I've been playing around with making Cheese recently so thought i'd try my hand at Tofu. It's principally the same process.
I bought 500g of Organic Soy Beans and stuck a third of that into a big glass bowl with some water overnight.
In the morning they were all swollen up so bunged them into the blender. This was fairly messy, lots of gunk left over.
I slowly boiled that gunk up and then filtered it a few times, there was eventually a bag of crunchy unusable gunk left and some thick white liquid.
With the two litres of thick white liquid, I toured the local chemists until one was prepared to sell me some Magnesium salts. Put the liquid up for boiling and added a tablespoon of the salts. Fairly quickly the liquid had seperated into curds and whey and filtered that through a cheesecloth.
Am now the proud owner of a few hundred grams of homemade tofu
I bought 500g of Organic Soy Beans and stuck a third of that into a big glass bowl with some water overnight.
In the morning they were all swollen up so bunged them into the blender. This was fairly messy, lots of gunk left over.
I slowly boiled that gunk up and then filtered it a few times, there was eventually a bag of crunchy unusable gunk left and some thick white liquid.
With the two litres of thick white liquid, I toured the local chemists until one was prepared to sell me some Magnesium salts. Put the liquid up for boiling and added a tablespoon of the salts. Fairly quickly the liquid had seperated into curds and whey and filtered that through a cheesecloth.
Am now the proud owner of a few hundred grams of homemade tofu