How to make Tofu at home?!
Answers: I have a tofu kit at home but what's the best way to make silken tofu?
Get the soymaker machine. Make a batch of soymilk and cool it to 70 degrees. After that, add the nigari and stir it. Put the tofu in the kit and let it sit. It will get firm right away.
Then store the tofu in water
Homemade Tofu:
2 hours | 20 min prep | 4 oz
Ingredients
1 pint soya milk (shop bought or homemade)
1/2 teaspoon epsom salts or nigari
4 tablespoons hot water
Directions
1. Put soya milk in a pan and bring to the boil.
2. Dissolve the Epsom salts or nigari in the hot water and add to the milk.
3. Leave for 5 minutes to curdle.
4. Line a sieve with a piece of muslin.
5. Pour curdled mixture through, separating the curds from the liquid.
6. Discard the liquid.
7. Fold muslin over top of sieve and place a weight on the top.
8. Leave for 1 hour.
9. Remove the curds, which are now tofu, and store in a bowl of water in the fridge till needed.
10. (makes approx 4 oz).
Nigari/Calcium Rich/GDL (Glucono Delta Lactone)
Nigari is a natural component of sea water, primarily magnesium chloride. It is used to make Japanese style tofu. Nigari tofu are generally firmer and more tender.
Calcium Rich tofu is make with food grade gypsum, a natural earth mineral, calcium sulfate. It is traditional Chinese tofu ingredient. The Calcium Rich tofu is softer and smoother.
GDL Tofu is silken tofu. GDL is mixed with the soy milk in the tofu container. The coagulation takes place inside the tofu container. The tofu is never pressed. Therefore, silken tofu has the highest water content. This make silken tofu soft.