Tofu making: the fail episode

The great tofu making adventure of 2011 was successful, if messy, and it seemed like high time to try again.

The steps were pretty much the same in this episode:

  1. Buy soy beans from the grocery store (dried)
  2. Soak overnight. 300g soy beans in 1 litre of water
  3. Drain the beans and purée in the blender
  4. Boil the purée with more water. Cook until there is no more “green”/raw smell, about 10 minutes
  5. Put the purée in muslin cloth and squeeze out the liquid into a bowl in order to the separate the “extra” material (okara*)
  6. Heat the liquid (now soy milk) to 70 degrees C in microwave
  7. Add nigari* and mix quickly
  8. Wait until the tofu sets
  9. Eat! [and clean up]

However, we had a lot of trouble at the muslin cloth step. The soy bean mixture was pretty mashy and although we squeezed with all our might and used a variety of implements, we couldn’t get much liquid out. So after about 2 hours of work, we had only 4 small ramekins of soy milk. We had tons of okara, though, so that’s a success.

The second problem was that the tofu didn’t set. It just stayed at soy milk consistency. I don’t know if was a problem with the nigari or the temperature or what. Sad panda. So we ended up with a wee bit of soy milk and lots of okara. And lots of mess. Ah well, it was a diversion.

*See previous post

Ready to squeeze

Ready to squeeze

Okara

Okara

A wee bit of soy milk was produced

A wee bit of soy milk was produced

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