Make your own tofu
Oriental people daily make fresh tofu but in Western countries only very few people have ever tried. Here we explain how to make tofu in a few simple steps.
Step 1: Ingredients
To produce about 400 g of tofu you need:- about 2lt soy milk- two teaspoons natural calcium sulphate or vinegar
Step 2: Boiling the milk
Oriental people daily make fresh tofu but in Western countries only very few people have ever tried. Here we explain how to make tofu in a few simple steps.
Step 1: Ingredients
To produce about 400 g of tofu you need:- about 2lt soy milk- two teaspoons natural calcium sulphate or vinegar
Step 2: Boiling the milk
Pour 2 lt soya milk into a pot and simmer soya milk for 5 to 10 minutes. Cool down to about 70°C.
Step 3: Preparing the coagulant
Dissolve two teaspoons natural calcium sulphate in one cup of warm water. Less coagulant produces softer tofu, more produces harder tofu. An alternative could be to use vinegar.
Step 4: Curdling the milk
Pour the prepared coagulant solution slowly into the hot soya milk while gently stirring the soya milk. If there is still some milky area after adding all coagulant solution, mix some more to use.
Someone once told me that he uses 2 tbsp vinegar instead, stirred then put a lid on and leave for 4 minutes, repeat this process ontil the curds are formed. I have not tried it but it is worth giving a go.
Step 5: Forming the tofu
Once all soya milk is separating into small white curds of tofu and an amber liquid, transfer coagulated dispersion into a mould lined with cheesecloth. Any plastic container with small holes can be used as mould. A lid is placed on the forming container. A small weight of 1 kg is placed on the lid of the container and allowed to sit for 20 minutes or so. Empty the resulting block of tofu into a tub of cold water and store it in refrigerator and change soaking water daily.
Step 3: Preparing the coagulant
Dissolve two teaspoons natural calcium sulphate in one cup of warm water. Less coagulant produces softer tofu, more produces harder tofu. An alternative could be to use vinegar.
Step 4: Curdling the milk
Pour the prepared coagulant solution slowly into the hot soya milk while gently stirring the soya milk. If there is still some milky area after adding all coagulant solution, mix some more to use.
Someone once told me that he uses 2 tbsp vinegar instead, stirred then put a lid on and leave for 4 minutes, repeat this process ontil the curds are formed. I have not tried it but it is worth giving a go.
Step 5: Forming the tofu
Once all soya milk is separating into small white curds of tofu and an amber liquid, transfer coagulated dispersion into a mould lined with cheesecloth. Any plastic container with small holes can be used as mould. A lid is placed on the forming container. A small weight of 1 kg is placed on the lid of the container and allowed to sit for 20 minutes or so. Empty the resulting block of tofu into a tub of cold water and store it in refrigerator and change soaking water daily.
