Secret of Making Tofu without Mould Gypsum and Nigari | The Easiest and Simplest Tofu

The process of making tofu is kind of like making cheese , this recipe is without gypsum which mostly use for making tofu and Nigari.
The easiest and simplest tofu making with everything you have inside the kitchen. No need cheese mould . it's amazingly better and cheaper than the store bought. I always use this method and each time it turns out great.
Let’s go make our homemade tofu.

Ingredients

1 1/2 cup soybeans
8-10 glasses of water
4 tbsp lemon juice

1- to making the tofu we need the soy milk. First soak the soybeans overnight or for 12-16 hours.

2- blend the soaked soybeans with 8-10 glasses of water in a high speed processor blender.

3- transfer the mixture into a large pot.

4- turn on the heat put the pot on it , remove all the foams on top of the mixture and cook it for 30 minutes or until it begins to boil. Don’t forget stir occasionally.

5- now remove the pot , by a ladle transfer the cooked mixture in a sieve , muslin cloth or cheese cloth which is placed above a bowl to collect the soy pulps.

6- now the result is soy milk. Transfer the soy milk in to the pot.

7- cook it for another 30 minutes on a medium heat or until begins to boil.

8- while the soy milk is going to cook mix 4 tbsp of fresh lemon juice with 4 tbsp of filtered water. Put it aside.

9- when the soy milk comes to the boil turn off the heat and pour the lemon juice mixture very gently in several steps over the soy milk and stir very slowly.

10- cover the pot for 10-15 minutes. It will curdles. (If it’s not turn on the heat in a low temperature the it will curdles or add 1 tbsp of another lemon juice).

11- now it’s time to shape the tofu. use a tray or bowl or something to collect the water of the tofu. On top of it put a mould (i use a drainer) .over the drainer or mould put a muslin cloth or cheese cloth.

12- with a skimmer transfer all the curdles to the muslin cloth . Wrap the cloth tightly and push it a bit then put something heavy on it to remove all the water inside the tofu. Leave it at least for 10 minutes. The longer time will give a firmer tofu.

13- in a food container add filtered cold water the transfer the tofu from muslin cloth to the water. Close it’s lid , place it to the frigid for 30 minutes.

Our tofu is ready to use .

Notes:

If you like a tast of salt mix 2 tsp salt in a hot water then add over the tofu in the water.

the tofu can be stored in th fridge up to 2 weeks .

I would be happy to answer to all of your questions.

❤️💚