Last night I made tofu! Before I went to bed I put the press in the refrigerator. This morning I unwrapped a perfect tub of tofu! Taste test: extra firm, rich and tasty! Is it worth the trouble? Well, I think so!
We are making tofu about every other day now. It’s really easy. If you can make soy milk, you can make tofu. All you have to do is heat the soy milk to at least 150° and add a coagulant. The coagulant causes the soy milk to curdle. We use nigari. The curds and then put into a press and that is your tofu!
Here’s my previous post on the complete process.