Tofu - bean curd

Sveta, I would also try in this case, I could not wait. Good luck!

vikul, accomplish your goal that it turned out for sure!

[Vitusya]

Here I am with my tofu! Virgin, it turns out so little !!! This is how much it turned out with 300 grams of soy. But I made it so tasty, fresh, and ate it with a little salt.
Soaked soybeans in the evening at 12 o'clock. Scrolled through a meat grinder. Poured 2 liters of 100 ml of crude filtered water. Insisted 30 minutes. Squeezed through the towel. Then she boiled. I did it in a multicooker. I didn't grease the saucepan with anything. Nothing stuck and I didn't have to interfere. It boiled on Baking only after 40 minutes, and another 10 minutes. boiled and turned off. Then she cooled it to 40 degrees and poured it into a saucepan with sour water (125 ml of water and 2 \ 3 tsp. Citric acid). It curdled almost immediately, but I still waited 15 minutes. Then I lined the steamer bowl with a towel, put the steamer in the multi bowl and poured the mixture. I covered the top with the edges of the towel. And on top of everything - a pan lid, suitable in size, and a weight of 3 kg. I kept it for 30 minutes. It was compressed well, but soft remained in the center, since the lid in the center bends upwards. We must take something absolutely flat. I'll think about it next time.
Okara was packed in 100 g cups and frozen.
Not without some adventures. Broke the scales !!! how is it now without them? I wanted to weigh how much tofu is obtained with 300 grams of soy ... you can see in the photo how little it turns out! But I will definitely do more! Vitusya, thank you again for the recipe !!!

Tanyusha, thank you for such a gorgeous report with photos. It will be necessary to adopt your version: water + citric acid. I'm glad that nothing stuck to the bottom and everything went well. Is there anything left for filling with water? Regarding tofu, which turned out in the middle, in Japan tofu is divided into cotton (more pressed) and silk, which has a more delicate texture and is not pressed for a long time, it is used in desserts, so you understand what you have done. I am very glad that everything worked out and you are happy.
And of course everything is very sorry, but as they say - whatever is done is for the better.

Tanechka, tell me please, marinated tofu with soy sauce, which you need to strain out the tofu before stewing or stew - evaporate all together with the sauce?

oh girls - yesterday I bought 2 kg of soy at the market

we have 4 hryvnia

so I will try

I'm with you!!!!

[Gaby]

Gaby
Yes, marinate it for two or three or four hours (as long as possible), turning it over several times. And then put out together with this marinade. No need to strain.
And tofu, yes, there is a little more left for tomorrow, but I will not pour it, I just covered it with a lid, it will not dry out anyway.

[natamylove]

natamylove Cheap!!! I also need to go to the market tomorrow

Thank you, I went to extinguish.

Natamailav, welcome!

We have the same countryside - they take it for broilers
it is grown for this, but in order to eat it is not very popular

Well, I'll try to study Temko tomorrow and start, but right now I'll go gut the rooster

Natasha, you live there under communism, such prices, but it's good for you. Today I saw in the supermarket prepackaged soybeans at 12 hryvnia per kilogram, and I didn’t like it outwardly, even though I wasn’t going to buy it. The thoughts began to spin in my head that it would be nice to buy a bag somewhere. Although I have no place to put it.

Tanyusha, today I prepared the leftovers of tofu according to your recipes. True, I went too far with honey, it slightly overshadowed everything else, next time I will try the marinade right away and adjust it. The original recipe.Thanks for sharing your tofu cooking option.

we also have UAH 5 0.5l bank

I can send you a bag of 4 hryvnia)))))

Report-s ..
As of 13.00 Sunday, 0.5 liters of a can of soybeans was soaked. It was planned to start grinding it at about 20.00 (after 7 hours). during this time, soybeans have accumulated in order. Water, not what you think! But at 20.00 it was not possible to start the plan for everyday reasons. And at about 23.00 the experimenter in my face entered into a long-term mobile communication with a citizen close to him, which ended around 01.00.
All this time the soybeans were basking and splashing in the same soaked state. I want to note that from 20.00 to 01.00 the size of her belly remained practically unchanged. From which the experimenter concludes that 7 hours will be quite enough.
At the time of removing the soybeans from the bowl, a control weighing was carried out - 950 grams. Then the soybeans were loaded into the combine and subjected to grinding with the addition of water. Considering the fact that the experimenter has a Hohlyatsky nationality, which means he loves to have more and more, 3 liters of water are thrown in.
The settling of the product took about 20 minutes - due to the fact that the clock was already 01.40, and the researcher was very sleepy. After that, a kind of udder was constructed from a piece of gauze and milk was "milked" through it into a large pan. After heating and a successful attempt to "dump a small part of the milk from this fucking pan to edrene-fen," the remaining mass was filled with lemon juice squeezed from a bottle with the amazing name "Lemon Juice" of some Italian company. On two tablespoons, the process began, but slowly and hesitantly. With the third spoon, too, no special changes were noticed, after which the experimenter realized that he was openly bored and plopped about 2 tbsp into the pan. l at a time (in total, a total of 5 tbsp. l. juice). And then the process began! Soy milk curdled like a yard cat in the sun - slowly, but with pleasure. A gauze udder, already disassembled as unnecessary, was placed in a metal sieve, which in this case began to play the role of Karatsupa: to remove the liquid, and leave plump white compatriots on the territory. It is clear that in this case you will not get off with border guards alone, so we had to involve additional security forces in the form of a flat plate and a 2.5 liter bottle of water. On this the first part of the experiment was over, since the clock was 2.40 and the researcher was already very much in love. By 8.00, ... removing (?) ... removing (?) ... removing (?) Already unnecessary weights, gauze and plates, the experimenter found a white pancake, a little porous, but quite confidently holding in the heap. The control measurement showed the presence of 310 grams of soy cheese with a spicy lemon flavor. Due to being late for work, further experiments were postponed until evening!



And now the question: what to do with squeezed water and chopped soy. For my upbringing and, again, nationality does not allow me to throw it out!

, I'm in shock and how many kg are in the bag? Natasha, I’ll think BUT the hare I DO NOT WANT to load you, it’s not so convenient. And on what conditions, because altruism should be in moderation and everything should have its own price, otherwise it is not entirely correct (I think so).

Vikul, if you count Natashka's labor costs and the total financial and time costs, this is what it will do.

Svetka, well, you are Zadornov in a skirt and even better, TALENT, what syllable, what figurative expressions, what comparisons were you used, so it's time to start writing books and have a lot of money on it. Reading the post gave me GREAT PLEASURE, how many times I read your reasoning in some recipe and you amused me so much, you have a talent ... oh, pah-pah, so as not to jinx it, write ... baby, write on.

Sveta is a very funny story

girls, in my market farmers sell soybeans, in the same market, there is a new post office.

and optional a bag, you can 5 kilos for example
they weigh

this is Ukrainian soy without GMO-they grow themselves

it's not hard for me
move from one market place to another

[sweetka]

Oh, girls, I read all the comments here with pleasure, but sweetka of all preplu walked in a straight line!
Sweetka you and I seem to get loose - with lemon juice, a kilogram of soybeans and 300 grams of sour tofu in the end
Only I "boldly" thumped 100 ml of juice at once and everything curdled right away ...
Yes, that I came about crushed soybeans - how can I throw it away ?! The Aziyats respectfully call it okara ... And they make of it ... oh, what they do is both salty and sweet: meatballs, zrazy, fillings, buns, cookies ... I don't have a photo of everything I make of it yet, only cake

But I pour out the "serum" ... maybe in vain ...

girls, me soy))))))))

chickens

[sweetka]

Girls, today I baked bread on "whey", I liked it. But, in my opinion, what is on it and what is on the water is the same, so I'll leave a little whey for the test, pour the rest. And okaru froze, I wrote. It can be added little by little to any minced meat (up to 1/4 of the volume of minced meat). In cheese cakes in the same proportion, in pancakes, in bread.
The main thing is not to overdo it, without fanaticism.
sweetka I read your adventures and laughed out loud woke up her husband at half past eleven at night. And today I bought two half-liter cans of soybeans in our market, the seller assured that there is 1 kg. I take his word for it, because I can't weigh it. It's already soaked. It looks smaller, darker and much dirtier than the previous one. With some dots Sort, or what, like that? I took 5 UAH. I will do take two tomorrow.
Yes, what I wanted to say - my tofu was not sour at all! And the whey tasted like regular normal whey.

Tan, do not scoff at your husband, otherwise he will hate me! :))) In a 0.5 liter jar, about a kilogram of soybeans, when it has already filled up with water ... it will be necessary to weigh it in dried form. I, when nourished, have a very pretty yellow color. you also need to look at super-markets ...

Here is the second attempt ... There are still no scales, so I will speak in the language of cans ... So, this is what came out of two half-liter cans of soybeans ... On a saucer there are about two-thirds of the resulting curd. I mean, it was a looooooooooooooooooooooooooooooooooooooooooooooooooooooooabletedtedted process! And it took 7 liters of water! Plus 400 ml of citric acid water. The task was complicated by the fact that in the morning our valiant housing office cut off the water. Photographed the whole process in stages, but then I thought, are they needed? Therefore, I post what happened in the end. If anyone is interested, I will lay out the whole process inside and out.

Tanya, what a plump pancake turned out, what a handsome man, you still ask about the photos of the whole process, of course presents photography in the studio, I'm very interested and will be useful to others. Thank you for such a wonderful report.

[Gaby]

Gaby, yes, this recipe is one to one to taste, as we have sold. On sale there was such a bland, and still sweet with raisins. But apparently, the process was too time consuming, as I now understand it, and did not pay off. But now you can do it at home

Tan, did you feel the taste of lemon?

Sveta, to ask Tanya a question, go to her topic - she posted her author's recipe with Tofu on the website, above in her message there is a link.

hmm ... Vic, what a strange reaction ... I actually thought the more people would share their reviews, the more popularity the topic would have. But if you think differently - your right, you are the author of the branch.

I do not claim authorship of the recipe, I honestly indicated where I got it from.

Gaby, thanks! very tasty and healthy!

Vikul, but these are such trifles ... Let it be nice for you that I told everyone, everyone, everyone at home that the recipe was given by "a good girl from Kharkov".
I think Tanya did the same. And what she did not indicate in that thread, she could simply not pay attention to it, but the volume of her gratitude, I think, did not decrease from this!
Do you think the Apostle Peter will take into account the number of thanks to us on the Bread Maker?

[Gaby]

Gaby URGENTLY CORRECTED EVERYTHING !!! I apologize, I really forgot to indicate where the idea came from and offended a good person ... Vitusya, I ASK FOR FORGIVENESS !!! I did it without any malicious intent, believe me ... And the topic is very relevant, especially in the Post.
Today I made sandwiches with tofu, in continuation of the topic. Tofu, salt, garlic, red bell pepper, dill and a little vegetable oil, just to hold the whole mass together. Everything to your taste.


Once again I ASK FOR FORGIVENESS, I didn't want to offend

I do not pretend to be the author of the recipe, I honestly indicated where I got it from.

Dear Gaby, let me give you my recipe and you will post it under your own name, I’m not sorry and there’s no time to do this now ... load in full and your milk season has begun .. maybe you will try it and put it out, suddenly to someone and come in handy !!!
homemade cheese like rennet, without rennet 9 even looks like mozzarella):
my old dream was to learn how to make cheeses ... (I was also a city girl - a Ukrainian girl) ... and then I found a pair of arabes from a salmon and took it to me .. rebooted my mind completely and I got bored ... a couple of heads cows and I completely fell in love with this business, and most importantly, I began to embody my cherished dreams ... for example, as cheese making ... and once making cottage cheese, I dreamed that I would make cheese ... dreams come true !!! by itself it happened !!! I need cottage cheese on order, but it turns out cheese! what?! what's the matter?! for a long time I could not understand anything !!! and all ingenious is simple!
So: we take fresh milk and divide it into two parts.
boil one part, cool and ferment like laben (sour cream) ...
the second part is unboiled kvass ... in general, kefir!
ferment well, so that the cream does not come off later ...
and further on, like tvorg, only now we combine two leavens and put them on the fire ...
we heat until our clots begin to stretch and stick together .. while gradually removing the whey (the whey should be transparent, if the cream comes out whitish ... do not pour it out, but drain it so that you can collect the cream later ... well, if you have a lot of this stuff, or even don't need to mess around ... unless you leave whey for baking or for okroshka)
when they have collected everything in a lump, but all the whey has not yet completely disappeared, add sour cream (depending on the desired fat content, you can just not add it at all ... and when the mass stops, add salt a little less than you like ... and under gentle ... you can under oppression and in the whey ... add salt to the whey with salting already ... then it's for a couple of days ... and if without whey it will be pressed for 12 hours ... then in the brine to form a crust and add salt ...
this is also great for those who are on a diet and who do not like or do not trust the starter (rennet) product !!!
try, experiment !! I do not claim the right ... just a story from life !!! my first experience with cheeses !!
good luck

[Tanya]

Girls, I'm not offended by anyone, I just want to tell the background so that everything would become clear, a year ago, when I created the site and many went there, I went there in one recipe, the name is familiar with HP. ru, I decided to refresh my memory and now I read and understand that the recipe has been reprinted, But the author is different, I see if there is a link from where it was taken - it’s not there and then I thought that my own people were pulling me and I was turned away from this site, I go there rarely and only in recipes.
Probably there were associations with that case.

Tanya, everything is fine, anyone could forget, especially if in a hurry, so let's go, peace.
By the way, I made a good recipe, there are a lot of photos, so if there is something here that is not clear, I will send it to you on MK.

Trkhunchik, I am very glad that the recipe was useful to you, cook and eat with pleasure.

Katerix, Katya, thank you for giving me the recipe, I've been following you for a long time, even from the topic of Ghee butter, but this is your recipe; You are in a hurry all the time, write in snatches in different topics, you would take one sitting, bring all the information into a heap and put it in a separate recipe and you will be honored and respected. And I can't expose your recipe, it's not my experience, but yours.

Vitusya, the world I am very glad that the misunderstanding has been settled ... I want to ask this - I look at your tofu and I don’t understand how you got it so plump and plump. If possible, write down what kind of load you had and how long did you press ... And in what shape, size?

Tanya, pressed for 20 minutes, in a 3-liter jar, in a mold with a diameter of 19 cm. This is an iron steamer - a mantover, which was included in the set for pots with a thick bottom. By the way, in the video from YouTube, I saw there stones, cobblestones were placed on top, or I saw it in another video ... I went to rewrite and it was as if the cobblestone was used in the video.

kgm ... for many years I have been using it as a load for cottage cheese paste ... pancakes from her husband's dumbbells (and why should I lie about)? it is very good to determine the weight of the cargo using them.

I also replaced that for the first time I threw it on a towel and it turned out tighter, and then on gauze in 4 layers and the gauze itself turned out to be thicker and softer than a linen towel, then it was not so tight here.

[sweetka]

Yes, I also did it with a cloth, denser than gauze, and noticed that I have tofu with the consistency of cottage cheese. I stood under the press for two hours, but I suspect that the press was small - it was 3 kg.
sweetka a good idea, I will also take dumbbells from my husband for the load, anyway he uses them once a century ... And another question torments me, maybe it is not necessary to pour so much water, who does not think it affects the output of the product or does it? ?

well, as for me, I envy the amount of water and the amount of milk, so I threw in so much, so that more, more
I squeezed in a metal sieve and gauze in one (!) layer. it is, of course, not a factory consistency, something loose comes out ...
you know, girls, what I think! How do we prepare cottage cheese for curd pasta? we grind it! but what if you grind these flakes, and then press them?

Tanya, she took 2 to 1 glass of soybeans (a glass for HP), beat it with a blender, let it settle for 45 minutes, just got distracted and thought that it wouldn't get any worse.

I definitely do not have the consistency of cottage cheese, but you had a double portion and so I think you need a load correspondingly larger, but tell me the first time was also loose in consistency or was there enough load?

The first time I covered the pan with a lid, well, I was pleased with the result along the edges, and the middle was runny curd, it was impossible to cut with a knife. The load was 3 kg. But the second time my husband made me a flat circle for oppression according to the size of a sieve from a multi, I put the same load, and everything was perfectly compressed, and it was cut well with a knife, but I probably had to leave it for the night, it would be denser. Or more cargo. I look at some videos, it is curled up like a lump, why ??? I have never had this, the flakes are very small, apparently because of this it has the consistency of a soft tender curd? In general, I use it now as a pate, it is great on bread. But I would like to cut it into pizza or into a Greek salad.

I have like a bryndza

Tanya, you heated it in the cartoon for 40 minutes, right? It starts to boil in 10 minutes, but I have an electric stove, it would be a little faster on gas, then I immediately lowered the fire (in the videos I met information to boil for 10 minutes) I do everything according to the recipe, immediately pour in something sour, as it curled up, I immediately throw it back it in my steamer and put the load for 20 minutes.

As for the video, but they are fermenting with something else.

The first time in the multithered, the second on gas. Both times it boiled for 15 minutes. Then I immediately ferment it. And immediately I throw it back. Svetik, Vitus, do you have small flakes too? Maybe I'm putting too much lemons? I will try to decrease it next time.

My flakes are also small, try pouring in the citric acid solution gradually, pouring it in a little and watching it, and so on.

I'll try again like this, thanks

my flakes were not very large. but it even seems to me that it is not in the flakes, but in a good spin.I couldn't spread it on bread. I poured in the lemon gradually.
lyrical digression. was on the market today. it turns out that a liter jar costs UAH 5 (last time my husband bought it, so I got it mixed up). from a 0.5 liter can comes out about 300 grams of tofu. i.e. 2 UAH 50 kopecks were spent. and today I was in a store that sells ready-made tofu. 350 gr. - 30 UAH. feel the difference!

[sweetka]

sweetka

but it even seems to me that it is not in the flakes, but in a good spin. I couldn't spread it on bread.

You mean you got really tight?
Light, yes, prices are terrifying But on the other hand, what is tofu for the majority of our population? Definitely not a daily food product.

Girls, this is what I also found on the Internet: To some, the taste of soy milk may seem too "herbal". To reduce this not entirely pleasant aftertaste, it is necessary, firstly, to change the water several times during soaking, and secondly, if possible, separate the husk from the surface of the beans.
Soybeans are covered with a film on top, which, after soaking, is easily separated in the form of a husk. To do this, as shown below, you need to crumple the soybeans with your hand, while they can fall into halves, this is not scary. The main thing is that the husk will come off. Then pour in some water, the husk will float up and we can easily catch it. After that, the water must be drained, the beans must be rinsed again.
And so as not to be intimidated by the word gypsum: Natural calcium sulfate (gypsum) and magnesium chloride (Nigari) are the most common tofu coagulants. They have been used for hundreds of years in Japan and China. Nigari is mainly composed of magnesium chloride and also contains other minerals found in sea water, with the exception of sodium chloride (sea salt). Gypsum is a natural calcium sulfate.
🔗 on this site you can buy everything for tofu and recipes there.
I found this recipe: for 1 pack of tofu, 250g strawberries, 1 tbsp. l honey - beat everything in a blender. How tasty do you think?
All tomorrow I go for soybeans, I will experiment. And another question, what if you use drinking calcium chloride (this is how curd is made for children) instead of lemon juice, it won't be sour and the cheese will be enriched with calcium?

[Irina. T]

Irina. T If it is sour, then of course you can. Go for it, and then tell us. In the same place, it doesn't matter what curl, if only the acidic environment. And the husk, as you write, when soaking, I did not have. As for the strawberry recipe, I have no doubt that it will be very tasty.