Tuesday, October 30, 2007

Make your own Tofu

Step 1: Ingredients

To produce about 400 g of tofu you need:

- about 2 liters soy milk

- two teaspoons natural calcium sulphate

Step 2: Boiling the milk

Pour 2 liters soy milk into a pot and simmer the soy milk for 5 to 10 minutes. Cool down to about 70°C.

Step 3: Preparing the coagulant

Dissolve two teaspoons natural calcium sulphate (Gypsum Salt) in one cup of warm water. Less coagulant produces a softer tofu, more coagulant produces a harder one.

Step 4: Curdling the milk

Pour the prepared coagulant solution slowly into the hot soy milk while gently stirring the soy milk. If there is still some milky area after adding all coagulant solution, mix some more to use.

Step 5: Forming the tofu

Once all soy 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 at least 20 minutes. Empty the resulting block of tofu into a tub of cold water and store it in refrigerator and change soaking water daily.

You may want to add some salt to the soaking water for better conservation.

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