Use my recipe for Easy Homemade Soy Milk or use a good brand of store-bought soy milk to make this fine protein source.
Makes about 8 oz of firm tofu.
- 2 quarts soy milk
- 1 tsp Epsom salts
- 1 c boiling water
- Line a fine sieve with cheese cloth and place over a large bowl or pot. Line a tofu box with cheese cloth too, or follow my directions below for a make-shift box.**
- Place soy milk in a large pot or Dutch oven and, stirring constantly, heat over medium heat to barely scalding.
- In a small pitcher, dissolve Epsom salts in the boiling water.
- Add half of the Epsom salt water to the soy milk and stir gently just once in a circular movement. (Too much stirring will interfere with curd formation.)
- Turn burner off and wait a few minutes. If milk has formed large curds and whey is clear, you will not need the remainder of the Epsom salt solution. Otherwise, add the remainder, stirring once more.
- Strain milk through prepared sieve, folding the ends of the cheese cloth neatly over the top of the curds. Allow to drain for about 15 minutes before actively pressing with a wooden spoon to release as much whey as possible.
- Transfer tofu to the lined tofu box and form into desired shape. Press down until whey is released and a firm tofu results.
- Place finished tofu in a refrigerator container and cover with cold water. Chill and use within a week.
**Cut off the bottom 6 inches of a cleaned one-quart milk carton. Poke holes in the bottom and cut a strip from the upper section to serve as a press board. To use, line with cheese cloth, add curds, and smooth them down. Then place the “press board” over them and press down with your fingers or with a small bottle or other object. Continue to evenly press out as much water as possible. Remove from mold and refrigerate as above.