Learn to prepare tofu with soybeans. The Tofu carries the same procedure as fresh cheese, so preparing it is easier than it seems. Dare and take care of your diet with this Japanese vegan cheese. Continue reading and discovers in recipesgratis the recipe for homemade tofu step by step.
| 🚻 1 Company | 🕘 24h | 🍵 Diping Medium | 🤯 |
| Ingredients to make homemade tofu step by step: |
| 8 cups of water (1920 milliliters) 1 teaspoon of nigari (salt derivative to cut the milk) 1 cup of yellow soy |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make homemade tofu step by step:
1. The first step is to wash soybeans very well. Let them soak overnight as if it will be any other legume. After this time, drain and rinse the soy well and eliminate the skin that protects the grains by rubbing everything with a cloth.
2. Next, it crushes the soy very well, you can use a meat chopper or any kitchen robot that fulfills the same function. Then, to continue with the preparation of the homemade TPFU, put in a pot with all the water until it boils over low heat.
Trick: Conseciously monitor the pot, since the preparation will rise like milk once the boil breaks.
3. Let the soy be cooked for about 10 minutes, then everything passes through a cloth strainer and reserves milk. Crush well to remove until the last drop of soy milk, this remaining solid is called Okara.
4. Apart dissolves the nigari in warm water. Add this already dissolved product, little by little, a pot with soy milk. View with a wooden spoon until the milk is cut. This process should not take more than 15 minutes, so if at this time the milk has not been cut you can add a little more of Nigari.
Trick: If you don get nigari you can use lemon juice or seawater to cut the soybeans.
5. When soy milk has already been cut, let it rest for half an hour. After this time you will see how the serum shows at the top. It passes the whole set through a cloth of fabric or fine mesh for cheeses.
6. press as much as you can the mesh to extract all possible liquid. Then, place the homemade tofu, inside the same mesh, in a container in which it can be pressure. You can use two dishes or place some weight on the tofu, so that it is compacte. Leave at rest under two hours, the texture must be that of a fresh cheese.
7. The time of this pressing depends on many factors, such as the type of water, soybeans, etc. Therefore it is important to check the homemade tofu and bathing in water the rennet. This water must be changed every two days and the canned time is approximately one week.
8. After the rest time, you can enjoy a homemade and natural tofu that you can eat in preparations such as Tofus shake, Tofu with tomato or smoked tofu. As you can see, Tofus recipe is much simpler than it seems, so encourage you to prepare it!
