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    Tofu

    List of Ingredients




    Make three to four batches of "extra strength" soymilk . Once the soy milk is made, the major part of
    the work for making tofu is done!
    2. Pour all the batches into a pot and simmer soymilk for 5to 10
    minutes. Cool down to about 170 to 180 degree F.
    3. Prepare coagulant – dissolve either one teaspoon Nigari
    (natural magnesium chloride) or two teaspoons natural calcium
    sulfate in one cup of warm water. Less coagulant produces softer
    tofu, More produces harder tofu.
    4. Pour the prepared coagulant solution slowly into the soymilk
    while gently stirring the soymilk. Stop stirring once 3/4 of coagulant
    solution is added. Wait 2-3 minutes. Now, gently stir the forming
    curds and sprinkle the last 1/4 of coagulant solution into any milky
    areas. If there is no milky area left, you do not need to add the rest of
    coagulant solution. If there is still some milky area after adding all
    coagulant solution, mix some more to use.
    5. Once all soymilk is separating into small white curds of tofu and
    an amber liquid (whey). Transfer coagulated dispersion into a tofu
    mold lined with cheesecloth. Any container has many small holes in it
    to allow left over whey to drain can serve as a tofu mold. A lid is
    placed on the forming container. A small weight of 3 to 5 pounds is
    placed on the lid of the container and allowed to sit for 20 minutes or
    so. A pot of water can serve as the weight.
    6. Empty the resulting block of tofu into a tub of cold water and
    allow it to sit for another hour then store the tofu in refrigerator and
    change soaking water daily.

    You can eat the fresh tofu while it is still warm. The freshly made
    warm tofu taste so much better than those from the store! If you use
    new crop soybean, the tofu tastes even better. It is very satisfying to
    see tofu coming into shape from soymilk. Most every one tried it
    enjoys the process.

    I read somewhere that the whey makes a wonderful natural hair rinse
    for soft and shiny hair, or can be used as a warm liquid for cleaning
    up today's dishes! Another use for the whey - this is a secret that is
    revealed for the first time! The whey can be used as coagulant next
    time you make tofu. The best is to run the whey through cheesecloth
    to make sure there is no tofu curds in it. Save about 1/2 gallon whey
    in a sealed jar. Leave the jar in room temperature for about two
    weeks or so for it to develop in its own culture. Use about 1/2 to 2/3
    of whey to make tofu the next time, and add same amount of new
    whey into the jar. If you do not use it more than one week, store it in
    the refrigerator. When you use whey to make tofu, you need to add a
    lot, about 1/5 to 1/4 of the soymilk you are to make into tofu. When
    the soymilk is ready for coagulant to be added, pour whey into it
    while slowly stirring the soymilk, just like you would with other
    coagulant. Add more or less as you watch the results. You may need
    some practice to use the whey as the coagulant. Our advice is to first
    learn to make tofu with the well known coagulant - natural calcium
    sulfate or magnesium chloride. Once you really familiar with tofu
    making process, you can try the whey method.

    About Tofu Coagulant - natural calcium sulfate and magnesium
    chloride are the most common tofu coagulant used.

    Recipe




 

 

 


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