Hi folks,

I have made some tofu / bean curd with nigari and with soya milk I've made
using a soya milk maker.

After I've made the soya milk, I mix the nigari with a little bit of warm
water and pour it into the soya milk. Then I pour the mixture through a
sieve lined with muslin cloth. The result is alright but it isn't very
smooth, unlike the silky smooth Japanese bean curd in packets I find in
shops. Does anyone know whether there's anything I can do to make my tofu
smoother?

Another thing I want to ask you guys is - do you know how to make miso? Can
I use the okara (the remains of the beans after I've made soya milk) to make
miso?? Miso recipes often say that one needs rice-koji (rice wine) to make
miso, can I substitute this with, say, beer or vodka?? I know this might
sound insane but I like experimenting.

Many thanks in advance.

Ada

Ada Ma wrote:
>
> Hi folks,
>
> I have made some tofu / bean curd with nigari and with soya milk I've made
> using a soya milk maker.
>
> After I've made the soya milk, I mix the nigari with a little bit of warm
> water and pour it into the soya milk. Then I pour the mixture through a
> sieve lined with muslin cloth. The result is alright but it isn't very
> smooth, unlike the silky smooth Japanese bean curd in packets I find in
> shops. Does anyone know whether there's anything I can do to make my tofu
> smoother?
>
> Another thing I want to ask you guys is - do you know how to make miso? Can
> I use the okara (the remains of the beans after I've made soya milk) to make
> miso?? Miso recipes often say that one needs rice-koji (rice wine) to make
> miso, can I substitute this with, say, beer or vodka?? I know this might
> sound insane but I like experimenting.
>
> Many thanks in advance.
>
> Ada

A new neighbour (older Chinese couple) said that commercial tofu has an
ingredient that is harmful to the body. The ingredient is used to make
the tofu firm. Anybody heard of that?

Is there a good web site that you know of that instructs how to make
tofu?