Guest guest Posted May 31, 2002 Report Share Posted May 31, 2002 several months ago we were talking about making our own tofu. I saw a demonstration of how it was made and heard all the warnings about " pinking " and other problems... and the need to use the proper coagulant -- so I was turned off by all the warnings. in this 1978 book -- there is a recipe for beancurd that does not use a coagulant and does not warn about temperature etc. so please take these instructions with caution -- i've not tested these. but if you want to try -- it looks like they are making tofu the way we would paneer or cottage cheese -- with " milk, " vinegar and salt! posting these for the archive ;-) * Exported from MasterCook * Soybean Milk from Dry Soybeans Recipe By :Jacqueline Heriteau 1978 Serving Size : 0 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry soybeans 6 cups water -- or as needed 1/8 teaspoon Salt -- plus 3/4 teaspoon salt -- divided use 1 teaspoon honey or light corn syrup 1. Wash and pick over the beans, cover them with the water in a medium saucepan, and soak them overnight. 2. In the morning rub the beans together with your hands, in the water, to remove the skins. Discard the skins, drain the beans reserving the water, and put the beans through the grinder using the fine blade, or through a food mill. Measure the liquid and add more water if needed to make 6 cups. 3. Place the ground beans and water in a saucepan, and bring to a boil. Simmer, uncovered, for 15 to 20 minutes, stirring. Strain through a double thickness of cheesecloth, and stir in 1/8 teaspoon salt and the honey or corn syrup into the milk. Refrigerate. 4. Add 3/4 teaspoon salt to the mash and moisten with a little Soybean Milk. Cover and refrigerate. Yield: about 1 quart of milk and 3 cups mash Source: " Complete Book of Beans [iSBN 0501514746] " Yield: " 1 quart " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 795 Calories; 37g Fat (39.1% calories from fat); 68g Protein; 62g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 1912mg Sodium. Exchanges: 3 1/2 Grain(Starch); 8 Lean Meat; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Soybean milk is given to infants who can't handle cow's milk. The flavor is bland, almost tasteless, but the milk is a valuable source of protein. You can use it for making milk shakes, sauces, soups, custards, beverages, and sometimes in place of milk in baked goods (see recipes that follow). Use the pulp as a meat extender. Nutr. Assoc. : 1400 0 0 0 731 * Exported from MasterCook * Soybean Curd: Tofu from Soybean Milk Recipe By :Jacqueline Heriteau 1978 Serving Size : 0 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Soybean Milk 1/2 cup white vinegar 1/4 teaspoon salt 1. In a saucepan over medium heat, heat the Soybean Milk to 180F, remove from the heat, stir in the vinegar, and set aside until a curd forms, 15 to 20 minutes. 2. Line a colander with a double thickness of cheesecloth, and turn the curdled milk into it. Lift the cheesecloth and squeeze gently to drain away all the liquid. Fill the sink with cold water and dip the bag into the water several times to wash off excess acid. Return to the colander, and let drain for 1 hour. Then press to remove the remaining liquid. Mix in salt, pack into a 1-quart mold rinsed in water, cover, and store in the refrigerator until firm enough to cut. Yield: about 2 cups Source: " Complete Book of Beans [iSBN 0501514746] " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 19g Fat (44.8% calories from fat); 27g Protein; 25g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 652mg Sodium. Exchanges: 4 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : From Soybean Milk one can make soybean curd -- that cheese-like, very bland white curd used in Chinese cooking. You need a thermometer for this. Nutr. Assoc. : 5062 0 0 * Exported from MasterCook * Soybean Milk from Dry Soybeans Recipe By :Jacqueline Heriteau 1978 Serving Size : 0 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry soybeans 6 cups water -- or as needed 1/8 teaspoon Salt -- plus 3/4 teaspoon salt -- divided use 1 teaspoon honey or light corn syrup 1. Wash and pick over the beans, cover them with the water in a medium saucepan, and soak them overnight. 2. In the morning rub the beans together with your hands, in the water, to remove the skins. Discard the skins, drain the beans reserving the water, and put the beans through the grinder using the fine blade, or through a food mill. Measure the liquid and add more water if needed to make 6 cups. 3. Place the ground beans and water in a saucepan, and bring to a boil. Simmer, uncovered, for 15 to 20 minutes, stirring. Strain through a double thickness of cheesecloth, and stir in 1/8 teaspoon salt and the honey or corn syrup into the milk. Refrigerate. 4. Add 3/4 teaspoon salt to the mash and moisten with a little Soybean Milk. Cover and refrigerate. Yield: about 1 quart of milk and 3 cups mash Source: " Complete Book of Beans [iSBN 0501514746] " Yield: " 1 quart " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 795 Calories; 37g Fat (39.1% calories from fat); 68g Protein; 62g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 1912mg Sodium. Exchanges: 3 1/2 Grain(Starch); 8 Lean Meat; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Soybean milk is given to infants who can't handle cow's milk. The flavor is bland, almost tasteless, but the milk is a valuable source of protein. You can use it for making milk shakes, sauces, soups, custards, beverages, and sometimes in place of milk in baked goods (see recipes that follow). Use the pulp as a meat extender. Nutr. Assoc. : 1400 0 0 0 731 Quote Link to comment Share on other sites More sharing options...
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