I'm not vegan, but a friend of mine is, and he was having some difficulty finding good tofu because it was either too expensive or the cheaper brands didn't taste quite so good. I'll forward him this video. Thank you for the recipe :)
In Indonesia it's like 0.25/ block And they sell it *everywhere* it's always homemade if you buy it in a traditional market But you still have to find a good one coz it tend to smell
I know what was wrong the first time!!!! I tried it again just now and it finally worked!!! Lots of brainy lumps and big ones~~ so excited!!!!!!!!! And Okay, the problem is the WATER TEMPERATURE! You do NOT need to wait for it to cool down for a bit, just pour in the lemon juice right after you turn off the stove!! No problem at all, remember when we make coffee with soy milk, the only way to avoid curbs is to let the coffee cool a bit before pouring in the soy milk. So, same thing here, if you want curbs/lumps , do the opposite-- pour in when its HOT!! Okay, now it is really really easy to make my own TOFU now~~ Thanks~~
hey, I am so sorry that I remembered it wrong. It is actually freshly-made soy milk which has more active agents for bigger lumps. Probably because it's been a while since I made the tofu and I have been buying soy milk from the store for my soy coffee. So, I remembered it wrong. Hopefully, you have successfully made your own tofu. All the best!
Janice Huang I tried to do it, but I got lumps that were too small. So the final product came out kinds of thin. Any ideas on how to get bigger lumps? I tried doing my own soy milk
Those of you who unashamedly criticizes Mary's method should just hide under a rock. Perhaps nigari is a perfect method, but using lemon juice is an alternative and most normal/common folks DO NOT HAVE nigari in their pantry, while lemon juice is a given. She posted a method that is simple and very viable. I made mine with her instructions and it turned out perfect. You should be grateful for her nice video and shut up and give her slack and realize that there's not just one etched-in-stone method available.
Well said. I do wish people would read the comments and work out for themselves that store bought soy milk will probably not work. People seem to need to be spoon fed every little detail. 🙏🙏😊😊
Oh my goodness!!!! I just tried this out...its freakin’ AMAZING!!!! And soooo goddamn easy! And yeah, you gotta put in the lemon juice when it is hot and you dont have to wait for it to get a bit colder. When it comes to a boil, just remove it from the stove, add the lemon and water mix, stir it and you’re gonna start seeing the lumps instantly. And immediately cover the bowl! 👍🏻
I love love LOVE Mary's Test Kitchen! The voiceovers are entertaining and the videos are the perfect length. I never understand why some people need you to watch every little thing they do and then come out with 35 minute long videos for really simple stuff!
SO excited to try this out! With everyone hoarding food because of COVID-19, I wasn't able to find any tofu at the grocery store the last two times I went. Thank you!
I used to make it with my parents when I was a child. You can use vinegar as well. Every time my parents made it they always kept some milk for me. The fresh home made soy milk tastes delicious, and so does tofu. 👌😀
Made this again today, with much greater success! I used apple cider vinegar this time as I ran out of lemon juice, and I stirred it in within a couple minutes of the soymilk being removed from the heat. Perhaps the other day I let it cool down too much. I will definitely use this recipe again in the future!
I made this today, firstly I made my own soya milk using your recipe. I didn’t make that much milk, 1 cup made about 700 ml of milk. I then followed this recipe to make the Tofu. It kind of reminded me of making ricotta. I didn’t get a huge amount of tofu, because I only used 700ml of milk, But the taste compared to shop bought is so much better!! So sweet and with a much better texture. One to make again, but in a larger amount. Thanks for the recipe.
When I lived in a small village in Thailand I was so surprised at how the tofu tasted different there. It was so much milder, tastier, and the texture more appetising! Your tofu reminds me of it, I'll try to make it and see if it's the same! :))
Oh my gosh, this is amazing! I've been vegan for about 7 years now and never once made my own tofu. Now that I'm striving to also live plastic free and zero waste, I've chosen to stop buying store bought tofu, as it only comes in plastic. But I wondered, could I make it myself? I've made almond milk before, assumed that soy milk is likely the same, but never knew just how easy tofu is to make until watching this video. Thank you so much for positing this! It will help our family live with less plastic, less waste, more homemade foods and, as a result, better tasting and quality whole foods. I can't wait to check out your other videos (especially knowing this is a vegan channel). Yay! Thank you for posting this and for what you do. Cheers! ~ Aubrey
Aubrey Tate I applaud you for going towards a plastic free/zero waste lifestyle! I hope you enjoy making tofu, dear. I love the homemade stuff much more than store bought.
I used Westfield soy milk no additives It came out like ricotta cheese it was wonderful it’s a waste on tofu scramble If I make it again I’m going to divide it up and try blending into make cream cheese add some lactic acid and maybe agaragar I’ll have to buy soybeans and make milk
Mine turned out like ricotta too and I used Westsoy as well (I'm guessing that's the brand you meant). Still good, but I really wanted tofu. I'm going to stick with buying it.
I like to use Nigari to make tofu, just because it's tasteless. However when I tried using lemon, it came out delicious anyway ;) Thanks for sharing, you are a pro!
Yes, I had read from other sources that lemon gives a sour, lemony taste... But I've made this many times with lemons and there is no weirdness. :) and thank you for being so kind, always.
This is a great recipe. Helped me make my tofu for the first time and it tastes so good! However, I also had trouble getting curds the first time. I followed the instructions in the video but the milk hardly curdled. I was able to salvage it by reheating it and then putting in lemon juice as it was beginning to boil and it curdled right away! The rest I did as instructed in the video. It’s inarguably the best tofu I’ve ever tasted. Fresh, mild and delicate. No bitterness at all.
I'm so happy you were able to make it work for you. I'm sorry that I didn't emphasize the importance of the temperature. For me it seems to easy at the time so it translated in my tone of voice. But it really is important to have it hot enough. Thanks so much for sharing your experience 🤗
@James Parker did you forget that vegetables and plants are living things too? You vegans love to rant about "animal murder", but you never realize that you are literally scalping the earth by eating up the vegetation. If you say we can just " grow" back these vegetables, then why cant we "breed" back our cattle? Hm? The concept of going vegan is not for me, so I'm going to keep eating meat thank you very much.
Heh thanks though I'm just copying a centuries old method. :) The only thing was having to write down and actually measure what I was doing! My style is usually "oh a little of this and a pinch of that" ;)
OMG! I've seen tofu DIY recipes in the past but they had a long list of ingredients and I never attempted them... but this... this is life changing!! Thank you Mary :D
Thank you! Ive been V for 28 years and tried my hand at most things, used to work in a professional tempeh business..this is less finicky and your clear concise instructions are exactly what people need! Not intimidating at all😁
Thanks a million times! I've never made nor tasted tofu until today.. I also made soya milk, super creamy but a little bit bitter using your technique. I'm so proud of myself coz my tofu came out really firm and no bitter taste (I let it sit in cold water for about 40mins). Thanks again, I'm so grateful..Lots of love!
I found sugarfree soy milk in my local store, made from just soy beans and water. In my experience, I used 1 l of soy milk, 100 ml water and juice from an entire lemon. i found that it had to curdle for a longer time to stop being milky, but it worked :)
I made my first-ever block of tofu today from your soymilk recipe. Absolutely delicious and soooooo much tastier than store bought!!!!!! There is a tofu shop in Seattle that sells fried tofu cubes that has glass noodles and green onion throughout. That was always my favorite when I lived there. So I gently folded chopped green onion (just the green parts) and rehydrated glass noodles to the curd/whey mixture before draining. I couldn't be happier! Thanks so much, Mary! 🤗
Great recipe but what really got me was your satisfying voice. Really calm and cute with a soothing tone and generally a mother feeling. Happy new year!
THANK YOU SO MUCH FOR THIS VIDEO!!!!!! I am a new vegan and don't want to buy anything that is processed. I want to be able to make my own, like you said, so I know exactly what is in it. Fresh and homemade is best in my opinion. I have even made my own vegan tofu mayo because I don't want all that oil. Thank you again! God bless.
I love your recipes! Thank you so much for sharing. I never new how easy it was to make soy milk and tofu. I'm not a vegan but I do love vegan dishes. I love eating healthy and vegan dishes are usually healthy all the time.
Where I live it's impossible to find tofu except for the really expensive ones sold online, and I always assumed tofu was difficult to make. It's so EASY! Thank you for this informative recipe.
You're most welcome! Thanks so much for watching. If you're really going to make your own tofu, I highly recommend also watching my video on making Silken Tofu which also covers some troubleshooting and using calcium sulfate makes a smoother tofu compared to lemon juice. Have fun!
aznlover9114 No, unless you add a ton. I've never had tangy tofu as a result. But other coagulants have their benefits too. Lemon juice is just easier to get for most people. :-)
Mary's Test Kitchen magnesium is Epsom salts sold everywhere very cheap n shelf stable lasts FOREVER n its good in your bath and on your garden with calcium..ive used any acid tabs in garden with Epson salts Roses respond well n my veg garden
Lowkey, this is probably my favorite recipe. I book marked this video and subscribed. I couldn't find any tofu in the store that didn't have Calcium Sulfate or Magnesium Chloride, knowing I don't need any of those inorganic coagulants is phenomenal! Thank you for making this video.
THANK YOU MARY after reading some comment it worked ,,,,,,,, i have let it boil turn of the heat,,,, i didn't remove it from the stove then straightaway i have put the mixture ,like so ,,in a bottle with a small hole i sprinkled THIT SOLUTION to 1 cup of soybean i used a tea spoon of sea salt and 2 tea spoons of fresh lemon with 2 table spoons of water AND it curdled, as for the rest i did as in that video good luck
Mary please consider finding a way to do an in-person, hands-on class! I love your presentation style and think a class would be a fun part of a trip to Canada...Especially these sorts of 'technique' recipes where working in a group would help build confidence. Would appeal to vegans, zero wasters and foodies alike, imho.
**Troubleshooting** Having trouble getting your soy milk to coagulate? Do the following: FIRST: add a few drops of lemon juice to any milky bits still in the pot. Cover. It should be coagulated within 5 to 10 minutes of waiting. IF NOT, THEN SECOND: Heat up the soy milk again. Avoid heating it up too quickly, so use medium heat and get it back up to 160°F. Then turn off the heat, cover and it should finish coagulating. If that doesn't work, the problem may be your soy milk is not properly made for tofu-making. See below. 1 - Are you using the ideal soy milk? See this video for more details on proper soy milk for tofu-making: goo.gl/go9KAg 2 - For soy milk to coagulate, it needs to be hot enough. Use a thermometer to check. Do NOT let the soy milk cool down too much before adding the lemon juice. 3 - Is your lemon juice acidic enough? Since lemons are from nature, their acidity can vary. Get around this by using good quality bottled lemon juice; they are usually very consistent. For even more consistent results, try using calcium sulfate (food-grade gypsum). See my video on Silken Tofu where I have more details: goo.gl/go9KAg 4. PLEASE FOR THE LOVE OF GOODNESS *read* the recipe! Most of the fails that have been reported are because of not following the complete instructions. 5. Are you even using soy beans? Double-check that you haven't accidentally bought white beans or similar. Only soy beans will do. The high protein and fat content in good quality soy beans is very important! P.S. If you have questions about this recipe that haven't been answered by reading the blog post/recipe or the above links, please start your own thread. Then I'll be able to see it and answer. Don't ask under this pinned comment as I won't get the notification.
I see. My medical condition won't currently allow me to have silken tofu. Could you put up a recipe for firm tofu? Or does it only take a small tweaking to this recipe to get a firm tofu instead of silken? If so, what should I do differently than shown here?
@@keshavoncloud9 No, this recipe is NOT for silken tofu. Mem mox is mistaken. This recipe is for block-style tofu. However, silken tofu and block style can contain the same ingredients so I'm not sure how it will affect your medical condition.
I loooove you so much. i just stared being a vegan and i was so scared of running out of ingredients because i can barely find soy milk in my country. but with your page now I'm sooo happy with my choice. I'm gonna love it vegan ^_^ Thank you very much
I made this last night and it turned out great! At first, I was worried because my lumps never did get big, they were very small. But I pressed it for over 30 minutes and in the end, it was yummy! Didn't make much though. I ordered some nigari flakes from Amazon and am going to try it that way. I used my Soyabella machine to make the milk and it only makes about 4 cups of milk, so I'll do a double batch. Mary, your channel is the BEST! Your fried "chkn" fooled my sister and nephew.
This is so cool! I'm a baby vegan, and I'm IN LOVE with scrambled Tofu in the morning, and this really helped me out. Now I can save a bunch of money haha :D Thank you so much!
Ada Harrison you squeeze it through your hands to make larger pieces and very small pieces and by Large I mean the size of an egg curd. Just squeeze it through your hands and I usually cook some onions and garlic and maybe spinach Tomatoes whatever I want in it in the frying pan first with a couple of teaspoons of oil then I add the crumble tofu and make sure you add a little bit of turmeric to make it yellow. You can also buy BlackSalt otherwise known as kala namak. You can get this very inexpensively and it smells a bit like sulfur but it really adds the taste of egg and the smell of egg to the tofu while you're scrambling it and a tiny bit goes a long long way! The sky is the limit with tofu scramble! You can use herbs and spices seasonings salt and pepper the turmeric for color unless you don't mind it being white. I have made hundreds of different tofu scrambles and it's as easy as taking the tofu in your hands and breaking it up. I really hope this helps! :-)
Ada Harrison wow you found this after a year! You're more than welcome and anytime any question any recipe need a mentor I'm always around and I have my G+ page setup for people to ask questions and things. I'm glad I could help! :-)
I must have tired this recipe couple of years back a dozen times or so but I would always end up with milky mixture no matter how much lemon I added.I gave it one last shot yesterday but this time I added coagulant right after turning off heat and voila it worked. My tofu had a smooth cottage cheese texture and tasted very yum yum, store bought is not even close.Most importantly it's helping with my protein deficient diet since I don't consume any meat.Thanx a lot Mary for this wonderful recipe of yours 😊
Wonderful! Thank you. I make my own soy milk at home here in Cambodia but I use a strainer instead if a cheese cloth... I can buy freshly made delicious tofu for a very good price at the market but it's good to learn how to make it! I really like the idea of lemon juice I wonder if Cambodians use the same system. Thanks for the great recipe: easy and healthy!
if anybody has tried using store bought soymilk (unsweetened of course) please give me feedback on the results. For some reason, my local stores don't sell soybeans *sigh* smh
Thanks, Surur, I was looking for kind of comment where someone have tried this recipe with bought soy milk. Will try your suggestion - first boiling the soy milk to make it more intense. But I am worrying that these milks have added sweeteners and it will make it very sweet.
This is an excellent video!!! Easy to understand, you mentioned even like yet important things like the overflow or that it is hot so don't burn yourself...but don't waste time talking about triffles that aren't. I've been makng my own tofu successfully with the store bought coags but want to try lemon juice. Were I live it's hard to get fresh ones so I'm hoping if I buy so lemon juice or make it - with no preservatives - it'll work...crossing my fingers. Thanks again!
Mary, Thank you so much. I just made about 20 blocks of tofu from this video. I work at a vegetarian orphanage in Mexico and I wanted to see if you had any suggestions on how to make large quantities of tofu at one time. I would need to make about 200-400 blocks per week. I used a pillowcase instead of a cheesecloth to make the tofu that came from 2K of soybeans. Any suggestions are greatly appreciated. Thank you so much for your video!!
Tashirat Mail Wow! 20 blocks! That's amazing. I think your pillowcase idea is really great. I have only made small quantities as my largest pot only holds 8 cups of liquid so unfortunately I don't have the experience to make recommendations. It sounds like you already have the creativity and motivation to come up with a solution. Good luck, my dear!
Sweet, I just found this video on accident and going to give it a shot. I am not a HUGE Tofu eater but still like to eat clean homemade food over store bought stuff. Thanks !!!!
Bethany Petersen In the video description, Mary says store bought is not recommended, because additives in said soymilk affect its PH which affects its ability to curdle.
Eureka!! Nice large curds. Brought it to a boil, let it cool to about 180, added coag and it started right away. Sitting in my home made press now. Kimchi and dubu../ tofu, tomorrow..Thanks for walking me through it...
Question: I've made this and LOVED it, but I found doing the soy milk really time consuming: mostly because I was really trying to get rid of the bean-y taste and it took longer than I thought! If I wanted to just plain make the tofu and not retain any milk, is it as important to simmer it for a long time get rid of the beany bean taste?
you are so great for sharing this with us! Thanks for making my life easier. It's sitting in the strainer as I type this, and thanks to you I'm making my first ever block of tofu :)
I cannot believe this is so simple. Thank you. Edit. Didn't work. There's no where near me to buy soya beans so I hoped the shop bought milk would work. It didn't.
+Stewart Black I did note that you should not use regular store bought soy milk... They add stabilizers to prevent coagulation. Where do you live? I buy dried soy beans in the bulk section of Superstore.
Stewart Black ahh I lived in a small town before so I know the pain of inaccessible "ordinary" goods. I think you can get soya beans on amazon uk though. I'm sorry your soy milk got wasted ;'(
It looks delicious but I really want to make it so I can be vegan level 100. “I make my own tofu” 😂 also Mary, you are my favorite vegan RUclipsr! Still cracking up about your comment on kalel’s mukbang. 💚💚💚
+Mary's Test Kitchen | Vegan Cooking this is gonna save me. ive been looking for an easy recipe and finally found one. if you have any recipes for burger but with out chunks of black beans please tell me,.
Could you do this with other beans?? My mom has RA and can’t eat soy but I wanted to see if she could make tofu from some other type of bean (particularly great northern beans seem like they’d be nice)
Jackson Catlett I haven't seen anything with great northern, but here's the link to a chickpea tofu recipe: ruclips.net/video/EwVIhQ1TW10/видео.html Hope this helps!
I will definitely be trying this out. I go through a fair bit of tofu so I'm eager to attempt making it myself (not just for health reasons but to see how much I can save doing it this way.) Thanks for the video!
Hey Mary! Since i am about to start making my own tofu for the first time,i have some questions. If you could answer me,i would greatly appreciate it! 1. I want to make extra firm tofu. Will lemon (As a coagulant ) work for that,or it doesn't matter,as it is the pressure that makes tofu hard or soft? 2. If after blending the soybeans we add more water,for our batch to be more liquid-y ,is it important the amount of water that we use? I mean,even if we add too much water ,isn't it all going to be pressed out,and then be left with the same amount of tofu? And all the protein is going to be in the tofu,and not in the water we will discard during the process? 3. How much protein goes into the pressed tofu, how much in the okara,and how much in the pressed out water/soymilk? 4. Do you recommend a store bought tofu mold for a beginner at tofu making? Or doesn't one need to spend money on it,and he can have the same results with no special equipment as you did here? Forgive me if i am being too meticulous,but i haven't made tofu again,and i want to know some basic things from someone who is way more knowledgable than me, before i try it. And then hopefully i will only get better with time. Thank you! 🙏🙏
1. Yes, I recommend using a tofu mold to get even pressure. 2. You can add more water...but it is harder to work with - remember that your pot must be large enough to accommodate both the soy milk and the inevitable bubbling up. 3. I dunno dude 4. for your first batch, I recommend using whatever you have at home. Why spend money if you don't know that you love to do it? However, I did find a really cheap $12 - 15 kit on Amazon that has a tofu making mold and cloth - makes things easier. Here's the affiliate link: amzn.to/3i7ylg5 Check it out if you like. Good luck! Sorry for the super late reply btw.
Josephine Lim I tried it, with UHT plain soy milk. but it doesn't work. the mixture just won't curdled. I think it's because the milk have gone through the UHT process?
Josephine Lim No unless you get it from a Asian maker that makes there own fresh soya milk tofu n yuba..make sure it's unsweetened just soybeans water n the couagulant NIGARI probably if authentic
I'm so looking forward to your cookbook!!! You have so many unique vegan recipes for Asian food that I have not seen elsewhere. Do you have plans to release one? Crossing my fingers
I made this with store bought organic soy milk (which only had some sugar and salt as additives) and it worked. I had to use almost twice the amount of lemon juice though and the end result tastes like lemon... I'll try it with vinegar and egg shells next time (though that wouldn't be vegan unfortunately so i can't share it with my vegan friend) edit: still better than store bought though
I made it! Your recipe was easy. But id added more lemon juice. I used plastic almond milk bag for. Oth procedure. Thank for making this video. May you seek the kindom of God and His righteousness.
I love finding videos like this that use natural ingredients, rather than a long list of store-bought powders that wouldn't have been around when tofu was invented
Youre so cool! I dont suppose Ive see anything like this before. So nice to search out anyone with some authentic ideas on this subject. really thank you for starting this up. this youtube video is one thing that is needed on the net, somebody with just a little originality. helpful job for bringing one thing new to the internet!
If your like me and concerned about how it keeps. Freeze it! I freeze mine anyway because it make the texture rougher! freeze in use able sizes takes a few hours to thaw make a master batch saves time
I tried this today. I used organic store bought soy milk. It was a disaster it did not work anyway shape or form I even added more lemon juice LOL guess I'll have to make your homemade soy milk and then give it another try. I really like the idea of homemade tofu 😊
I tried this today and had to use lot more lemon than the measure mentioned for the curdling to happen, for half the amount of milk of your one badge... also had to continuously keep it boiling while adding the lemon juice till it thickened...and very minimal stearing...don’t know the reason, tasting time is tom hopefully it’ll be good 😄 thanks for the video !!
Oh no! Sounds like...maybe the soy milk was too thick and the coagulant couldnt get in there?....hmm...next time I would add hot boiling water to thin things out. How did it end up? I hope you were able to get some tofu out of that effort!
Mary's Test Kitchen yes I managed to get the tofu but i think the lemon was a little too much maybe like you said adding hot water next time would help.. thanks will try that !!
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](http://i.ytimg.com/vi/hqnXzspvNSI/mqdefault.jpg)
I'm not vegan, but a friend of mine is, and he was having some difficulty finding good tofu because it was either too expensive or the cheaper brands didn't taste quite so good. I'll forward him this video. Thank you for the recipe :)
in china it's like $0.5/pound
In Indonesia it's like 0.25/ block
And they sell it *everywhere*
it's always homemade if you buy it in a traditional market
But you still have to find a good one coz it tend to smell
You are so thoughtful person ... Your friend is lucky to have you as a friend ...
Im here for the same reason lol
Fred Wangleboy Here in Denmark it’s like 5 dollars for a block. haha
I know what was wrong the first time!!!! I tried it again just now and it finally worked!!! Lots of brainy lumps and big ones~~ so excited!!!!!!!!!
And Okay, the problem is the WATER TEMPERATURE! You do NOT need to wait for it to cool down for a bit, just pour in the lemon juice right after you turn off the stove!! No problem at all, remember when we make coffee with soy milk, the only way to avoid curbs is to let the coffee cool a bit before pouring in the soy milk. So, same thing here, if you want curbs/lumps , do the opposite-- pour in when its HOT!! Okay, now it is really really easy to make my own TOFU now~~ Thanks~~
Yay! Glad you found success!
Janice Huang Did you make the soymilk yourself?
it is store-bought, woolworth select soy milk. Have you tried? How did it go?
hey, I am so sorry that I remembered it wrong. It is actually freshly-made soy milk which has more active agents for bigger lumps. Probably because it's been a while since I made the tofu and I have been buying soy milk from the store for my soy coffee. So, I remembered it wrong. Hopefully, you have successfully made your own tofu. All the best!
Janice Huang I tried to do it, but I got lumps that were too small. So the final product came out kinds of thin. Any ideas on how to get bigger lumps? I tried doing my own soy milk
Those of you who unashamedly criticizes Mary's method should just hide under a rock. Perhaps nigari is a perfect method, but using lemon juice is an alternative and most normal/common folks DO NOT HAVE nigari in their pantry, while lemon juice is a given. She posted a method that is simple and very viable. I made mine with her instructions and it turned out perfect. You should be grateful for her nice video and shut up and give her slack and realize that there's not just one etched-in-stone method available.
Well said. I do wish people would read the comments and work out for themselves that store bought soy milk will probably not work. People seem to need to be spoon fed every little detail. 🙏🙏😊😊
Oh my goodness!!!! I just tried this out...its freakin’ AMAZING!!!! And soooo goddamn easy! And yeah, you gotta put in the lemon juice when it is hot and you dont have to wait for it to get a bit colder. When it comes to a boil, just remove it from the stove, add the lemon and water mix, stir it and you’re gonna start seeing the lumps instantly. And immediately cover the bowl! 👍🏻
I'm going to try your way tomorrow, I tried it today, but it came out very soupy
What is a batch of soy milk
I love love LOVE Mary's Test Kitchen! The voiceovers are entertaining and the videos are the perfect length. I never understand why some people need you to watch every little thing they do and then come out with 35 minute long videos for really simple stuff!
I agree with you completely. I love videos that get straight to the point.
SO excited to try this out! With everyone hoarding food because of COVID-19, I wasn't able to find any tofu at the grocery store the last two times I went. Thank you!
I used to make it with my parents when I was a child. You can use vinegar as well. Every time my parents made it they always kept some milk for me. The fresh home made soy milk tastes delicious, and so does tofu. 👌😀
Made this again today, with much greater success! I used apple cider vinegar this time as I ran out of lemon juice, and I stirred it in within a couple minutes of the soymilk being removed from the heat. Perhaps the other day I let it cool down too much. I will definitely use this recipe again in the future!
Did it taste like vinegar by the time it was done?
I made this today, firstly I made my own soya milk using your recipe. I didn’t make that much milk, 1 cup made about 700 ml of milk. I then followed this recipe to make the Tofu. It kind of reminded me of making ricotta. I didn’t get a huge amount of tofu, because I only used 700ml of milk, But the taste compared to shop bought is so much better!! So sweet and with a much better texture. One to make again, but in a larger amount. Thanks for the recipe.
Thanks for sharing your experience! :-)
When I lived in a small village in Thailand I was so surprised at how the tofu tasted different there. It was so much milder, tastier, and the texture more appetising! Your tofu reminds me of it, I'll try to make it and see if it's the same! :))
Oh my gosh, this is amazing! I've been vegan for about 7 years now and never once made my own tofu. Now that I'm striving to also live plastic free and zero waste, I've chosen to stop buying store bought tofu, as it only comes in plastic. But I wondered, could I make it myself? I've made almond milk before, assumed that soy milk is likely the same, but never knew just how easy tofu is to make until watching this video. Thank you so much for positing this! It will help our family live with less plastic, less waste, more homemade foods and, as a result, better tasting and quality whole foods. I can't wait to check out your other videos (especially knowing this is a vegan channel). Yay! Thank you for posting this and for what you do. Cheers! ~ Aubrey
Aubrey Tate I applaud you for going towards a plastic free/zero waste lifestyle! I hope you enjoy making tofu, dear. I love the homemade stuff much more than store bought.
I used Westfield soy milk no additives
It came out like ricotta cheese it was wonderful it’s a waste on tofu scramble
If I make it again I’m going to divide it up and try blending into make cream cheese add some lactic acid and maybe agaragar
I’ll have to buy soybeans and make milk
Mine turned out like ricotta too and I used Westsoy as well (I'm guessing that's the brand you meant). Still good, but I really wanted tofu. I'm going to stick with buying it.
I like to use Nigari to make tofu, just because it's tasteless. However when I tried using lemon, it came out delicious anyway ;) Thanks for sharing, you are a pro!
Yes, I had read from other sources that lemon gives a sour, lemony taste... But I've made this many times with lemons and there is no weirdness. :) and thank you for being so kind, always.
The Vegan Corner I always use NIGARI when I couldn't find it I used Epsom salts..
dana79007 some micro biotic stores but best bet is online a lb lasts forever!
Idk why i read it with ur voice
I accidentally made strawberry tofu curdles the other day..I wanted strawberry latte....
This is a great recipe. Helped me make my tofu for the first time and it tastes so good! However, I also had trouble getting curds the first time. I followed the instructions in the video but the milk hardly curdled. I was able to salvage it by reheating it and then putting in lemon juice as it was beginning to boil and it curdled right away! The rest I did as instructed in the video. It’s inarguably the best tofu I’ve ever tasted. Fresh, mild and delicate. No bitterness at all.
I'm so happy you were able to make it work for you. I'm sorry that I didn't emphasize the importance of the temperature. For me it seems to easy at the time so it translated in my tone of voice. But it really is important to have it hot enough.
Thanks so much for sharing your experience 🤗
thats the best looking tofu in the thumbmail ive ever seen.
Eww that's gross and good enough reason to never go vegan
@@harshnemesis your argument is invalid
If there’s a chance to go vegan for like a day I’d go vegan
I haven’t seen that chance before
I am never ever going vegan, but tofu is tasty. I grew up eating it as a side dish!
@James Parker did you forget that vegetables and plants are living things too? You vegans love to rant about "animal murder", but you never realize that you are literally scalping the earth by eating up the vegetation. If you say we can just " grow" back these vegetables, then why cant we "breed" back our cattle? Hm? The concept of going vegan is not for me, so I'm going to keep eating meat thank you very much.
man, your recipes are genius. totally gonna try this.
Heh thanks though I'm just copying a centuries old method. :) The only thing was having to write down and actually measure what I was doing! My style is usually "oh a little of this and a pinch of that" ;)
You need to Plant Yo BEANS before eat tofu!
YOu need to learn lesson from him!
ruclips.net/video/wKse2fTpwWg/видео.html
your profile pic tho....
Eww that's gross and good enough reason to never go vegan
OMG! I've seen tofu DIY recipes in the past but they had a long list of ingredients and I never attempted them... but this... this is life changing!! Thank you Mary :D
francesca Ⓥ di leandro You're welcome dear!
Loved this!
hi :D
Thank you! Ive been V for 28 years and tried my hand at most things, used to work in a professional tempeh business..this is less finicky and your clear concise instructions are exactly what people need! Not intimidating at all😁
Thanks so much , Hannah! I hope you enjoy the recipe :-)
Thanks a million times! I've never made nor tasted tofu until today.. I also made soya milk, super creamy but a little bit bitter using your technique. I'm so proud of myself coz my tofu came out really firm and no bitter taste (I let it sit in cold water for about 40mins).
Thanks again, I'm so grateful..Lots of love!
Wonderful! Thanks so much for sharing your experience❤️
yisss, can't wait to put this in my ramen.
The internet really makes campus life so much easier, thank you!
git gud at tofu
make gourmet tofu
if your friends really like it, sell it to pay for college
grow business
drop out of college to be a tofu tycoon
@@taski1 make tofu
Sell tofu
???
Profit
I'm supposed to be working on my TABC certificate, but here I am learning about Tofu
I was revising for my driver's license 😂
Yes, tofu is more important than helping people get drunk :)
I found sugarfree soy milk in my local store, made from just soy beans and water. In my experience, I used 1 l of soy milk, 100 ml water and juice from an entire lemon. i found that it had to curdle for a longer time to stop being milky, but it worked :)
I made my first-ever block of tofu today from your soymilk recipe. Absolutely delicious and soooooo much tastier than store bought!!!!!! There is a tofu shop in Seattle that sells fried tofu cubes that has glass noodles and green onion throughout. That was always my favorite when I lived there. So I gently folded chopped green onion (just the green parts) and rehydrated glass noodles to the curd/whey mixture before draining. I couldn't be happier! Thanks so much, Mary! 🤗
YAy! That's great to hear. Love that you customized it too! Nice!
Great recipe but what really got me was your satisfying voice. Really calm and cute with a soothing tone and generally a mother feeling. Happy new year!
THANK YOU SO MUCH FOR THIS VIDEO!!!!!! I am a new vegan and don't want to buy anything that is processed. I want to be able to make my own, like you said, so I know exactly what is in it. Fresh and homemade is best in my opinion. I have even made my own vegan tofu mayo because I don't want all that oil. Thank you again! God bless.
mary, can please show us how to make soy yogurt? vegan yogurt isn't available where i live :(
I second this request!!!!
I request this too!!
THIS !!!
I'm afraid it is not possible becouse u need a bacteria coulture from the sore-bought one.
you could mix chia seeds with soy milk for a soy pudding. kinda similar to yoghurt.
I love your recipes! Thank you so much for sharing. I never new how easy it was to make soy milk and tofu. I'm not a vegan but I do love vegan dishes. I love eating healthy and vegan dishes are usually healthy all the time.
Where I live it's impossible to find tofu except for the really expensive ones sold online, and I always assumed tofu was difficult to make. It's so EASY! Thank you for this informative recipe.
You're most welcome! Thanks so much for watching. If you're really going to make your own tofu, I highly recommend also watching my video on making Silken Tofu which also covers some troubleshooting and using calcium sulfate makes a smoother tofu compared to lemon juice. Have fun!
due to where I live. it's about impossible to find soybeans so I had to use store bought soy milk and I'm so happy the recipe still worked! I love it!
That's good news! Glad you love this recipe!
"Once we've squeezed out all we have patience for..." hahaha, that's so me! Loved the video. Made me chuckle. Definitely will give this a try. Thanks!
:-) Have fun making it!
Esira Castillo Thank you dear. That's so kind of you to say. I hope you're finding the videos useful, or at least, entertaining :-)
will vinigar work?
+Mary's Test Kitchen | Vegan Cooking can we use vinegar as a coagulant
Hey Mary, does the tofu get a tangy taste? I have a friend who says their family use magnesium chloride so it doesn't affect the natural taste
aznlover9114 No, unless you add a ton. I've never had tangy tofu as a result. But other coagulants have their benefits too. Lemon juice is just easier to get for most people. :-)
+Mary's Test Kitchen | Vegan Cooking can I just use store bought unsweetened soy milk?
I'm so happy to learn I don't have to use magnesium as the coagulant.
Yeah, why use anything that's harder to find when we can just use fresh lemon juice! :)
Mary's Test Kitchen magnesium is Epsom salts sold everywhere very cheap n shelf stable lasts FOREVER n its good in your bath and on your garden with calcium..ive used any acid tabs in garden with Epson salts Roses respond well n my veg garden
Lowkey, this is probably my favorite recipe. I book marked this video and subscribed. I couldn't find any tofu in the store that didn't have Calcium Sulfate or Magnesium Chloride, knowing I don't need any of those inorganic coagulants is phenomenal! Thank you for making this video.
You're most welcome 🤗
THANK YOU MARY
after reading some comment it worked ,,,,,,,,
i have let it boil turn of the heat,,,, i didn't remove it from the stove then straightaway i have put the mixture ,like so ,,in a bottle with a small hole i sprinkled THIT SOLUTION to 1 cup of soybean
i used a tea spoon of sea salt and 2 tea spoons of fresh lemon with 2 table spoons of water AND it curdled, as for the rest i did as in that video good luck
yay! That's great :-)
your video was the most simple video that ive seen on RUclips. .other videos was complicated. lol
Mary please consider finding a way to do an in-person, hands-on class! I love your presentation style and think a class would be a fun part of a trip to Canada...Especially these sorts of 'technique' recipes where working in a group would help build confidence. Would appeal to vegans, zero wasters and foodies alike, imho.
**Troubleshooting**
Having trouble getting your soy milk to coagulate? Do the following:
FIRST: add a few drops of lemon juice to any milky bits still in the pot. Cover. It should be coagulated within 5 to 10 minutes of waiting.
IF NOT, THEN
SECOND: Heat up the soy milk again. Avoid heating it up too quickly, so use medium heat and get it back up to 160°F.
Then turn off the heat, cover and it should finish coagulating.
If that doesn't work, the problem may be your soy milk is not properly made for tofu-making. See below.
1 - Are you using the ideal soy milk? See this video for more details on proper soy milk for tofu-making: goo.gl/go9KAg
2 - For soy milk to coagulate, it needs to be hot enough. Use a thermometer to check. Do NOT let the soy milk cool down too much before adding the lemon juice.
3 - Is your lemon juice acidic enough? Since lemons are from nature, their acidity can vary. Get around this by using good quality bottled lemon juice; they are usually very consistent.
For even more consistent results, try using calcium sulfate (food-grade gypsum). See my video on Silken Tofu where I have more details: goo.gl/go9KAg
4. PLEASE FOR THE LOVE OF GOODNESS *read* the recipe! Most of the fails that have been reported are because of not following the complete instructions.
5. Are you even using soy beans? Double-check that you haven't accidentally bought white beans or similar. Only soy beans will do. The high protein and fat content in good quality soy beans is very important!
P.S. If you have questions about this recipe that haven't been answered by reading the blog post/recipe or the above links, please start your own thread. Then I'll be able to see it and answer. Don't ask under this pinned comment as I won't get the notification.
Hey, thanks so much for the breezy procedure. Wanted to know if it's firm tofu or silken?
Tyvm..but how much calories in this tofu and how much can I eat
@@keshavoncloud9 Silken tofu almost like yogurt ^^
I see. My medical condition won't currently allow me to have silken tofu. Could you put up a recipe for firm tofu? Or does it only take a small tweaking to this recipe to get a firm tofu instead of silken? If so, what should I do differently than shown here?
@@keshavoncloud9 No, this recipe is NOT for silken tofu. Mem mox is mistaken. This recipe is for block-style tofu. However, silken tofu and block style can contain the same ingredients so I'm not sure how it will affect your medical condition.
I loooove you so much. i just stared being a vegan and i was so scared of running out of ingredients because i can barely find soy milk in my country. but with your page now I'm sooo happy with my choice. I'm gonna love it vegan ^_^
Thank you very much
+Azin Habibi Thank you for your sweet comment! Good luck with everything!
I made this last night and it turned out great! At first, I was worried because my lumps never did get big, they were very small. But I pressed it for over 30 minutes and in the end, it was yummy! Didn't make much though. I ordered some nigari flakes from Amazon and am going to try it that way. I used my Soyabella machine to make the milk and it only makes about 4 cups of milk, so I'll do a double batch. Mary, your channel is the BEST! Your fried "chkn" fooled my sister and nephew.
Way to go!
I may not be vegan, but I do love eating as healthy as possible, thank you soo much!!
That's so cool! I was looking for a way to get package-free tofu, and I found this!
This is so cool! I'm a baby vegan, and I'm IN LOVE with scrambled Tofu in the morning, and this really helped me out. Now I can save a bunch of money haha :D Thank you so much!
wait till you're craving plain tofu every day...
Sierra Avacado how do you scramble tofu if it's in this form?
Ada Harrison you squeeze it through your hands to make larger pieces and very small pieces and by Large I mean the size of an egg curd. Just squeeze it through your hands and I usually cook some onions and garlic and maybe spinach Tomatoes whatever I want in it in the frying pan first with a couple of teaspoons of oil then I add the crumble tofu and make sure you add a little bit of turmeric to make it yellow. You can also buy BlackSalt otherwise known as kala namak. You can get this very inexpensively and it smells a bit like sulfur but it really adds the taste of egg and the smell of egg to the tofu while you're scrambling it and a tiny bit goes a long long way! The sky is the limit with tofu scramble! You can use herbs and spices seasonings salt and pepper the turmeric for color unless you don't mind it being white. I have made hundreds of different tofu scrambles and it's as easy as taking the tofu in your hands and breaking it up. I really hope this helps! :-)
Elizabeth Shaw thank you so much!!!
Ada Harrison wow you found this after a year! You're more than welcome and anytime any question any recipe need a mentor I'm always around and I have my G+ page setup for people to ask questions and things. I'm glad I could help! :-)
I must have tired this recipe couple of years back a dozen times or so but I would always end up with milky mixture no matter how much lemon I added.I gave it one last shot yesterday but this time I added coagulant right after turning off heat and voila it worked. My tofu had a smooth cottage cheese texture and tasted very yum yum, store bought is not even close.Most importantly it's helping with my protein deficient diet since I don't consume any meat.Thanx a lot Mary for this wonderful recipe of yours 😊
You're awesome for persevering!! I love that you didn't give up and it really paid off :-)
Wonderful! Thank you. I make my own soy milk at home here in Cambodia but I use a strainer instead if a cheese cloth... I can buy freshly made delicious tofu for a very good price at the market but it's good to learn how to make it! I really like the idea of lemon juice I wonder if Cambodians use the same system. Thanks for the great recipe: easy and healthy!
if anybody has tried using store bought soymilk (unsweetened of course) please give me feedback on the results. For some reason, my local stores don't sell soybeans *sigh* smh
i know that feel bro
Doesn't work. Just won't coagulate properly. You end up putting so much lemon and vinegar in that it would taste awful and it still stays too thin.
There just isn't enough soy in store bought soy milk. Those cartons are mainly water
I made some with alpro soya milk. I first reduced it for about 10 minutes by boiling it and I used half vinegar/ half water. Came out really great.
Thanks, Surur, I was looking for kind of comment where someone have tried this recipe with bought soy milk. Will try your suggestion - first boiling the soy milk to make it more intense. But I am worrying that these milks have added sweeteners and it will make it very sweet.
This is an excellent video!!! Easy to understand, you mentioned even like yet important things like the overflow or that it is hot so don't burn yourself...but don't waste time talking about triffles that aren't. I've been makng my own tofu successfully with the store bought coags but want to try lemon juice. Were I live it's hard to get fresh ones so I'm hoping if I buy so lemon juice or make it - with no preservatives - it'll work...crossing my fingers. Thanks again!
Mary, Thank you so much. I just made about 20 blocks of tofu from this video. I work at a vegetarian orphanage in Mexico and I wanted to see if you had any suggestions on how to make large quantities of tofu at one time. I would need to make about 200-400 blocks per week. I used a pillowcase instead of a cheesecloth to make the tofu that came from 2K of soybeans. Any suggestions are greatly appreciated. Thank you so much for your video!!
Tashirat Mail Wow! 20 blocks! That's amazing. I think your pillowcase idea is really great. I have only made small quantities as my largest pot only holds 8 cups of liquid so unfortunately I don't have the experience to make recommendations. It sounds like you already have the creativity and motivation to come up with a solution. Good luck, my dear!
Mary i' have been making soya milk now for a couple of months and it is delicious - today tofu thank you so much for the easy to follow videos.
That's wonderful! Thanks for your kind comment
Sweet, I just found this video on accident and going to give it a shot. I am not a HUGE Tofu eater but still like to eat clean homemade food over store bought stuff. Thanks !!!!
Would store bought soy milk work or should it be homemade to work right?
+MB Terhune likely but it would probably take more of it and cost more money
I don't see how the protein profile would be any different, though haven't made tofu before. It's basically a protein extraction.
Bethany Petersen In the video description, Mary says store bought is not recommended, because additives in said soymilk affect its PH which affects its ability to curdle.
Bethany Petersen
it does work but the curds are smaller
Can you add stuff in it to add flavor? Like paprika or other spices?
yes
Thanks
HEY EAT TOFU NOW! PLANT YO BEANS !!!
ruclips.net/video/wKse2fTpwWg/видео.html
Kaldel Katz why not perfecte..this
Use not as not lemon
Why decorate it
Paprika would do nothing..if you used alot it would be grainy
LOVE THIS !!! Definitely going to try it out thank you soooo much for this video
Eureka!! Nice large curds. Brought it to a boil, let it cool to about 180, added coag and it started right away. Sitting in my home made press now. Kimchi and dubu../ tofu, tomorrow..Thanks for walking me through it...
+John V you're welcome 😃 You've emerged victorious! Nice work 👏 👏 👏 and great perseverance!
Your channel is THE BEST.
Just finished making soy milk and then tofu.
EASY PEAZYYYYYY!
Absolutely amazing tofu that I can’t wait to eat now!
YAY!!! I'm so happy for your success!
Question: I've made this and LOVED it, but I found doing the soy milk really time consuming: mostly because I was really trying to get rid of the bean-y taste and it took longer than I thought!
If I wanted to just plain make the tofu and not retain any milk, is it as important to simmer it for a long time get rid of the beany bean taste?
There is another video that makes it with soya beans
Thank you!! There's no tofu ANYWHERE in the stores near me due to people being selfish during this quarantine 😭😭
Thank you dear!
I cannot believe the ungratefulness of people even taking the time to dislike a free information video.
Namaste 👽
I love the way you mold it- which is no mold! No need to buy another kitchen gadget is awesome :)
you are so great for sharing this with us! Thanks for making my life easier. It's sitting in the strainer as I type this, and thanks to you I'm making my first ever block of tofu :)
Hi can you use store bought soy milk? Thank you
Kirsty Mc Loughlin No.it has shelf stabilizers
I cannot believe this is so simple. Thank you.
Edit. Didn't work. There's no where near me to buy soya beans so I hoped the shop bought milk would work. It didn't.
+Stewart Black I did note that you should not use regular store bought soy milk... They add stabilizers to prevent coagulation. Where do you live? I buy dried soy beans in the bulk section of Superstore.
I know you did, it was entirely my fault for not reading more thoroughly. I live in a rural part of the UK.
Stewart Black ahh I lived in a small town before so I know the pain of inaccessible "ordinary" goods. I think you can get soya beans on amazon uk though. I'm sorry your soy milk got wasted ;'(
I have found a local supplier who deals with an organic food coop so I should be taking delivery of my beans soon!
Same for me. I bought organic so we milk and gave this a try I don't fortunately it did not work I added more and more lemon juice and still nothing 😞
It looks delicious but I really want to make it so I can be vegan level 100. “I make my own tofu” 😂 also Mary, you are my favorite vegan RUclipsr! Still cracking up about your comment on kalel’s mukbang. 💚💚💚
Thanks! I used store bought soya milk and bottled lemon juice and worked fine!!
Way to go! Do you mind sharing the brand/variety of soy milk you used?
@@marystestkitchen Acti-Leaf Soya Unsweetened, you get it in aldi for 60p/litre so very cheap!
The brand included additives such as b12, b2, vitamin D2 & calcium
@@rustomp20 thanks for sharing!
So many contraptions called for in other vids - this is simple and do-able. Thanks for making it easy.
Glad it was helpful!
I don't know how I got here.
Magic?
+Mary's Test Kitchen | Vegan Cooking this is gonna save me. ive been looking for an easy recipe and finally found one. if you have any recipes for burger but with out chunks of black beans please tell me,.
@@marystestkitchen
Me either
Initial D brought me here ...
I don't know either I've never even had tofu in my life
Does it have to be "home made" soy milk? Or can I simply buy one In the market ?
I think you could. Just use unsweetened original version
Could you do this with other beans?? My mom has RA and can’t eat soy but I wanted to see if she could make tofu from some other type of bean (particularly great northern beans seem like they’d be nice)
Jackson Catlett I haven't seen anything with great northern, but here's the link to a chickpea tofu recipe: ruclips.net/video/EwVIhQ1TW10/видео.html
Hope this helps!
Jackson Catlett I’m curious as well. Have you tried it?
Marie Dean thats close to Italian" Soca"
I will definitely be trying this out. I go through a fair bit of tofu so I'm eager to attempt making it myself (not just for health reasons but to see how much I can save doing it this way.) Thanks for the video!
Hey Mary!
Since i am about to start making my own tofu for the first time,i have some questions.
If you could answer me,i would greatly appreciate it!
1. I want to make extra firm tofu. Will lemon (As a coagulant ) work for that,or it doesn't matter,as it is the pressure that makes tofu hard or soft?
2. If after blending the soybeans we add more water,for our batch to be more liquid-y ,is it important the amount of water that we use?
I mean,even if we add too much water ,isn't it all going to be pressed out,and then be left with the same amount of tofu?
And all the protein is going to be in the tofu,and not in the water we will discard during the process?
3. How much protein goes into the pressed tofu, how much in the okara,and how much in the pressed out water/soymilk?
4. Do you recommend a store bought tofu mold for a beginner at tofu making?
Or doesn't one need to spend money on it,and he can have the same results with no special equipment as you did here?
Forgive me if i am being too meticulous,but i haven't made tofu again,and i want to know some basic things from someone who is way more knowledgable than me, before i try it.
And then hopefully i will only get better with time.
Thank you! 🙏🙏
1. Yes, I recommend using a tofu mold to get even pressure.
2. You can add more water...but it is harder to work with - remember that your pot must be large enough to accommodate both the soy milk and the inevitable bubbling up.
3. I dunno dude
4. for your first batch, I recommend using whatever you have at home. Why spend money if you don't know that you love to do it?
However, I did find a really cheap $12 - 15 kit on Amazon that has a tofu making mold and cloth - makes things easier. Here's the affiliate link: amzn.to/3i7ylg5 Check it out if you like.
Good luck! Sorry for the super late reply btw.
@@marystestkitchen Hey,at least i got an answer!Thanks!!
can we use white vinegar instead of lemon juice
Anjum Nawaz I think that would be fine. Anything sour would work tbh
The taste might be different. Lemon juice is used as it's acidic. You could probably try with Coca Cola if you're feeling adventurous.
Cotlet
Franco Bontemps
Cotlet? Used Google yet couldn't find a relevant definition.
Easy cooking and tips Find NIGARI!
Thanks for this video. this is better for my hotel management course.
Eww that's gross and good enough reason to never go vegan
Does anyone know if I can i do this with store bought non sweetened soymilk?
Josephine Lim I tried it, with UHT plain soy milk. but it doesn't work.
the mixture just won't curdled.
I think it's because the milk have gone through the UHT process?
thanks!
Josephine Lim No unless you get it from a Asian maker that makes there own fresh soya milk tofu n yuba..make sure it's unsweetened just soybeans water n the couagulant NIGARI probably if authentic
I'm so looking forward to your cookbook!!! You have so many unique vegan recipes for Asian food that I have not seen elsewhere. Do you have plans to release one? Crossing my fingers
I made this with store bought organic soy milk (which only had some sugar and salt as additives) and it worked. I had to use almost twice the amount of lemon juice though and the end result tastes like lemon... I'll try it with vinegar and egg shells next time (though that wouldn't be vegan unfortunately so i can't share it with my vegan friend)
edit: still better than store bought though
I made it! Your recipe was easy. But id added more lemon juice. I used plastic almond milk bag for. Oth procedure. Thank for making this video. May you seek the kindom of God and His righteousness.
Mabel Juvinall I'm very glad that you tried this recipe and were successful in making the tofu :-) Thank you for sharing your experience, my dear.
KJV Bible Stories Did you make your own soymilk?
Eww that's gross and good enough reason to never go vegan
Fujiwara tofu shop
Subtitles are hilarious
+dalpus Thanks for bringing that up. I just deleted the Google-generated automatic captions. You'll only see the correct ones now :-)
not sure about that haha :P
i still see amsterdam in the middle of the video ;)
Muslim cloth. African overflow. Lmao.
Yeah the Kurds
I love finding videos like this that use natural ingredients, rather than a long list of store-bought powders that wouldn't have been around when tofu was invented
Youre so cool! I dont suppose Ive see anything like this before. So nice to search out anyone with some authentic ideas on this subject. really thank you for starting this up. this youtube video is one thing that is needed on the net, somebody with just a little originality. helpful job for bringing one thing new to the internet!
Initial D anyone ??
Why am I watching this? How the hell did I get here?
I get it, Tofu is just Soy Milk Cheese
I thought of this too 🤔
If your like me and concerned about how it keeps. Freeze it! I freeze mine anyway because it make the texture rougher! freeze in use able sizes takes a few hours to thaw make a master batch saves time
Hooo yeah! My lovely mom use to make cheese similar. Absolutely recommended to tray it with the normal milk as well, you will love it...
Yea I will skip that suggestion as we don't do dairy here but glad you enjoyed the video :-)
I wonder why people disliked this video...this video is awesome
I tried this today. I used organic store bought soy milk. It was a disaster it did not work anyway shape or form I even added more lemon juice LOL guess I'll have to make your homemade soy milk and then give it another try. I really like the idea of homemade tofu 😊
I try two times and didn't work LOL make soy milk from dry beans etc and nothing...
I tried this today and had to use lot more lemon than the measure mentioned for the curdling to happen, for half the amount of milk of your one badge... also had to continuously keep it boiling while adding the lemon juice till it thickened...and very minimal stearing...don’t know the reason, tasting time is tom hopefully it’ll be good 😄 thanks for the video !!
Oh no! Sounds like...maybe the soy milk was too thick and the coagulant couldnt get in there?....hmm...next time I would add hot boiling water to thin things out. How did it end up? I hope you were able to get some tofu out of that effort!
Mary's Test Kitchen yes I managed to get the tofu but i think the lemon was a little too much maybe like you said adding hot water next time would help.. thanks will try that !!
@@nehashetty2803 ah you'll get it next time I'm sure. Learning the ways soy milk behaves takes a little practice
Just tried this recipe! Currently have a weight on mine, anxiously waiting for the results!
Exciting!!
i'll definitely try this out!Not vegan or anything, but always down for less meat! It's just that store tofu doesn't have a nice texture,
you’re a life saver. I always made kimchi stew without tofu but now im lazy to go to the supermarket but im in the energy to make it from scratch.
Lol too lazy to go shopping but not too lazy to make tofu from scratch. Yup, you're my kinda person!!
Thank you! Trying to find a tofu press that works is not easy. I like your method much better.
Glad it was helpful!
This is about the easiest and straightforward process I've seen on here. Cant wait to try it😊
THANK you!
You are so welcome!
I like how you don’t over boil the soy milk as eventually we will use it in cooking and makes it overcooked❤
honestly, I'm pretty sure it's impossible to overcook
I'm not even vegan/vegetarian, I was just merely curious. I never knew making tofu was this easy. It's almost like making cheese. It looks incredible.
My dad is a tofu shop owner and I've been helping my dad's business by delivering tofu for the past 5 years so now I wanna start my own business
Awesome!
i had no idea we could do tofu with lemon juice ^^ ill try that thanks
i just came across your channel, and safe to say i know what ill be watching all night instead of doing my assignments haha! xxxx
Thank you so much for demystifying this process. We loved your video and can't wait to get started making our own tofu.
Thank you, Mary!! I'm on a journey of making more items at home and I learned so much making this for my family! I was super tasty
That's fantastic! I'm so glad!