Mike got after me for not posting about my projects much -- especially my beer exploits and my more recent tofu experiments. I haven't popped open any homebrews for a few days, but I did make tofu last night so here are my notes.
1. It's easier than you think
2. You don't need special equipment
3. Home made is way better and richer than store bought
4. It's considerably cheaper than store bought
5. It's fun!
I didn't get any pics of the processing, just my ghetto press and the finished product. The process though goes as follows: soak 1 lb dried organic soy beans (bulk or packaged from Whole Foods or the like) for at least 6 hours or over night, food process or blend in batches with soaking liquid for 5-12 minutes depending on method until smoothe and creamy, cook in a big pot over medium heat until a soft boil stirring constantly for about 15 minutes -- watch out for the boilover and keep some cold water on hand to knock that down, skim off the foam, drape several layers of cheese cloth (or a sanitized cloth diaper - flat fold) over a colander to retain the solids, press through as much soy milk as you can. I feed the solids to the chickens but they're very nutritious and can be used in baking if you want. Once you have your soy milk, let it cool to about 145-160 degrees and add your coagulent. I use 2 tsp of gypsum (an adjunct I have on hand for beer brewing) or the juice of one lime. Stir it in calmly then let the pot sit undisturbed for 20 or 30 minutes. Place another few layers of cheese cloth or another sanitized flat-fold cloth diaper over your press (my ghetto press is a modified half gallon cardboard milk carton). Spoon all that jelly tofu into the press. Fold the cloth over, place the other carton side down and weight it. The rest is super easy.
Tofu in process with a few cans of soup.
Inside the press ready to remove the yummy tofu.
Flip that thing upside down.
Here's the big brick in its cloth.
The top is a little lumpy because of the folded cloth, but it's super smooth inside.