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Homemade Soy Milk and Tofu. Recipe

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This recipe for Homemade Soy Milk and Tofu., by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MC3(SW) Michæl Starkey
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup raw soy beans
1 quart water
2 tsp Agave nectar, sugar or other sweetener (optional for soy milk)
1/4 tsp salt (optional for soy milk)
2 tsp Nigari (Gypsum or 1 cup lemon juice will also work as a substitute)

Directions:
Directions:
Soak soy beans for at least 6 hours (overnight is fine). For less “grainy” flavor, remove husks on soy beans. Leave husks for more fiber.

Blend soy beans and water in blender until smooth. Bring to 180º F - 185º F in deep pan and allow to “cook” for 15 - 20 minutes to destroy enzyme (which gives you and “upset” stomach) found in soy bean. Be careful not to bring to boil. Place a piece of cheese cloth over a pitcher, and secure with rubber band. Pour mixture slowly into pitcher. Carefully (It’s hot) remove cheesecloth and rubber band. Discard soy remains and wash cheesecloth for reuse.

To make tofu, skip next step.

To make soy milk, add sweetener, salt, and optionally flavoring such as chocolate syrup. Stir and let cool in fridge.

To make tofu, make 4 quarts of soy milk. Keep heat consistent at 180º F to 185º F in large, deep pan. Dissolve Nigari or Gypsum in 1 cup warm water (or use 1 cup lemon juice). For firmer tofu, use more of this mixture, for softer, use less. Slowly stir this mixture into soy milk and let sit. After 1 - 3 minutes, soy milk will curdle. Discard as much water as you can without loosing the curdled soy milk. Line tofu box (or wooden box with holes in bottom and sides, 6”x4” by 4” deep) with cheesecloth (at least 12” x 12”). Drain water and curdled tofu through box and wrap cheesecloth over top. (Note, I have found that this is much easier to curdle the tofu 1 quart at a time, and do this in 4 steps instead of 1 step with all 4 quarts) Place top over cheesecloth and set heavy object on top. Allow to drain for at least 20 minutes, longer for firmer tofu. Remove top and uncover cheesecloth to reveal a block of delicious homemade tofu!

Number Of Servings:
Number Of Servings:
1-100
Preparation Time:
Preparation Time:
30 mins - 2 hours
Personal Notes:
Personal Notes:
This recipe will allow you to make soy milk and tofu at home. Most people never get a chance to experience fresh tofu in their lives which is full of flavor. The texture and flavor are similar to a mild fresh cheese, but the flavor quickly fades after a day or soy. This is why most people think tofu is “flavorless”. Bulk, raw soy beans can be purchased at most health food stores, or asian markets. Cheese cloth is available (cheaply) in higher end kitchen stores and catalogs. To make tofu, Nigari or Gypsum much be purchased online. I strongly recommend Nigari for the best tasting tofu. You may substitute lemon juice, but I do not recommend it. A plastic tofu box can be cheaply purchased (less than $5) online also. If you plan on making tofu or soy milk often, I recommend purchasing a soy milk machine, which takes most of the work and mess out of this recipe.

 

 

 

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