May 26, 2013

FRESH HOMEMADE TOFU


although a consciously planned vegan diet can tick all the boxes when it comes to essential vitamins and minerals - not even mentioning its amazing health-giving properties - there are a few aspects that may need some attention. an adequate intake of calcium can be one. so how can you include more calcium in your vegan diet? easy! calcium-set tofu. the australian dietary guidelines advise that 100g of firm tofu contains the same amount of calcium as a serving (1 cup) of milk. just another reason i ♥ tofu!

if you are like me and are constantly looking for ways to cut down on waste, why not try making your own homemade tofu?! its easy to do, guarantees your tofu is fresh, packed full of calcium and delicious!

how?

2 litres of fresh homemade soy milk
1 tablespoons of calcium sulphate (food-grade gypsum)*
1/2 cup of boiling water

* you can buy this from a retailer of brewing supplies (i bought 1kg for 19.95AUD, which will make ~62 blocks of tofu!)

equipment

1 large 3L pot with lid
1 wooden spoon
1 small jug or bowl
1 slotted spoon or small colander
1 tofu press or strainer lined with muslin cloth
something heavy to press your tofu



step 1 - cooking and coagulation (30 minutes)

  1. add the calcium sulphate to a small jug/bowl and combine with the boiling water, set aside (**firmer tofu can be achieved by adding an extra tablespoon of calcium sulphate)
  2. add the soy milk to the large pot and bring it to a boil
  3. lower the heat and simmer for 5 minutes
  4. remove from the heat and add half the calcium sulphate solution to your pot and stir in a whirlpool motion 5-6 times
  5. place the spoon into the centre of the whirlpool and wait for the milk to stop moving
  6. add the remaining calcium sulphate solution and stir in a figure 8 motion until the milk starts to coagulate (3-5 minutes)
  7. once curds start to form cover the pot and let it stand for 15 minutes. 

step 2 - setting your tofu

  1. scoop out the curds using the slotted spoon/small colander and transfer them to your lined tofu press/strainer
  2. put the lid on the press/strainer and place a 500g weight on top to compress your tofu (i used cheese making baskets, one on top of the other, and the pestle from a pestle and motar) 
  3. leave to press for 15-30 minutes (15 for medium-firm tofu, 30 minutes if you like it firmer) 
  4. carefully remove the tofu from the press/strainer and transfer it into a container of cold water
  5. remove the muslin and set aside to cool for 30 minutes
  6. refresh the water, cover and put your container of tofu in the fridge (it will last up to a week with the water changed every 1-2 days) or enjoy your fresh homemade tofu in a tasty tofu recipe right away!

makes ~500g of firm tofu

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