Greetings! I was wondering if anyone else out there has ever tried to make their own tofu from home grown soy beans. Between my Gluten-free bread business, which caters to special diets, and my family, we think it would be more cost efficient to make our own. I would sure appreciate any advise! God bless, Pam

-- Pam Harsh (harshhaus@aol.com), July 04, 2001

Answers

Pam, try this recipe: Ingredients: 2 cups dry soybeans 1 Tbsp. (heaping) Epsom salt 1/4 cup warm water

Instructions:: Wash beans. Soak in cold water overnight (6 to 8 hours). Rinse well and liquify in blender with 1 to 1 1/2 cups water and 1 cup beans until very smooth. Do this twice. Then mix pulp with 8 cups water and blend in batches. Strain through a clean dish towel or muslin cloth, squeezing out as much milk as possible. Bring milk to boil and boil for 3 minutes. Turn off heat; gradually add Epsom salt (dissolved in water), stirring evenly but not too much. Let sit 5 to 1O minutes until milk curdles well. Gently pour curd into muslin cloth and rinse. Apply a little pressure, extracting excess liquid, and let drain 2 to 3 hours. There are wooden molds with fine screen bottoms for drainage and weights for the top to apply pressure that can be used specifically for molding the tofu into blocks. Put curd into a container with water and refrigerate. Yields about 1 1/2 lbs. of tofu.

-- Auntie Annie (sahamett@msn.com), July 04, 2001.

Thank you so much! I'll give it a try. Pam

-- Pam Harsh (harshhaus@aol.com), July 04, 2001.