MAKE TOFU FROM SCRATCH RECIPES

Steps:

• Boil the soy milk for 5 minutes and then let it cool to 160-175°F (70-80°C) degrees.
• If you are making soy milk using a soy milk maker, there is no need to boil the milk again.
• Dissolve the coagulant of your choice in a cup of warm water--do not let it set too long!
• Mix the water and coagulant mixture into the hot soy milk. Gently stir the milk but do not over mix. Allow the mixture to sit undisturbed for 15-25 minutes.
• While the mixture sits, small white curds will separate from amber colored liquid.
• Once the process is complete, transfer the curds into a molding container lined with cheesecloth or a similar fabric. Fold the fabric over the curds and place a small weight on top to begin pressing out the liquid. Allow the mixture to be pressed by the weight for 20-30 minutes or until it holds together. Remove the block of tofu from the mold.
• If you don't plan to consume the tofu the same day that you make it, store it in a container filled with cold water in the refrigerator. Change this soaking water daily until you consume your tofu.

Steps:

• Soak the soybeans in enough water (at least twice the level of the beans) for 5-7 hours or overnight.
• Once soaked, the ratio is 1:2 for the blending step; for each cup of hydrated beans blend with two cups of water (tap water). Cover a strainer with the cheese cloth and pour the previous mix into a large bowl, keep just the liquid (you can keep the soy fiber 'okara' to make other recipes or just use it as plant "fertilizer"). Repeat the same process with the rest of the soybeans. Remove the foam created on the surface.
• Transfer the liquid (soy milk) to a large saucepan. Heat the milk over medium heat and remove the foam on top as it appears. Mix occasionally and when the milk starts to boil and the foam rises even faster, turn the heat off.
• Addvinegar or lime juice. Mix a couple of times and the curd will start to form; the liquid that separates from the curd should be completely transparent, if it looks slightly white, add more vinegar or lemon juice and mix.
• Let cool for 15 minutes.
• Place the other piece of cloth in the tofu mold, pour in the milk curd and cover with the ends of the cloth, place the second mold on top and press until the maximum amount of water possible is strained.
• It’s highly suggested to place a heavy object on top of the mold that is pressing the tofu and let it rest for 2-3 hours (so it can keep draining the water and make the tofu firmer).
• Transfer to the refrigerator to make the consistency even firmer (still covered in the cloth pieces)
• Store the tofu in a container with water, in the refrigerator.