Making tofu at home
1 Batch
Ingredients
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Directions
You will need: large bowl, blender, stainless steel or enameled kettle, flame tamer or asbestos trivet, nonstick vegetable spray, collander, cheesecloth, 1-quart plastic container punched all over with holes.
Step 1: Rinse 1 pound soy beans. Set in a large bowl; add water to come 3 inches above beans. Soak overnight at room temperature. Drain beans and rinse again.
Step 2: Spray kettle with nonstick vegetable spray, pour in 2 cups water and set over very low heat (on asbestos pad.) In blender, whirl each cup of soaked beans with 1½ cups water. Add to kettle. Continue until all beans are blended. Rinse blender out with 1 cup of water and add that to the kettle, too. Roughly 14 cups of water will have been used in this step.
Step 3: Cover the kettle partially, bring to a rolling boil, reduce the heat and simmer 20 minutes.
Step 4: While beans are cooking, line a colander set in a big bowl or pot with four thicknesses of cheesecloth. Set the pot or bowl in the sink.
Pour the hot cooked soybean mixture through colander. Rinse kettle with 1 cup of water and pour that through the colander too. Wash kettle and apply nonstick vegetable spray again. Transfer strained soy milk to clean kettle. In 4-cup amounts, run 12 cups of cold water through the solids in the colander; add the liquid which drains out to the soy milk. Twist and press solids in cheesecloth to extract as much liquid as possible; add this liquid to the soy milk. (These solids are the okara. Store in a covered container in the refrigerator; it keeps about a week.) Step 5: Mix 3 tsp epsom salts with 2 cups of cold water. reheat soy milk to boiling. Off heat, stir in ¾ cup salt mixture and stir vigorously.
Let stand 5 minutes, then check to see if it has curdled. If not, add another ¼ cup of salt solution and stir gently. Let stand again for 5 minutes, then check again. When done, whey should be clear and yellowish.
Be cautions: too much salt mixture will result in a too-firm tofu.
Step 6: Line the plastic container punched with holes with four thicknesses of cheesecloth and place in a large pan in the sink. Ladle as much of the whey as possible through the cheesecloth, then ladle the curds in. Fold the overhanging cheesecloth over curd in container, cover and weight cover with cans. Allow to press for 20 minutes or until whey stops dripping. Remove tofu and store, covered with whater, in the refrigerator.
Change the water every other day and it will keep for a week. One pound of soybeans makes about 1 ½ pounds of tofu.
Family Circle, 7/17/79
MM by Dave Sacerdote (Typed but Not Tested) NOTE: With tofu so cheap and commonly available, it's hard to imagine a time when it was so hard to find that Family Circle magazine would offer instructions on how to make it. But they did, and I present to you the recipe more as a curiosity than anything else.
No, I haven't tried this. And I don't intend to. <g> Echo: Cooking 5-97 - From : Dave Sacerdote Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 07, 98