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Tofu - bean curd (page 3)

Gaby
Irina, Wellcome, thanks for the information, BUT for me the issue of the production of soy milk is not worth drinking, for example, and for the production of tofu I will not fool around to remove the husk, to be honest, in some recipes, it seems Japanese cuisine has read that the husk is removed for extinguishing.

I myself thought about calcium chloride, but did not try. I'll have to try on a little soy milk .... can you do an experiment? There will be no sour, because when preparing baby curd with calcium chloride, it turns out insipid, but here acid is needed so that the milk curdles and stratifies. When making tofu using lemon juice, kefir (very acidic), apple cider vinegar, or something else tofu turns out absolutely insipid and by consistency and on taste as feta cheese freshso it won't be sour.
Tanya, BlackHairedGirl, tell me, you used lemon juice, I think it tasted sour? I went to the link that Irina gave and it says that lemon juice is not used for stratification on industrial scales, maybe this is on purpose, so that they would buy special sulfates-phosphates from them? I think that it is better to squeeze lemon juice, for example, than it is not known what to introduce? Maybe because I'm not Japanese ...

By the way Irina, and calcium chloride is not there in the list of coagulants ...
BlackHairedGirl
Gaby Vitus, I won't tell you about lemon juice, because I used citric acid ... And about the herbaceous taste of soy milk, you can add a little vanilla, a little salt and sugar to it. In general, it's all a matter of habit. Soy milk should taste different from cow milk, as for me - it is lighter, or something.
tati-ana
And I learned to eat tofu from Koreans - immigrants from Central Asia, they sell it in the bazaar, so the Korean woman taught me how to store it - you need to put it in salted cold boiled water, by the way, it tastes like cheese, keep it in the refrigerator for up to seven days. And I also like to add about 1/3 of the minced meat (cottage cheese) to minced meatballs and cheese cakes.

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