It seems like my homemade tofu is very popular. Between my wife and me, every time I turn around, we’re out of tofu! You have to have a plan. Yesterday morning I realized we were out so I put three batches of soybeans in water for an all-day soak. Last night it was like a factory in our kitchen!
I made three batches of soy milk. Each batch takes 30 minutes in our Soyajoy G4 Milk Maker. Each batch makes 1.5 liters of milk and a bunch of okara! The okara is the fibrous, protein-rich residue leftover from the soybean when it’s mixed with water. We have too much of it! Last night Jen took some of the okara and mixed it with pumpkin pie mix, flour, sugar and baking soda and came up with a really sweet bread-like treat. We still have to come up with uses for the okara that’s left.
After make 4.5 liters of soy milk, it was time to add the nigari coagulant and curdle the milk. After 20 minutes simmering, I collected the curds and dropped them in the tofu press for setting overnight.
This morning I unwrapped a beautiful block of fresh tofu. Gee, I wonder how long this will last in our house?