bernardsmith
Well-Known Member
I have started to make my own tofu. If you haven't tried to make tofu it's a lot like making cheese but involves a great deal less time and you press the curds for perhaps 30 minutes to an hour. Anywhey, as they say, my two questions:
1. Is the secret to making a very firm tofu related to the amount of coagulant you add rather than the amount of pressure you place on the curds to remove the soy whey? And
2. I understand that one technique used in making tofu uses the cultures that grow in the whey to coagulate the soy milk. (Vietnamese tofu). Does anyone know a) the pH of the whey I should be looking for ? and b) the amount of this whey I need to add to say, one gallon of soy milk? Thanks.
1. Is the secret to making a very firm tofu related to the amount of coagulant you add rather than the amount of pressure you place on the curds to remove the soy whey? And
2. I understand that one technique used in making tofu uses the cultures that grow in the whey to coagulate the soy milk. (Vietnamese tofu). Does anyone know a) the pH of the whey I should be looking for ? and b) the amount of this whey I need to add to say, one gallon of soy milk? Thanks.