I bought
gypsum for my
ale making venture and googled it to see what culianry uses it may have other than making water hard for brewing purposes. It's also a coagulant that can be used for tofu (
nigari is more common/traditional). Using
Just Hungry's recipes for
soy milk and then for
tofu, I had even more success than I had expected. It came out very firm, much like the Japanese tofu that I'd get at the
Rainbow Co-op bulk section when I lived in SF. (Lately I've been getting the "AFC" pressed bean curd at local Asian markets -- It's halfway between that and supermarket "firm" tofu).
It starts off with boiling puréed, soaked soy beans:
After twenty minutes, it gets strained and is soymilk!
That is heated back up to 175ºF, and the coagulant (gypsum or magnesium cloride [nigari]) is added. It sits for fifteen minutes. I then added a bit more gypsum for good measure. And it is strained:
It gets shaped (in that towel, just in a colander in this case), and voilà:
I am crazy impressed.
ReplyDeletetotally cute. i am also, crazy impressed.
ReplyDeletefyi, i am now the bulk buyer for that tofu.
xoxo
grant
nice, how was the flavor? Nice global knife btw...
ReplyDeleteThe flavor was mild and clean, perfect for tofu. Less grassy in flavor than the soymilk was, which is interesting. It also seems to keep quite well in water.
ReplyDeleteHi,Joseph. Sorry for my bad English but I am italian and speak your language a little bit.
ReplyDeleteI read a your comments on the site "chow". I understand that you know very well the bagel recipe because you work in a bakery. It's possible to know the real recipe? And it's necessary to use the baking soda in the water instead that malt syrup?
Thanks.