What are the differences between the tofu presses?
We have found that the wooden tofu kits perform much better as they are more authentic and true to the traditional method of making tofu in Japan. The plastic tofu kits are great for those who want an alternative to wood kits. The stainless steel tofu kits are no longer in production. We do not prefer the stainless steel tofu press as there appears to be a reaction between the steel and nigari that creates a more bitter tofu. Please use your own judgment with respect to which tofu press you prefer. Once you learn to make your own tofu, you will be pleased with the results.
How do I make tofu?
Making your own homemade tofu is simple and easy. It’s also freshly made, highly nutritious, no preservatives or added chemicals, and so good for you!
- Let the temperature of the soymilk fall to about 170-180 degrees Fahrenheit before adding culture or nigari
- Generally 1/2 tsp (2 grams) is added to 1 liter of milk
- Allow 10-12 minutes for coagulation to form curds
- Prepare tofu press and cheesecloth
- Pour 1/2 solution into tofu press
- Remove excess water and continue to press down to allow tofu to harden
- After 1st tofu square is made, pour other 1/2 of solution and repeat
- Serve hot or cold.
Which is better for making tofu, Nigari or Gypsum?
Both are important coagulants used in the preparation of tofu from soy milk. It is really a matter of choice and preference. It's recommended that you experiment to see which one suits your taste.
Nigari, bittern, aka magnesium chloride is derived from the ocean (it is the white powder that is produced from ocean water after the sodium chloride has been removed and the water evaporated. It is known for enhancing the flavor of tofu.
Gypsum aka magnesium calcium sulfate is a common mineral found in nature. As a tofu soy bean curd coagulant, it is an excellent source of dietary calcium and ideal for those who are lactose intolerant.
How do I make soymilk in my soymilk maker?
It's simple once you get the hang of it! Making your own homemade soymilk is fun, nutritious, delicious, and saves you money.
- Refer to owner’s manual for specific instructions for using and cleaning your soymilk maker.
- Soak soybeans in water overnight in the soybean grinding cup
- After soaking time has lapsed, put soaked soybeans onto flat plate or bowl, remove all brown soybeans or small extra hard seeds (these will sour the milk or clog the grinder)
- Place soybeans back into soybean grinding cup
- Attach to soymilk maker head
- Place water up to line indicated in soymilk maker
- Plug in and press MILK
- Wait 1-2 minutes and machine will beep when milk is ready
- Let milk cool down
- Add your favorite sweeteners, such as agave sweetener, maple syrup, vanilla, raw cane sugar, etc
- After milk has cooled, transfer to dispenser and place in refrigerator.
- The soymilk is good for up to 4-5 days.
- Serve hot, warm, or cold
- Immediately wash your soymilk maker parts and towel dry.
What do I do with the leftover residue or broth from making soymilk or tofu?
Don’t throw it away! The “okara” is the solid leftover once the soymilk has been strained. It is highly nutritious and contains high amounts of protein and enzymes! Okara can be added to many of your food recipes and are great as fillers. You can add okara to turkey or veggie burgers, fritters, okara crepes, sautéed okara with onions and green pepper, okara breads and muffins, okara vegetable cakes, and more!
The tofu broth or juice is the liquid leftover that is left behind once the soymilk has coagulated and strained to make tofu. The leftover heated tofu broth can be used as a soup base or any recipe that calls for broth. Add your favorite vegetables and spices and you can have a wonderful soup for your next meal.
How do I clean the Pure Amazing Nut Milk Bag or Tofu Strainer Cheesecloth?
Your Nut Milk Bag or Tofu Strainer Cheesecloth can simply be hand washed thoroughly in cold or warm water, without soap, air dried, and reused again. If you will be straining oily or colored foods and liquids, it is recommended that you purchase another milk bag or strainer cloth to avoid cross-contamination. The bag that will be used primarily for straining oily or colored foods should be thoroughly hand washed with soap in warm or hot water, and air dried. Because the bags and cheesecloth are used for handling foods, we highly recommend that you not put bags or strainers in microwave, dishwasher, washing machine, or dryer.
Once I make my tofu, what do I do with the leftover soy residue (called okara) or the leftover liquid?
The "okara" is the solid left-over once the soy milk has been strained. It is highly nutritious and contains a high amount of protein. The okara can be reserved in a container up to 2-3 days in the refrigerator. There are many recipes that you can try with the okara. It is a good filler in turkey and/or vege burgers, and can be used in fritters, okara crepes, sauteed okara with onions and green pepper, okara breads and muffins.
The leftover heated tofu juice can also be used as a soup base or any recipe that calls for broth.
As you can see, making your own tofu has many advantages: It's healthy, not wasteful, great tasting, and expands your cuisine selection.
What are some tips for handling or washing soybeans?
Because organic soybeans may have naturally occuring dirt, please wash soybeans thoroughly with water. Soak soybeans with cold water for at least 8 hours or overnight. Drain and rinse with water. Sift through the soybeans to ensure that you get all the hard or questionable beans out (i.e. discolored significantly all the way through or rock hard soybeans). Cook at least 30-45 minutes or until soft and allow it to cool.
What all can you make with these soybeans?
After soybeans are properly softened by soaking overnight, you can make the following:
- fresh homemade soy milk
- roasted soybean nuts
- dehydrated soybean snacks
- stir fry soybeans with vegetables
- grind to make smoothies or filling for cupcakes, meals, etc.