The easiest, Western-friendly method for making tofu that I’ve seen, especially for Western kitchens. No stone grinders or tofu forms needed. Please express my gratefulness to your grandma for all the knowledge and graciousness she taught you.
Unlike western foods, Asian foods (barring Japanese cuisine) are very easy to prepare provided you have the right ingredients and getting the right ingredients is not that hard. Just go to an asian food store and get them as per your requirements. Western foods tend to be very fancy and requires not only expensive ingredients but also expensive cooking utensils. Maybe its just too commercialized that shelling out huge amount of money to buy and prepare them is the norm.
A couple of suggestions: Because the acidity of lemons can vary....and, in fact, lemon growers are trying for lower acid varieties...it is better to use something with a known acidity. Cheap citric acid powder works well. Use 1.5 tsp per gallon of "milk". Because the natural starches are not soluble, they tend to help clog up the filter material, like mesh or cheesecloth. If you convert the starches to soluble sugars (which will drain off with the water) the pressing will be easier. 1/10th of a gram of amylase with do the job for 3 gallons of milk, as it is a powerful enzyme (not to worry...it naturally occurs in saliva). Just add the acid and then allow the boiled milk to cool to body temperature, add the enzyme, and allow to sit for an hour...then press out the tofu. You end up with a product that is easier to press, and will contain lower carbs than if the enzyme is not used. It should be mentioned that plenty of RUclipsrs are suggesting making tofu by simply heating milk. But, what they don't realize is the the curdling is better with acid. Plus, when the milk is acidified, the curds that form are larger and firmer than from heat alone. Both the citric acid and the amylase can be found on E-Bay and are inexpensive over the long run, because so little is necessary. I hope these suggestions are helpful.
Good homemade tofu is so good you can eat it with little added seasoning. And don't throw the dregs out! In Korea we boil it with some pork and kimchi. I'm sure it can be adapted to so many different tastes. Sometimes i even put it in as filler for meatballs and meatloaf, in cookies and other stuff.
this was so convenient! I had been putting this off because I thought it was going to be really hard, but the way you organized all of this it made it so straightforward! Thank you so much!!!
When my youngest son was a baby, he just couldn't hold down milk of any kind, even human milk (goat milk was the worst), because of reflux. So his doctor told me to give him straight soymilk out of the carton. He thrived on it, and it never came back up. I was so relieved...
I like always backe tofu pieces with same pieces of apple in palm oil. like the combination very much. In the video you mention to trow away the foam when cooking the soymilk..actually if you safe that and mix it later with the okera/soypulp and add herbs, sweet, some oil.. and then in furnace 40 min, you get tasty lovely light ´something´. Gonna try your method for tofu! Aloha, Kind regards from Netherlands.
Thank you! This is really great to learn how easy it is to make. I assumed the fermentation process took a lot longer, so I never tried making it before. I certainly will now! Also, since there are some soy milks that are made of just soy beans and water is it possible to make tofu from that too, since all you’re doing is adding lemon juice? It seems like that would save some time, if possible? I believe Trader Joe’s sells soy milk made from just soy beans and water. Please advise. Thanks again! So inspiring!
When I was learning to make jelly with my grandmother. She would put her straining cloth over a pot and she would fasten the cloth to the pot with clothes pins. I still use this method today.
Thank you so much! I have been looking everywhere for someone who makes large bulk batches of tofu at home instead of a single block's worth at a time. Now if only I can manage to store it for longer than 3 days...I freeze my store-bought packages of tofu (the kind with the liquid) because I enjoy the texture it creates when thawed, pressed, then processed and cooked. I wonder if this will work given that the liquid is already discarded?
Thank You for sharing your tofu recipes! 🙂 I will definitely give this a try. I liked and saved your video for future uses and I enjoyed watching your food recipes videos, please post more :)
The downside of it though is that commercial tofu is fortified with calcium, and women over 50 that are vegan like me, need that fortification. Also, it's so much cheaper for me here to buy blocks of organic tofu!! But, I'll try it once for the experience. Thanks
Very straightforward and clear. I love that you used basic utensils and not a commercial tofu press. I also prefer the idea of lemon juice to gypsum or nigari. I subscribed. What is the language you used to describe the leftover whey drink?
About 1 tabespoon i have been making tofu fir years without any problem . I put it with some if the milk n when d milk start to boil i trow it in n stir it gently for 1 second
Can we do it with soy milk from the grocery store or are there some additive or pasteurisation process in those milks that avoid the tofu to form itself?
I am making tofu after slicing and sealed in plastic bags it can last 8 days in the fridge and draining its water every other day each packs. same taste when frying
Awesome indeed,been trying to buy soy beans in my country but to no avail the normally have sugar beans so tofu is made only with soy beans what about any white beans any advice will be appreciated thanks again BIG Up (S south Africa) hello
Luv your videos.. my grandma & mom always make it this way but I never learned the receipe. Thank you!! Thank you!! But instead of lemon we used tamarind ..what will the measurement be if we use tamarind? Tia :)
The easiest, Western-friendly method for making tofu that I’ve seen, especially for Western kitchens. No stone grinders or tofu forms needed. Please express my gratefulness to your grandma for all the knowledge and graciousness she taught you.
Unlike western foods, Asian foods (barring Japanese cuisine) are very easy to prepare provided you have the right ingredients and getting the right ingredients is not that hard. Just go to an asian food store and get them as per your requirements. Western foods tend to be very fancy and requires not only expensive ingredients but also expensive cooking utensils. Maybe its just too commercialized that shelling out huge amount of money to buy and prepare them is the norm.
Is the lemon juice the soildifier? What else can i use
to rid the bitterness usually the tofu is placed in cold water after you cut it to block shape for 10 -15 minutes.
I made this last night following your instructions. It worked like a charm! So much fun, and it was the best tofu I have ever eaten. Thank you!
Gives me motivation to do it.
Please, what is the quantity of lemon juice to the soy milk?
@@elizabethadetoyi4918in video 1/2 cup mixed with 1 cup water
Did Lemon change the taste of the tofu plz...
Perfection passed down to you from generations. Thank you for sharing your lovely family heritage.
A couple of suggestions: Because the acidity of lemons can vary....and, in fact, lemon growers are trying for lower acid varieties...it is better to use something with a known acidity. Cheap citric acid powder works well. Use 1.5 tsp per gallon of "milk".
Because the natural starches are not soluble, they tend to help clog up the filter material, like mesh or cheesecloth. If you convert the starches to soluble sugars (which will drain off with the water) the pressing will be easier. 1/10th of a gram of amylase with do the job for 3 gallons of milk, as it is a powerful enzyme (not to worry...it naturally occurs in saliva). Just add the acid and then allow the boiled milk to cool to body temperature, add the enzyme, and allow to sit for an hour...then press out the tofu. You end up with a product that is easier to press, and will contain lower carbs than if the enzyme is not used.
It should be mentioned that plenty of RUclipsrs are suggesting making tofu by simply heating milk. But, what they don't realize is the the curdling is better with acid. Plus, when the milk is acidified, the curds that form are larger and firmer than from heat alone.
Both the citric acid and the amylase can be found on E-Bay and are inexpensive over the long run, because so little is necessary.
I hope these suggestions are helpful.
Thank you! 😊
Very helpful. Thank you!
Do you have your recipe using the citric acid and amalyse
Can you use bottled lemon juice?
This would work great for the nut tofu I want to try making
I made tofu today following your recipe, thank you so much for sharing it turned out great!
Thank you dear. You have a good clear voice for easy instructions.
Good homemade tofu is so good you can eat it with little added seasoning. And don't throw the dregs out! In Korea we boil it with some pork and kimchi. I'm sure it can be adapted to so many different tastes. Sometimes i even put it in as filler for meatballs and meatloaf, in cookies and other stuff.
Awesome homemade tofu process! It looks so fresh and delicious
Thank you for this easy way. Using the thing you have , like the cans to press it down. I will try it
WowI love your step by step demonstration. So illustrated. ❤ THANK YOU SO MUCH!!
this was so convenient! I had been putting this off because I thought it was going to be really hard, but the way you organized all of this it made it so straightforward! Thank you so much!!!
Best tofu I've ever eaten!!!! 😮The instructions are sooooo clear and easy ro follow!!!!THANK YOU SO MUCH
This is soooo much work!! Very impressive
Thankyou for sharing this family recipe....This is nicer than store bought ! Love your easy to follow instructions. 🙏
1222❤❤❤
I have made your recipe. And I love it. I was so happy that I can make tofu at home. Thank you so much
When my youngest son was a baby, he just couldn't hold down milk of any kind, even human milk (goat milk was the worst), because of reflux. So his doctor told me to give him straight soymilk out of the carton. He thrived on it, and it never came back up. I was so relieved...
You can freeze the block of tofu and it will actually have a meatier texture if you prefer that.
Great idea to use the wok and bamboo steamer to press rhe tofu!
I use 1 tablespoon of epsom salt in some water or same milk n added to the milk . It works like magic
I like always backe tofu pieces with same pieces of apple in palm oil. like the combination very much. In the video you mention to trow away the foam when cooking the soymilk..actually if you safe that and mix it later with the okera/soypulp and add herbs, sweet, some oil.. and then in furnace 40 min, you get tasty lovely light ´something´.
Gonna try your method for tofu! Aloha, Kind regards from Netherlands.
I would love an okera and foam recipe. Do you just bake it?
Thank you so much for sharing this recipe Cindy....
I use a flour sack towel to strain tofu, as well as cheese.
Luv the idea of using tamarind. How much do you add?
Thank you for share your video , I will do too , I need to buy the soy beans first, God bless you.🥰
Thanks for the easiest method of Tofu...
Thank you so much. This is the simplest, easiest way of making tofu I have seen. Will definitely try it out.
Thank you! This is really great to learn how easy it is to make. I assumed the fermentation process took a lot longer, so I never tried making it before. I certainly will now! Also, since there are some soy milks that are made of just soy beans and water is it possible to make tofu from that too, since all you’re doing is adding lemon juice? It seems like that would save some time, if possible? I believe Trader Joe’s sells soy milk made from just soy beans and water. Please advise. Thanks again! So inspiring!
This is great content, and I've learnt so much from it, just like in this video @
Thank you for sharing! You explained everything very well that I can probably do it. I learn best with hands on instructions. Keep up the good work!
Super excited to know I can make this! Thank you! Looking forward to making this! Love your videos and especially hearing your native language 🥰
Thank you . I was wanting to do it with something other than vinegar
Just found and subscribed to your channel. Your recipes look so delicious. Can't wait to try them all!
When I was learning to make jelly with my grandmother. She would put her straining cloth over a pot and she would fasten the cloth to the pot with clothes pins. I still use this method today.
Thanks for sharing! 👍
thanks, you're a blessing for sharing the knowledge. Godspeed!
Thanks so much, this much easier.
Sou dê, Contagem Minas Gerais, amo Tudo.A massa posso secar e dar para as galinhas? Obrigada
great video with good explanation :)
What a great share, thank you for showing how eazy to make soy milk and tofu(both faves).❤😂
I will try this lemon juice method for bloating free tofu. Thanks for sharing this..
Wow..so interesting..because I love tofu now going to try this
Wow..just used soys n lemon juice..thanks for sharing
Thank you for sharing this recipe; much appreciated.
Thank you for the healthy recipes made at home. 👌👌
Thanks very much for your recipe wow its looks so easy, so nice
This is so awesome!!! Thank you so much for sharing! I want to try to make this!!!
YaasSsSs!!!! I'm so glad you made this video! Thank you so much! Now we all can be Nyab 10K or tug Vauw Zoo! 😂😂😂👍👍👍
Lmfao.. Fr
I loved this idea! We can explore all sort of legume’s tofu. Thanks!
Nice demo, clear and easy to understand.
Thank you so much! I have been looking everywhere for someone who makes large bulk batches of tofu at home instead of a single block's worth at a time. Now if only I can manage to store it for longer than 3 days...I freeze my store-bought packages of tofu (the kind with the liquid) because I enjoy the texture it creates when thawed, pressed, then processed and cooked. I wonder if this will work given that the liquid is already discarded?
The liquid is water.....
delicious ! You are good to make it tofu ! thankx for shareing !
So cool, thanks. I'm living in Mexico where firm tofu imported from USA is $4 for14 oz....not cheap.
That's expensive. Today at Walmart in the US is $2.21 I'm learning to DIY as well.
Looks so delicious thank you for sharing 👌👌👌
i love what u did ! good luck and have fun !
Amazing! Answered all my questions ❤❤❤
Thank You for sharing your tofu recipes! 🙂 I will definitely give this a try. I liked and saved your video for future uses and I enjoyed watching your food recipes videos, please post more :)
I love your tofu recipe I'll try to make it
You used 3 pounds of dry soybeans. Approximately how many pounds of tofu do you have as a finished product?
Thank you so much for easy recipe.
I also concern about what to do with the leftover pulp?
Great video! Does bottled lemon juice work for this process?
I was wondering that as well 🤔
Its true i only use 1 tbs or little less . I have been using it for years n never had any problem
That was really easy to follow. Thank You.
Lovely! thanks so much for sharing this!
Thanks for this much-needed easy to follow video.
Thanks for this. Just what I'm looking for. How do you store it in the fridge? And have you tips on making tofu, from powdered on milk?
Same process as making cheese. Thank you
The downside of it though is that commercial tofu is fortified with calcium, and women over 50 that are vegan like me, need that fortification. Also, it's so much cheaper for me here to buy blocks of organic tofu!! But, I'll try it once for the experience. Thanks
Congratulations, I liked very much your vídeo, very kind!!🙏💐😘
Thanks a lot!! 🙏💐💐
Amazing. Can this tofu be cubed , placed in ziplock bags and be placed in the freezer?
Very straightforward and clear. I love that you used basic utensils and not a commercial tofu press. I also prefer the idea of lemon juice to gypsum or nigari. I subscribed. What is the language you used to describe the leftover whey drink?
Awesome video of fresh tofu!!! My favorite way to eat tofu is Hmong boiled chicken with Hmong herbs...delicious...
I'm definitely trying this out. Thank you for sharing. Easy to follow and straight to the point.🙏❣️
You make the best chickpea cheese. I congratulate you make others with other . Different legumes
This make me miss my grandma. She used to make homemade tufu all the time
My mom also make her own as well. Miss you mom.
Thanks for the recipe
What can you cook with the pulp? It would be nice to see a recipe with that leftover! Thank you!
Amazing but can i use white beans as well because not easy to find soy beans in grocery store will appreciate your help Bigup
-Thank you for your valuable recipe.
Nice sharing dear godbless!❤🙏
Do i add extra water if i want it softer?
About 1 tabespoon i have been making tofu fir years without any problem . I put it with some if the milk n when d milk start to boil i trow it in n stir it gently for 1 second
WO , pretty good l have learned something special thanks 🥰
Do you take it off heat before adding your lemon juice? I tried it a while ago but nothing came out 😢
Don’t discard the pulp! Pulp/or okara is super heathy and tastes great in recipes.
Can we do it with soy milk from the grocery store or are there some additive or pasteurisation process in those milks that avoid the tofu to form itself?
Thanks for sharing👍👍👍
Hi! Thankyou for this lovely super easy tofu recipe! Since it only lasts 3 days in the fridge, Can I freeze it? I am solo.....
You can freeze it but they will get spongy after they defrost.
THANKYOU!!!!!@@CHerCreations
I am making tofu after slicing and sealed in plastic bags it can last 8 days in the fridge and draining its water every other day each packs. same taste when frying
Awesome indeed,been trying to buy soy beans in my country but to no avail the normally have sugar beans so tofu is made only with soy beans what about any white beans any advice will be appreciated thanks again BIG Up (S south Africa) hello
i think its doable just follow the same procedure using any beans available in your country
I like to learn what you make
WOW you did outstanding.
Bthank you for sharing this
Thanks
I want my tofu fresh becoz buying in supermarkets stink and not fresh
From Malaysia
My congrats. Can we make tofu starter out of this?
this is a easy way.. thank u 💕
Thank you for sharing...I've always wanted to make some...🙂
Can you make tofu with shop bought soya milk?
Hello, how long did you had to cook it for? You said 1-2 minutes or 25 minutes?
Maybe she said 20min. ???
Beautiful video. Thanks!
Thank you for sharing. God bless!
I was wondering ... could you season your tofu before you Press it or while cooking?
I prefer after it's pressed when you're going to use it for a specific dish.
Thanks for sharing. If I want the tofu more soft and silky, what to do?
Luv your videos.. my grandma & mom always make it this way but I never learned the receipe. Thank you!! Thank you!! But instead of lemon we used tamarind ..what will the measurement be if we use tamarind? Tia :)
That I’m not sure since I’ve never used tamarind before. I’d try the same ratio I used for the lemon juice and see if that works.
@@CHerCreations okay. Thank you do much :)