Guest guest Posted November 12, 2008 Report Share Posted November 12, 2008 I hope you enjoy making it, and remember, there are dozens of ways to make tofu, this is just one way... some awesome instructional videos can be found on youtube.com and instructables.com and many other places, if you want a visual reference. Most important is to have fun trying - I know it sounds 'hippie' but I really do believe that our bodies someone respond to this extra attention we give our food, that little extra 'love' we put into it, it somehow allows our body to make better use of the nutrients At least I always feel better after having something homemade that took a little effort than if i opened a mass produced package fromt he store. By the way, you can get really 'groumet' with tofu, by infusing herbs and spices and veggies, only limited by your imagination. I posted the yogurt earlier, I think the subject was 'Barb - Soy Yogurt' - if you can't find it, let me know and I'll repost Have a nice day, Pete --- On Wed, 11/12/08, Cherie <csulery wrote: Cherie <csulery Re: Barb - Tofu Wednesday, November 12, 2008, 12:50 PM I really appreciate these instructions on making tofu. We have been looking into it for awhile now and it just seems so complicated but I think I can handle doing it with your directions. Thanks again for posting this. One more question, how do you make the yogurt? Cherie , Pete Self <self.pete@. ..> wrote: > > Making tofu is a lot easier than some would have you believe. Once you have homemade fresh tofu, you'll never want store bought again. I do buy tofu from the store, but for me, that's almost like junk food, and it is rare that I use anything other than fresh. > > When using homemade soy milk, you do not need to remove the outer skins of the beans and you don't need to add salt and sweetener to the milk. > > This recipe is for reasonably firm tofu. To make extra firm, use more milk, to make softer tofu, use less milk... > > I use tribest's tofu press, it's just a personal preference, easy to clean, but you don't need a special press to try it... when i first started i used a cooling rack and a cutting board with weight on it. > > Here's how to make it: > > 4 quarts of homemade soy milk > 2 Tablespoons of Epsom Salt (magnesium sulfate) > 1/2 cup of boiling water (to dissolve the epsom in) > > Put your milk in large heavy pan or stock pot. > Mix the epsom and boiling water in a measuring cup or bowl until it is all dissolved. > Heat the milk on medium stirring often until it reaches 178 F (it will start to steam a little and you have little bubble along the edge of the pan) > Turn off the heat, and pour the epsom water all over the top of the milk. > Give it ONE and only one very gentle stir. I put my wooden spoon in the pot, and one easy time around the pot and its enough. Over stirring will keep it from coagulating. > After 15 minutes, give it another gentle stir and you'll see that you have your curds and whey for lack of a better way of saying it. > > Line your press of choice with cheesecloth or a loosely woven kitchen towel, clean of course (buy some cheesecloth, it works much better). > Fold the cheesecloth over the top of the mixture and place the top on the press. > > Here's my chart for pressing this recipe. > > For very soft tofu: press with 5 lbs. for 15 minutes > For medium tofu: press with 5 lbs for 30 minutes > For firm tofu: press with 5 lbs. for 45 minutes > For extra firm: press with 5-10 for 1 hour > > As you can see, it's just a matter of preference.. . you can use more weight for less time and get the same results. I generally use a large can of vegetables or juice or in a pinch a half gallon pitcher full of water. > > Be creative with your press... i used to wrap it up tightly in the cheesecloth, place that on a cooling rack over the sink, and put a small cutting board on top of it, and put several cans of food on it, and it worked just fine. > > Try to use homemade tofu right away, it loses flavor each day. Store in a glass container, covered with water and with a lid, in the fridge for up to a week. Change the water each day you keep it. > > That's all there is to it! You will not want store bought again, except for convenience. I make tofu a couple times a week... every time i make milk, i also make tofu and yogurt. Once you get into the routine of it, it only takes 20-30 minutes, less time than it takes most people to go to the store to buy some > > Hope you enjoy, > Pete > > > > > > > Quote Link to comment Share on other sites More sharing options...
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