COAGULATING SOY MILK RECIPES

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DIY TOFU: JUST SOYMILK, LEMON, AND WATER! - VEGAN RECIPES



DIY Tofu: Just Soymilk, Lemon, and Water! - Vegan Recipes image

Make your own tofu at home with only soymilk, fresh lemon juice and water! Fresh, handmade tofu is so much better tasting than the store-bought stuff; milder and with a different bite. Plus it's super easy to make. And don't worry, it doesn't taste very lemon-y at all. HOMEMADE soy milk made from THIS recipe is highly recommended. Many commercial soy milk brands will not coagulate properly. And some other soy milk recipes don't extract enough protein and fat to give you a good yield.

Provided by 2020, Mary Lin All Rights Reserved.

Total Time 45 minutes

Cook Time 45 minutes

Yield 260

Number Of Ingredients 3

5 cups plain HOMEMADE soy milk (see description for recipe link)
1/2 cup water
1 1/2 tablespoons lemon juice (must be sour!)

Steps:

  • Combine the water and lemon juice.
  • Separately, heat the soymilk to 160F (71C) in a large pot. Be sure to stir constantly to keep the soymilk from burning on the bottom. If you don't have a thermometer, you can bring it just to a boil, then remove from heat and stir for a minute or two to cool.
  • Remove the soymilk from heat and immediately stir half of the lemon mixture into the soymilk for 1 or 2 minutes with a wooden spoon or spatula. STOP immediately if the milk starts to thicken to avoid breaking the curds into small bits.
  • Stand the spoon or spatula straight down into the milk to cause the spinning motion of the milk to stop.
  • Add the rest of the lemon mixture and stir the spatula in a back and forth motion or a figure eight motion. The intent is to mix the lemon juice coagulant in thoroughly but gently. HOWEVER if the soymilk has already turned into solid curds, just spoon the lemon mixture over top.
  • After a minute, the soymilk should start to separate and curds will begin to form. Stop stirring as soon as you see curds forming and cover the pot with a lid.
  • Let sit for 15 minutes.
  • Afterwards, the soymilk will have completely separated into bits of soybean curd and liquid. The liquid should be clear and yellowish. If it is still milky looking, it has not completely curdled. In that case, add a few drops of lemon juice to the milky liquid and stir gently.
  • If your soy milk has not completely coagulated and you already tried adding a few more drops of lemon juice, you may need to heat up your soy milk again. Avoiding to heat up too quickly, use medium heat and get it back up to 160°F. Then turn off the heat, cover and it should finish coagulating. If that doesn't work, the problem may be your soy milk is not properly made for tofu-making.
  • Prepare a colander or sieve lined with a few layers of cheesecloth over a bowl, or use a steamer pot.
  • Scoop some soy curds with your slotted spoon or similar ladle and let excess water drain away before transferring to the cheesecloth.
  • Carefully pull up the sides of the cloth to allow most of the water to drain out. Gather the sides of the cloth and twist at the top to squeeze out more water. *Wait a few minutes if the bundle is too hot to handle**
  • Untwist the cloth and re-wrap the curds so that it forms a loaf shape.
  • With the curds securely wrapped in the cheesecloth, place a couple pounds of weight on top. You want to press the curds evenly to force the water out. A cutting board with a few books on top would work well. Alternatively, use a tofu press device.
  • Let sit for 15 to 30 minutes (longer time for firmer tofu)
  • Place the wrapped tofu in a bowl of ice-cold water. This will help the tofu firm up further. After a few minutes, you can unwrap the tofu. Then let it sit in the water until completely chilled through. Afterwards, it's ready to use!
  • Store fresh tofu in cold water, cover with a lid and refrigerate. Use as soon as possible; store for up to 5 days.
  • If you're storing in the freezer, you don't need to keep it swimming in water. Just put in a freezer bag, squeeze out excess air and freeze. The texture will change to more spongy. Keep for up to 2 months.

Nutrition Facts : Calories 126 calories, CarbohydrateContent 10 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 5 grams fat, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1/4 of recipe, SodiumContent 151 grams sodium, SugarContent 8 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat

HOW TO COAGULATE SOY MILK (WITH PICTURES) - WIKIHOW
From wikihow.com
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GET MORE OUT OF PLANT MILK THROUGH THESE RECIPES
May 10, 2021 · Ingredients: 1 block of tofu 3 cups of soymilk Coagulant mixture (4 tablespoons of lemon + 1 cup of water) Instructions: Bring the soy milk to a boil in a pot. Add in half of the lemon and coagulant mixture and stir.
From huromsingapore.com
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HOW TO MAKE TOFU (MILKING THE SOY BEAN, PART 2) | JUSTHUNGRY
Mar 24, 2006 · (This amount is for the soy milk created from 500g / about 1 lb of dry soy beans, as described in Part 1.) Stirring the warm soy milk, add the nigari liquid in stages, stirring then waiting a bit between additions. As soon as the curd starts to separate from the liquid, stop adding. It should look sort of like this:
From justhungry.com
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CAN'T COAGULATE MY SOY MILK - ANY IDEAS? : TOFU
Edit: after reading the introduction again it seems like the crucial step is to chill the soy milk in the fridge. The way the recipe is worded makes it sound like it's optional. What makes this more confusing is that there are other recipes where you add the Nigari on soy milk that's still hot.
From reddit.com
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MAKING TOFU AND SOY MILK AT HOME -- ELLEN'S KITCHEN - FAQS
Feb 02, 2002 · Bring soy milk to a boil over high heat, stirring the bottom of the pot frequently, this can take 15 minutes. Then turn heat down and simmer for about 7 minutes. Stir occasionally. 9a. Or, for scorch prevention you can heat soy milk uncovered for 30 minutes in a double boiler, stirring occassionally to prevent a film on top from forming.
From ellenskitchen.com
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IT'S MADE BY COAGULATING SOY MILK CROSSWORD CLUE
Dec 17, 2021 · If you landed on this webpage, you definitely need some help with NYT Crossword game. If you don’t want to challenge yourself or just tired of trying over, our website will give you NYT Crossword It’s made by coagulating soy milk answers and everything else you need, like cheats, tips, some useful information and complete walkthroughs.
From nytminicrossword.com
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TOFU COAGULANT: MAKING YOUR TOFU AT HOME
Steam the soy milk until it sets. For 1-inch deep milk, it takes approximately 6 minutes.*. Lift and remove the steamer tray for 2 min. Remove the tofu mould from the steamer and let it cool to room temperature. Cover the tofu and chill in the refrigerator for at least 4 hr before unmolding.**.
From tofubud.com
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GET MORE OUT OF PLANT MILK THROUGH THESE RECIPES
May 10, 2021 · To make tofu from scratch, have some soy milk ready. We have a recipe to make soy milk at home in our previous article. Ingredients: 1 block of tofu. 3 cups of soymilk; Coagulant mixture (4 tablespoons of lemon + 1 cup of water) Instructions: Bring the soy milk to a boil in a pot. Add in half of the lemon and coagulant mixture and stir.
From huromsingapore.com
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HOW TO MAKE TOFU (MILKING THE SOY BEAN, PART 2) | JUSTHUNGRY
Mar 24, 2006 · However, I have found that the nigari sold as a health supplement doesn't seem to have the same coagulating potency as the nigari sold specifically for making tofu. So for foolproof tofu, buy nigari from tofu and soy milk making oriented sources. ... For the amount of soy milk in the recipe following, a box that is about 15cm wide x 20cm long x ...
From justhungry.com
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TOFU COAGULANT BUYING GUIDE: WHICH TO GET AND WHERE TO ...
Oct 04, 2012 · Among the comments that Bee received were ones about what to use for coagulating soy milk to produce tofu. People were very confused and I fielded their questions. Obviously, they didn’t have my book, but more importantly, clarification is needed. So here we are. To make tofu you need 3 ingredients: soybeans, water and coagulant.
From vietworldkitchen.com
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HOW TO MAKE TOFU: A QUICK AND ... - GROW YOUR PANTRY
Oct 04, 2019 · Coagulation: Coagulating soy milk will separate it into whey and soy curd. This process usually takes around 15 minutes and requires you to have your coagulant of choice ready. 1. Cook the soy milk Transfer the soy milk into a large cooking pot with heat set to low preferably 140 degrees F (60 degrees C). 2.
From growyourpantry.com
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A TOFU RECIPE FOR EVERY MEAL – MY TOP 3 FAVOURITE TOFU ...
May 29, 2018 · My poor friend, Tofu, isn't always well-liked. It is a shame because tofu, which is made from coagulating soy milk, actually brings a hoax of benefits. To name a few benefits, tofu: is versatile is very cost effective is a complete protein contains calcium contains anti-inflammatory components is a wonderful alternative to meat and dairy The negativity I…
From nicoleosinga.com
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TOFU | JAPANESE RECIPES WIKI | FANDOM
Tofu, also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk and then pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the technique of making cheese from milk. Wheat gluten, or seitan, in its steamed and fried forms is often mistakenly called “tofu” in Asian or ...
From japaneserecipes.fandom.com
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HOW TO WARM SOY MILK IN MICROWAVE – MICROWAVE MEAL PREP
Aug 10, 2021 · To microwave soy milk without coagulating, consider adding soy lecithin or calcium lactate to help stabilize the liquid. Lactose-free, soy lecithin or calcium lactate functions by raising the curdling point of soy milk to enable it to be used the same way as whole milk.
From microwavemealprep.com
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KITCHEN WINDOW: HOW TO MAKE YOUR TOFU AND EAT IT, TOO : NPR
Aug 01, 2012 · When the temperature of the soy milk is between 150 and 155 degrees, remove the pot from the heat. Add half of the coagulant mixture to the soy milk, stirring with a spatula in a whirlpool pattern.
From npr.org
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7 EXCITING SUITABLE LIGHT CREAM SUBSTITUTION ALTERNATIVES ...
Dec 08, 2020 · If you are looking for a dairy free substitute for light cream, then pureed tofu is exactly what you need. It has a very soft texture and can easily fall apart. It is usually made by coagulating soy milk without curdling it. Pureed tofu works well in most recipes that require you to use light cream. It has low content and is very easy to use.
From kitchenvile.com
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FOOD SCIENCE: WHY DOES SOY MILK CURDLE IN HOT COFFEE ...
Jun 06, 2011 · The two factors behind the curdling of soy milk are acidity and temperature. Black coffee is more acidic than soy milk and can act like a coagulant, making a kind of loose tofu in your coffee cup. Heat accelerates the process; the hotter the soy milk, the less acid is needed to curdle it and the firmer the resulting curds.
From thekitchn.com
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SOFT, SILKY STEAMED TOFU WITH SOY CHILLI SAUCE | BORNEO ...
Dec 21, 2021 · Of the many types of tofu, it has the highest water content. It is made by coagulating soy milk without curdling it, which gives it a wobbly, tender texture. Tofu is a widely used ingredient in Korean cuisine. While crispy pan-fried tofu recipes use firm tofu, Korean soft tofu stew (sundubu jjigae) uses silken tofu as a key ingredient.
From borneobulletin.com.bn
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TOFU BEST MANUFACTURER IN NEPAL – TASTY AND HEALTHY TOFU
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks. Organic Soybeans Tofu and Soy milk is made from fine Soybeans.
From vanaspatidairyudhyog.com.np
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26+ BEST VEGAN PROTEIN SOURCES (THAT TASTE AMAZING ...
Nov 13, 2018 · Protein: 22 grams per 1 cup, 9 grams per 100g serving. Let’s get the obvious vegan protein source out of the way: tofu, a go-to vegan protein made from curdled soy. Tofu is a popular meat alternative that’s made by coagulating soy milk.
From plantproteins.co
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