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Homemade Tofu

400 g whole soybeans (2-3/4 to 3 cups)
15 g calcium sulfate (3 tbsp., approximate)

Clean whole soybeans by removing dirt and damaged soybeans.

Soak 400 g of cleaned dry whole soybeans in 5 times tap water weight
overnight or at least 8 hrs at room temperature.

Drain and rinse with cold water (weight of the soaked is about 800

Grind the soaked soybeans into slurry in a Warning blender in 3000
g tap water for 3 mins at high speed.

Filter through cheese cloth to remove fibrous materials (Okara).
Collect the liquid portion (soymilk) (about 3000 g)

Simmer the soymilk for 10 min. Weigh out 3000 g cooked soymilk.

Cool the cooked soymilk to 80C. Monitor the temperature of soymilk

Add a preheated coagulant solution* (15 g calcium sulfate in 100
ml water) to the soymilk with agitation. Immediately stop stirring
and the flow of the soymilk as the curd begins to form. Allow the
curd to set without disturbing for 10 min.

In general, the amount of coagulant is 0.25 to 0.5% of cooked
soymilk by weight.

Break the curd evenly. Transfer coagulated dispersion into a tofu
mold lined with cheese cloth.

Fold cloth, cover with tofu lid and press for 15 min.

Remove tofu lid, unfold the cloth and remove the tofu mold. Cut
tofu into pieces and soak in cold water.

Hold the tofu in refrigerator and change soaking water daily.


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