Chickpea Yogurt & Cultured Tofu

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  • Опубліковано 29 кві 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...
    Watch more yogurt & tofu videos:
    Cultured tofu & Yogurt with Rejuvelac: • Cultured tofu & Yogurt...
    Sprouted Tofu- Make your own with only 3 ingredients!: • Sprouted Tofu- Make yo...
    Coconut Yogurt with Rejuvelac: • Coconut Yogurt with Re...
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    Kitchen Essentials: www.amazon.com/shop/gourmetve...
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КОМЕНТАРІ • 162

  • @lachlanross-smith546
    @lachlanross-smith546 3 роки тому +60

    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

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +2

      Thank you so much, your kind words make me very happy. I'm so glad you enjoy my channel.

    • @gaiagreen2690
      @gaiagreen2690 2 роки тому +2

      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! 💚

  • @joaofarias6473
    @joaofarias6473 3 роки тому +46

    The taste of this yogurt goes really well with savory dishes (eg. raita) if anyone is tempted to make it 😎👌

  • @Simte
    @Simte 3 роки тому +44

    I can't express how much love I have for this channel. Thank you.

  • @gaiagreen2690
    @gaiagreen2690 2 роки тому +15

    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!

  • @angelacarter6593
    @angelacarter6593 2 роки тому +4

    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.

    • @mftos
      @mftos 4 місяці тому

      @angelacarter6593....e como você faz? poderia me passar a receita?

  • @pera06
    @pera06 3 роки тому +2

    I imagine a generous drizzle of tahini would make it even better. Love your content, thank you ❤

  • @winonadavies3683
    @winonadavies3683 2 роки тому +5

    This looks like a good substitute for silken tofu, which I use for plant based creamy salad dressings, sour kreem, and "mayonnaise". Thank you!

  • @kathleen4831
    @kathleen4831 3 роки тому +11

    Chick peas are so yummy and versatile. Thank you. Your love of food and nutrition ... is art.

  • @tranthuyduong9811
    @tranthuyduong9811 2 роки тому +3

    I'm a fan of fermentation and I'm thankful to see how you share so many fermented recipes. Thank you for your videos.

  • @saltanatkokjalova9097
    @saltanatkokjalova9097 3 роки тому

    I am glad that I found your channel. It's full of amazing recipes! Thanks for your effort, you made discoveries to me.

  • @Medosofficial
    @Medosofficial 3 роки тому +8

    OMG I am so thankful I found your channel!!!! This video is literally LIFESAVING

  • @misspinaypie
    @misspinaypie 2 роки тому

    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!

  • @couchalmighty
    @couchalmighty 3 місяці тому

    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! 😀

  • @fammue
    @fammue 2 роки тому +1

    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. :-) ❤

  • @apple6ification
    @apple6ification Рік тому

    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! 🌿🎶

  • @di_kid00
    @di_kid00 Рік тому

    So glad to have found your channel! Love the sprouting and vegan foods, the editing and music. Thanks for sharing your knowledge!

  • @Eddy_Clarice_WayOfTheComb
    @Eddy_Clarice_WayOfTheComb 3 роки тому +1

    Bravissimo lavoro. That is like a visual ode, and combined with the music makes one almost cry of joy

  • @leobender8907
    @leobender8907 3 роки тому +4

    Love your videos! You found such a calming way of showing receipts!

  •  Рік тому

    I made the yogurt! Wonderful so good! Love your channel

  • @johannaav9579
    @johannaav9579 2 роки тому +2

    Una verdadera Alquimista de cocina 🙌🏼😍🙌🏼

  • @kimmiemamatomany6226
    @kimmiemamatomany6226 Рік тому

    Learned so much. Thank you for sharing your knowledge!

  • @Hopeinformer
    @Hopeinformer 3 роки тому +3

    Wow!!! Just wow! Thank you for another amazing video. I can't wait to try these.

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому

      You are so welcome, thank you so much for your kind words. I'm so glad you'll make them!

  • @selnag4576
    @selnag4576 2 роки тому

    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...

  • @Zdedededededex
    @Zdedededededex 3 роки тому

    Thanks a lot for such a nice video with original recipes that look really cool. Can't wait to try that out!

  • @miguelucero
    @miguelucero 3 роки тому +7

    As usual, you are so perfectionist just few words for you
    You are the best, congratulations

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +2

      Thank you so much for your kind comment, I'm very happy to read it!

    • @miguelucero
      @miguelucero 3 роки тому +2

      @@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

  • @laredawilder2806
    @laredawilder2806 Рік тому

    Getting all my supplies ready to start creating healthy food,thank you for sharing 😊

  • @viniciusbrito7512
    @viniciusbrito7512 Рік тому

    Beautiful work! And great vid, thanks!

  • @mojdehfathi3531
    @mojdehfathi3531 Рік тому

    Relaxing presentation!!!

  • @estherormenoclaudet3376
    @estherormenoclaudet3376 2 роки тому

    Gracias, lo intentaré hacer, primero el rejuvelac. Eres súper. Bendiciones

  • @MaskedOG
    @MaskedOG 2 роки тому

    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.

  • @cristinacarli2189
    @cristinacarli2189 3 роки тому +1

    Me encanta como preparas todo he aprendido muchas cosas🙌🏼 gracias

  • @ThePotThickens
    @ThePotThickens 3 роки тому +3

    I do love Burmese tofu. I haven’t tried chickpea yogurt yet. Another amazing videos thank you.

  • @tosca...
    @tosca... 3 роки тому +7

    Can I just say, I would love to live in your kitchen 👋🏻

  • @HealthOrigins
    @HealthOrigins 3 роки тому +8

    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 😁

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +1

      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!

  • @miguinare
    @miguinare 2 роки тому

    I love you. Is delight full to see your videos. And so wise

  • @mbr663
    @mbr663 Рік тому

    Beautiful music to go with your video!

  • @BriGrey
    @BriGrey Рік тому

    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!

  • @mothernature9769
    @mothernature9769 3 роки тому +2

    Really enjoying all your videos n so admiring just love it .. can’t express in words

  • @rosaliaortolafeliu3436
    @rosaliaortolafeliu3436 3 роки тому +4

    Madre mía !!! Sin palabras. Gracias.

  • @reno-koreanfoodlover6569
    @reno-koreanfoodlover6569 3 роки тому +2

    Right of the bat your videos have been great !! Thank you for all your hard work :)

  • @w.sungkomsilp3811
    @w.sungkomsilp3811 3 роки тому +3

    Simply and peaceful 🙂
    ประหยัดสตางค์ด้วย ขอบคุณค่ะ

  • @donnaclements6085
    @donnaclements6085 Рік тому

    😲😲😲 ! ! ! Can't wait to try this!

  • @ontime3462
    @ontime3462 3 роки тому +3

    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.

  • @toonzmg5578
    @toonzmg5578 2 роки тому

    Been branching out of fermented kimchi, or veggies. This is a stellar staple to add to the kitchen.

  • @annasimon7077
    @annasimon7077 3 роки тому +6

    You are a genius! Thank you so much for sharing :)

  • @LaneyEye101
    @LaneyEye101 3 роки тому +4

    this was very interesting! and informational, thanks alot i will try it :)

  • @Iszeroenough
    @Iszeroenough 12 днів тому

    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). :))

  • @ozdoits
    @ozdoits 3 роки тому

    Inspiring innovation!

  • @nicksingh7408
    @nicksingh7408 Рік тому

    This is amazing ❤❤❤

  • @Oonagh72
    @Oonagh72 3 роки тому +4

    Very interesting.

  • @milagromariana4450
    @milagromariana4450 3 роки тому +3

    que rico!!! muchas gracias

  • @Dioxys420
    @Dioxys420 3 роки тому +3

    Love your videos!

  • @Shuggies
    @Shuggies 3 роки тому +7

    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 😊

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +3

      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!

    • @Shuggies
      @Shuggies 3 роки тому +1

      @@GourmetVegetarianKitchen oh wow !!) Now I really ant to try .. 👋🏻😋👌

    • @Shuggies
      @Shuggies 2 роки тому

      @@GourmetVegetarianKitchen nice !).. I just made my Rejuvalc !) Now to make some sprouted yogurt and this tofu .😋👌 thanks for sharing 🥰

  • @joakinaarizaleta9516
    @joakinaarizaleta9516 3 роки тому +6

    Muy interesante, voy a probarlo, eskerrikasko por transmitir el conocimiento, como dicen en México, "que role"un abrazo fuerte

  • @angelamercedespaulazzo2729
    @angelamercedespaulazzo2729 3 роки тому

    Genial!! Voy a probar!! 👍

  • @cookinghealthyfood2410
    @cookinghealthyfood2410 3 роки тому

    Delicious!

  • @esthermariafernandez8140
    @esthermariafernandez8140 2 роки тому

    Gracias!

  • @adrianavegawingeyer1500
    @adrianavegawingeyer1500 3 роки тому +1

    GRACIAS!!! Me encantó ; que ricos deben quedar esos sabores ; sustituyo el azúcar de palma por el de coco que sí, tengo 🙌🌀💞🙏🌱

  • @nicnuy
    @nicnuy 3 роки тому

    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?

  • @origami_canoe1952
    @origami_canoe1952 10 днів тому

    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

  • @patriciagarcia6841
    @patriciagarcia6841 3 роки тому +1

    Que bueno que esten traducido al español..ojala estuvieran todos los videos. Gracias!!!

  • @derekfrost8991
    @derekfrost8991 3 роки тому

    I use tinned coconut and wild yeast from organic raisins, but it's basically the same, then strain it with cheese cloth. Nice video.. :)

  • @jingabellrock
    @jingabellrock 2 роки тому +1

    in Thailand tofu sauce use tamarind for sour taste

  • @Lukas-sw8bw
    @Lukas-sw8bw 3 роки тому +2

    amazing

  • @Fudgeey
    @Fudgeey Рік тому

    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

  • @adrianavegawingeyer1500
    @adrianavegawingeyer1500 3 роки тому +1

    P/D saludos desde Sta Fe, Argentina

  • @tinekejoldersma
    @tinekejoldersma 3 роки тому +8

    Delicious, thanks for showing me. This is going to be a hit in my vegan family

  • @melaniesosa5617
    @melaniesosa5617 3 роки тому

    Wwwooowwww!!! Perfect❤️

  • @mariajohnson1769
    @mariajohnson1769 Рік тому

    Loved the video 😊. Can the rejuvelac be put in the freezer?

  • @reno-koreanfoodlover6569
    @reno-koreanfoodlover6569 3 роки тому +2

    Watching from South Korea..

  • @isabeltrindade5784
    @isabeltrindade5784 3 роки тому +6

    Gosto muito do seu vídeo 😍 obrigada pela legenda em português 🙏💚

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +2

      Thank you so much, I'm so glad you appreciate the subtitle. I used Google Translate and I hope you can read it ok!

  • @renankoen
    @renankoen 2 роки тому

    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?

  • @laurenbrizon
    @laurenbrizon 3 роки тому +1

    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..

  • @shubhanlodhi2627
    @shubhanlodhi2627 2 роки тому

    Nice

  • @juliesergeant7474
    @juliesergeant7474 Рік тому

    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.

  • @sonpham2720
    @sonpham2720 Рік тому

    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!

  • @wildwoman8494
    @wildwoman8494 2 роки тому

    Hello, can I use soy beans instead of chickpeas? Thanks. Blessed be. Beautiful food.

  • @francesconegro960
    @francesconegro960 2 роки тому

    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

  • @solnze_zholtoe616
    @solnze_zholtoe616 7 місяців тому

    БлагоДарю.

  • @allollipoppins
    @allollipoppins 3 роки тому

    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?

  • @user-vy8mh3ei4e
    @user-vy8mh3ei4e 5 місяців тому

    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 ?

  • @carloamendola8232
    @carloamendola8232 3 роки тому +1

    Please, how many time can i store rejuvelac in fridge? How can i use okara chickpea? thanks bye bye ciao

  • @yasminkausar5186
    @yasminkausar5186 2 роки тому

    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🤔

  • @CharGC123
    @CharGC123 2 роки тому

    Are you grinding up and using the chickpeas you used to make rejuvelac also?

  • @Kombanchristy
    @Kombanchristy 3 роки тому

    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?

  • @pauloemmerlacerda
    @pauloemmerlacerda 2 роки тому

    Can I use brown rice rejuvelac and ungerminated chickpea milk instead to make yogurt?

  • @sacwchiri
    @sacwchiri 3 роки тому +3

    Looks great! How would that tofu react to being freezed?

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +1

      Thank you so much. I haven't done freezing it myself, but I think it will turn back to yogurt after being thawed.

  • @birmakitten
    @birmakitten 2 роки тому

    Do you use the rejuvelac'd chickpeas for the milk or new batch?

  • @jeremymiller665
    @jeremymiller665 Рік тому

    Where did you get that white Pyrex glass pot your whisking the sauce in at the end??

  • @MWimbger
    @MWimbger 3 роки тому

    do you need filtered water for the sprouting or is normal fine too? :)

  • @strawberrymins
    @strawberrymins 7 місяців тому

    Can I ferment it further like you would with Chao?

  • @Expressiton
    @Expressiton 2 роки тому

    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?

  • @geezerf3050
    @geezerf3050 3 роки тому +1

    3 cup of water for one cup of sprout chickpea or for whole jar ???

  • @simonesmit6708
    @simonesmit6708 3 роки тому +5

    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.😺😸

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +1

      You definitely can turn it into cream cheese. However, I'm not sure if it will taste good for cheese cake.

    • @simonesmit6708
      @simonesmit6708 3 роки тому

      @@GourmetVegetarianKitchen I was thinking for an unbaked one.

    • @ruthwells2447
      @ruthwells2447 3 роки тому

      @@GourmetVegetarianKitchen
      What is rejuvelac be use for?

    • @carinecampier
      @carinecampier 2 роки тому

      @@ruthwells2447 it’s the fermentation agent

  • @paperprincess1050
    @paperprincess1050 Рік тому

    Where would one find the wooden tofu mould, thank you,

  • @allcatsarebeautifull
    @allcatsarebeautifull 3 роки тому

    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?

  • @pauloemmerlacerda
    @pauloemmerlacerda 2 роки тому

    Where can I buy this Glass jar vith strainer?

  • @carinecampier
    @carinecampier 2 роки тому

    Interesting! I tried chickpea yogurt a while ago and hated it, however your method looks different, I might try again…

  • @discoversatil3615
    @discoversatil3615 Рік тому

    What can I do with the rest of seed in the bag??

  • @lakatim
    @lakatim 3 роки тому +4

    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?

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому

      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?

    • @lakatim
      @lakatim 3 роки тому +1

      @@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!