"sunrat" wrote:
Pandora wrote:

> I'm short on time at the moment, so I'll post it later. For now, I'll
> append a
> post I made to a mailing list a some time ago. I use slightly different
> proportions, but the method is similar. By the way, you can also make
> this from
> soy bean flour, if that is easier for you to find.

Yees. This is a great! I have a package of soy flour in the kitchen !!!
>
> ************
>
> This is an article I received some time ago. Rather than type out the
> process
> all over, I'm re-posting it verbatim and adding my comments, which are in
> brackets [like this].

Thank you, sunrat, you are very kind to post me this! I print and I read,
then if I won't understand something I will tell you!


------------------------------------------------------------------------------------

>
> Making Tofu At Home
>
> You will need: large bowl, blender, stainless steel or enamelled kettle,
> flame
> tamer or asbestos trivet, nonstick vegetable spray, colander, cheesecloth
> [see
> note 1], 1-quart plastic container punched all over with holes [see note
> 2].
>
> Step 1: Rinse 1 pound soy beans. Set in a large bowl; add water to come
> 3
> inches above beans. Soak overnight at room temperature. Drain beans and
> rinse
> again.
>
> Step 2: Spray kettle with nonstick vegetable spray [see note 3], pour in 2
> cups
> water and set over very low heat (on asbestos pad.) In blender, whirl
> each cup
> of soaked beans with 1 1/2 cups water. Add to kettle. Continue until all
> beans
> are blended. Rinse blender out with 1 cup of water and add that to the
> kettle,
> too. Roughly 14 cups of water will have been used in this step.
>
> Step 3: Cover the kettle partially, bring to a rolling boil, reduce the
> heat
> and simmer 20 minutes. [Keep an eye on this - it can boil over in no
> time! - N.]
>
> Step 4: While beans are cooking, line a colander set in a big bowl or pot
> with
> four thicknesses of cheesecloth. Set the pot or bowl in the sink. Pour
> the hot
> cooked soybean mixture through colander. Rinse kettle with 1 cup of water
> and
> pour that through the colander too. Wash kettle and apply nonstick
> vegetable
> spray again. Transfer strained soy milk to clean kettle. In 4-cup
> amounts, run
> 12 cups of cold water through the solids in the colander; add the liquid
> which
> drains out to the soy milk. Twist and press solids in cheesecloth to
> extract as
> much liquid as possible; add this liquid to the soy milk. (These solids
> are the
> okara. Store in a covered container in the refrigerator; it keeps about a
> week.)
>
> Step 5: Mix 3 tsp Epsom salts [see note 4] with 2 cups of cold water.
> Reheat
> soy milk to boiling. Off heat, stir in 3/4 cup Epsom salt/water solution
> and
> stir vigorously. Let stand 5 minutes, then check to see if it has curdled.
> If
> not, add another 1/4 cup of solution and stir gently. Let stand again for
> 5
> minutes, then check again. When done, whey should be clear and yellowish.
> Be
> cautions: too much salt mixture will result in a too-firm tofu.
>
> Step 6: Line the plastic container punched with holes with four
> thicknesses of
> cheesecloth and place in a large pan in the sink. Ladle as much of the
> whey as
> possible through the cheesecloth, then ladle the curds in. Fold the
> overhanging
> cheesecloth over curd in container, cover and weight cover with cans.
> Allow to
> press for 20 minutes or until whey stops dripping. Remove tofu and store,
> covered with water, in the refrigerator. Change the water every other day
> and it
> will keep for a week. One pound of soybeans makes about 1 1/2 pounds of
> tofu.
>
> Family Circle, 7/17/79 Posted by Dave Sacerdote Date: 27 May 97
>
> My notes:
>
> [1] For cheesecloth you may substitute any coarse (for easier straining)
> sturdy
> undyed cloth. I made a pressing sack out of this type of material which
> has
> lasted over 15 years -- try getting that kind of service out of
> cheesecloth!
> You don't have to stitch up a sack, but it's a good idea to have a large
> piece
> of this on hand if you plan on making tofu regularly.
>
> [2] If you are using this for dressings, mock cheese, or are just trying
> out the
> process, you can skip the pressing. Just ladle the curds into cold water,
> and
> keep chilled. Use them in dressings, sauces, stir-fry, etc. as needed.
>
> [3] You can make your own non-stick coating by combining 1 part liquid
> lecithin
> with 5-6 parts vegetable oil (thanks to the _Country Life Cookbook_ for
> this
> idea). Shake well. I usually pour about 1 - 1 1/2 tsps. into the soymilk
> cooking pot and smear this around the inside. Trust me, you don't want to
> skip
> this step unless you enjoy scrubbing pots! Doing this will make your
> clean-up
> much easier.
>
> [4] A substance called nigari (primarily magnesium chloride) is
> traditionally
> used in the same proportions as the Epsom salts. This makes a nice
> textured
> tofu if you can get it (try health food stores). Many Asian stores carry
> gypsum
> (calcium sulfate) which may also be used in the same quantities. If you
> don't
> mind sour-tasting tofu, you may substitute 2 tablespoons of lemon juice or
> vinegar for each teaspoon nigari/Epsom salts.
>
> To your health,
> Nancy
>