Making tofu, attempt #5: Success!
It came put a bit soft, but that is okay, pretty tasty though. This time, I measured out my soybeans and found that I didn't have enough for two batches of soymilk, but enough for 1 and a half batches. So I just soaked what I had, and put it all into the soymilk maker and made one batch. I used filtered water, and one packet of coagulator. And it worked! What it looks like before I press it is like very very silken tofu. When it looks like that I know I got it right. I put it into the tofu press and pressed it for about 20 minutes. I didn't use as much weight as the first time. So now I know that the softness of tofu really does depend on how much weight you use when pressing it. I would say that the texture was firm rather then extra-firm. The block was small however.
I think I may need a bigger tofu press.
I feel pretty confident that I know what I am doing now and will just repeat what I did this morning.
3/4 cup dry soybeans, soaked overnight, made into one batch of soymilk using filtered water, then one packet of coagulator and then pressed. I think this weekend I may go about seeing if I can make a larger tofu press, maybe use an old bread pan or something. I have a strainer that may work lined with cheesecloth and use a small plate on top to press?
Anyway, I think I finally have it down. Next I may try to use some other grains as well as soybeans. Maybe soy/barley, or soy/oat? Maybe I will try YG's black bean tofu? Worth a shot!
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