Soy milk in Cheese making process (TOFU CHEESE or PANDER CHEESE)

Use of Soy Milk for Cheese making (Tofu Cheese or Pander Cheese)
Tofu is a delicious and nutritious, protein- rich food made from the curds of soy milk.  Tofu, also called bean
curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is
a component in many East Asian and Southeast Asian cuisines.  It provides an excellent soy protein
alternative to many traditional foods.  Being relatively neutral in taste, tofu is so versatile we can whip it,
cream it, fry it and it can be added to savoury dishes or to sweet TOFU

Raw material: Soy milk/Soy beans

Process:
Coagulation is performed almost immediately after the hot soymilk base is extracted from the processing
line. Some of the known coagulants are magnesium chloride, sea salt, citric acid and acetic acid (such as in
common vinegar).
Pressing can be manual, mechanical or hydraulic. Formulation is also possible with tofu. The addition of herbs
and spices and other ingredients can make the product more ready to eat and easier to prepare at home.
Packaging for the basic tofu is generally in either a plastic container and plastic film-sealed top, or in a
vacuum-sealed plastic wrap

 NUTRITIONAL FACT Soy paneer (100 gm). Dairy paneer (100 gms Calories kcal 182 289 Protein (gm) 14.8 14
Fat (g) 6.4 15 Cholesterol (mg) 0 66 Dietry fibre(g) 9.5 0

 Importance: Soy milk contain 40% good quality protein. The amino acid profile of soy milk protein is better
than any other vegetable source of protein. The composition of soy milk is almost like cow milk. Its suitable
for those people who are allergic to milk from animal source. Suitable for health-conscious people because
soy milk has low fat content and rich in protein.

TYPES
Fresh tofu Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided
into three main varieties. Fresh tofu is usually sold completely immersed in water to maintain its moisture
content.  Silken or soft tofu  Firm tofu  Extra firm tofu

Silken/soft tofu Silken tofu is undrained, unpressed tofu that contains the highest moisture content of all
fresh tofus. Silken tofu is produced by coagulating soy milk without curdling it. Silken tofu, which is very soft
and pudding-like, is made without removing the whey water or pressing. APPLICATION: Soft tofu : It is very
tender and crumbles easily. It's a good substitute for ricotta cheese and can be crumbled over salads or stir-
fries, scrambled like eggs, shaped into patties and grilled or pureed and added to soups or sauces.

Firm tofu Although drained and pressed,. It has the firmness of raw meat but bounces back readily when
pressed. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more
resilient to damage than its inside. These types of firm tofu are produced with seawater instead of nigari
(magnesium chloride), or using concentrated soy milk. Some of them are squeezed of excess moisture using
heavy weights.

 Extra firm tofu • A large amount of liquid has been pressed out of the tofu and contains the least amount of
moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to
that of paneer. APPLICATION Extra firm tofu is very dense and contains the least amount of water in it and is
highest in protein and calcium.
 STINKY TOFU: A soft tofu that has been fermented in a unique vegetable and fish brine.The blocks of tofu
smell strongly of certain pungent cheeses, and are described by many as rotten and fecal