Recipe of Favorite Macrobiotic Homemade Tofu Made with Homemade Soy Milk

Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a special dish, Macrobiotic Homemade Tofu Made with Homemade Soy Milk. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Macrobiotic Homemade Tofu Made with Homemade Soy Milk Recipe. Pour the milk in a sieve and filter the milk. The by product got after filtering the milk is called Okara.

You can cook Macrobiotic Homemade Tofu Made with Homemade Soy Milk using 2 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Macrobiotic Homemade Tofu Made with Homemade Soy Milk

1. It’s 500 ml of Homemade soy milk (refer to other recipes).
2. Make ready 1 tsp of Nigari.

If there is milky liquid at the edge of your mixture, give that area extra stirring attention.The soy milk should be curdling now.For most people, eating normal amounts of non-GMO soy is perfectly fine.But I completely respect those who do not want to eat it.

Macrobiotic Homemade Tofu Made with Homemade Soy Milk instructions

1. Heat the soy milk to about 75℃. Remove from heat, then add the nigari. Gently stir twice, then let sit until it starts to stiffen..
2. For oboro-dofu (half-curdled tofu), let sit until it sets, then it's done..
3. After about 10 minutes, when it begins to set, pour it into a cheese cloth and drain the excess liquid. It's ready when it reaches your desired firmness..

A coagulant is added to soy milk to create curds and whey, similar to the way cheese is made.I recommend using the original soy milk recipe that I linked in this recipe.Sprinkle the remaining coagulant onto the surface of the soy milk.

That is why I decided to post this article with a super easy way to make tofu that is completely soy free.You won't have to worry about GMO or soy allergies at all.Watch this short instructional video on how to.Note: Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, "alterna-tofus" are set by cooking down their milk and an additional starch.All beans contain some starch, but this is not enough to fully set the tofu on its own.