like a block !!! It is still pretty good though but I will use it as a starter for my 2nd generation. I bought the starter Cultures for health from Amazon. Before, I made chickpea yogurt, which does not even need a starter. Unfortunately, chickpea yogurt has a real beany taste. So looking forward to my next batch of yogurt. Speaking of tofu, I will definitely try it in the near future but I am not against trying red lentil tofu or another bean.
So YES for recipes woth okaara and other types of tofu ! Thanks for all you do !
I would buy oven gloves not oven mits. The gloves are like regular gloves so your fingers are more useable. That way you can squeeze the nut bag tightly
Good call!
Looking forward to this!
Loved that!
Great tutorial!
Another awesome video!❤
Thank you!
great video ty
I'm allergic to soy, so I'd appreciate learning some options using non soy yogurt. I currently use split fava beans.
Thank you so much for this video. I am going to make my own.
Looks good to me. ❤
Wooly is the bomb!
Fantastic video! I would love to see you experiment with other tofus!!
Excellent. Ive been wanting to make my own. I hate store prices. Thank you for the showing the whole process.
Great info - enjoy your vacation!
Thank you!
Great video! We use a Euro Cuisine Greek yogurt strainer for our yogurt and it makes it nice and thick! Also, for those without an instant pot, we simple pour our soy milk into 1/2 gallon jars and place it in our crockpot (unplugged). Then we wrap the jars in towels and let in sit at room temperature for 8 hours.
Thanks for the tips!
Way to go Woolie🎉🎉🎉🎉🎉
I've made yogurt a number of times using store bought soy milk. I find it is less runny if you don't put the lid on the instant pot all the way. Leave it cracked a tiny bit which I think helps the moisture escape some and the yogurt is thicker in my opinion. The instant pot does allow you to do that on the yogurt setting since it doesn't come to pressure on that setting.
My IP yogurt doesn't have any water in it. I put lids on my jars.
Does yours not have a yogurt setting?
Yes... I have a yogurt setting and thats what I use. I just leave the lid cracked so some moisture can escape and no lid on the jar.
Jeremy & Woolie another fantastic video and 😋 soy tofu and yoghurt. Love 🥰 the video and love ❤ Jeremy, 💕 Woolie and family.
Oh wow!!! Thays alot of savings
Very interesting seeing you making tofu, would be very interested if you did another video on tofu. Red lentil tofu would be an interesting variant, thanks, from Dee in kent, the uk.
Great suggestion!
I love red lentils, yum yum xx
Great video, you made it look so uncomplicated. I will have to find some soybeans now and try to make tofu and yoghurt myself.
You can do it!
May I suggest purchasing a set or two of silicone oven mitts. Mine come up over my wrists, so, I'm protected when I squeeze out the hot liquid🌷
We have some
Can't wait to try this. Could you possibly use oven mits while straining?
We did! BUt then reboiled it in case they were dirty
Yes please, a video for people like myself with soya allergies.
Mary's test kitchen has lots and lots of alternatives. Chickpeas seem good.
Second this!
I would love to see recipes using okara.
Thanks for giving me inspiration for yet another project! (I think) 😂
You got this!
Was that a Montcrest T-shirt? Like the school?? I went there as a kid!
It was! Woolie teaches there and the kids go there (staff discount - woot woot!)
Kathy Hester has a bunch of okara recipes on her channel. You reviewed one of her cookbooks.
Thx!!!
that was very interesting! How does the soy yogurt taste in comparison to store bought? Do you pretty much always make your own? TY
We aim to make our own - it's tangier :)
This was such a good show! I make my own soy yogurt in the IP. I'd like to make one of the jars with cashews. Could you please tell me what the ratio of milk to cashews would be it I only wanted to make one of the jars into cashew yogurt? (one cup milk with how much cashews?) Thanks.
1/4 cup of cashews I believe
Very interesting! Im wondering if after straining the soymilk for the yogurt, if you could cook it down on the stove and then let it cool down. Would that work to make the yogurt thicker? 🤔
Not sure! Good questions....
Loved the video. Would love making my own soy yogurt. I will have to try soon. I am trying to like tofu. Is homemade tofu better tasting than store bought or is it about the same?
I find tofu itself has such a mild flavor and we always do stuff to it, so the flavor itself I don't really notice to be honest.
Yes please. I can't have soy- what else can you make these out of????? Thank you from grandma Katie in Oregon... PS great job though. Could follow thru & make this
I can’t have soy either so alternatives would be so helpful as it’s component in so many recipes!
Will work on this sometime in the near future!
Can’t wait to try this. Can you do this with commercial soy milk?
Beth in Sarasota FL
I’ve made soy yogurt in the instant pot by using the eden soy milk which is just soy and water. Then you can skip the soaking and cooking.
Yes - if it's 8g of protein or more
I’ll skip this one since I’m allergic to soy. Or I might let it run in the background just so you’ve got another view! 😎
Mary's Test Kitchen
YES! And we'll make some soy free ones soon
How to say, I look forward to the water running in every video🤣. Sorry not sorry.
Kathy Hester makes ricotta out of the okara.
Wow! And does it tastes better than store bought?
Same!
Have tried these but I am too lazy to do this on a regular basis.
Thank you for the video. I so want to make soy milk so I can stop buying the cartons at the store. Can you use your MilkyPlant to make soy milk? Or do you think it is easier how you did it?
Soy milk needs to be cooked. There are great soy milk makers from China that do both steps.
You have to cook the beans first.
Kathy Hester has recipes with okara
Good to know!
I'm interested in non-soy tofu and yogurt. Are the cashews necessary? What is the yogurt like without it?
Not necessary! We just like that blend
Would gloves help with the heat when you squeeze out the liquid?
Yes - if they're clean.
How did you learn how to make all the things you make?
Buy making a LOT of mistakes and continuing on!
I have heard of tofu made with lentils
It's good!
Were those organic soybeans?
Yup!
I am allergic to soy and my friend got ovarian cancer from drinking soymilk. Can I substitute soy for these recipes? I live in Germany. Thank you very much. ❤
Sorry to hear that - how do you know that the cancer was caused from drinking soy milk?
How long does you soy milk, tofu and yogurt last in the refrigerator? Google says 3-4 days.
Sounds like Google has a bad fridge. It should last at least a week before getting funky in anyway - You can also freeze it!
@@pbwithjeremy THANK YOU
For the milk I'm talking about not the tofu, sorry that .😅
Fools,children & me should have watched the video all the way through before committing 🫣
haha - all good!