Thank u for sharing. I saw ur blog first but this video makes it better. My 2nd try was successful and my husband was too happy about it, it brings back memories, wla po kase warm taho sa australia. Sa mga 1st time na gagawa, don't give up, hindi din nabuo un sa akin. So may mali ako sa mga steps at materials. So follow exactly un steps, un paglagay ng mixture sa bowl then soy milk (instant) un ung dapat, which di ko nafollow nung 1st time. Then, I changed my soy milk to regular instead of unsweetened kc puro organic un available dito, bka un din reason kya di mabuo. Then, un bowl ko is pangbake so I used ramekins porcelain, heat resistant din naman un, un 1cup portion lang un size pero 3pcs kasya sa pot. Then, un heat is lowest pero pour boiling water, so parang steam lang tlga sia, kya wag bubuksan un takip which is ginawa ko un 1st time kya di naluto/ nabuo un taho. I think gagawin ko 20mins next time para mas mejo ok. Yan un mga learnings ko. Thanks again. God bless ur channel and pls be safe. Tahoooooo..😂🥰
You are making all of my child hood favourites haha I can't have dairy anymore so needed an alternative and here you go making a vegan version 😎😎😎 so I can make this love it ❤❤
@@simply_inay6769 hi and thanks for your input. Epsom Salt is not normally used for cooking but a small amount is fine, it is actually used to treat constipation and other ailments. But like I said, it should be used moderately.
Common coagulants for making Tofu are calcium sulfate (gypsum), magnesium chloride (nigari), and delta gluconolactone (GDL), all food grade of course. I also tried usig gelatin. The texture was great, really smooth and it really so simple to make...BUT it has to be eaten cold. :)
The amount of the epsom salt depends on the soy milk you are using. Try to start with 1/4 tsp for 1 cup of soy milk, the add more if it does not coangulate. But not more than a teaspoon.
Thank u for sharing. I saw ur blog first but this video makes it better. My 2nd try was successful and my husband was too happy about it, it brings back memories, wla po kase warm taho sa australia.
Sa mga 1st time na gagawa, don't give up, hindi din nabuo un sa akin. So may mali ako sa mga steps at materials. So follow exactly un steps, un paglagay ng mixture sa bowl then soy milk (instant) un ung dapat, which di ko nafollow nung 1st time.
Then, I changed my soy milk to regular instead of unsweetened kc puro organic un available dito, bka un din reason kya di mabuo.
Then, un bowl ko is pangbake so I used ramekins porcelain, heat resistant din naman un, un 1cup portion lang un size pero 3pcs kasya sa pot.
Then, un heat is lowest pero pour boiling water, so parang steam lang tlga sia, kya wag bubuksan un takip which is ginawa ko un 1st time kya di naluto/ nabuo un taho. I think gagawin ko
20mins next time para mas mejo ok.
Yan un mga learnings ko. Thanks again. God bless ur channel and pls be safe. Tahoooooo..😂🥰
That is great to know Alexis.. Nakakamiss talaga to..:)
The editing and recipe is amazing, why haven’t you blown up yet?!
Aww, thank you..❤️
You are making all of my child hood favourites haha I can't have dairy anymore so needed an alternative and here you go making a vegan version 😎😎😎 so I can make this love it ❤❤
Lamiiii
havent tried this and dont know whats this, but loved watching...thanks..💗💗💗💗💗
Try it 😉
I used the store bought soft tofu. I tried it. It’s good
Great to know...:)
So how did u use it? I wanna know, so I can do it too 🙂🙂
Is epsom salt required? Or can we just use table salt?
It has to be epsom salt, because it contains congulant preporties that will make the soy milk curdle. Table salt will simply make it salty..:)
Hello, can I use different type of salt? Like a regular table salt or himalayan?
Unfortunately not. Those will only make your taho salty because they do not contain coangulant properties.
Pls don’t use eppsom salt for cooking. It isn’t recommended or suitable for cooking.
@@simply_inay6769 hi and thanks for your input. Epsom Salt is not normally used for cooking but a small amount is fine, it is actually used to treat constipation and other ailments. But like I said, it should be used moderately.
Still scary to use Epsom salt for food I won’t take the risk
is any other option than epsom salt??
Common coagulants for making Tofu are calcium sulfate (gypsum), magnesium chloride (nigari), and delta gluconolactone (GDL), all food grade of course. I also tried usig gelatin. The texture was great, really smooth and it really so simple to make...BUT it has to be eaten cold. :)
I’m allergic to Soy Milk. Can it be substituted for another type of milk?
I have not tried. But taho is made of soy. :)
You can make milk pudding it might not be similar in texture but still taste really good
Ask lang po sa description 1tsp ng epsom salt pero sa video 1/2 tsp epsom salt? Saan po dun ang tama? Thankie.
The amount of the epsom salt depends on the soy milk you are using. Try to start with 1/4 tsp for 1 cup of soy milk, the add more if it does not coangulate. But not more than a teaspoon.
Pano po kung walang epsom salt?
Try other coangulants po. The options are in my blog post. 😊
It did not set for me. It might need unflavored jelly.😔
You can check my tips and tricks here first: www.foxyfolksy.com/homemade-taho-recipe/
hi sinubukan ko kaso ndi nabuo ung taho ung white po ndi ko po alam bkt ngkagann sinunod kl nmn po lahat 😔
Hello, please read through my blog post to know more about this. It's here: www.foxyfolksy.com/homemade-taho-recipe
@@FoxyFolksy where is the print recipe?
www.foxyfolksy.com/wprm_print/11621