- 1 qt. soy milk (or dry soy beans and a soy milk machine)
- food grade magnesium chloride (calcium sulfate can be substituted)
- sauce pot
- large spoon
- small strainer
- measuring cup
- tofu mold
- cheese cloth
Tofu is a versatile food that can be used to imitate many popular junk foods in a healthy form such as scrambled eggs, buffalo wings (boneless of course!), pudding, and many others. Tofu itself is simply compressed soy milk curds. With a bit of magnesium chloride soy milk transforms into the most delicious tofu you have ever eaten! You can tweak the recipe to make different consistency from light silken tofu to firm. I made firm tofu for this instructable.
The science behind this process is that when hot milk and a magnesium chloride solution are combined, the caseins in the milk separate from the whey proteins. A similar reaction can be completed by adding an acid such as vinegar to cold milk to form curds which can then be pressed into a block of cheese. If milk is left in the refrigerator for too long, it will start to curdle indicating to the user that it is spoiled. This reaction is caused by acid producing bacteria which are causing the same separation as I will show you to produce tofu.
Step 1: Making Soy Milk
Start with dry soy beans and soak them for six hours to rehydrate. Rinse the beans right before putting them into the soy milk maker.