mikeinternet

That's pretty neat! Maybe it could be a good start toward some tofu-jerky. Thanks for the tip.

At that point the curds is what you skim out and press into tofu. The liquid left behind is just water.

Thank you for your insight regarding Epsom salt.Aside from the shape I have not found a difference using a colander vs setting box.

Interesting. Lemon juice is a good alternative.

I have not heard of this happening before. For myself if I have ever left the milk for too long it will just start to smell a little off and go bad. Very strange that yours began to coagulate on it's own, especially at a low temperature. Glad it worked for you.

Yes, you can stop at the soy milk and use it like that. Yes, the okara is useful but bland. You can add it to soups or other dishes or try these Okara Cookies...Okara Cookies2 cups flour (Up to a 1/2 cup wheat)1 Tsp baking soda1/2 Tsp salt1 cup sugar2 cup okara1TBsp vanilla extractChocolate Chips? Almonds? Peanut butter? Craisins? Mix everything together, dry first then okara and vanilla. If needed add water a little at a time until doughy. Add chips or what have you. Shape into cookies and bake 20minutes at 375 degrees.

You will want to have more on hand or epsom salt just in case. Some batches will take more to curdle.

I don't think that would be a problem. Just be sure you are heating it back up to the appropriate 180 degrees (fahrenheit) when you are ready.

Bruce,Thanks for checking it out and giving it a try. As far as conversions go I'm afraid I won't be much help beyond doing a google conversion. That is interesting, I didn't know that about Australian tablespoons. I can confirm that our tablespoons are labeled as 15ml. I would say that I've had batches that might need a little extra coagulate to get going. In which case I just add a little more or a little lemon juice. My overall recommendation would be to keep an eye on it and play it by ear if it is not working, also be sure the temperature isn't too low. My apologies for not being more precise. Glad to know that you had a good experience your first go at it. Let me know if there is anything else I can try to help with.

Sure thing. That would be 3 "cups" as in the unit of measure, cups.1 cup is equal to 236.5 Milliliters.

So good to hear. I think I may try your cracker idea myself!

Great to hear. When saving soy milk remember it is essentially water and soy bean "juice". You can play around with the water to soy bean ratio.The soy milk that you use to make tofu will leave behind any extra water.

So glad to hear! Thanks for the recipe.

Can you confirm you are heating the soy milk to the proper temperature? Other than that I would suggest the Epsom salt. Hope that helps.

I have not measure that exactly. You'll see soaking soy beans will bulk them up quite a bit. I would say you get about 6 cups of tofu. I also set aside a few cups of soymilk. Also you get the okara pulp.

Thanks, I feel protein is a bit sensationalized but this is certainly an excellent source! I'll do my best to answer your questions. Dry soy beans will last a very long time. I've never heard of them going bad actually and have read that they are safe 8-10 years or more in a sealed container. The tofu, milk and okara on the other hand should be used as soon as possible. After a week the taste a bit off to me. I believe there will be some amount of coagulant in the tofu. All I can say is that I have never detected a taste either from epsom salt or lemon juice. I would describe okara as tasteless. It is all texture. I have used it in burger recipes, just replace whatever mashed up bean the recipe calls for with okara and maybe add a little extra spices and you are good. It can also th...

Thanks, I feel protein is a bit sensationalized but this is certainly an excellent source! I'll do my best to answer your questions. Dry soy beans will last a very long time. I've never heard of them going bad actually and have read that they are safe 8-10 years or more in a sealed container. The tofu, milk and okara on the other hand should be used as soon as possible. After a week the taste a bit off to me. I believe there will be some amount of coagulant in the tofu. All I can say is that I have never detected a taste either from epsom salt or lemon juice. I would describe okara as tasteless. It is all texture. I have used it in burger recipes, just replace whatever mashed up bean the recipe calls for with okara and maybe add a little extra spices and you are good. It can also thicken up soups. And with the recipe below it will make cookies that stay chewy. Okara Cookies -2 cups flour (Up to a 1/2 cup wheat) -1 Tsp baking soda -1/2 Tsp salt -1 cup sugar -2 cup okara -1TBsp vanilla extract Chocolate Chips? Almonds? Peanut butter? Craisins? Mix everything together, dry first then okara and vanilla. If needed add water a little at a time until doughy. Add chips or what have you. Shape into cookies and bake 20minutes at 375 degrees. Hope that helps!

Sorry to hear that. The only time I ever had a problem when I was getting this down was when I did not heat the soy milk up to 180 degrees Fahrenheit. Might be something to double check next time.