Find out how tofu is made from soya milk?

Question

Please help me. Please be fast! No funny or stupid answers.

Answer 1

Tofu
Tofu is soya bean curd made from coagulated soya milk. Soya beans are soaked, crushed and heated to produce soya milk to which a coagulating agent such as calcium sulphate or calcium chloride is added. The resulting soya curd is then pressed to give tofu. Tofu is sometimes known as soya cheese, and is sold as blocks packaged in water. It can be bought as silken tofu, which is soft and creamy in texture, or as a denser, firmer version. The firmer kind may also be purchased smoked or marinated. Tofu tends be fairly bland tasting and is best used in recipes where flavour is imparted by other ingredients. Firm tofu may be marinated, fried, stir-fried, deep-fried, sauteed, diced and added to salads or casseroles. Silken tofu can be used for dips, spreads, sauces and sweet dishes. As well as having a high protein content, tofu also contains calcium, iron, and vitamins B1, B2 and B3.

Answer 2

1. Soak the beans for 6-8 hours.
2. Wash them again, before putting it in a blender.
3. Blend add water.
4. The slurry, wrap in a cotton cloth.
5. Squeeze the cloth to filter the milk.
6. Collect in the pot and boil.
7. Add a certain chemical ( from the pharmacy) to gel it.
8. Scoop to tofu ( jelly like) and place in a container ( the size is
up to you) and put something heavy on top to press it down.
9. That is your tofu.
10. Add some black soy sauce with some crispy fried onions
and some sweet sour sauce.
.

OR,

purchase a soy milk making machine. Than follow step 6 onwards.

Go easy on the chemicals.

Good luck

Answer 3

Soya Milk and Tofu

Two recipes in one. Make your own Soya Milk and, if you want, turn it into Tofu.

Ingredients:

Soya Milk:

½ pint dried Soya Beans
1 Gallon Water
Tofu:

1 Gallon Soya Milk (as made above)
2 teaspoons Epsom Salts
Method:

Soya Milk:

Soak the beans in water overnight.

With an excess of water, liquidise the beans to form a light slurry. Make up to 1 gallon.

Quickly bring to the boil and boil for only 20 minutes (if you boil longer, it will curdle and this is not the correct time to start the cheese process).

Cool quickly and filter the milk through muslin or cheese cloth.

Tofu:

Take one gallon of Soya milk and add the Epsom Salts. Stir and it will curdle. Leave for around 30 minutes (adjust the time and the amount of salts according to experience with any particular source of Soya beans).

Strain through a cheese cloth. The liquid (equivalent to whey in the calf vomit process) is an extremely powerful detergent and can be used for cleaning purposes (including washing the dishes). Slowly squeeze the liquid out of the curds and gradually compress them - this can be done by butting weights on the cheese cloth bag (as it has become) or by putting it in a press. Stop squeezing when the curds are firm.

Variations:

Tofu has almost no flavour of its own (your palette needs to have been meat free for a number of years before you can appreciate the subtleties of tofu) so it will quite easily take on other flavours - add them before pressing.

Add various herbs.
Add garlic and /or onion.
Try smoking it (putting it in wood smoke - not wrapping it in paper and trying to set fire to it)
Storage:

Store in a refrigerator under water that is changed daily. Will keep various times according to how well it is prepared but usually around one week maximum.

Serving suggestions:

To cook with it, chop it up into half inch cubes and deep fry it (in hot oil but with the heat turned off so that it doesn't stick to the bottom) until browned, drain it and then mix it in with any sauce you like. It can alter the emphasis on any meal, curries, even a pasta sauce.

Otherwise, it can be mashed up or chopped up and put in with salads or marinated with salad dressing first.

Note 1:

Making your own Soya Milk involves boiling around a gallon of water and, as a result, is quite hazardous. Boiling such a large quantity on a domestic cooker is not particularly efficient (or green)and is also time consuming. Making Tofu is also time consuming, involving a pressing process and after you have taken the trouble to make your gallon of soya milk, you may find it difficult to come to terms with the fact that you are going to curdle it.

My advice is, unless you really want to make these (it is always good to have a go at least once and then, if you really need to, you are not forced to experiment), or have no alternative, buy them in the shops (unless they are ripping you off of course). Boiling a gallon of milk and then cooling it down quickly (so as to avoid curdling) is done far better with the heat efficient large vessels and counter-current heat exchangers that you find in the commercial process.

Answer 4

How Tofu Is Made

Answer 5

tofu is the curd from soya milk!

Answer 6

Milk a tofu cow...and then ye´ll know

Answer 7

Please be careful with soy products. Natural health advocates are now saying that the estrogen in soy promotes BREAST cancer. Try other products like almond milk or goats milk. Goats milk may not seem appetizing, but it's better for you than cows milk and breaks down easier in your digestive tract.

Answer 8

Hi. I like tuna.