Tofu!

[flowerbug]

That will be a very nice addition in the kitchen, especially when we decide to go-to veggies, May I know how?

the first post in this thread has a description of @digitS' method.

i also posted my version to compare our methods in post

Tofu!

Come on Steve! If you can grow, harvest and make tofu from soybeans , yogurt you could do one handed and blindfolded! My dad always made yogurt from our goats milk and mom made soft cheese and ice cream. But I'm just sayin', if my dad(God bless him), was successful .....! :P

www.theeasygarden.com

i also posted my method in SS in thread for making soy milk, tofu is just the next step in handling soy milk if you want to make it into tofu. you coagulate it with some chemical (digitS' uses vinegar, i used lemon juice, there are others that can be used too) and then after the curds have formed you separate the curds from the whey.

how i made soymilk

i'm not sure if this method works for others but it was ok for me. i did grow my own soybeans, so a bit on that first, if you go out into a field around you where soybeans are grown you are likely to get soybeans that are more suited for animal feed or further processing and also they are...

www.sufficientself.com

 

[YourRabbitGirl]

Not counting the overnight soaking and clean up, the following takes about 1 hour. Having a "kitchen assistant" is helpful.

Rinsing the soybeans actually removes about half of the skins which is probably helpful but not of necessary importance. About 3 cups of soybeans:

The next morning, half of the beans go into the food processor at a time:

The processing takes a minute or 2 until the consistency is nearly the same as pancake dough:

The cotton dish towel is gathered about the soybeans and squeezing takes out the juice and water. DW always turns over the job to me at this point because I do such a "good" job with this task. I have to pay attention not to tear the fabric:

The liquid goes into a deep pot and stirring is constant over medium high heat.

As a full boil is reached, the heat is turned down to medium and a water mixed with vinegar is slowly added, a ladle at a time. The water mix is about 2 cups/4 tablespoons of rice vinegar:

As the water & vinegar mix is added, curds begins to form. Scorching and foaming is no longer likely. Not all the water & vinegar mix needs to be added - too much and the tofu will be too sour. How much is necessary is determined by the clarity of the liquid. As curds develop, the liquid is no longer "milky."

The curds are placed back in a clean dishtowel to drain:

Steve's digits

Sauteed tomatoes, onions, ginger, Fried milk fish added, Then fried tofu. Pretty fillng and nutritious..

 

[YourRabbitGirl]

So it's basically like making a simple cheese out of beans instead of milk. Interesting!

I'm not a tofu fan at all, but it's neat that you can make it at home so easily.

we started to can some green mangoes, It's in season now so we decided to pickle some of them, this will be great after a couple of months.