How to Make Tofu

Step 4 Strain Out Milk

Strain into your second pot. Use a spoon to press out as much of the milk as you can. The liquid is soy milk. The solids are okara.

I usually take out a jar or two of soy milk at this point and continue making the rest into tofu.

Comments

[razezar]

For how long does the soy milk keep?

[mikeinternet]

I would use it in less than a week.

[mamaof7]

So the soy milk, could I use that as well? (we drink soy milk in our house)

[mikeinternet]

Sorry, I thought I mentioned that. Yes you can stop here and enjoy some soy milk. I always take out a jar or two at this point.
You may want to water it down or add sugar to taste depending on what you are going to do with it.

[thayray]

I've made soy milk many times. I do it the same way as you except I go through the process twice, as there's still a lot of milk to get from the "okara" after the first batch.

When my wife and I made tofu, we found the first batch of milk too strong, so we used all the first batch for tofu. The second batch (with a little sugar) was perfect for drinking milk.

p.s. We used lemon juice and not Epsom salt, it worked well.

[mikeinternet]

Excellent idea. I find it hard to keep up with all the okara this produces.

A similar amount of lemon juice did the trick? About 2TBSP? Thanks.

[thayray]

I didn't measure it but quite a bit more than 2 tbsp. Same way as we make cheese, with the milk good and hot we keep adding lemon juice till it condenses. The lemon doesn't really affect the flavor of the cheese/tofu.