Homemade tofu

Homemade tofu

Overview

In the past, I used white vinegar to bake tofu, which has always been relatively successful. The only drawback is that the tofu is always older. Today, I switched to lactone to bake the tofu. In order to let everyone better grasp the proportions, I made detailed records. I used 350 grams of dry beans, 2100 ml of water, and 5 grams of lactone. It solidified naturally without any sour taste, so the summary is as follows: the ratio of dry beans to water is 1:6, and the ratio of lactone to dry beans is 1.4:100. I used a soy milk machine to make it. I used gauze to squeeze out the soy milk. I felt that the amount of tofu was relatively low and the bean dregs were more. If you make more soy milk, you can slightly increase the lactone ratio, but it should not exceed 1.8:100. If it is too much, it will be sour.

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Ingredients

Steps

  1. Put the dried soybeans into a container, add enough water, and soak for 8 hours

    Homemade tofu step 1

  2. Pour away the water in which the soybeans were soaked and rinse them again with running water

    Homemade tofu step 2

  3. I weighed the soaked beans, and they weighed 810 grams. I put them into the soymilk machine in three batches, each time adding 270 grams of wet beans to 700 ml of water. (The ratio of water can be increased, and the ratio of wet beans to water can be 1:3. The main reason for my family's soymilk machine is that it is too small)

    Homemade tofu step 3

  4. Put it in the soymilk machine, plug it in, adjust the gear, and the beeping sound will stop

    Homemade tofu step 4

  5. Filter with gauze, it is recommended to use larger gauze

    Homemade tofu step 5

  6. Use chopsticks to hold it up, let it cool slightly and squeeze it firmly with your hands

    Homemade tofu step 6

  7. After the three soy milks have been filtered, the mixing temperature of the soy milk has been lower than 80 degrees, then heat it to 80 degrees

    Homemade tofu step 7

  8. Add 5 grams of lactone to 30 ml of warm water (about 28 degrees) and stir evenly

    Homemade tofu step 8

  9. First add salt to the bean juice, stir evenly, then pour in the lactone water while stirring

    Homemade tofu step 9

  10. Let it sit for 20 minutes to form a pot of bean curd flowers

    Homemade tofu step 10

  11. Pour the beancurd into a mesh covered with gauze. I don’t have any special tools, so I used a cake mold

    Homemade tofu step 11

  12. Wrap it in gauze and put something heavy on it, preferably a little heavier

    Homemade tofu step 12

  13. After pressing for two to three hours, the tofu will be ready

    Homemade tofu step 13