Soy Milk and Tofu

Prep Time 12

Cook Time 1

Total Time 13

Cuisine Chinese

Servings 1 block

Soak the beans overnight, or for at least 12 hours.
Drain the soaked soybeans.
Add the soybeans to a food processor and process for a minute or until the beans have become a fine meal reminiscent of breadcrumbs.
Empty the soybean meal into a large pot and add 5 litres of water.
Blend the soybean water for 2 minutes using an immersion blender.
Using a cheese cloth or a piece of muslin, extract the soy liquid from the pulp. You will want to add the remaining 1 litre of water to wash as much of the soy protein from the pulp.
Boil the extracted liquid for 15 minutes. Try not to boil it for much longer as you may destroy the protein.

Lay a muslin cloth over your tofu press.
Let the soy milk cool for a few minutes.
Juice the lemon and dilute it with half a cup of water.
Carefully stir the diluted lemon into the soy milk.
Wait for a minute, or until you can see that the curds and whey have separated.
Using a sieve with large holes, skim the curds from the mixture, making sure to remove any excess moisture.
Put the curds onto the muslin cloth you prepared earlier.
Cover the curds with a piece of the muslin cloth and place a weight on top.
Leave for 10 to 20 minutes depending on desired firmness.

Keyword beans, legumes, soy, vegan, vegetarian