I Made Tofu!

16 thoughts on “I Made Tofu!”

    1. Hi ~ I would think so. My coworker has one and I suggested he try this. Really to make soy milk, you just need to mix the soybeans with water and strain the pulp (okara). Just make sure you heat the milk to at least 150ºF before adding the coagulant. That will ensure the milk curdles. Also, I read you can use lemon juice as a coagulant. There are alternatives. Let me know if it works. I’m curious! I think the mix would be 1.5 cups of soybeans with 1.5 liters of water to make the milk. Then heat the milk, add the coagulant, collect the curds and press them for five hours!

  1. Thanks! You can even use lemon juice as a coagulant. It will curdle the soy milk just as well as nigari. We tried it once. One cup of lemon juice. The tofu tasted the same but was a little fragile. Good luck!

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