How to Make Tofu
Ingredients (Japanese names in parentheses):
- 500g Soy Beans
- 20g Bittern
- Cheesecloth
- Molds (cheese molds commercial or homemade)
- Cooking thermometer
- Colander
- Cheese cloth
Soak the soy beans in water overnight. Be sure to use enough water so the
beans can double in size. You should have one piece of cheesecloth per
mold which should be big enough to fit squarely into the mold and cover the tofu
inside.
Place some of the beans into a blender and cover with water. Grind on high
speed and when all the beans are ground pour into a pot cover with water again
and bring to a boil. While boiling lower the temperature and skim off any foam.
Continue to on a low boil and skimming for 30 minutes. Dissolve the "bittern" in
water. Line the colander and molds with cheese cloth. Pour the solution
into the cheese cloth covered colander and allow it to drain into a large bowl.
This is your soy milk. Allow the soy Milk to cool to 150 degree Fahrenheit, stir
in the bittern. The soy milk will begin to separate into curds. when it has
separated ( just a few minutes) pour the curd and water mixture into the molds
and and place on the tops. Fill glasses of water and set one on each
of the tops for the molds. This will force out the excess moisture. After about
30 min., remove the tofu from the molds. Tore tofu in water in either storage
containers or in zip lock bags.
Making a cheese mold
- 6 inch tall pieces of 4 or 6 inch PVC pipe
- Wooden Circular plugs that will jus fit inside the PVC
Drill 1/8" all around the mold. Line the mold with cheese cloth
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