When I make my tahini dressings I don't soak (probably should; will be curious to see what others say). I have to add a little something to the seeds to get the blender to do a good job with them (usually a little olive oil). I love the taste though, so much better than any tahini I have ever bought.
Not really helpful, sorry! Hopefully someone else will respond soon
That's an idea! I also wonder about the dilution of the flavor when soaking. I really like the yummy, buttery flavor I get from the un-soaked. Plus, when I am making my tahini dressings it's usually a last minute though. I am not sure if they need to be soaked though?
I made my own tahini the other day for the first time too. I ground up dry sesame seeds in my V, then added some olive oil (I did need to use the tamper a bit). Blended some more, and voila! It was sooooo easy and tasted so much better than the bought stuff. I'm hooked!
water is the death of tahini...
it acts just like chocolate when water is added (as in melted chocolate for candy making)
only use oil for the best results and it will remain smooth and creamy.
i read an article on it somewhere a while back and it explained why
but i can't find it now.
I would love to try this. We only get non-raw tahini in South Africa. I find the taste to strong for some dishes. do you use the hulled seeds? I read to be careful making nut butters in the vita mix. having It grind the seeds for over a minute can cause serious overheating.
I don't soak them.
1) Just throw about 1 or 1 1/2 cups into the container, blend into a flour.
2) I let it cool, then blend on high, while forcing the seeds into the blades with the tamper. Let it cool again.
If it won't rotate/blend in the container on a low setting after that, I repeat the previous step and let it cool again.
Then I start it on as low of a setting it will let me use while still rotating in the container, and slowly (SLOWLY, PATIENTLY) increase the speed untill it will blend on a high setting. Voila!
soaking then dehydrating is the best way to go, in my opinion. Unfortunately for me I haven't come across a raw tahini recipe that I like as much as my boughten non-raw tahini
There is a huge reason for that. The average tahini has the sesame seeds previously toasted wich changes the falvour as the oil is transformes. Funny as it seems, toasting the sesame seeds makes it easier to digest and the flacour is much nicer.
Sometimes I like to make exeptions with rawness and one would be to gently toast you sesame seeds in order to find the flavour of a commercial one. They also tend to add extra oil so that way at least you will controlling that.
I've been experimenting with soaking and dehydrating sesame seeds for making tahini. I haven't had very good luck, maybe because of what was said about sesame seeds and water, but I'm not ready to give up yet. Trouble is, I really haven't been able to get good info on how long to dehydrate the seeds. Anyone know? Anyone have any luck trying to do this?