If you mix soy milk with a coagulating agent, it willcoagulate.Tofu is typically made with this method.If you want to coagulate soy milk, you'll need to create a mixture and stir until the milk begins to clot.You can transfer the soy milk to a tofu mold and make your own tofu.
Step 1: You can choose a coagulant.
Nigari or gypsum are the most common coagulants used.You can use any of the above.Nigari and gypsum are used to make tofu.They are available at a local health food store.
Step 2: The coagulant should be dissolved in a cup of water.
One cup of water is all you need to make the dissolved coagulant into.You should add it to the soy milk before doing this.The coagulant will start to harden if it is left in the water for too long.
Step 3: If you want firmer tofu, use more coagulant.
If you prefer tofu, you can get more coagulant in the water.You can use less coagulant if you prefer softer tofu.You may need to experiment with the amount of coagulant until you find a consistency that you like the best.
Step 4: You can use fresh soy milk.
Tofu can be made with homemade soy milk.The texture of tofu will be impacted by the added sweeteners and oils in store bought soy milk.If you decide to use a store bought soy milk, look for one that has been freshly made from a Japanese or artisanal grocer.
Step 5: Soy milk can be heated to 160 degrees.
In a large pot on the stove, you can heat 8 cups of soy milk.When the milk reaches 165 degrees, it's time to heat it.The milk should be hot.
Step 6: The coagulant mixture should be put in a container.
When the soy milk has reached the proper temperature, stir in your coagulant.If you want to stir the soy milk, pour half of the mixture into it.Stirring constantly, mix the coagulant into the soy milk.Add more of the mixture.It is best to add as little as possible since the coagulant has a strong taste.
Step 7: Once a small lump forms, remove from heat.
You will begin to notice the coagulating of the soy milk when you are making it.Remove the soy milk from the heat once this happens.You can add more coagulate mixture to the soy milk if the mixture is not very lumpy.
Step 8: Let the milk sit in the pot for 15 minutes.
Look at the mixture after the time is over.The yellow liquid should be separated from the large curds.If the curds are small and floating around in the liquid then you should stir in more coagulant and let it sit for a while.
Step 9: The cotton or cheesecloth should be moist.
The tofu mold can be prepared while the soy milk mixture is resting.It's a good idea to take your cloth and run it under water.wring it out so that it isn't dripping wet.
Step 10: Use the cloth to line your mold or strainer.
You can put the cloth inside the tofu mold or strainer.The cloth should be three times larger than the mold.You can use the cloth to cover the tofu.If you want to make tofu, make sure the container you use has adequate drainage holes.It's best to use a specialty tofu mold or strainer.
Step 11: Remove excess liquid from the pot.
You may want to strain some of the excess liquid from the pot once the soy milk mixture is adequately coagulated.If you want to scoop out as much liquid as possible, be careful not to remove any of the coagulated milk.
Step 12: The mold can be placed in a sink or large bowl.
Put the tofu mold in a sink or large bowl before adding the curds.This will help to catch the tofu liquid.The bowl needs to be large enough to catch all of the liquid.
Step 13: The mold should be filled with the curds.
The mold can be poured into using a ladle.You can pour the curds directly into the mold if you remove the pot from the stove.If you use this method, you may need to press down on the curds with your hand to make room for the mold.
Step 14: Take the cheesecloth and put it over the curds.
Take the excess cloth that is hanging out of the tofu mold and fold it over.The cheese should be completely covered.You can squeeze the cloth to help remove and drain excess liquid at this point.
Step 15: Press gently to remove excess liquid when placing a weight on top.
If you are using a traditional tofu mold, you can put the lid on top of the tofu and press down to remove the excess liquid.If you are using a strainer, you will need to find a form of weight that can be placed on tofu to help strain it.If you fill a glass bowl with water, you can rest it on top.You could put canned goods on top of tofu to act as a weight.
Step 16: Wait 15 minutes.
The tofu should be in the mold with the weights on top for 15 minutes.This will help to dry out the tofu.
Step 17: If the tofu is firm, feel it.
Pull back the cloth after removing the tofu weights.You can press the tofu with your finger.It should not fall apart.Tofu is ready if this is the case.You can let it rest for another 10 minutes if it is still too soft.
Step 18: The bowl should be filled with cold water.
The tofu needs to be removed from the mold if it is firm.If you fill a bowl with cold water, you can do this.The tofu will be solidified by this.
Step 19: The tofu will fall out if the mold is Invert.
The tofu can fall out of the mold if it is turned upside down.The tofu can be pulled out of the mold by lifting the cloth.
Step 20: The cloth needs to be removed.
You can gently remove the cloth from the tofu once it is in the water.It is ready to serve.