I use apple cider vinegar very successfully as a coagulant. I've never tried lemon since apple vinegar worked for me. Funny thing, I tried with sea salt the first time and it didn't work. Then I put in some apple cider vinegar and it worked, so I got a slightly salty and even more delicious tofu. From there on I always put 15g of salt in 2l of soy milk along with two tablespoons of apple vinegar. I also got a tip for firmer tofu - keep it simmering on very low while it coagulates for around 15 minutes. I'm just about to try that.
Oh yeah and okara is really great stuff to make soy burgers with. I mix it with peppers, onions, garlic, parsley or basil and some salt. You can also add some seitan in it to keep it together better, or some whole wheat dough.
I've made this before with nigari and it produces a sweet delicious tofu. But frankly, the homemade stuff from store bought soy milk is atrociously priced. Even when I made it from scratch by boiling the soy beans and squeezing the milk, the cost of the soybeans makes it more worth it to buy my tofu from the factory. $1.80 for 20 ounce block of delicious tofu. But it is fun to try to make it at home! Thanks for the tutorial~
I just made my first soy milk. Now, I'm ready to try making tofu. I might start with lemon, or vinegar. If that doesn't work, I'll look for some nigari. Thanks for the video.
I did it with the lemon. It turned out really well.. Kind of soft, so I'm going to do it again and press a little longer. I made some scrambled tofu with onions and mushrooms, the next morning. It tightened up when it sauteed in the vegi broth. Soooo good. I might get hooked on homemade tofu now. I'm going to make it with lemon again. Might try it with vinegar too. Just noticed dddux's post. Going to try simmering a little longer... Thanks.
True, although this is probably my least favorite coagulant. See the link in the video description for a list and discussion of the variety of different coagulants you can use!
I have written extensively about different coagulants here (see link in video description). Just know that each coagulant produces a slightly different taste and texture!
I use apple cider vinegar very successfully as a coagulant. I've never tried lemon since apple vinegar worked for me. Funny thing, I tried with sea salt the first time and it didn't work. Then I put in some apple cider vinegar and it worked, so I got a slightly salty and even more delicious tofu. From there on I always put 15g of salt in 2l of soy milk along with two tablespoons of apple vinegar. I also got a tip for firmer tofu - keep it simmering on very low while it coagulates for around 15 minutes. I'm just about to try that.
Oh yeah and okara is really great stuff to make soy burgers with. I mix it with peppers, onions, garlic, parsley or basil and some salt. You can also add some seitan in it to keep it together better, or some whole wheat dough.
You can also leave the curds in the fofu mold for longer and it will create a firmer tofu. That's what I do and I always get a nice, firm tofu.
I've made this before with nigari and it produces a sweet delicious tofu. But frankly, the homemade stuff from store bought soy milk is atrociously priced. Even when I made it from scratch by boiling the soy beans and squeezing the milk, the cost of the soybeans makes it more worth it to buy my tofu from the factory. $1.80 for 20 ounce block of delicious tofu. But it is fun to try to make it at home! Thanks for the tutorial~
I just made my first soy milk. Now, I'm ready to try making tofu. I might start with lemon, or vinegar. If that doesn't work, I'll look for some nigari. Thanks for the video.
I did it with the lemon. It turned out really well.. Kind of soft, so I'm going to do it again and press a little longer. I made some scrambled tofu with onions and mushrooms, the next morning. It tightened up when it sauteed in the vegi broth. Soooo good. I might get hooked on homemade tofu now. I'm going to make it with lemon again. Might try it with vinegar too. Just noticed dddux's post. Going to try simmering a little longer... Thanks.
simple and precise video!
I allow mine to sit for about 25 minutes. This makes an extra firm tofu which is what I use most of the time.
you can use as alternative coagulant lemon juice
True, although this is probably my least favorite coagulant. See the link in the video description for a list and discussion of the variety of different coagulants you can use!
Cool! Thank you
thank you very much !
Thanks
I have written extensively about different coagulants here (see link in video description). Just know that each coagulant produces a slightly different taste and texture!
Remove the beany smell in tofu