Cultured tofu & Yogurt with Rejuvelac 

It’s not so easy to have the good foods we used to eat now during this quarantine. To keep my family healthy, I make sure we consume enough good bacteria for our digestive systems. Making rejuvelac and then using it for cultured tofu & yogurt works nicely.. It’s so simple but very effective. I hope you are inspired and add these ideas to your die. Be well, stay positive & healthy!

You are so, so, so good in what you do, you should have millions of people following you, hope one day you could come to my country and give a class from what you do It's so important, people like you yourself worth gold

I love to watch your videos so much. Meditative music, still camera shots, no quieky voice, everything very calm and nice done. Chapeau! 👏👏👏👍💕

0% extraneous info combined with beautiful visuals and a dash of zen. Perfection.

Wow! Sister this is really mind blowing. You showed us how to make something so useful and healthy in a very simple way! Thank you! 😇🙏💖😁

I am gobsmacked your recipes are fantastic, you are able to present complicated recipes with a very easy approach. To me, foodie, your recipes are amazing, so simple but so well thought out (I mean every detail counts ) and they work so well. Thank you for sharing. If you ever make cooking courses in europe I will be first to sing in.

Thank you for your recipe. I really appreciate you sharing your recipes with the people.

The soy yoghurt looks so delicious and it is amazingly thick.🌷

I have been wanting to learn how to make rejuvelac and did not think of its other uses in fermentation. Thankyou so much I enjoy your tutorials and inspirations so much! 💚🌿

This is so inspiring, thank you for sharing. I like that you use simple tools and basic ingredients. The simpler the better! I also like the make shift equipment that you often show us. You are the best! I live a simple life and try to live as a minimalist. Your videos are so appreciated. Please keep them coming!

This is art making with beautiful music! Thank you!!

I really enjoy your videos. Both the presentation and content are wonderful.

It's so nice to watch your videos! It's simple and straightforward. You are awesome, please keep it up! 🙏❤

I have everything at home! I'm starting right now. Thanks 🖤

You are a wealth of information... i had completely forgotten I can use diff grains... and this just also reminded me to make rejuvalac again. Its been years... soo glad you shared this. I hope to get back into fermenting grains again. Thank You 👍💝👍

I become you FC of all your cooking, so inspiring and clear precise information, the making process the music , it mesmerizing 👍🙏👏

I think there should be a fast market for this, will be great for people to adapt and go vegan 🤔

I appreciate the deceptively simple presentation of your videos. I've done film work and appreciate how much artful work and thought it takes to create the illusion of simple film! It's easier to do bombastic and "clever" editing than a simple zen-like piece like this. I would also like to know the piano piece? If you could list sources in your intro notes I would love it! I do a lot of Korean-style cooking, and would love to make my own soft tofu again for Sundubu. My present tiny urban living situation has little kitchen access, especially at a premium with our present lockdown circumstances, stockpiling a stash of drygoods. I can do various beeans and rice dishes forever, right now! Thank you for the calm...

Great recipe, can’t wait to try, I am making the rejuvelac now, thank you

Brilliant. I was looking for Nigeria and I found your channel. Thank you very much for your help.

I made yogurt and it was AMAZING! THANK YOU! It remands me of the way my grandma made it when I was little

This is absolutely incredible. Thank you so much for sharing your recipes and methods in such a calm and relaxing manner. I was wondering where you got that little make shift wood palettes to shape and mold the tofu? It's the only equipment I was curious about, and funny enough not listed on your Amazon list. Once again thank you so much.

I’m obsessed with your videos. They’re so good!!! 😍😍😍

Strictly speaking, it is soy yogurt and thick soy yogurt or fresh soy cheese and not tofu which has different ingredients but your method is actually healthier as non fermented soy is bad for the thyroid and also the gut. Sprouting and fermenting it is really a good idea! I just found some organic firm tofu and wanted to ferment it the lazy way by adding probiotics and wonder if it will turn out well.

Thank you. your videos are incredible. excellent

Ma'am your all recipes are awesome.

I was thinking of making soy yogurt earlier today! Thanks!

I enjoy your videos sooo much. All the love from Brazil.

Doubtless you are a Culture Master... I wish I were a fraction as smart as you are... excellent Videos ✌🥰👌

You are amazing! You have given me so much to explore. Many heartfelt thankyous.

I tried making the yogurt with quinoa rejuvelac instead and it came out pretty well, no funky taste, of course it'll taste better if you blend it with fruit and sweetner, but I'm glad I can make it now without a store-bought yogurt starter.

Very soothing and Healthy, Please can you share a Summary of the ratio of Soy beans to water, before you put it in the mixer. Thank you

Love your videos! So inspiring!

Thats an amazing recipes im in love, where do you get the incubination jar?! 🥰i really enjoy your channel

I love your videos! Thank you so much for all your time and effort! Really interesting and educational! 🙂

I'm a bit confused. You said 2 cups soy beans to 5 cups water but then you said it makes 12 cups. So do I add 7 cups of water later after blending and straining?

This is amazing! Will try. Thank you!

Are there any uses for the leftover sprouted grains from the rejuvelac? And also I appreciate your work so much. thank you!

Don’t know if i am hungry but i am feeling the smell 🤓

Thank you so so much for these lovely recipes and the time you have put into the videos

Excellent video as always! I've a couple of questions: Could you make coconut yogurt from rejuvelac? I've tried it before and couldn't get it right... Maybe I messed up somewhere. And also, this is somewhat of a weird question but what if you use some other bean, like chickpeas, to make the tofu? It should work right? Once again, keep up the good work, truly amazing.

I love your videos! could you make this yogurt but with almond milk? And would love a video to see what you do with the okara! I never know what to do with it and I bet you have amazing ideas for it!

1st of all, I love your videos and your lifestyle. You are so inspiring! I have a couple of questions if you don't mind :) 1) I'm gluten free, can I make rejuvelac out of something else? Like chickpeas or something? 2) when you cook the soy milk wouldn't that kill good bacteria or something? Or do you not mind as much because you know you'll be fermenting it? 3) you seem very healthy, what do you think about the back & forth about weather or not it's okay to eat soy? Thank you so much for your time! I'm Learning so much from you!

That was a wonderful little journey, love the mood and the music and of course the recipe. What temperature does it need to sit over night? Thank you very much and all the best to you and your family 💚🌍💚 Katja from germany

Hi! How do you control whether you want yogurt or tofu? When I make soy yogurt with rejuvelac it doesn't always work, it almost always turns this floating thing separate from the liquid. How do I always make yogurt works?

Beautiful.

That tofu mold is so cute

What a beauty!

Im só in love with your channel

FIRST of all, I love your videos! And secondly I have a question in regards to the soy yoghurt. Is it possible to make this with store bought soy milk?

for sur i'm gonna try it....thanks

Your new chick subscribed! 😉🥰 👼. So gladly found your channel . Looking forward to makes all the fermentation. 😚🤩

Wow, I absolutely Love your videos. Thank you so much 👏🏻👏🏻👏🏻👏🏻❤️❤️❤️❤️

I did the tofu, thank you. delicious

Thaaaaaaks a lot, your work 's very fine, may God give you health&happiness 😘😍😘

Your channel is awesome. Really beautiful .

This is amazingly smart!! I have been wanting to make soy yogurt but haven't been able to find vegan starter in health store (only online). I heard you can use kombucha scoby too, have you tried? Also what is your favorite recipes to use Okara? Thank you

Hi. What is the taste like? I will start now but I wonder about the taste. Thank you for sharing the recipe

Hi! a friend shared me youe canal and im so in love with it and everything you experiment with. I used to do homemade tofu but this is another lever! Same with cheeses and love the classical music too. I would like to know do you use the Okara ( soy pulp after making the milk) in a recipe to reduce the waste? I would welcome some ideas if you have! thanks for sharing all this knowledge 🤍🤍🤍

I just found your channel and I love it. 😊 Thanks for sharing. Can this tofu be fried?

You are amazing !

You are amazing! 🙏🤗

Amazing!! Do you think I can use sunflower seeds milk instead of soy milk for yogurt and some other type of bean's based milk for tofu? Sorry for the long question :)

your a genius

Bonjours, I use hard red wheat for the rejuvelac....what do you do witn the grains does it has a second use ?

No se pudo traducir al español. Que pena. Se ve muy rico. Intentaré hacerlo. Gracias y muchos cariños.

I love so much your videos

great video! I also recently made "To-Gurt" (fermented tofu) and was quite pleased with how it turned out. A friend turned us on to rejuvelac a few months ago, and it has been an eye-opening journey! Just one question, though: how long do you keep your rejuvelac in the fridge? I suspect it stays good/active/alive for quite some time, perhaps even months, but I've never tested it. Also, I found I could make it without sprouting the rice. I just submerge it in water and let it sit in the cupboard for three days. Was pleasantly surprised. However, in my limited experience, quinoa rejuvelac works much better as a yogurt starter than rice rejuvelac

Amazing!! Awesome!! Because of the quarentine i don't have tofu anymore!!! But i have wheatgrass seeds and soy beens!!!! How can i press the toffu if i don't have the specific tool?! Hugs and kisses from argentina!!!

Wait, it's the same amount of rejuvelac for yogurt as it is for tofu? What if i try to make yogurt and came out as tofu?

Please make one on homemade from scratch yeast .

The cultured tofu is pretty much labneh, but from soy milk! I've made this before, but not using a rejuvelac starter, just regular yogurt culture. Rejuvelac made me sick once and I didn't touch it again :(

It's genius idea!

Hola lindo sus videos por favor ponga subtítulos en español también 😘

Thank you God for sending a vegan chef into my life!

Hi, love your videos, creativity as well as your presentations. My question is how long should one boil/heat the sprouted soy milk so the milk is not denatured ? Thanks for the knowledge shared.

I was wondering if it is possible to make almond yogurt the same way? Or did you try any other seeds, nuts, grain or legumes to make the yogurt? I really like your videos, they are very relaxing and nice to watch. Kind regards

After watching a couple of your videos, I realized what was throwing me off. You're tiny! I finally realized my hands are like twice the size of yours. Your hands were making everything look huge and throwing of my sense of scale. ^_^

This is amazing. Thank you. Can you sweeten and/or give flour while the yoghurt is fermenting?

The rejuvelac is awesome and easy to make. I wonder if you Can do the yoghurt and tofu with a different vegan milk like nut milk?

Your videos are truly amazing. Thanks for making them so lucid for us. I've a little question. Is it possible to make yoghurt from milk by using rejuvelac? Could you please kindly reply! Thanks again

What is the difference between yogurt and tofu recipe? Both are 1 cup to 1 TBSP and overnight. What am I missing?

Can I do this with coconut milk? I'm trying to step away from so much soy.

I wonder how the yogurt tastes.

So, after making rejuvelac, just throw away the brown rice?

OMG Thank you so much 💕😱

Thanks for the video. How can you find gmo free soy beans?

Ｗhen "let it ferment for two nights", do NOT change water in between, right? Thanks! I'm making it now. Very excited!

Thanks for this wonder education about rejuvelac. Can I use peanut or red bean to make it because I have these planted in my backyard.

Thank you!!!!

Thank you so much for this video! Thanks to it I learned about rejuvelac and was inspired to try the soy yogurt. However when I left the soymilk + rejuvelac ferment overnight, it curdled in the same as seen when you are making tofu (but in my case I got a lot more whey). I was wondering if you knew what caused it to curdle that way? In your steps it looks like the process is exactly the same except that when making the tofu, you used a more concentrated soy milk. I used the 2 cups of soaked (and sprouted) soybeans per 5 cups of water ratio. The only difference is that I use a soymilk maker machine that cooks the beans + okara which I then strain with a nutmilk bag. I don't think this should make a difference because I have made soy yogurt before by blending the soybeans with the machine and then using either starter culture or even milk yogurt. Thank you again!

Thanks for the recipe, I did the rejuvelac and the yougurt. The texture it was amazing, I can't believe in that haha but tha taste.... it has the acid taste like yougurt normally has BUT the soy taste its so strong :/ I'm planning in mix with some fruite maybe a strawberry to remove the strong soy flavor in it.

Thank you you're an inspiration. How long will the yoghurt stay good in the fridge? Can you keep using a bit of an old yoghurt as a new one's starter?

Just a question Jeem..what can you make with the rice after fermentation? Can you use? I have began yesterday to prepare and I'm very impatient to see the result...thanks a lot 🙏🏼💋

Thank you so much 💜🌈✨

ขอบคุณ​มากๆ​คะ​

Thank you for the video. Can I try with sunflower milk or cashew milk?

Very interesting! Thank's

Hi, confused. You made soy milk and put into jars with same rejuvelac, but how did they come different? One like yogurt and the other looking like sponge for tutu - really confused. Can you explain? Thank you.

I dont understand the difference between how one turns into smooth set yoghurt and the other one turns into the more curdled looking stuff that then is pressed in the tofu mould? I watched again and again and both were prepared the same way. What did I miss? Is it a different time or temperature or amount of water or something?