mikeinternet

Yes, and the longer you leave it in the mold the firmer it will get.

Hello. The 20 minute simmer is before you have strained out the okara, leaving you with milk. After that you just need to be sure it is heated to 185 before adding the coagulant.

I've never tried it myself. Looking into it a little it seems like folks get mixed results. Seems like it is worth experimenting with but you might want an alternative on hand like lemon juice in case it does not coagulate.

That sounds like an excellent alternative! I will have to give that a try.

So glad you gave it a try!

Nice!

Sorry to hear it didn't work for you. One thing we missed early on was being sure the soymilk was at 180 degrees (Fahrenheit), this means reheating it. If that wasn't the issue the only other thing I would suggest is to just go ahead and add more lemon juice.

I would recommend adding flavoring later when cooking. I find baking in a marinade to be the best method.

I believe those are the same I used. Hope it goes well for you.

I'm not sure what the drying process is like. I use these because it is the only way that I have found soybeans available. I do not see any reason why you couldn't use them fresh if you can find them. Please let me know how it goes.

Sorry to hear that. In my experience it was always temperature (not reaching 185) that kept it from coagulating. I would recommend hitting that temp and try stirring more frequently to keep it my burning at the bottom. You can also add more coagulant or try a different coagulant. Hope that helps.

I had not thought of a good use for it, and discard it myself. It is mostly water but there is probably some coagulant left behind. Perhaps it would be ok for watering certain plants.

Some will say to store it in water (similar to how store bought tofu comes) but I find it lasts fine in a sealed container without it and I prefer the consistency when it has not soaked. I will typically cook it all in 3-4 days.

So glad to hear it!

Epsom salt (also known as Magnesium sulfate) is common in food and was the most popular coagulant recommended when I was learning to make tofu. I'm not aware of it being harmful, but if you are concerned I have also used lemon juice and mentioned it as an alternative.

I'm afraid I do not know the answer to either of those questions. My only advice would be to get it to that stage then split it into smaller batches for experimenting. I'd be interested to hear how it goes.

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 thic…

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.