Soy beans- Making Soy Milk

http://www.durgan.org/ShortURL/?GLDVK 14 September 2008 Making Soy Milk

My method of making soy milk. Total time one hours and 30 minutes after the beans have been soaked. Soy milk is the basic ingredient for making Tofu. The finished product is excellent, and as the maker, at least you will know what has been used.

http://www.durgan.org/ShortURL/?LNCIL 14 September 2008 Soy Milk Residue.
This has been dried in the oven at 275F, and will be used as a morning cereal with cows milk. The residue has a most pleasant flavor, and would even make a nice finger snack.


http://www.durgan.org/ShortURL/?LLHSD Summary: Making Soy Milk

Making Tofu.
http://www.durgan.org/ShortURL/?OIUHK 14 September 2008 Making TOFU

First start with some soy milk. I make my own, but I suppose even the store bought stuff will work, but have no experience with it. Here is how I make the soy milk.
http://www.durgan.org/ShortURL/?LLHSD

Start with about four cups of soy milk. Heat to about 85C or just before boiling, add emulsifier to the soy milk and stir. The curds should form immediately. Let cool, and pour into a mold. The tofu will take the shape of the mold. Place a weight on top of the cheese cloth covered tofu in the mold to remove as much moisture as desired. If storing for several days the tofu should be covered with water. Depending upon the quantity of tofu desired judge the quantity of soy milk accordingly. Time about half an hour after having the soy milk.

Emulsifier can be Magnesium sulfate (Epsom Salts), Magnesium chloride, Calcium Sulfate, or Vinegar. I find a cup of white vinegar per half liter of soy milk curdles quite well. Dissolve about two tablespoons of the Epsom Salts in hot water per half liter of soy milk. The idea is to utilize as little of the emulsifier as possible and achieve curds- maybe a bit of trial and error.

Use your imagination on a suitable mold. I chose some items from a kitchen supply store. Cheese cloth is available from most fabric stores.

Would lemon juice work?

Raymondo wrote:Would lemon juice work?

No experience with utilizing lemons for the curdling process. The acid is probably the essential. Vinegar is readily available in most homes, so that will be my choice in the future.The sample I made yesterday has a pleasant taste, slightly like vinegar, which can be reduced to almost nothing by rinsing in cold water. I will be making more soy milk this morning, and now that I have a handle on the process will make a larger amount of tofu. The soy beans have been soaked overnight, and are now ready for processing.