Skip to main content

Making Your Own Tofu

Amazing, i never thought it would be this easy, except for the occasional wringing of the cheesecloth, (just pretend your mad at someone while you're at it), making your own tofu is cheaper and satisfying. Just like baking breads, it takes time but the results outweigh the mess and all the hoopla. I thought i would not like it, it took me a whole day to make my first, but now that i am on my 4th tofu-making session, i am getting the hang of it.

 How to's:

First make sure you have the curdling salts, i use Nigari which i order from Sanlinx, sanlinx@yahoo.com
for $14.98 (1 lb plus shipping and handling). You can also use epsom salt which i heard is cheaper, i have to try this one. I read somewhere that using Nigari will also leave an aftertaste, bitter etc., but i did not have such problems. I make 500 grams per batch of dry soybeans and use about 2 tablespoons of nigari to make my version of semi-hard tofu. I do not like the soft type since i eat tofu pan fried, with sauces, in soups etc., You can adjust the level of Nigari just by looking at the curdling effect it creates once you pour the Nigari on the hot soybean extract. If the curds are too scattered, add more Nigari.

Next buy your Soybeans in bulk since they are expensive when bought in small 1 lb.packages. I ordered mine from Laura Foods, jonathan@fairviewfarms.com, 13 lbs. plus shipping and handling costs $20.89. 1 lb soybean is sold for around $2.89 without S/H, so i did save a lot of money here.

First off, soak your soybeans overnight for up to 24 hours. The soybeans will produce more milk when pureed if the beans are very soft. After soaking, blend them in an osterizer or blender for as long as you can manage. The finer the beans are, the more milk and  less pulp. I suggest that before you unload the blender, check out the soybeans and make sure it is very fine and almost liquified.

After all these blending or pureeing, strain the liquid in a very fine cheesecloth, not the cheap very loose kind or the soybeans will simply ooze out of the cloth when you start wringing them. Place the cheesecloth on a strainer, on top of a large cauldron, heavy gauge steel. Let the milk drip and wring the cheesecloth, summon all the gods and squeeze like there is no tomorrow. Pretend it is liquid gold.

Next, heat the milk. But wait, do not throw out that pulp. Set it aside. In the meantime, have a thermometer ready and heat the soymilk to 180 F. You can use a meat thermometer if you have no quick read thermometer. Your nigari should be dissolved in a cup of warm water and ready once the milk heats to the right temperature.

At 180 F, pour the nigari into the milk, stir lightly and turn off the heat. Observe the curds, they should be thick and an amber clear liquid should start floating on top.
Prepare your molds. I use a thin plastic with holes at the bottom. You can use anything, no need to buy. Just make sure the holes are dispersed evenly at the bottom. Layer the cheesecloth at the bottom with plenty of overhang so you can fold it over the tofu.

Leave the tofu on the cauldron or pot for at least 30 minutes, i let it sit there for 40 minutes until it cools down a bit. If the plastic you are using is too thin, it might melt. It happened to me the first time.

Pour the tofu on the mold. Cover with the cheesecloth, and place a weight on top, i use a small wooden chopping board, then add a bottle of pickles on top to further squeeze the water out of the tofu.

It does not take long for the water to drain, a good 3 hours will do and you can have tofu for lunch or dinner.

While draining the tofu, i tasted a small piece and it was amazingly almost like cottage cheese with not salt. I have no idea it is this good, so now i am an official tofu addict. Tofu by the way is the reason why most Asian women from Korea, Japan, and China have very low breast cancer rates. It also helps in lowering cholesterol and a very good source of protein.

Now, what to do with the pulp? Add 100% water into the pulp, if you have 3 cups, add 3 cups of water. Boil this and strain just like you did the first time. You now have SOYMILK, FREE OF CHARGE!!!

The okara, or the pulp can be used to add fiber in your muffin mix, or sauces as thickener. They use this to make miso, i have no plans of doing so.

Comments

Jerald said…
congrats! keep up the good work/this is a great presentation.

Baking Ovens

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

HOW TO MAKE A PUDDING, PINOY STYLE

ANY LEFTOVER BREADS, DRIED BREADS AS LONG AS THEY HAVE NO MOLDS IN THEM, YOU CAN USE THESE TO MAKE YOUR HOMESTYLE PUDDING.


MOIST BUT NOT DENSE, I MAKE THIS FOR MY MOTHER SINCE SHE LIKES SOFT FOODS AND SHE CANNOT CHEW ON THE CRUSTY BREADS AND COOKIES I REGULARLY BAKE. GOOD THING WE HAVE LEFTOVERS!!!! NO NUTS PLEASE!!!!

A GOOD PUDDING IS MADE USING A BAIN MARIE, PLACE THE PUDDING PAN ON A LARGER BAKING PAN WITH WATER AT THE BOTTOM. STEAM BAKE FOR 40 MINUTES OR UNTIL GOLDEN BROWN.

DO NOT FORGET TO GREASE THE BAKING DISH OR THE PUDDING WILL STICK A LITTLE, YOU WANT NICE CLEAN CUTS...


THE PUDDING PLACED ON A SQUARE DISH, PAT SOME BUTTER OR MARGARINE ON TOP IF YOU LIKE. YOU DO NOT HAVE TO STEAM BAKE RIGHT AWAY, YOU CAN ALLOW THE RAISINS TO SOAK FOR AN HOUR TO SOFTEN THEM.

ADDING RAISINS TO THE PUDDING GIVES IT A TWIST... YOU MAY ADD SOME DRIED CRANBERRIES ALSO.

ADD SUGAR TO THE MIXTURE OF BREAD, MILK AND EGGS. ADJUST THE SWEETNESS.


SHRED LEFTOVER BREADS AND SOAK WITH MILK AND BEATEN EGGS.




THE PUDDI…

instant yeasts and active dry yeast in bread making

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary.

Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl.

The instant yeast on the other hand, is more convenient to use, i weigh it with the rest of…