Why does my tofu not hang together sometimes when I make it?!
Why does my tofu not hang together sometimes when I make it?
I do it the same each time and twice now it has not set properly or drained through the muslin bag. Then it tastes gritty like sand.
Answers:
There's any number of things that can cause this. Based on the clue that it's gritty I'd make a guess that you're beans weren't cooked enough or there's a problem with whatever you're using for nigari. I was going to email you about it, but you don't allow that.
Post a lot more detailed info about your methodology, etc. and I could help more.
You should buy extra firm tofu. It stays together very well, not matter how you cook it. You are probably buying the wrong kind of tofu. The soft tofu is more for smoothies and to mix *into* recipes for substance
do you weight it down for the draining stage?
Try using a box of some kind with drainage holes (I have a wooden box with small holes in it that a friend made for me). You can press the tofu down more easily than in a muslin bag and the pressure gives it a nicer texture. See a similar box at:
http://www.justhungry.com/2006/03/milkin...
Good luck! :)
Assuming you are actually making your own tofu (not making a tofu dish) then those symptoms sound like either your soy beans were not cooked enough, not 'smooshed' enough after cooking, or your curdling agent is not working properly. Are you using regular salt or maybe Epsom Salts? Try using nigari...
Good luck!
Is your soy milk gritty? Are you forgetting to strain off the okara? The bean pulp?
I have a soya joy soy milk maker. My tofu comes out perfect every time. I'm fond of Calcium Sulfate as a coagulant.
Calcium Sulfate is better than nigari or basic epsom salts because it's actually bioavailable calcium.