I make cream cheese like that. Vinegar works just as well. Add some margarine and spices after squeezing, blend, add some herbs ....delicious! Chef Jana's recipe. You can let it cool more, still works.
I had a full day of it, yesterday. Made soy milk, from Organic soy beens. Then made tofu using you reciep, realy easy and very nice. Thank you. This morning cooked it with the tamari and nutrtonal yeast....allso your idea.
That's a great hack, literally the same process as making Indian paneer. I'm going to have to try this, I bet it's more economical than buying tofu all the time. Many thanks! 😊
It is, especialy if you make your own soymilk, too - if you own a good blender (immersion blender will do) and maybe a pressure cooker (soybeans take a loooong time to cook), you don't even need a soymilk machine. The the leftover pulp (okara) after squeezing the bean mush can go into burger patties, baked goods and stuff like that.
You are right, it's so easy to make. Hardest thing about it is finding muslin cloths in the supermarket. Highly recommended everyone to make this. Just added it to your curry. Yummy
To clarify here, is the lemon juice acting as a coagulant as an alternative to magnesium or calcium chloride? Have you tried using those (obviously less easily accessible to a home cook) and noticed any differences in texture, flavour?
It’s very easy and cheaper to make it from soya beans too. I tried to make soya milk from beans recently. The milk was nasty but the tofu I made was amazing.
Top tip- if you soak the tofu in salt water for about 10ish mins before cooking it it absorbs the salt and you won’t really need to add anymore. I find it’s usually a little harder to season tofu evenly without breaking it
When buying tofu in the shop, it is "calcium set" or "magnesium set". What are they doing that you are not doing in your recipe? And is it worth doing this step yourself?
Tried it first with Alpro Barista, and it did not curdle. I figured this is maybe what makes it "Barista" as it doesn't curdle. Tried again with regular Alpro soy milk and again it did not curdle, even after squeezing a whole lemon into the milk. I used a digital thermometer and followed the very easy to follow directions to the letter. I can only conclude that Alpro soy milk has an "anti-curdling" ingredient. I will try again with an organic soy milk .
Beautiful and brilliant! I would only change 2 things: the plastic and the teflon (for more info on this watch the film "Deep waters") . I would replace those things through using a ceramic or glass container and baking the tofu in the oven, which also gives the choice of using no oil, which some people like me who have no gallbladder would appreciate. I love your channel! Sending all my love! 😃🧡🧡🧡🧡
I think you mean ‘Dark Waters’, the 2019 film about the origin of Teflon. Looks interesting, I stopped using most non-stick a few years ago (still have some oven pans though) I’ll have to watch it.
My attempt was a failure! The texture was soft despite having a heavy weight on it and was softly crumbly and it had an unpleasant aftertaste. What could I have done wrong?
Does this work with shelf stable soy milk? Or does that impact the flavor? Wondering if it would work to keep some in pantry storage for whenever I'm wanting it then be able to pop this easy recipe out on a whim.
I'm not too sure. We're waiting to see how long the tofu lasts in the water at the moment in ambient temperature so that might be a different solution for you.
It sets as it cools down. I’ve made tofu from dried soya beans many times. One of the early lessons is to keep everything as clean as possible, spilt soya milk and coagulated tofu that’s allowed to dry is a complete pain in the rear to clean off.
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](http://i.ytimg.com/vi/hqnXzspvNSI/mqdefault.jpg)
Link to full written recipe here - hope you enjoy 😄💚 thehappypear.ie/recipes/best-tofu-ever-from-scratch/
Must be so satisfying to make your own tofu! I didn't expect it to be that easy.
Had to watch this twice because I was sure I missed something - still can’t believe it could be that simple! I’m definitely trying this.
I used to make paneer. It never occurred to me that making tofu was the same process. Thank you for this!
I make cream cheese like that. Vinegar works just as well. Add some margarine and spices after squeezing, blend, add some herbs ....delicious! Chef Jana's recipe.
You can let it cool more, still works.
Nice one thanks Emma
Can’t believe I didn’t know how easy this is! Definitely going to try it and maybe add some whole edamame and mushrooms!
Want to do this. Thanks for your time. Thumbs up, you got my vote
I had a full day of it, yesterday. Made soy milk, from Organic soy beens. Then made tofu using you reciep, realy easy and very nice. Thank you. This morning cooked it with the tamari and nutrtonal yeast....allso your idea.
That's a great hack, literally the same process as making Indian paneer. I'm going to have to try this, I bet it's more economical than buying tofu all the time. Many thanks! 😊
It is, especialy if you make your own soymilk, too - if you own a good blender (immersion blender will do) and maybe a pressure cooker (soybeans take a loooong time to cook), you don't even need a soymilk machine. The the leftover pulp (okara) after squeezing the bean mush can go into burger patties, baked goods and stuff like that.
Love this! Way easier than I thought it was going to be. We have been trying your recipes for January, and I’ll be adding this to the list
You are right, it's so easy to make. Hardest thing about it is finding muslin cloths in the supermarket. Highly recommended everyone to make this. Just added it to your curry. Yummy
Never thought of using soy-MILK! What a game-changer to make it so much faster & easier! So glad you showed this version!
That's insanely easy. I can't believe it! Will try it this weekend. Thank you. 😘
Same!
This is an absolute game changer 👏🏻
I've been wanting to learn to make tofu for so long - can't believe it's so easy!! Thanks for the video :)
definitely accidently made tofu in my coffee before
Hahah
I didn’t realise I’ve been waiting for this video! Didn’t know it was so easy to make tofu!
Great video. Seeing how easy it looked I had to give it a try and you're so right, it tastes great and is very rewarding! Keep it up guys
Gorgeous! Thanks for sharing!
Wow, can't wait to try this. I didn't know it was so easy. I like to make homemade chickpea flour tofu.
Sounds fab thanks
What’s the recipe for this?😊
I had no idea I could make tofu from milk and not the beans. Definitely going to do this. Thank you!
Can’t wait to have a go at ... how long will the tofu last in the fridge ?
Wow! I definitely need to do this. Thanks so much!
Can't wait to get your new book!
Will you be selling package free tofu in-store in Greystones? :)
Great information never knew it was so easy. Definitely going to make this .😁
Love this!! question how long does it take to curd?? I tried it but got a very very thin curd and it wasn''t enough. Thank you!
Why not make the soy milk?
I make my own soy milk, I wonder if it'll work. Need to try!
To clarify here, is the lemon juice acting as a coagulant as an alternative to magnesium or calcium chloride?
Have you tried using those (obviously less easily accessible to a home cook) and noticed any differences in texture, flavour?
Yes, it acidifies the milk so the proteins curdle. I have used it before as an alternative to nigari and I find the taste very pleasant! :)
Wow! I had no idea it would be so simple to make your own tofu. There'll be some experiments this weekend
Hey, Steve! Thank you for the recipe.
Do you know for how long it keeps in the fridge?
So thankful I saw this. I did not realize it was that simple.
Thanks for this! I always have a hard time finding firm tofu in my store. Everyone steals it way before me
Can you add flavoring into the tofu? I'm thinking after most of the water is out, mix in seasoning and then continue the pressing and water removal???
Can you do anything with the whey?
Didn’t know it was that easy. I’m going to have to try it.
wow! can't believe it's so simple..
Wow so easy, going to try this today.
Awesome. So easy! Can you use a tofu press instead of the tin and the plastic container etc?
Just an idea
what about "Burmese tofu"
made from chickpea flour?
Really cool video! Would love a recipe from soybeans, instead of soymilk, aswell.
We're going to experiment with it to try in the next video. Thanks a mill for watching.
How to use the liquid from tofu instead of throwing it away? 💚💚💚
It’s very easy and cheaper to make it from soya beans too. I tried to make soya milk from beans recently. The milk was nasty but the tofu I made was amazing.
Top tip- if you soak the tofu in salt water for about 10ish mins before cooking it it absorbs the salt and you won’t really need to add anymore. I find it’s usually a little harder to season tofu evenly without breaking it
Doing this tomorrow!
Could this be replicated with a different plant milk?! Such a pea as have a friend with soya allergy
Wow, haven‘t known that it‘s so easy! How do you recommend to store the silken tofu-version?
Can you try DIY-ing tempeh?
Nice. Looking forward to the infused tofu 🙂
Fab video 💚question was going to be about making infused Tofu 👍
What a surprise! I have to give this a try, looks so good!
Thanks well worth trying!
Wow that's really easy. Thank you for sharing ..
It’s so worth making thanks
When buying tofu in the shop, it is "calcium set" or "magnesium set". What are they doing that you are not doing in your recipe? And is it worth doing this step yourself?
I will definitely try this but when 500 g of firm tofu is $3 and a litre of soy milk is $2 for the cheap stuff not sure if I'll do this often.
Wow ⭐️⭐️⭐️⭐️⭐️ 5 stars THE MOST useful recipe, how easy, who knew. Many thanks from me. Sarah 👍🙏
Thanks a mill Sarah 💚😄
Wow, that looks so good, and so easy!!
Just like making cheese! I much prefer this to buying it in a plastic container and fresh made is always best!
What about making it from dried soy beans? Must be cheaper and even more wholesome feeling.
Tried it first with Alpro Barista, and it did not curdle. I figured this is maybe what makes it "Barista" as it doesn't curdle. Tried again with regular Alpro soy milk and again it did not curdle, even after squeezing a whole lemon into the milk. I used a digital thermometer and followed the very easy to follow directions to the letter. I can only conclude that Alpro soy milk has an "anti-curdling" ingredient. I will try again with an organic soy milk .
Update - Made it with organic soy milk and it worked perfectly, just like in the video!
Wait... is Tofu Soya cheese?
Beautiful and brilliant! I would only change 2 things: the plastic and the teflon (for more info on this watch the film "Deep waters") . I would replace those things through using a ceramic or glass container and baking the tofu in the oven, which also gives the choice of using no oil, which some people like me who have no gallbladder would appreciate. I love your channel! Sending all my love! 😃🧡🧡🧡🧡
I think you mean ‘Dark Waters’, the 2019 film about the origin of Teflon. Looks interesting, I stopped using most non-stick a few years ago (still have some oven pans though) I’ll have to watch it.
Hoh long he cook it???
Awesome! Hehe, looks like you are finally learning how to cook... forgive my humor. I couldn't help it. You made that look so simple! ;-)
I really wanna try this
That is so cool!! Will definitely try it myself!
Thanks well worth trying!
This is awesome, I have to try this.
Thanks it’s well worth trying!
How do you make soya milk?
Incredible, no idea why I haven’t tried this before! So easy
Thanks Jamie! It's very inspiring knowing you can make it so easy. Our imaginations are running wild with it at the moment. Hope you enjoy it.
I just tried with organic soy milk and it didn't curdle at all... Dont know why
My attempt was a failure! The texture was soft despite having a heavy weight on it and was softly crumbly and it had an unpleasant aftertaste. What could I have done wrong?
To be honest, I did not know how Tofu was made ... Thank you! I will definitely try this. Best regards from Berlin Germany 👍😁🤗🇩🇪
Super stuff thanks a mill
Does this work with shelf stable soy milk? Or does that impact the flavor? Wondering if it would work to keep some in pantry storage for whenever I'm wanting it then be able to pop this easy recipe out on a whim.
I'm not too sure. We're waiting to see how long the tofu lasts in the water at the moment in ambient temperature so that might be a different solution for you.
Interesting to see how Tofu is made.
Thanks it’s well worth trying
this is brilliant!
Thanks a a mill
Trying this tonight 🤘
Must try
Thanks Caro! Couldn't recommend trying it more.
Can't wist for the infused tofu recipe?!
🙌🏼😄
I thought it needed something to help it set. Interesting.
It sets as it cools down. I’ve made tofu from dried soya beans many times. One of the early lessons is to keep everything as clean as possible, spilt soya milk and coagulated tofu that’s allowed to dry is a complete pain in the rear to clean off.
What alchemy!
can't believe you don't need coagulant. every other recipe uses it!
🧡💛💚💙💜
I bet the tofu producers are pissed off with you m’lud
Funny
Thanks
Thanx for alltge amazing video and recipesCan we please have your e mail 😊