The differences between Finnish and Japanese soymilk, how tofu is made from soymilk, and experiments to solidify various types of soymilk have been checked in previous posts.

Tofu with Adjusted Soy Milk - 1 Soy Milk Difference Abroad

Are 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.

Tofu with Adjusted Soy Milk - 2 The Mechanism of Tofu

Are 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.

Tofu with Adjusted Soy Milk - 3 Sodifying Experiments

Are 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.

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.

contents

Do NOT Use Soy Milk with pH Regulators
Although You Can Make Tofu with Stabilizers
Use Soy Milk with Only Water and Soybeans
Tofu You Can Make with Soy Milk from Overseas
Recipe

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.

Tofu with Adjusted Soy Milk - 3 Sodifying Experiments

Are 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.

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.

Tofu with Adjusted Soy Milk - 3 Sodifying Experiments

Are 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.

Let’s think about why the presence of stabilizers results in small grains in comparison to the mechanism of tofu production.

Tofu with Adjusted Soy Milk - 2 The Mechanism of Tofu

Are 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.

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.

The Science of Baking Soda Turns Pasta into Chinese Noodle

Boiling pasta with baking soda gives it the texture of Chinese noodles. Did you know that? Do you know why? I thought about it scientifically.

It is true that tofu can be made from soy milk with stabilizers. I also found this tofu to be delicious as firm Momen-Tofu, so I made this recipe.

Homemade Hard Firm Tofu with Stabilized Soy Milk

Tofu can be made using commercial soy milk. This recipe is for hard firm tofu made from soy milk with the following ingredients: water, soybeans, and stabilizer.

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.

Homemade Silk Tofu and Choice of Soy Milk

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

Homemade Firm Tofu Recipe Choice of Soy Milk

Are 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.

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

Homemade Silk Tofu and Choice of Soy Milk

Even overseas, where non-adjustable soy milk is not sold, you can make tofu. This recipe is for silken tofu made from s...

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

Homemade Hard Firm Tofu with Stabilized Soy Milk

Tofu can be made using commercial soy milk. This recipe is for hard firm tofu made from soy milk with the following ingredients: water, soybeans, and stabilizer.

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

Name: How to Make Firm, Momen Tofu and How to Choose Soy Milk
Total time: 60 min
Ingredients: 500 mL soy milk; bittern

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

KeywordIngredient, Seasoning

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

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 Milk
Even overseas, where non-adjustable soy milk is not sold, you can make tofu. This recipe is for silken tofu made from s...
pieceofoishi.com
2021.12.20
If a stabilizer is included, use this recipe.
Homemade Hard Firm Tofu with Stabilized Soy Milk
Tofu can be made using commercial soy milk. This recipe is for hard firm tofu made from soy milk with the following ingredients: water, soybeans, and stabilizer.
pieceofoishi.com
2021.12.20
This recipe is not suitable if it contains a pH adjuster. See top of page for details.
Homemade Firm Tofu Recipe Choice of Soy Milk
Are 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.
pieceofoishi.com
2021.12.20

How to choose bittern

Use this recipe to make a liquid bittern using ingredients that are easy to find.
How to Make Bittern - Choice and Amount of Powder Nigari
Bittern, 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.
pieceofoishi.com
2021.12.20

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

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 Nigari
Bittern, 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.
pieceofoishi.com
2021.12.20
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.

share your dish!

@pieceofoishi #pieceofoishi