LOCATION: Recipes >> Vegetarian >> Homemade Bean Curd
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Homemade Bean Curd
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2 1/2 cup soy beans
cold water
2 Tablespoons strained lemon juice or white vinegar
Wash soy beans, place in a bowl and cover with about 3 cups cold water.
Leave to soak for 4-6 hours, no longer. Drain and rinse quickly under
cold water. Place a quarter of the beans and 1/2 cup water in food
processor fitted with steel blade and process until smooth, scraping down
sides occasionally. Turn into a large bowl. Repeat with remaining beans
and more water. Add another 4 cups of water. (A total of 6 cups of
water, 2 for grinding plus 4) Set a colander over a deep bowl and line
with a damp, double thickness of butter muslin or cheese cloth. Pour soy
bean liquid and gather ends of cloth. Tie securely and suspend from a
fixed object. Remove cloander and leave bowl underneath to catch the
milk. Leave for 6-8 hours squeezing bag gently now and then to encourage
more dripping. Put soy milk in a pan and bring to a boil. Remove from
heat, leave 5 minutes and lift skin off carefully. Discard. Gently stir
in lemon juice or vinegar, curds should begin to form immediately. Cover
and leave until cool. Rinse out the material used for the first dripping
process and repeat the process, this time letting the whey drain away.
Leave for 8-10 hours. Turn ball of curd carefully onto a flat dish and
cut into 1 inch slices. Place another flat dish on top of the curd and
weigh down with weights. (use canned goods) Place in refrigerator and
leave for 4 hours. Drain off liquid, place curd in a container and cover
with cold water. Store in refrigerator, changing water daily. Should
keep for 1 week.
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