How to Make Soy Milk and Soy Tofu Recipe

Soy Milk and Soy Tofu Recipe Description

Soy milk and soy tofu are two healthy, organic, high-protein foods. You don’t have to pay high grocery store prices for these two items. Soy milk is great for those of us who are lactose intolerant. Tofu is an increasingly popular choice for health-conscious individuals. It can be used in many recipes. So, try these soy milk and soy tofu recipes, and see how easy it is to make.

Today’s Quote: “There’s something about taking a plow and breaking new ground. It gives you energy.” – – Ken Kesey

Soy Mik and Soy Tofu Ingredients

2 cups soybeans

water

2 TBSP Epsom Salt (for low salt diets, use 75ml of lemon juice instead of the salt) You can also use nigari or gypsum.

Directions How to Make Soy Milk

Place soybeans and water in a large bowl. Add six cups of water. The water should cover the beans.
Soak soybeans in the refrigerator overnight.
Drain and rinse the soybeans.
Discard any discolored beans.
Put 4 quarts of water in a large pot and turn on the heat.
While the water is boiling, place beans in a food processor or blender with just enough water to cover the beans.
Puree beans until smooth.
Place soybean mixture into the pot of water.
Cook soybeans for 15 to 20 minutes, stirring frequently. Do not boil them.
Use a fine strainer or a cheesecloth to drain liquid into a second pot. Use a spoon to squeeze out as much liquid out of the mash as possible.
This is soy milk. It is ready to drink or be refrigerated.

Directions How to Make Soy Tofu

Prepare the coagulant. In a small bowl, add 1 1/2 cups warm water and 2 TBSP Epsom salt(or lemon juice). Stir until dissolved.
Place the soy milk into a clean pot.
Re-heat it to 160-180° F (do not boil it).
Slowly add the water and Epsom salt to the hot soy milk and stir together.
In about 10 to 15 minutes or so, the curds will being to separate from the whey.
Use a tofu mold or tofu box. If you don’t have one, use a colander. Place a cheesecloth inside the tofu mold.
Strain the curds out and place them into the cheesecloth.
Press down firmly with a bowl or small plate to squeeze more liquid out. The trick is to squeeze as much liquid out of the tofu as possible.
Allow the finished tofu to cool.

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