Hello friends and not yet friends welcome back to Mary's Test Kitchen where we're still on our tofu making series blood Meandering back to Soy temporarily to see if we can't make it easier and more convenient by using Frozen edamame the immature version of soybeans the thumbnail might be a spoiler but isn't worth it for you to try you'll find out later but I can tell you that this is the fastest tofu to make with the least prep no overnight soaking necessary this 500 gram bag which is just over a pound was 3.69 Canadian or it should be 500 grams because check out this discrepancy let this be a reminder that even though the label says a certain way it doesn't mean that's what you're getting it's always good to check especially if the recipe you're making depends on accurate measurements good thing this one is fine either way if you haven't tried these before they are actually really great simply steamed or blanched sprinkle some seasonings and you can have them as a snack or put them in your salad because they are high in protein and low in net carbs they're pretty good for low carb and keto diets too first thing is to turn the beans into milk by blending with water just a half batch at a time for me because my blender is not so big then strain I'm using a nut milk bag as usual because of the fineness of the cloth to catch all the fiber and I love this one because it's made strong enough to withstand the force we need to squeeze out the liquid and squeeze I did if you're appreciating my efforts with this series so far please give this video a like it really helps your thumbs up will give me the motivation to keep squeezing because I have to say this was tougher to strain than making my regular soy milk tougher than making fava Bean milk and also tougher than squeezing red lentil milk which was pretty darn difficult those were all using raw rehydrated beans or lentils but Frozen edamame is sold already cooked like a lot of frozen vegetables they are blanched before freezing so they can stay fresh and pretty people sometimes ask me why I don't cook my soybeans before blending them for milk and that's why I find it a lot harder to strain than raw milk I actually don't know if it's the fact that the edamame is cooked that makes it more difficult or if raw edamame would be just as difficult I haven't found raw edamame for sale but I'm still on the lookout finally after many curse words were muttered we have an absolutely beautiful bright green milk and semi-frozen hands in hindsight it might have been good to use warm water to defrost the beans but it is what it is we also have plenty of Pulp you might notice though it's a lot wetter than my previous pulse I just couldn't get more out without hurtling something out the window I'll save this for an upcoming video where I'll use all the different pulps from this tofu Series in the meantime it's going in the freezer so it stays fresh until I get to it now for the second half I'm blending for less time just to see if the squeezing can be easier on my sand I've mentioned in previous videos it's a balance between getting the beans fine enough that we can extract the maximum amount of protein versus trying not to make it so fine that it's really hard to strain at this point it's a little less fine you'll see it in the pulp later but it was not easier to strain [Music] as with my soy free tofu milks I left this milk to sit for 15 minutes to settle before pouring I'm not expecting a starch layer as with those but there may be some sludge left behind that got past the nut milk bag foreign [Music] and here it is I don't want this interfering with the texture of My Tofu which we will make by heating this milk to a certain temperature and adding a coagulant to transform the milk into Bean curds and away my coagulant of choice is gypsum AKA calcium sulfate because it's cheap easy for me to buy on Amazon or local beer and winemaking supply stores whichever is more convenient when I run out and it doesn't add any flavor to the tofu like nagari or magnesium sulfate does lemon is another one I've used before but the mineral coagulants tend to give a consistent result every time I'm thinking of doing a video comparing all the coagulants by the way so please let me know if you're interested in that because if lots of people want it I'll push it to the top of the list with that ready I can turn up the heat and take this icy edamame milk past the soy milk coagulation point of 160 degrees Fahrenheit all the way to 180 degrees Fahrenheit to give us a bit of a buffer when the quiglin is added and pulls a temperature down beef sure to stir all the while so nothing Burns at the bottom as milks tend to do if you leave them still too long over the Heat when we get to the Target temperature stir up the gypsum which has settled while waiting also stir the milk at the same time and then pour the coagulant in slowly [Applause] [Music] soy milk coagulates around 160 165 degrees Fahrenheit so I want to make sure the milk stays there for me that means leaving it on the stove with the heat off and the lid on for about 10 to 15 minutes depending on your ambient temperature or if you're using a gas stove you might leave the heat on super low to maintain the temperature and afterwards my friends this does not look great ideally when making tofu you want big billowy curds small little curds like this make tofu that doesn't hold together very well still we Press On First scoop not bad second scoop disaster we're gonna need another method the old cheesecloth and mesh strainer will do the trick [Music] you can see the way draining through is clear and not milking the least that means the proteins have been successfully coagulated and the liquid is not a waste either you can use it in your veggie seeps later instead of water to boost the Savory flavor you'll notice the stream has slowed down to a drip and there's a lot of water still so be patient this is a great time to give yourself a pep talk and convince yourself that this was not a huge waste of time and that you're not a complete and utter failure at this and life and all things so when that strainer strains enough to give you the room you can take the top twist it squeeze it a little bit and then realize you're working too hard time to work smart and put this in your handy dandy tofu press my favorite tofu press of all time comes in clutch yet again without worrying too much about how wet this all is fold over the cloth to keep all the tiny curds in add the pressing lid with the spring in it foreign the top knob to press down even more [Music] put this in the fridge overnight and think of the successes instead of what's sure to be a failure revealed tomorrow my friends I don't have tofu it's a pancake still I have to say it's a beautiful color delicate extremely delicate [Music] and what does it taste like like edamame like you chewed up the edamame bean and it's in your mouth and for some reason it's not as fibery as some edamame you've had before but it hasn't changed in either flavor or Texture enough to justify the efforts of the day before my friends unless you're holding an exotic tofu tasting party I don't see why you would ever make this edamame tofu if you do hold an exotic tofu tasting party though invite me that sounds fun but anyways even though it's definitely not worth the effort or cost to make it is delicious but just like edamame is delicious man or woman in this case has not improved on Nature's Bounty score one for nature I guess I just hope you enjoyed watching me suffer and if you have any other requests for tofu a vacation please leave them in the comments below with the hashtag recipe request and subscribe if you haven't already for more plant-based DIYs hopefully less behind the scenes cursing and what to do with all that pulp thanks so much for watching my friends especially to my channel members who help this channel continue to trudge along and bye for now 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