Soy Milk and Tofu Recipe
Description: Soy milk and 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
individuals. It can be used in many recipes.
How to Make Soy Milk Directions:
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
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
This is soy milk. It is ready to drink or be refrigerated.
How to Make Tofu Directions:
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 the soy milk to 160-180° F (do not boil it).
Slowly add the water and Epsom salt to the hot soy milk and stir
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 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
Allow the finished tofu to cool.
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