I made tofu, again!

8 thoughts on “I made tofu, again!”

    1. Hi ~ I found this link, which has a good list of options. We bought a kit on Amazon. It came with a packet of nigari — enough to make 100 lbs of tofu! We haven’t tried other coagulants yet, but I read that the choice of coagulant affects the taste and texture of the tofu! Hope this helps!

      1. Thank you for your advice and info. I’ll try the lemon juice. I remember, that my Mom used to make cottage cheese from cows milk. She would boil the milk, add lemon juice as the coagulant. Then she would transfer it to a cheese bag, allow the liquid to drip off. Afterwords she would place it between two cutting boards and place a rock on top to weigh it down. Do you think this technique will work?

    1. I’m sorry I didn’t see this earlier! Yes, I soak the beans overnight. But six hours is usually enough. They will double in size with the water and be soft enough to mix. Good luck!

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