Side Pannel
Making Tofu At Home
Ingredients List
- Text
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 1 1/2 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 3/4 cup salt mixture and stir vigorously.
Let stand 5 minutes, then check to see if it has curdled. If not, add
another 1/4 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 1/2 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
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 1 1/2 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 3/4 cup salt mixture and stir vigorously.
Let stand 5 minutes, then check to see if it has curdled. If not, add
another 1/4 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 1/2 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
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