Homemade Firm Tofu Recipe Choice of Soy Milk

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Now, in this post, I will discuss the results of the experiments, how to choose the best soy milk for tofu making, and how to make tofu.

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Do NOT Use Soy Milk with pH Regulators

Based on alpro’s experiments with soy milk, it can be said that soy milk containing pH regulators cannot be used for making tofu. To be precise, it will harden, but the grains will be too fine to be made into tofu.
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If you look at the ingredients label, you will see that it says acidity regulator in English and Happamuudensäätöaine in Finnish. If you think about it in terms of ingredients, anything that contains phosphate compounds is definitely pH regulated. Soymilk that is labeled “phosphate” is not suitable for making tofu.

Although You Can Make Tofu with Stabilizers

From Lidl’s experiments with soy milk, it can be said that soy milk containing stabilizers such as seaweed or gellan gum can be used to make tofu, but the texture is not smooth.
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I thought that the stabilizers acted chemically on the proteins to prevent them from settling. However, since the stabilizer is derived from seaweed or gellan gum, and based on the results of the experiment, I think it may increase the viscosity of the liquid and make it physically stable.

Also, it didn’t form large chunks, but rather fuzzy lumps. I suspect that the large amount of basic bittern added may have denatured the protein structure, making it difficult for the particles to bond together. In the case of baking soda pasta, I mentioned that the boiled water turned yellow, and in this case too, the supernatant liquid was slightly yellowish when there was a lot of bittern.
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Use Soy Milk with Only Water and Soybeans

As we found out from Pirkka’s experiments with soy milk, it is possible to make tofu with less soybeans and less protein than with non-adjusted soy milk by adjusting the amount of bittern.

However, since the concentration was about 7%, thinner than the Japanese tofu, the texture was smoother and creamier than the Japanese tofu. This is probably because the particles did not grow sufficiently due to the low protein content, or because the pH had to be lowered considerably to create the particles, which denatured the proteins and weakened their bonds to each other.

The creamy tofu was also delicious, with a texture similar to ricotta cheese. I was able to make silken tofu without any problems.
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Even overseas, where non-adjustable soy milk is not sold, you can make tofu. This recipe is for silken tofu made from s...

Tofu You Can Make with Soy Milk from Overseas

There are three types of tofu that can be made with overseas soy milk, as far as I have been able to tell.

No stabilizer → Firm Tofu

Perhaps because of the thin concentration of soymilk, the tofu did not have the jelly texture of tofu, but had the smoothness like ricotta cheese. This is delicious in its own right, but if you are looking for a Real Tofu Texture, the other two are probably better.

No Stabilizer → Silk Tofu

It needs to be exposed to water to remove the bitterness, but the texture is perfect. It is smooth silken tofu.

With Stabilizer → Harder Firm Tofu

The firm Tofu is a bit harder & coarser, but because of the concentration of the soy milk I used, the flavor of the tofu is quite strong and delicious.

Soy Milk is Important

When choosing soy milk for tofu making, always check the ingredient label. If it only contains water and soybeans, you can make tofu. If it contains stabilizers, coarse firm tofu can be made; if it contains pH adjusters, as far as I have tried, no tofu can be made.

Recipe

How to Make Firm, Momen Tofu and How to Choose Soy Milk

Even overseas, where non-adjustable soy milk is not sold, you can make tofu. This recipe is for Momen, firm tofu made from soy milk with water and soybeans as the ingredients.
Prep Time0 mins
Cook Time1 hr
Rest After Cook1 hr
Servings500 mL soy milk
INGREDIENTS
  • soy milk 500 mL
  • bittern
EQUIPMENT
Measuring cup
Measuring spoon
Saucepan
Silicone spatula
Cloth
Container with holes
INSTRUCTIONS
How to choose soy milk
How to make tofu
  • Put soy milk in a pot over medium heat.
  • Heat until just before boiling, stirring constantly with a silicone spatula.
  • Add the bittern and mix. See below for the amount of bittern.
  • Cover with a lid and let stand for 30 minutes.
  • Line a perforated container with a cloth and pour the contents of the pot into the container.
  • Wrap with cloth and weigh down to dehydrate.
  • When it reaches the desired consistency, it is ready.
Amount of bittern
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