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How To Make Tofu: Soybeans, Calcium Sulfate, Soymilk, Molds And Recipes
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Published: October 19, 2007
The person that enjoys tofu is well aware of its fabulous nutritional value, and its tremendous versatility in recipes. Those who are unaware of or apprehensive about trying tofu should be aware that it is widely available in many different flavors and textures and is quite inexpensive. Tofu is minimally processed and is extremely rich in protein.
And, contrary to popular belief, is quite easy to make. Anyone that learns how to make tofu will discover that it can be made with minimal effort, and the fresh stuff is much more satisfying than the products available at the store.
The ingredients are quite simple. Tofu derives its nutritional value from soybeans in the form of soymilk. Purveyors of the book "101 Things to do With Tofu" put it best: "Tofu is to soymilk as cottage cheese is to cow's milk." Tofu is made by separating the curds and whey from heated soymilk with the use of a coagulant, such as calcium sulfate. The calcium sulfate separates the curds, which are then put into molds and allowed to reach a desired consistency. Stored in water, the finished tofu blocks will keep in the refrigerator for one week, however, the water must be changed daily to maintain freshness.
There is a wealth of information on the Internet that explains how to make tofu. Indeed, most of the best information may be found on websites that sell soymilk makers. Websites, such as soymilkmaker.com and soymilkquick.com, feature products for making fresh soymilk from soybeans. Both purveyors suggest purchasing the freshest soybeans possible for making soymilk, and both also provide links to distributors of soybeans. The soymilkquick.com website actually offers a free kit with the purchase of one of their soymilk makers. The free kit includes the molds, twenty packets of coagulant, and a piece of cotton muslin. Soymilk makers generally cost between $90 and $150, and they are not essential for making tofu. However, starting with soybeans and finishing with tofu will ensure the freshest result.
Regardless of whether one purchases a soymilk maker or not, the above sites are still useful in that they list step-by-step instructions on how to make tofu. The sites may feature specific coagulants or other tools, however, they also list substitute ingredients. Coagulants, for example, are available in different varieties. Calcium sulfate is perhaps the most popular, but magnesium chloride, pure gypsum, or natural dried refined nigari will also work. The kit mentioned above includes a large piece of cotton muslin, which lines and covers tofu blocks while within their molds. Cheesecloth is an acceptable substitute for cotton muslin.
Making one's own tofu allows its maker to control the texture of the finished product. Store bought tofu is available in firm, extra firm, soft, or silken varieties; all of which can be reproduced when making tofu at home. Tofu makers may vary the amount of coagulant used when separating the curds from the soymilk, or the amount of time the blocks of curds are kept within their molds. These variances allow for more or less moisture to remain, allowing the maker to alter the texture of his or her tofu.
After successfully making tofu a few times, consider trying different flavors. Of course, using different soybeans or soymilk will result in more or less bean flavor in tofu. Herb mixtures may be added to the soymilk to produce unique flavors. The finished product will be fresher than anything available at the store. The above listed websites are excellent resources for anyone who runs into difficulty, or does not achieve the desired result in their homemade tofu.
Sources:
"Basic Tofu Recipe, More Tofu Recipes." Soymilkmaker.com. 16 Oct. 2007. http://www.soymilkmaker.com/making_tofu.htmlgclid= CPOP88buk48CFQGRPAodxCv1gA.
"Making Fresh Tofu." Soyquick.com. 2006. Kitchen's Best Manufacturing, LTD. 16 Oct. 2007. http://www.soymilkquick.com/makingtofu.asp.
"Tofu 101 Helpful Hints." FAQ. 11 Feb. 2007. 101thingstodowithtofu.com. 16 Oct. 2007. http://www.101thingstodowithtofu.com/2007/02/faq.h tml.
The ingredients are quite simple. Tofu derives its nutritional value from soybeans in the form of soymilk. Purveyors of the book "101 Things to do With Tofu" put it best: "Tofu is to soymilk as cottage cheese is to cow's milk." Tofu is made by separating the curds and whey from heated soymilk with the use of a coagulant, such as calcium sulfate. The calcium sulfate separates the curds, which are then put into molds and allowed to reach a desired consistency. Stored in water, the finished tofu blocks will keep in the refrigerator for one week, however, the water must be changed daily to maintain freshness.
There is a wealth of information on the Internet that explains how to make tofu. Indeed, most of the best information may be found on websites that sell soymilk makers. Websites, such as soymilkmaker.com and soymilkquick.com, feature products for making fresh soymilk from soybeans. Both purveyors suggest purchasing the freshest soybeans possible for making soymilk, and both also provide links to distributors of soybeans. The soymilkquick.com website actually offers a free kit with the purchase of one of their soymilk makers. The free kit includes the molds, twenty packets of coagulant, and a piece of cotton muslin. Soymilk makers generally cost between $90 and $150, and they are not essential for making tofu. However, starting with soybeans and finishing with tofu will ensure the freshest result.
Regardless of whether one purchases a soymilk maker or not, the above sites are still useful in that they list step-by-step instructions on how to make tofu. The sites may feature specific coagulants or other tools, however, they also list substitute ingredients. Coagulants, for example, are available in different varieties. Calcium sulfate is perhaps the most popular, but magnesium chloride, pure gypsum, or natural dried refined nigari will also work. The kit mentioned above includes a large piece of cotton muslin, which lines and covers tofu blocks while within their molds. Cheesecloth is an acceptable substitute for cotton muslin.
Making one's own tofu allows its maker to control the texture of the finished product. Store bought tofu is available in firm, extra firm, soft, or silken varieties; all of which can be reproduced when making tofu at home. Tofu makers may vary the amount of coagulant used when separating the curds from the soymilk, or the amount of time the blocks of curds are kept within their molds. These variances allow for more or less moisture to remain, allowing the maker to alter the texture of his or her tofu.
After successfully making tofu a few times, consider trying different flavors. Of course, using different soybeans or soymilk will result in more or less bean flavor in tofu. Herb mixtures may be added to the soymilk to produce unique flavors. The finished product will be fresher than anything available at the store. The above listed websites are excellent resources for anyone who runs into difficulty, or does not achieve the desired result in their homemade tofu.
Sources:
"Basic Tofu Recipe, More Tofu Recipes." Soymilkmaker.com. 16 Oct. 2007. http://www.soymilkmaker.com/making_tofu.htmlgclid= CPOP88buk48CFQGRPAodxCv1gA.
"Making Fresh Tofu." Soyquick.com. 2006. Kitchen's Best Manufacturing, LTD. 16 Oct. 2007. http://www.soymilkquick.com/makingtofu.asp.
"Tofu 101 Helpful Hints." FAQ. 11 Feb. 2007. 101thingstodowithtofu.com. 16 Oct. 2007. http://www.101thingstodowithtofu.com/2007/02/faq.h tml.
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