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Can tofu be made using store bought soy milk? Answered

I was wondering if tofu can be made from store bought soy milk? Does the prepossessing make it undoable? I was thinking about using the chocolate flavor and making a dessert tofu. Can it be used to make yogurt?


Yup, tried it just now,

Works like a charm, they don't joke about the curds separating from the whey "Immediately", the stuff curdles about 2 seconds after the vinegar hits it.

Now i just gotta figure out what to do with it and buy more soymilk! :D

Not one to advocate eHow since it's so much more chaff than usefull information:


Should show you the way.

Hell, i'm gonna do this in the next hour, i'll update then :D

I have never made tofu from storebought soymilk, but I have made it from homemade soymilk, which is oddly thinner than the storebought soymilk. The store soymilk has carageenan added, a seaweed thickener which is a carbohydrate. I don't think that it would interfere much with the coagulating process of tofumaking. You need to have the soymilk quite hot before you add the nigari or other coagulant. Since I am not making homemade soymilk, it is so much cheaper to buy the tofu. You can make the BEST chocolate tofu dessert by simply melting a cup or more of semi-sweet chocolate chips and using a blender to blend it with a package of silken tofu, some sweetener (we use Splenda) and a touch of salt and some pure vanilla. Pour into a flat pan and put it in the fridge to set up. OMG, it is the most delicious stuff in the world.

Tofu making is a rather involved process, at least traditionally. It is not exactly the same as cheese-making, although they seem to be intuitively linked. The proteins in milk CAN be turned into cheese readily with enzymes. But, what you are mostly aiming for in Tofu making is getting some of the proteins AND solids from ground soy beans to solidify into a mass. The beans are ground, drained, and pressed into a cake. The cake firms up. Presto chango, tofu. The texture and density (destiny!) of tofu depends on to what extent the beans are ground and how much liquid is expressed. In cheese making, the amount of cheese you get depends mostly upon the solids and protein content of the milk. Quite a bit of mass is lost in cheesemaking - the liquid "whey". The curds become the cheese. I am making an educated guess, here, but I am fairly certain that there are not enough solids in soy-milk to make anything other than a slightly more-dense liquid. I may very well be mistaken, and there may be a suitable enzyme to congeal soy-milk into a solid mass. You have a good idea, here, but I would guess offhand that it's not possible. Sorry. I hope others can weigh in and give you a happier answer.

It occurs to me that if you want to make a tofu-based dessert, then you don't necessarily need to go to the trouble of making the chocolate (or whatever flavor) tofu.

Just get a block of firm or semi-firm tofu, stick it in a food processor, and add your flavoring. The work is mostly done for you already, as tofu is rather tasteless and forgives a lot of meddling. I imagine with some chocolate syrup something passable could be done with it. If you really want something tasty, then some melted high-cocoa organic chocolate bars (say, 70 percent or so) and a little bit of sugar and a dash of vanilla extract would be perfect. You may need to experiment to get it just right, but hey. You read Instructables. Hunt around. Vegan and vegetarian recipe websites are chock full of tofu based dessert stuff. Try here for something like what I imagine you are hoping for: