Pressing one’s own tofu is a relatively easy task for those who are vegetarians or vegans. In fact, the process is extraordinarily similar to that of making cheese. To make the tofu, simply pour soy milk into a pot. Boil the soy milk for about five minute. Dissolve an agent (usually calcium sulphate or magnesium chloride) in warm water, after which you will add slowly to the boiling milk. After boiling, allow the mixture to sit for 15-20 minutes. If there are still milky spots, adding tiny amounts of the agent until all is firm.
The press itself does not have to be constructed out of something extravagant; rather, one could use recycled, old juice cartons (cleaned out, of course) which you can throw away after use.
The ingredients and materials needed to make an excellent homemade tofu press are listed below:
One 2-quart milk or juice carton (cleaned out thoroughly to prevent unwanted tastes) A pair of scissors One 10-millimeter nail Hammer Four wooden tongues depressors One rubber band (4-inches in diameter) Two 20-inch squares of cheesecloth Brick (cleaned and free of dirt or any other unwanted potential ingredients) One 9×14 inch baking pan
To start, cut off the pointed end of the milk or juice carton (usually located at the top of the container) to create something that resembles an open box. Push the tip of your 10-millimeter nail into five or more various places on each side and bottom of the container. This is to allow drainage. Make sure there are enough holes to allow such drainage to happen and that some holes are located near the bottom of the container. The hammer is to allow easier puncturing if it becomes difficult. Put one of the tongue depressors along each side of the carton to act as side enforcers, to disallow the container from collapsing in on itself. To hold them in place, wrap the rubber band around the carton to provide enough tension to keep the enforcers in upright. Put one of the cheesecloths inside of the carton, lining it. Wrap the brick with the remaining cheesecloth and, after pouring the soy milk and agent mixture into the container, place inside of the carton, which is to be place inside of the 9×14 inch pan. Let sit for 20 minutes, allowing the tofu to press itself (with the help of the weight of the brick) out into the pan.
Enjoy the tofu. To store, soak tofu in water in a container in the refrigerator. If tofu is to be eaten with a day, soaking in water is not necessary. Any longer than one day, and the concoction must be stored in water.
Wrap a brick with the other piece of cheesecloth and place the tofu press with the open end up into a 9-by-14 inch baking pan.
Copyright 2009-2017 http://feedyoursoul-buffalo.com. All rights reserved.