21
Apr
If you are making soy milk using a soy milk maker there is no need to boil the milk again. Let the tofu sit 15 minutes.
Dissolve the coagulant in BOILING WATER and stir till dissolved.
How to make tofu with epsom salt. This is by far the easiest way of making tofu at home. Epsom salt is used as a coagulant and a bit of salt to flavor the bland tofu. I found this method thro.
Dissolve the coagulant in BOILING WATER and stir till dissolved. For this amount of milk I use one half to one tablespoon of Epsom salts dissolved in 12 cup boiling water. Start with the lower amount.
You can always add more if needed. Different batches of soymilk need differing amounts. With your cheesecloth-lined tofu mold or homemade rig and a mixing bowl nearby begin separating the whey from the curds.
Press the small fine-mesh strainer into the mixture pressing down the solid curds and allowing the whey to fill the cup. Use a ladle or measuring cup to scoop up the whey. Place a large bowl in the sink and fill it with cold water.
Remove the weight from the tofu unfold the cloth and gently transfer the tofu into the bowl of cold water. Gently run cold water from the tap into the bowl for 15 minutes without letting the water hit the tofu directly. Epsom salt as tofu coagulant.
Epsom salt also referred to as magnesium sulfate is made up of sulfur magnesium and oxygen. Its quite a popular tofu coagulant especially amongst those who prefer to cook tofu at home since its widely available at drugstores and. The best ones to use for at-home tofu-making are the salts listed below.
Gypsum also called calcium sulfate is the most widely used coagulant in making tofu. Youll often find calcium sulfate in tofu incredibly inexpensive to make as its mined from geological deposits and requires no extra refining. In a clean large saucepan heat the soy milk to 185.
Gently pour the hot soy milk into the bowl with the nigari solution and quickly stir once or twice just to combine thoroughly. Kinugoshi a custard-like tofu often served in the summer can be made with no fancy equipment and three simple ingredients. Water soybeans and Epsom salt.
Its easy to screw up but with this slideshow easy to get right on the first try. Even if you lose interest halfway through making it youve got your own fresh soy milk. Tofu is really a different animal.
Its not thickened with a starch or gelatin type of ingredient. What can be used to coagulate soy milk for tofu. Many things from everyday vinegar lemon juice and recycledfermented whey to gypsum calcium sulphate Epsom salts magnesium sulfate nigari magnesium.
Chloride and glucono deltalactone. The magnesium chloride makes a subtly sweeter and nuttier tofu than the more neutral and very mildly chalky Epsom salt but the difference is slight. Dissolve 12 teaspoon of either one in 2 tablespoons of water.
Add the coagulant solution to the chilled soy milk as you move a spoon through the milk with a gentle plunging motion. Boil the soy milk for 5 minutes and then let it cool to 160-175F 70-80C degrees. If you are making soy milk using a soy milk maker there is no need to boil the milk again.
Dissolve the coagulant of your choice in a cup of warm water–do not let it set too long. Mix the water and coagulant mixture into the hot soy milkGently stir the milk but do not over mix. Fold the cloth over the top of the curds set the top or a small plate if using a colander on the curds and place a weight of about 1 12 pounds on top.
Let the tofu sit 15 minutes. Fill a large bowl with cold water. Gently transfer the tofu.
Bring 5 cups of water to a boil in a large pot or Dutch oven and stir in the soybean mixture. Reduce the heat to medium and stir constantly. When the mixture is simmering almost coming to a boil reduce the heat to low and continue to cook and stir until a.
Nigari gypsum and Epsom salts make sweet and light tofu although tofu made with gypsum is more velvety so used predominantly in making silken tofu. Tofu made with vinegar or citrus will have the taste of those acids in the finished product. In this video I show how I make Tofu starting with dry soybeansI use organic soybeans and filtered waterTofu made this way will keep in the refrigerator fo.