2 cups of dry soya beans
15 cups of water
1 coagulant
(among these 4 options)
1½ tbsp. of flaked magnesium chloride dissolved in ½ cup of water.
or ½ cup of lemon juice
or 4 tbsp. cider vinegar in ½ cup of water
or 1 tbsp. of Epsom salt dissolved in ½ cup of water.
This device includes 2 containers (one is slotted) and 2 lids (one is also slotted).
The slotted container is used with a cotton bag to pour in the tofu. The other container (without the slots) is used to press the tofu.
Soak 2 cups of dried soy beans (biological if possible) for 12 to 24 hours in a lot of water. The beans will swell up to 2 1/2 times their original size.
(Once soaked, 2 cups of dried beans yields around five cups).
In a blander, pour in 1 cup of soaked beans with 3 cups of hot (not boiling) water and mix well. Pour in a cotton bag to eliminate the pulp called okra. Repeat with the rest of the beans.
Pour the soy milk in a large pot and bring to a boil. To avoid for milk overflowing, skim it or if you have time, let it rest until the foam disappears. This way the milk won’t swell. Stir often to prevent the milk from sticking to the bottom of the pot.
While the milk is being heated, prepare the coagulant. You can use 1/2 cup of lemon juice or 1 1/2 tbsp. of magnesium chloride dissolved in hot water. When the milk as been brought to a boil, stir in the coagulant. Remove from heat and let it rest for 5 to 8 minutes.
Place the cotton bag in the slotted container, which should be place in the kitchen sink. The container has small legs to enable the tofu to drain.
Pour the tofu paste in the cotton bag.
Close the bag and put the other container on top. Put a weight of around 1 kilo ( or 2 pounds). You can use a cereal bag or a can.
The pressing period can be from 1 to 3 hours depending on the desired firmness.
Turn out the tofu in cold water and keep it in water and in the fridge. Change the water every day. It yields a 350g piece of tofu.
Home-made tofu, how delicious.
1 cup of dry soya beans
10 cups of water
