reply to post by AshleyD
You know Ashley, I just don't know if they are at grocers or not? Maybe someone else in here might know? I would never buy soy on purpose LOL.
Plus I have not been to a grocer in years. You have to use the dried white soy beans however. Even if you do not eat soy, you can basically make
anything from it like glue, soap, animal feed, and candles, etc. I am not an advocate for soy because it is not my favorite, but its uses are
amazing. Same for coconut though, which I have almost a hundred of the damned things on my porch
Soy just grows really well where I am at. All
of the nasty stuff grows good here.
For one pound of tofu:
One cup of dried soy beans. Soak them overnight in a lot of water.
Once plumped, wash and drain the beans.
Use a food processor or blender and pulp them babies down to a paste or very fine mash.
Add some water to help mash them.
Throw 10cups of water in a pot with the pulp and bring it up to 200 degrees.
Hold it to 200 degrees for 20 or 30 minutes.
Drain it through cheese cloth.
The pulp is okara. Squeeze as much liquid as you can from it.
You are left with soy milk, almost a gallon of it.
If all you are after is the milk then stop here and add sugar and/or vanilla or chocolate!!!
Also you can add water for desired consistency.
For the tofu part, do not add anything and just put the plain milk back into a pot.
Bring temp back up to 200 degrees and add your coagulant which is the juice of one whole lemon (1/3 to 1/2 cup)
Give it a stir and pull off the heat.
Let it sit for ohhhh about 15 minutes or so and what you are left with are curds and amber looking water.
Drain into a cheese cloth and put in a mold.
I just use a small plastic bowl with holes poked in it.
Place a weight on it and leave it until desired firmness.
Silken only takes a couple minutes of weight while extra firm takes about 20 minutes.