DoomsdaysCWSome recipes call for using store-bought soy milk (or freshly made soy milk from an Asian market or health food store). I say, if you're going to go through the bother of making your own #Tofu, fresh is best! Start with some good, dried, organic beans! You won't believe the taste difference (nutty and full of flavor). And if your tofu doesn't set, turn it into dessert (for example #TofuChocolateMousse)!
How to Make Tofu
By Ashley Adams
Updated on 07/23/21
"Tofu is beloved by many around the world for its versatility and texture. The soy dish can be made at home using soybeans, a few special items, and a little time.
What You'll Need
Tofu is made up of three ingredients: soybeans, water, and a coagulant—usually nigari (magnesium chloride) or gypsum (calcium sulfate). Soy milk, prepared with soybeans and water, is the precursor to tofu the way milk is the precursor to cheese. A coagulant is added to soy milk to create curds and whey, similar to the way cheese is made.
The only ingredient that will really affect the flavor is the coagulant. Nigari, which has a slightly bitter taste that many people happen to like, is often used to make this recipe. If this is not to your liking, gypsum results in a less bitter taste and creates the same firm, smooth tofu as nigari (and it adds a lot of calcium to your block, too).
Gather these ingredients:
3 cups dried soybeans
1 tablespoon coagulant (gypsum or nigari)
1/2 cup water
And this special equipment:
Blender
Large pot with lid
Cheesecloth
Fine-mesh strainer
Tofu mold (either an actual mold or a homemade rig), lined with several layers of cheesecloth
About 2 1/2 pounds of weights"
Learn more:
https://www.thespruceeats.com/how-to-make-tofu-1001574
#SolarPunkSunday #MakingTofu
#TofuCoagulants #Soybeans
#Soy #Vegan #MakeYourOwnTofu
