Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, homemade tofu from soy milk. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Make your own tofu at home with only soymilk, fresh lemon juice and water! Fresh, handmade tofu is so much better tasting than the store-bought stuff and. Learn how to make tofu at home with our easy-to-follow homemade tofu instructions. Mix the water and coagulant mixture into the hot soy milk.

Homemade Tofu from Soy Milk is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Homemade Tofu from Soy Milk is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook homemade tofu from soy milk using 2 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Homemade Tofu from Soy Milk:

1. Take 400 grams Soy milk (additive-free)
2. Get 2 tsp Nigari

Homemade tofu requires just three ingredients—soybeans, water and a coagulant—and a bit of planning ahead. So if you prefer, you can make the milk—and a bit extra to drink—a day or two in advance of making the tofu. This gets most of the prep out of the way. Soy milk, prepared with soybeans and water, is the precursor to tofu the way milk is the precursor to cheese.

Steps to make Homemade Tofu from Soy Milk:

1. Put the soy milk in a pot and heat until it's about 80℃.
2. Once warmed, turn off the heat and and slowly mix in the nigari a little at a time, being careful not to let it foam.
3. If you slowly mix in the nigari, there will be a lot of lumps. Once it gets to this state, let it sit for about 20 minutes.
4. Place some gauze on top of a strainer and strain the lumpy soy milk.
5. Squeeze the lumps over the gauze, put a light weight on top, and let sit for 20 minutes (to drain).
6. Let sit in cold water for 30 minutes (to remove the excess nigari).
7. ※This time, I used this brand of nigari.

This gets most of the prep out of the way. Soy milk, prepared with soybeans and water, is the precursor to tofu the way milk is the precursor to cheese. With your cheesecloth-lined tofu mold or homemade rig and a mixing bowl nearby, begin separating the whey from the curds. Then I tried lowering the soy milk to body temperature. I learned that agitating the tofu while it sets causes the whey to separate from the tofu.

So that is going to wrap it up for this special food homemade tofu from soy milk recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!