Soak the soybeans in the water for one night
Then make soybean milk with a blender. Blend some soubeans with water and squeeze it through a sieve.
Boil the soymilk. Mix it regularly to not burn it.
When it starts boiling, extinguish it and add lemon juice. Coagulation begins. You can let the coagulation process last for 10 minutes.
Take another bowl and place a piece of tissue paper pressiing it to the bottom of the bowl. Then pour the liquid into it . Press it and strenghten it until u get a cheezy subtsance.
Then take this tissue with the cheese and hold it from something to keep it above the bowl for at least 4 hours . This way all the whey from the cheese will get out and the cheese will become harder.
Tofu is ready.
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By Alex Vego
Alex
1 September 2018 @ 6:48
Look so pretty. I love tofu. I prepare diferent dishes with tofu. Thanks for recipes.
vegan??
2 September 2018 @ 2:42
Will straining the tofu more (making it more firm) make the tofu less fatty?