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.
Do NOT Use Soy Milk with pH Regulators
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
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.
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.
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.
How to Make Firm, Momen Tofu and How to Choose Soy Milk
- soy milk 500 mL
- Check the ingredients and choose one that contains only water and soybeans, or one that contains only water, soybeans, and a stabilizer.
- Even if you use only water and soybeans, the texture will be slightly creamy if the concentration is around 7%. You can also make silken tofu.Homemade Silk Tofu and Choice of Soy MilkEven overseas, where non-adjustable soy milk is not sold, you can make tofu. This recipe is for silken tofu made from s...
- This recipe is not suitable if it contains a pH adjuster. See top of page for details.Homemade Firm Tofu Recipe Choice of Soy MilkAre you interested in homemade tofu? Is it possible to make tofu using store-bought soy milk outside of Japan? I searched it and did trials.
- Use this recipe to make a liquid bittern using ingredients that are easy to find.How to Make Bittern - Choice and Amount of Powder NigariBittern, Nigari in Japanese, is essential for making tofu. What type of bittern and how much of bittern should we use? It's easy to find.
- 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.
- It depends on the concentration of the bittern. For liquid nigari, follow the directions on the label.
- It is a good idea to do a preliminary experiment with a small amount of soy milk and nigari.
- In the case of the nigari in this recipe, if the soybean solids content is about 7%, add 4 teaspoons to 500 mL of soy milk.How to Make Bittern - Choice and Amount of Powder NigariBittern, Nigari in Japanese, is essential for making tofu. What type of bittern and how much of bittern should we use? It's easy to find.
- For concentrations of 8% or more, add 2 teaspoons and let it sit; if it does not set, heat it again and increase the bittern by 1 teaspoon.