How to Make Tofu

Step 5: Coagulate

Heat the soy milk back up to around 180 degrees. 

Dissolve 2 TBSP of Epsom Salt in 1 and 1/2 cups of warm water.
(Alternatively you could use 75ml of lemon juice.)

Remove from heat and gently stir together.

In about 5 to 10 minutes the curds will separate.

Comments

[vishnupriyadevidasi]

So, I'm making this today, what should I do, if after my ten minutes I don't get the curds? Should I add another 2 Tbsp of Epsom salt in warm water and mix?

[mikeinternet]

Yes, add another batch of coagulator (Salt Water). But make sure the soy milk is good an hot. 180˚.

If it is too cool it won't work.

[vishnupriyadevidasi]

Thanks. It worked. I also added the juice of one lemon.

[technopenguin]

I've heard that the 'low" setting on most stoves is about 200 degrees (fahrenheit). Would this be okay for the part where you heat the soy milk?

[mikeinternet]

You should be fine. If it doesn't start to coagulate in about 10 minutes you'll know it was too cool. You can try and save it with another mix of coagulate.