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Ingredients:
- 2 quarts soy milk
- Coagulant: Choose one
Making Tofu:
- Boil the soy milk for 5 minutes and then cool to 160-175°F (70-80°C) degrees.
- If making soy milk fresh using a soy milk maker, there is not need to boil the milk again.
- Dissolve the coagulant of your choice in a cup of warm water--do not let it set too long!
- Mix the water and coagulant mixture into the hot soy milk. Gently stir the milk but do not over mix. Allow the mixture to sit undisturbed for 15-25 minutes.
- While the mixture sits, small white curds will separate from amber colored liquid.
- Once the process is complete, transfer the curds into a molding container lined with cheese cloth or a similar fabric. Fold the fabric over the curds and place a small weight on top to begin pressing out the liquid. Allow the mixture to be pressed by the weight for 20-30 minutes or until it holds together.Remove the block of tofu from the mold.
- If the tofu will not be consumed the same day its made, store the tofu in a container with cold water in the refrigerator. The soaking water should be changed daily.
- Makes a little less than a pound of tofu.
Tips for Making Tofu:
- The amount of coagulant used will influence the texture of the final product; more coagulant will produce firmer tofu, less coagulant will produce softer tofu.
- If the tofu will be consumed within 24 hours of being made, there is no need to store it in water.
- To give the tofu a more fibrous texture, cover the tofu in water in a sealable container and place in the freezer. Thaw when ready to use.
Incubation Methods (Heat Sources) for Making Tempeh:
Proper temperature is vital for the fermentation process. While a temperature range of 85-91F is technically acceptable, ideally the tempeh should ferment at 88F (31C) degrees. Regardless of which method you choose for keeping your tempeh warm during the process, be sure to verify that the method you are using will achieve and maintain the proper temperature and check the temperature often during the process. Here are a few possible methods for maintaining the proper temperature:
- Large cube-shaped dehydrator (i.e. Excalibur or TSM Dehydrators)
- Oven with a low temperature setting or with just the light turned on
- Cupboard with a low level heat source (like a high wattage light bulb)
- Styrofoam or plastic "cooler" with warm water bottles to maintain the heat
- Low-level mat such as those sold for reptiles (Pet Store) or to maintain spout seedlings (Gardening Store)--please note, these mats generally keep the tempeh about 10 degrees above the ambient temperature so they will still require a rather warm room. This is not the same as a commercial heating pad which normally run far too warm for this purpose
- Incubate outside if you live in a warm climate
- A warm part of your home during the summer months (ex. a non-climate controlled attic, etc.)
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