Need Dragonfly's tofu recipe

[Guest guest]

I just spent hours going back through the archives searching out

recipes and I got to the one talking about using epsom salts and

making tofu and how you've made tofu for 20 years. Oh my, is it

really that easy?

Please tell me, I could not find that post anywhere, it seems to

have disappeared.

Thanks, Elaine in Fl

[Guest guest]

I used the Shirtleff's recipe for it.

 

Soak soybeans overnight, rinse well. I think I used a pound dry. In the

morning, you put beans and hot water in your blender jar. Just cover the

beans with water and blend till chopped up pretty well. Do this in batches.

 

You bring that mash and water mess to a boil, stirring constantly. It will

start to foam and rise up in the pot, stir and let it cook some. Turn off

the heat and let it cool till you can touch it without hurting yourself.

 

Wet a clean cotton tea towel, the kind that is like hankie fabric, not the

terry kind, a flour sack. Put this over a large colander with another

large pot under it to catch the soymilk. Pour the pulp and liquid into

this cloth carefully. The soymilk will drip through and be caught in the

pan underneath. Squeeze the bejeebers out of it. What is in the cloth is

now called okara and can be made into wonderful things from soysage to

muffins to an okara carrot cake that is to die for, but I digress.

 

You put the soymilk back on to heat up. Dissolve 2 Tblsp of Epsom salts

in a cup of hot water. When the soymilk is steaming, turn off the heat,

add the salts all a once. Stir just a bit, to mix it in. Now, let it set

an hour or so. It will coagulate.

 

Using another clean tea towel and in a colander, pour the soy curds and

whey through the cloth. The whey will drain off and you are left with soft

soy curds. You can press this into tofu blocks, or put a plate on top of

this in the colander and weight it with canned goods.

 

Keep in mind, once the coagulant is added (whether calcium lactate, nigari

or magnesium chloride) the more you stir it, the less solids you will have,

so treat it gently. This is true of dairy cheese too and the process is

very similar to making cheese.

 

If you are like me and blessed with a soymilk machine, you just need to

heat and coagulate the milk. Home made is sweeter and less beany than a

lot of commercial brands.

 

Best of luck.

[Guest guest]

Thank you so much for the recipe!

A soymilk machine???? where, where? how much?? who makes it?? I have some VERY VERY OLD soybeans (about 20 years old) they have stayed nice and dry all these years...suppose I could use them? My mother made soybean chili when I was growing up and I thought she was nuts then, but here I am at 51 eating vegan for a little over a week, and happy with it. Always leaned that way anyhow, but now, I'm just going with it and feel so good.

Guess I'd better inquire at the health food store about soybeans in bulk. I live in South Florida in a little town by Lake Okeechobee....was born here. Far as I know, no one grows soybeans here, my mother said she tried it and it didn't turn out very well. What is this Okara stuff??? Sorry for so many questions in one post.

Elaine

 

 

-

TheLadyDragonfly

Wednesday, October 01, 2003 11:17 PM

Re: Need Dragonfly's tofu recipe

I used the Shirtleff's recipe for it.Soak soybeans overnight, rinse well. I think I used a pound dry. In the morning, you put beans and hot water in your blender jar. Just cover the beans with water and blend till chopped up pretty well. Do this in batches.You bring that mash and water mess to a boil, stirring constantly. It will start to foam and rise up in the pot, stir and let it cook some. Turn off the heat and let it cool till you can touch it without hurting yourself.Wet a clean cotton tea towel, the kind that is like hankie fabric, not the terry kind, a flour sack. Put this over a large colander with another large pot under it to catch the soymilk. Pour the pulp and liquid into this cloth carefully. The soymilk will drip through and be caught in the pan underneath. Squeeze the bejeebers out of it. What is in the cloth is now called okara and can be made into wonderful things from soysage to muffins to an okara carrot cake that is to die for, but I digress.You put the soymilk back on to heat up. Dissolve 2 Tblsp of Epsom salts in a cup of hot water. When the soymilk is steaming, turn off the heat, add the salts all a once. Stir just a bit, to mix it in. Now, let it set an hour or so. It will coagulate.Using another clean tea towel and in a colander, pour the soy curds and whey through the cloth. The whey will drain off and you are left with soft soy curds. You can press this into tofu blocks, or put a plate on top of this in the colander and weight it with canned goods.Keep in mind, once the coagulant is added (whether calcium lactate, nigari or magnesium chloride) the more you stir it, the less solids you will have, so treat it gently. This is true of dairy cheese too and the process is very similar to making cheese.If you are like me and blessed with a soymilk machine, you just need to heat and coagulate the milk. Home made is sweeter and less beany than a lot of commercial brands.Best of luck.

[Guest guest]

soymilker...look up soyclub on the internet. I will try to do that later

today, for you.

 

Dragonfly

[Guest guest]

I wouldn't use the old soybeans. The fresher the bean, the more quantity

of milk and therefore tofu, you will get.

 

http://www.soyclub.com/

 

There are machines, this just happens to be the one I purchased locally. I

don't receive anything for pushing their product. THUD.

 

Dragonfly

[Guest guest]

Thank you sooooo much. I know what I want for Christmas now....wait a minute, my birthday is in November!!!! Hehehehehehe!!!! Now I have to print this off and make hints all over the place!!!

Elaine

Guide my footsteps dear God, so I don't sin against you.

 

-

TheLadyDragonfly

Thursday, October 02, 2003 5:38 AM

Re: Re: Need Dragonfly's tofu recipe

I wouldn't use the old soybeans. The fresher the bean, the more quantity of milk and therefore tofu, you will get.http://www.soyclub.com/There are machines, this just happens to be the one I purchased locally. I don't receive anything for pushing their product. THUD.Dragonfly