How to make Soy Milk & Firm Tofu with Soyabella
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- Опубліковано 8 гру 2020
- In this video I show you how easy it is to make soy milk with Soyabella as well as Firm Tofu. All you need to prepare is to soak some soy beans overnight and get some nigari salt as that's what we will be using as a coagulant.
Firm Tofu with Soyabella
INGREDIENTS:
1 litre of water
1 plastic measuring cup of soya beans, soaked overnight
A pinch of salt
COAGULANT:
1 cup water
1 tsp nigari salt
If you don't have nigari, you can also use epsom salts or gypsum to make firm tofu:
• Which coagulant is bes...
You can also make firm tofu using lemon juice, the resulting tofu will have a slightly sour taste:
• Quick and easy homemad...
This is how I dehydrate okara to make Soy Mince:
• Homemade Soy Mince fro...
This is my popular recipe for Okara Burgers:
• Okara Recipes - okara ...
You can make a Seitan Roast with okara:
• Seitan Roast with okar...
A simple Vegan Chilli with okara:
• Vegan Chilli with Okar...
A batch of Oatmeal Cookies can be also made with addition of okara:
• Vegan Oatmeal and Rais...
Let me know what are your favourite recipes to prepare using tofu.
Lots of vegan love,
Inga
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Ahhh, didn’t know what that plastic thing was that came with the soya Bella lol. That’s so convenient to make your own tofu with this machine! Thank you for the step-by-step video. I was so lost 😂
You are very welcome! 🙂
love the Tofuture press! Always use that for my tofu
Yes, it's brilliant, I agree! 🙂👍
ThankYou ❤️ I’m getting my machine tomorrow and I’m so ready !🏡
Great, happy to help! 🙂👍
Thank you very much . Have a good day and have a good health
You're very welcome!
It is so much fun watching you make this. You have a style of teaching I really enjoy! Once I got my Soyabella and the little tofu mold that came with it (which is not the one you used in this video) I saw that it makes a very SMALL amount of tofu at one time, and was in a quandary. I really wanted to make something closer to the size of a block of tofu we get at the stores in the U.S., which is more than twice the size the Soyabella makes.
It's crazy how long it took me to figure it out that all I need to do is make the soymilk two (or even three) times -- but if I do it three times some will be just for soymilk and not for the tofu -- and each time pour the soymilk into a saucepan and let it sit while I make one or two more batches. I will be sure to clean out the container that holds the okara well between each time, as well as scour anything that has stuck to the bottom of the Soyabella. Then I will make soymilk one to two more times, pour the soymilk into the same saucepan, take the temperature and heat it up a bit if needed to reach 80 Celsius (or about 176°F) before adding half the the coagulant (which for me the full amount will be a cup of water with about 3 tablespoons of organic apple cider vinegar) and if needed add the other half 7 minutes later, watching for the whey to become fairly clear.
Then I will pour my soy curd mixture through a collander covered with a cheesecloth - CORRECTION: I just did this and that was not a good idea to add the cheesecloth -- (my Soyabella came with TWO cheesecloths -- what a treat!) -- over a large batter bowl that has a spout to catch most of the whey before I scoop the curds into my 14-oz. tofu mold which will already be waiting with another cheesecloth covering it. I am SO excited about this!!! Can you tell?!
The recipe I used for making tofu the "hard" way always began with 250g of soybeans and the Soyabella recipe calls for only 100g, so I know that about half of the soymilk I make the third time -- if I make it a third time -- will be used as "regular" soymilk. And now, thanks to YOU, I am really believing and understanding that I CAN use the okara for other things, and I LOVE that. It is so good not to waste food!
Thank you so much for your food preparation show, Inga! You make cooking even more fun for me than it already was. -- Michele in Texas
P.S. I just bought my Soyabella, in the U.S., in December 2022. The buttons on top are DIFFERENT! There is one called HEAT, one called RAW and a third has the same symbol (white on black) as my "shutdown" button on Windows on my computer. I never have figured out why that button is there. I tried pushing it a couple of times and it did not seem to do anything. But no matter since I don't think I need it. My Soyabella came basically WITHOUT instructions, so your videos have helped me IMMENSELY! I just made two batches and the soymilk is curdling as I type. (I don't think I will ever want to do 3 batches after all -- just too much work, haha.) I also managed to do a BIG GOOF the first time around but I've already written too much so I will spare you the long story (but the soymilk was saved)!
Thank you for your lovely comment Michele, I am glad you now have a way to make soy milk and tofu 😁 The heat option will be the Milk option on my Soyabella and Raw will be the Mill option. The last button is the pause/switch off button, you only need that if you want to stop the cycle that has already started 🙂
Thanks for the video. It makes the process very easy. It would be nice to have it fresh like that. Is it hard enough to be marinated and pan fried?:)
You're very welcome! It's not as hard as you get store bought firm tofu, but you can still marinate and pan fry it, yes 🙂
I've been making tofu for a few months now. I save a lot of time and trouble by pouring the curds and weigh directly into a fine mesh strainer. When most of the whey has dripped out, I carefully scoop the curds into my lined mold. It works great and the strainer is easy to clean! Very nice tutorial! Thank you!
You're very welcome 🙂 Unfortunately my Soyabella stopped working on the milk function, trying to figure out how to get it fixed!
@@HealthOrigins i had one if thise. I later bought a Soyajoy and it's much easier to use and clean and makes nicer milk! It costs more but i think it is worth it..
If I can't get mine repaired, then I might have to invest in Soyajoy - thank you for recommendation! 🙏❤️
@@HealthOrigins you're very welcome!
Nicely
Thank you 🙂
Awesome. I have a soyabella. I like the idea I don’t have to cook it on stove. Seems to be easier.
Yes, it saves quite a few steps with Soyabella, unfortunately my milk function stopped working for some reason, trying to get it fixed but struggling to get repairs in UK.
Do you still recommend the soya Bella ? I have tried it the other way. A lot more work. lol. Wanting to try it your way. Also I have the Nigeria liquid so I don’t need to mix it with water. I think. lol. Hope you get it fixed or get a new one. Or maybe a different one.
Thanks for the great demonstration. I just learned that you can make tempeh from the okara! I've done it twice so far with great result. Check out full of plants for a recipe. No waste!!
Tempeh from Okara?! That's great, thanks for the tip Jean, I will definitely check it out as always looking for new ways to repurpose okara! 🙂
@@HealthOrigins I knew you would like it as soon as I saw it I thought of you💜
👍 Great, thanks again, I am now researching how to make tempeh 😉
WOAH REALLY?! HOW?!
Please let me know how much water you put in for 100g dry soy beans. Thank you very much
Hi Ngon, you can pour anywhere between 800 to 12000ml, but I suggest about 1liter is the right amount of water. If you want your soy milk creamier, use 800ml of water.
Luv the accent. Where are you from! I'm from the Bronx, NY in the USA.
Thanks Darlene, I am originally from Lithuania, living in UK for the past 17 years 🙂
Well said, now remember this is probably a 60:40 ratio of protein to starches respectively or even greater protein to starch ratio… have plenty of oxygen eat less starch.
How much, by weight, dry soy beans do you use?
100g of dry soy beans.
How much tofu do you produce out of that quantity of soy bean and water?
I haven't weighed it, but perhaps around 200g of tofu.
hi, the texture allows grating it?
The texture of the tofu is more suitable for crumbling, but I guess you could try to grate it as well.
@@HealthOrigins thanks💚
Can you make Burmese tofu using chickpeas with this method?
I guess you could try making chickpea milk with Soyabella, however, Burmese tofu is made with chickpea flour, so you don't really need Soyabella for that.
Hi, any thoughts on why the texture didn’t turn out? I cooked my soy milk in my SoyaJoy, drained pulp, checked temperature and put in the Nigari flake mixture. Interesting though, the package said to mix it in 1 cup of warm water and leave it in the milk for 25 minutes. The curds were very small and when I drained and pressed it the texture was mushy. My first attempt failed completely and this time was mushy. I’m disappointed 😔. Taste is good. And your suggestion to add a pinch of salt was wonderful. Milk was delicious.
Was the water in between curds clear? If it was still milky, then you did not have enough of nigari solution.
@@HealthOrigins It was not completely clear. And the end result was more like the Okara texture. I may try again with half a recipe, using more nigari solution. Thank you for helping.
Yes, most likely you did not have enough coagulant. If you run out of nigari, you can always use some lemon juice or vinegar to finish the job up, that will get the rest of the curds curdle up 🙂
@@HealthOrigins Thank you. I must not be using enough. My first batch (which was like milk water) I used lemon. So I ordered a bag of Nigari Flakes hoping for better success. That's how I got (more) Okara paste 😂. I'm soaking more soy beans and will try again. Keep your fingers crossed for me - LOL
Your accent sounds like a mix between Dutch, Irish and Newcastle lol
Very close - Newcastle, Irish and Lithuanian! 😁