Thank you so much for the great tutorial! It was very easy to follow and fun to make! The result was so much better than store bought Tofu 😍 Much love from Germany 🥰👋🏻
Oh thank you so much! I am looking for a video that shows how to use magnesium crystals instead of Nigari for like half and hour and finally I find you! Blessings.
I want to make tofu for my Vegan sister and you explained it very well. What do you do with the solid that was taken from the milk? I thought That solid was going to be the tofu🧐
Hello, thank you for your recipe! I have done tofu several times with this video, but now the soy milk doesn't curdle. It stays like a liquid cream, with nigari, with vinegar, with lemon, no curdles. I changed the water and even the spoon, but still no curdles. Do you know why this might be happening? Anyone with the same experience? Thanks! 🙏🏽
Please tell me how much water you use for each blending of the raw soybeans. For 300 grams of soaked soybeans, you made the raw soy milk in two batches in the blender how much fresh water was used each time? Please advise. The other recipe I used for making the soy milk says to cook the blended soy Ben mash before filtering it out. In that way the milk is very hot. Also Japanese use the cooked and squeazed soy bean mash for other dishes. It is called Okara in Japanese. It’s high in fiber and protein. Do Chinese use the the left over mashed filtered soy beans? Please advise.
Excellent tutorial. You cannot make it any clearer or easier how to make tofu. I see why you do not answer any questions. One of the best I have seen on RUclips! BRAVO!!!
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](http://i.ytimg.com/vi/hqnXzspvNSI/mqdefault.jpg)
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](/img/tr.png)
Thank you so much for the great tutorial! It was very easy to follow and fun to make! The result was so much better than store bought Tofu 😍
Much love from Germany 🥰👋🏻
Tip: Obachan recommended me to chance the water every day, this makes the tofu to last longer
thank you for an answer about the tofu's texture that i wondered all my entire life
Oh thank you so much! I am looking for a video that shows how to use magnesium crystals instead of Nigari for like half and hour and finally I find you! Blessings.
How many teaspoons of 8g Nigari you used ? Thanks.
Gracias por su receta perfecta.
Omg thank you! I really enjoyed the video
Thank you for the video! I was interested in how Tofu was made--
excellent info keep it going
Awesome ty ty...you the best..
What brand of nigari do you use and where can I buy it? - Thx
Nice. I wonder if it lasts longer in chili oil :D
Please clarify how much water (total) you use for making tofu. Thank you!
I want to make tofu for my Vegan sister and you explained it very well. What do you do with the solid that was taken from the milk? I thought That solid was going to be the tofu🧐
I had the same thought and the same question 😅
Thats just fiber, okra i think. It xan be used in recipes instead of flour, if you removed the husks before blending it
Love it!
فكرة جيدة سأجربها
Hello, thank you for your recipe! I have done tofu several times with this video, but now the soy milk doesn't curdle. It stays like a liquid cream, with nigari, with vinegar, with lemon, no curdles. I changed the water and even the spoon, but still no curdles. Do you know why this might be happening? Anyone with the same experience? Thanks! 🙏🏽
Hello if I use 600 gram tofu how much nigari salt I need
Thank you for such an informative video! Looking forward to making firm fresh tofu!
Please tell me how much water you use for each blending of the raw soybeans. For 300 grams of soaked soybeans, you made the raw soy milk in two batches in the blender how much fresh water was used each time? Please advise. The other recipe I used for making the soy milk says to cook the blended soy Ben mash before filtering it out. In that way the milk is very hot. Also Japanese use the cooked and squeazed soy bean mash for other dishes. It is called Okara in Japanese. It’s high in fiber and protein. Do Chinese use the the left over mashed filtered soy beans? Please advise.
She blended the beans in three batches, using 50 cl each time (500 ml)...She’s also cooking the milk after soaking instead of cooking the beans.
1 centilitre is 100 millilitres, so 500 ml, or 2 metric cups.
How much of milk did you pour in?
Did you peel the beans?
I tried using Epsom salts n it did not turn it stayed liquid so am going to try with nigari is it sorry for any spelling mistakes
Thanks. 😆😇❤
Благодаря за рецептата успях да я пресъздам чудесно поклон (количество вода на gr soybeans ? )
What type of milk did you use
Hi where did you get the nigari? 👋😃
This recipe is 100% successful, 😍😍😍😍
I'd like to tell you another show: 200g soy beans to 15g Nigari flakes ? It's confusing at all .
How many ml of water
50 Centiliters of water = 500 ml of water = 0.5 L of water
Nice video, good for beginner. I like your flowers!
Excellent tutorial. You cannot make it any clearer or easier how to make tofu. I see why you do not answer any questions. One of the best I have seen on RUclips! BRAVO!!!
yo said it
Is there is substitute for nigari ? Its expensive but i really wanna make it firm.
Hello! Nigari is magnesium chloride. But, you can use epsom salt, but it makes the tofu taste strange. You can also use calcium sulfate.
I love making Tofu.
Hii,, Is nigari same with gdl??
Thanks
No
where can I get a tofu pressing box like the one you used?
Online
Lazada online