Make Your Own Tofu
from Sue/Cote, 7/26/02-
You might want to make your own !
It's not hard to do , I live a bit out from a major town so I store dried organic soy beans. It only takes 2 cups of soybeans, 2 tsp. of Epsom salts(magnesium sulphate.)
Soak the 2 cups over night or no less than 12 hours.
In 5 cups of cold water.
Drain and rinse.
Into a blender, place 1 cup of the beans and 2 cups of water Process the beans at high speed, (covered) until the mixture is velvet smooth. keep repeating 1 cup of beans to 2 Cups of water until all the beans are processed.
Set a large colander over a pot lined with a damp cheese cloth. Pour 1/3 th of the puree in the cheese cloth and gathering the cheese cloth together squeese out the milk. Keep repeating until finished .
Discard the pulp...(I know in Hawaii I used to see this for sale as well but I have not any idea how they use it). Heat the soy milk over a moderate heat , stirring often. Bring to a boil, then reduce heat and simmer, for 2 mintues or so, take the pot off the heat.
I use a 8 inch round colander I have for canning.
I line it with dampened cheese cloth approx 14x18 inches.
Dissolve 2 tsp. of Epson Salt into 1 cup cold water.
Pour this mixture into soy milk. ( It will curdle the milk)
Pour the mix into the colander lined with cheese cloth and allow to cool.
I then weigh down the top of it with what ever heavy thing you might have and let it drain until it is of the firmerness to your liking. About 2-6 hrs.
You then cut to the sizes you want and store in clean water in the frig changing the water each day .It keeps well for a week.