Tofu is not only a good source of protein; it is also a versatile food that can be used for a variety of dishes. Tofu can be used in a myriad of recipes, and it comes in different levels of firmness, depending on the kind of dish that you are preparing. Making tofu at home allows you to produce tofu that is exactly the right consistency for the healthy and tasty meal that you are cooking. Add this to my Recipe Box.
Instructions
1. Boil the milk in a saucepan and set it aside. Keep the milk covered to maintain it at a temperature of about 165 degrees F.
2. Add the calcium sulfate or magnesium chloride to 1 cup of warm water that measures about 70 degrees. Both compounds can be purchased online at various websites such as Nextag, and it will create a coagulant for the tofu. The longer that you allow the powder to sit in the water, the firmer the tofu will be. For soft tofu, leave the powder in the water for only a few minutes before moving to Step 3.
3. Pour the coagulant slowly into the soy milk while stirring the milk. The milk will begin to separate and curdle.
4. Allow the milk to set for about 15 to 20 minutes so that it completely separates into light yellow curds and a milky water substance. If the mixture does not curdle, add more calcium sulfate until it coagulates.
5. Place the cheesecloth into a tofu mold, and place the contraption on a plate. Typically, the tofu mold is a metal box with a hinged lid that has holes in the bottom and sides that allow the liquid to drain out. You can also make a homemade version by using a plastic container with several holes punched into the sides and bottom.
6. Pour the milk mixture into the mold and fold the cheesecloth over the curds. Close the lid and place a small weight on top of it.
7. Remove the finished block of tofu from the mold after about 20 minutes. Place the tofu in a plastic container filled with cold water and store in the refrigerator until it is ready to be used.
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