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Tofu 1

Tofu 1

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Published by lindahm

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Published by: lindahm on Mar 30, 2010
Copyright:Attribution Non-commercial


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1 ½ c. dry soy beans11 cups water3 Tbsp. Epsom SaltsOther materials needed:2 pieces thin cotton material (white)ColanderStainless steel saucepanSoak soy beans over night in a generous amount of water. Rinse well and drain,sorting out bad beans. Blend soaked beans, a small amount at a time, with water.You will have approximately 3 cups beans and 11 cups water. This gives almost 4cups water per cup of beans. It is easier to blend beans well if you use thesmallest amount of water possible—about 1 cup water to 1 cup beans. Afterblending until smooth, pour in more water and blend again. Have a colanderarranged over a stainless steel pan for heating milk. Drape the thin cottonmaterial in a single layer over the colander. Pour the milk into the colander tostrain. Gather up the edges of the cloth to form a bag holding the soy pulp. Nowsqueeze the cloth bag to release remaining liquid. Do not wring the bag; it will tearthe material. The remaining pulp may be used in bread, roasts, etc. It is verynutritious and should be used possible. Repeat the process with the remainingbeans and water. Begin heating the milk over low to medium heat. Soy tends toscorch easily and needs to be stirred frequently. When it is hot enough to boil itwill begin to foam and will boil over easily. Reduce heat to very low and stirconstantly. Boil for 5 minutes.While milk is heating, dilute Epsom Salts in ¼ c. warm water.After milk has boiled for 5 minutes, remove from heat and slowly pour dilutedEpsom Salts into hot milk, stirring slowly. The milk will curdle within 5 minutes.Wash the colander and drape a clean cloth over it.Pour in the curdled milk, letting liquid drain away. Cover the top with the cloth andplace a weight such as a small plate and a jar of water on top to press the liquid outof the curd. Let drain for about 2 hours.Remove the weight, rinse tofu, and place in a storage container. Fill the containerwith water. Leave until the next day and change the water. This will remove anytaste left from the Epsom Salts.Tofu will keep in the refrigerator for about 2 weeks if you change the water everyday.

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