Tahini

[divaitalia]

Help!!!How can I make my own tahini? Do I use unhulled or hulled? Just for those of us that are confused about unhulled and hulled, can you tell us which is better?

Also, do I soak them also?

Thanks,
Divaitalia ;)

[exurb]

I've never been able to get a decent tasting raw tahini, if anyone knows how, please let us know.

I've sort of moved on to alternates for tahini using other things.

[Jordann]

I've always made my own tahini, although I'm not sure that it tastes like the kind that comes in a jar. I like it though!

I grind unhulled or black (my favourite) sesame seeds, unsoaked, in my coffee grinder until totally powdered. Then I mix in a little bit of water and/or lemon or lime juice, depending on what I am making. Just a TINY bit so it stays nice and thick, it gets thin easily.

I don't know if you'll like the taste this way, but it's cheaper, and I can make it fresh in like, 2 minutes max :)

[rawpriestess]

sounds great, I like tahini, but the black tahini is my favorite, I buy it already made.

[sport]

Help!!!How can I make my own tahini? Do I use unhulled or hulled? Just for those of us that are confused about unhulled and hulled, can you tell us which is better?
Divaitalia ;)
hulled sesame seeds are acid forming and should be avoided whereas unhulled are alkanising and are loaded with calcium.

[veganman]

I read in Rawsome! that unhulled have oxalic acid, which binds to the calcium, making it unusable. She also states that the hulled may be chemically treated...

- damned if you do....

[Rmiller]

The use of unhulled is best since it has more calcium. It is possible to make the seeds more absorable by soaking them first in water overnight. This removes much of the oxylic acid. I usually soak for 8 to 12 hours and then stick in the dehydrator to dry them and then keep them in the fridge.

Lisa