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
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.
I've made a soybean patty with diced veggies (carrots, onion, green onions & corn). Season with garlic powder and onion powder. Pan fry to toast edges. YUM!!!
I realise that making your own yoghurt is also to avoid additives, but if anyone really did want a thicker yoghurt they could add something like agar agar to thicken it up. I've just made my first batch using a cold start method and UHT soy milk. It needs to only contain beans and water, nothing else otherwise it won't come out well (If you don't use UHT then you will need to heat first). It still turned out cheaper than store bought, and was easy. Broccoli mum has a video using the same method.
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.
@@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. ❤
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 wanted to mention that if your Instant Pot has a yogurt setting you can heat the soy milk to 180 with no boil over or scroching. Thanks for all the entertaining old reviews!!
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.
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!
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.
I squeeze the soy milk out before I heat the milk, makes heating the milk faster, I bake the okara on a baking sheet with parchment, it gets toasty brown, I add it to recipes. Soaked soy beans need to be heated before you consume them.
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
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.
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 !
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.
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.
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
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? 🤔
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
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.
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. ❤
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?
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?
