DIY Tofu: Just Soymilk, Lemon, and Water! Someone shared this recipe ( with me and said it was not bad. Soy is one of the “5 Sacred Grains” and is one of the most healthful sources of complete protein. Please let me know if you have more questions. If milky, you could heat it up again and dose it with coagulant again; see if you can get the remaining protein to curdle. The final result could hold its shape but it turned out to have a more buttery/soft consistency. I spent hours making your soy milk, which tasted great, and then when trying to make the tofu it didn’t work at all. Plus it's super easy to make. Heating the soya beans will destroy enzymes which are responsible for the development of beany flavour. Step2: Soaking and dehulling the soya beans Good question. INDUSTRIAL TECHNOLOGY DEVELOPMENT or my strainer clothes was too pores? Forming the tofu Boil the soy milk for 5 minutes and then let it cool to 160-175°F (70-80°C) degrees. We use three batches of soy milk (about 4 1/2 quarts), that yields approximately 18 - 19 ounces of tofu. Your email address will not be published. -Mary. You can stop here and just enjoy it without even thinking about making tofu. This is a natural mined product also called gypsum or "terra alba"- for info on food grade gypsum see Diamond Gypsum company . Prepare a colander or seive lined with a few layers of cheesecloth over a bowl, or use a steamer pot. * Observe utmost cleanliness during the entire process. No proper curdling, literally only tiny floating bits, nothing workable. Do stir inbetween to prevent any milk from sticking to the bottom of the pan. can’t put lemony soy milk in my tea! Both for your kind words AND for catching my mistake! If the remaining whey was clear and yellowish (not milky) that means coagulation did happen. Click here for instructions on how to enable JavaScript in your browser. I am so happy that you tried the recipe and that the video was useful for you. If you make soy milk with an automatic soy milk maker you only have to cool down the soy mil a bit, no need to boil it again. Step 3: Make Soy Milk. Don’t know what to do with the destroyed soy milk – toss it out, right? Please let me know how the sea burgers work out for you. Drain the soaked soy beans and add to the soy milk maker. I’m not sure if it can be scrambled, I have a feeling it will break into very tiny bits. This helps with the costs of running this website. Therefore, I had to use a spoon to “press”, but the end result is closer to silken tofu. Once all soya milk is separating into small white curds of tofu and an amber liquid, transfer coagulated dispersion into a mould lined with cheesecloth. Telephone: (032) 346- 0789 Since you said nothing happened at all (so not even a bit of coagulation) it’s probably the milk not the lemon juice though. For almond, it’s a probably not. All Rights Reserved. Tips on handling soybeans You could heat the soy milk back up to 160°F, get it off the heat, cover and let it sit. * Thermal processing lengthens the shelf life of your soymilk from a week a year. Hopefully, I can get that up sooner rather than later so I can show you the difference. I’ve no idea what went wrong. Step4: Grinding the soya beans Thanks so much for giving this recipe a try. Thank you so much, Mrs Ng! Separately, heat the soymilk to 160F (71C) in a large pot. OF SCIENCE AND TECHNOLOGY Paknaan, Mandaue City, Cebu Grind the soaked soya beans and 1 liter water in a blender. You can use your tofu immediately if you would like. If you're ready to go all-out classic, this vanilla ice cream recipe … 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. Pls can I use apple cider vinegar instead of lemon juice? Do you have any suggestions for getting a higher yield? I was surprised at how quickly the lemon juice curdled the soy milk – instantly! * Use only clean weights to press the tofu. Olivia. Or, move on to the next step. good thing tofu are really cheap to buy i guess. Any idea?? Combine the water and lemon juice. It will be very delicate. Might as well go all the way. Let that sit overnight. “Be careful and DON’T burn yourself. Other recipe that I saw they had three recipes. After a minute or two, the soymilk should start to separate and curds will begin to form. The hulls come loose easily and can be washed away. Dissolve the coagulant of your choice in a cup of warm water--do not let it set too long! Stir the nigari into a cup with a few tablespoons of … The G5 retains all the acclaimed features of its predecessors, such as its versatile functions for making cooked milks, raw milks, and soups.It adds the patented PGF (Precision Grinding Funnel) enables super-fine grinding to increase yield and improve smoothness for plant milks. I imagine they are similar to your sea burgers. Email:, Sources:, The whey is still quite milky and the curds are small.. what are we doing wrong? I used Gypsum, because i couldn’t get the lemon to work at all. The two brands available at my local stores are Sunrise Tofu and Superior Tofu. Just one little thing, you forgot to say what the 1 1/2 tbs (22ml) was for in your recipe. Or if you try it first, please let me know! I just started following you in my RSS Feed Reader and get excited to see what you have shared every time I see a new post. I do have a question though – I used 4 cups of soy milk (the amount I got from your soy milk recipe) and I ended up with only a 4 ounce block of tofu…Does 1 cup of soy milk make that much of a difference? In China and Japan fresh soy milk is made daily using a simple, centuries-old process of grinding soaked soybeans and pressing the soy milk out of the beans. I am so glad you noticed that. Good luck! I add 4 ounces by weight of non-GMO soybeans and 1/4 cup of old fashioned oatmeal to the milk maker… Love your recipes. 8 cups (1.89 liters) of homemade soy milk; Half cup of plain water; 2 tablespoons of fresh lemon juice ; The Process. Stop stirring and cover the pot with a lid. You’re welcome. When you use cracked soya beans you need less soaking time: 6 – 8 hours. Olivia. added lemon juice stirred no curd let set no curd What did I do wrong? Dos and Don’ts Thanks in advance for any light you can shed on this, as i am lost. Make your own tofu at home with only soymilk, fresh lemon juice and water! Do not leave the coagulant to long in the water, otherwise it will harden. Almond milk doesn’t tend to curdle in the same way. then please consider subscribing to our RSS feed and have new articles sent directly to your inbox. But be careful not to ferment the beans. Now it's ready to use! Sorry, Two Teaspoons of Nigari flakes, not “to”. Soy milk is served hot or cold and is often flavored with soy sauce and vegetables to produce a spicy soup. If you end up with less, try running the soy pulp in the blender again with an extra cup or two of water and extract it again. We made a double batch of the tofu recipe but only got a small amount of tofu. Honestly, if you have more volume of milk (because of the extra water) it’s fine…actually probably make it easier for the coagulant to work. Turn the heat to medium and wait for the milk to come to a gentle boil. I tried making the tofu but I had to add a lot of lemon and apple cider vinegar because it was not curdling. If it is still milky looking, it has not completely curdled. To make tofu with extra texture, place it in a sealable container, cover with water and freeze. I’m so excited and I really want to try it out again but this time make a bigger batch. My English teacher would cry if she saw that! Mary, what’s your favorite store bought tofu? Look for 1- or 2-quart plastic containers in the refrigerated section with the dairy products. 3 Buttons to Push: START, STOP, TIMER. Untwist the cloth and re-wrap the curds so that it forms a loaf shape. A small weight is placed on the lid of the container and allowed to sit for 20 minutes or so. Combine 100ml Cold Water with 1tbsp and 1/2 tsp Vinegar. Step3: Heating the soya beans (optional) Cheers! Dissolve two teaspoons natural calcium sulfate in one cup of warm water. By the way, this recipe makes “regular” style tofu; the firm kind that you can stir-fry easily without it breaking apart. Our soy milk has no beany taste. Less coagulant produces softer tofu, more produces harder tofu. Thank you for your receipe, would like to subscribe to more.. This will help the tofu firm up further. Heat the soy milk till boiling point and continue boiling for about 5 to 10 minutes. Ladle the soy curds into the cheesecloth. What matters is that you get a good extraction of protein and fat from the blended soaked uncooked beans. Hi Mary. I haven’t tested with apple cider vinegar. Thanks so much for your comment. Does anyone here know another recipe? Transfer it to the fridge if you want to finish the tofu-making process later, within the next day. Made Soymilk from soaked beans. Hmmm…usually 1 cup of soy beans produces around 250g to 350g (8 to 12oz) of tofu for me…depending on how much water was squeezed out. I am so so impressed I keep on opening my fridge just to stare at it!! Place all ingredients in the filter basket. There are types of lemons which are sweet and not sour. Very satisfying to make. Instructions. Add a small amount of either Calcium Sulfate or Magnesium Chloride to coagulate the milk while gently stirring. Connie, that is so great to hear. Dissolve two teaspoons natural calcium sulphate in one cup of warm water. – make sure the lemons you use are sour lemons. Do not leave the coagulant to long in the water, otherwise it will harden. Thanks for these easy recipes, beautiful blog post, and great video! The Liquid should be rather clear and yellowish. Tried your tofu recipe, didn’t work out so well for me, i guess maybe my soymilk was too watery? Cheers, Mary. Homemade fresh tofu tastes so much better than the ones from the stores in … It should not make a difference whether you use a regular or high powered blender. Check out this article from Dr. M Greger on the healthfulness of soy. Fam likes tofu! thanks – great videos Now, I am moving on to the “sea burgers” using the okara from the milk. The fluid which results after straining is called soy milk. I’m so happy you’re getting good use out of this recipe -Mary. At which point will you get the okara from the soymilk and which stage will you get the tofu and the soymilk. Pour the prepared coagulant solution slowly into the hot soya milk while gently stirring the soya milk and allow the mixture to stand for 15 to 20 min. <3 Stay well and safe, Mary. I’m sorry these tips are too late for the batch you just made. Step1: Ingredients Rinse the dried soybeans well with water, then soak the beans with filtered water in a large container overnight or for at least 12 hours. Water with 1tbsp and 1/2 tsp vinegar first recipe on Mary ’ s the recipe was easy to Silken. Little thing, you can remove the hulls come loose easily and can be?! Frustrating ; let ’ s possible to make medium-firm tofu at home with only soymilk, lemon, and this! Then this tofu recipe yesterday, with store-bought soymilk that contains only water and maybe.! Other variable is lemon juice what ’ s better to use bottomed saucepan t know why your soy.. What to do with the curds ) tofu is so much for giving this.... Out super firm!!!!!!!!!!!!! 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