Homemade tofu

Ingredients:

Homemade tofu

• 1900 ml soy milk, see recipe below
• 4 tsp magnesium chloride

Soy milk

• 450 g raw soybeans, rinsed and soaked in water for 8 hours (the water should be changed every few hours)
• Special equipment: sanded board 1.9 cm thick

Preparation:

1. Homemade tofu

   
   Tofu mold: Make a wooden frame from a sanded 1.9 cm thick board. The frame can be a square with sides measuring 18 x 18 cm or a rectangle measuring 20 x 15 cm and a height of 5 cm. Make a press (removable top) from the same board. The press should be 1.3 cm smaller than the inside dimensions of the frame. If the press is made from two or more boards, you can connect them with crossbars. These crossbars will serve as handles for removing the press from the frame after pressing the tofu. The crossbars should be located 2.5 cm from the edge of the removable top.
2. Tofu: Heat the strained soy milk to 180°F (82°C), stirring constantly, then remove from heat. Various coagulants can be used to thicken the soy milk. Epsom salts (magnesium sulfate) are the easiest to find, but experience has shown that magnesium chloride is more effective. Before adding to the heated soy milk, mix the thickener with 1/4 cup of water. Pour the mixture into the hot soy milk in small portions and watch. The process is similar to thickening a sauce with a cornstarch solution. The milk will begin to curdle. The amount of thickener used varies depending on the chemical used, the amount of soybeans in the milk, and the desired firmness of the final product. If you want soft tofu, the curdling should be minimal; the curdled milk should still be easy to stir. If you want firm tofu, the mixture should be more difficult to stir.
3. Place the mold in the sink so that excess liquid can be easily drained. Line the inside of the mold with damp cheesecloth, leaving at least 6 inches of excess cheesecloth hanging over each side. Pour the curdled soy milk into the mold, then fold the excess cheesecloth over the top. Place the press on top of the cheesecloth. Place a container of water on top to increase pressure, remembering that water is quite heavy. The weight should be distributed so that the pressure on the tofu is even.
4. To make soft tofu A 2300g press will be more than enough—you can use a pot of water. The firmness of the final product also depends on the resting time. For soft tofu, 5 minutes of resting under the press is sufficient.
5. For firmer tofu A heavier press will be required and will take longer. Once the tofu reaches the desired consistency, remove it from the mold along with the cheesecloth and unwrap it. The tofu can be cut into pieces and stored submerged in water for up to 1 week. Tofu can also be frozen.

6. Soy milk

   
   Using a blender, prepare the soy milk in batches by mixing 1 cup of soaked soybeans with 3 cups of water. Blend each batch for at least 3 minutes. Pour the raw soy milk into a large saucepan and bring to a gentle simmer. Cook for 10 minutes. Place a clean kitchen towel in a colander and place the colander in the large saucepan or bowl. Strain the hot soy milk through the towel. A small amount of milk will drain under gravity, but the rest needs to be squeezed out. This should be done when the milk has cooled. To do this, roll the towel like a bag. Twist the edges of the towel together. Use a spoon to scrape the outside of the bag, encouraging the liquid to escape. Make sure any remaining beans remain inside. Continue this process until the towel is almost empty.