How tofu is made from soya milk?!
How tofu is made from soya milk?
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Answers:
Soya milk is first made from soaked, then boiled soy beans that are squeezed into liquid (a bit like how nut milk are made, but with the additional boiling process)
Then, a coagulant is added to the soy milk, this thickens the mixture. Vegans often use calcium carbonate to get the extra benefit of the calcium. The mixture is then boiled up and blended and then poured into a muslin bag which is then placed in a tofu setting dish.
The setting dish should have a thick base with holes (for the excess liquid to leak out) and a weighted top is placed on top to add pressure to the top of the mixture to help squeeze the watery stuff out.
Then, when the tofu has set, it is ready to eat.
Tofu should be thought of as soy bean cheese, a 'cheese' made from soy milk, as opposed to cow's milk.
Setting dish example:
http://www.tofumaster.org/
Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, most tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling, and straining dried (or, less commonly, fresh) soybeans.
Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.[2] The third type of coagulant, enzymes, is not yet used commercially but shows potential for producing both firm and "silken" tofu.
Tofu is made by coagulating soy milk, and then pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the technique of making cheese from milk.