Tofu (soy cheese)

Submitted by enr on 18 Jul 2013
500 g yellow soybeans
3-4 tbsp freshly squeezed lemon juice
1 tsp sea salt
4 liters of water
Soybeans soak in cold water for 1 night. Drain and rinse well. Blend to a smooth mash and pour into pan. Add the water and put on fire. When lifting foam, add a little cold water - this is done twice. When the foam leave to rise for the fourth time, the pot is removed from the heat and strain the liquid (strainer). The resulting soymilk returns the hot plate (already off but warm) and add the lemon juice and salt. Stir and salt must be dissolved. The resulting flakes and clear liquid is poured into a colander covered with cheesecloth. Pressed by weight (1 kg). After about 20 minutes the soft tofu is ready. In order to more firmly compressed with greater weight for a long time. Thus prepared tofu can be stored in the refrigerator about a week, put in a sealed container with water. The water should be changed every day. * A 450 g soy feta cheese. * The feta cheese tofu is a universal product - can boil, bake and fry to prepare steam. Tofu has a neutral flavor, so during cooking should put more spices or sauce added. tofu pieces can be eaten directly, seasoned with various spices, marinated.
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18 Jul 2013


I will surely try to do it!