With silken tofu, you can make many luxurious desserts! But it’s not always available in the nearest store. Here’s how you can make it at home.
Ingredients
1 cup soybeans (about 200g)
4 1/4 cups water (about 1 liter)
3/4 teaspoon coagulant glucono delta-lactone (about 3.4g)
Execution
Soak the Soybeans: Soak the soybeans in water for 10-20 hours until they are fully hydrated.
Blend the Soybeans: Rinse the soaked soybeans and blend them with the 4 1/4 cups of water until smooth.
Strain the Soy Milk: Strain the milk through cheesecloth to remove the soybean pulp. It’s better to do this in several steps to get as much milk as possible.
Boil the Milk: Place the strained soy milk in a pot over medium-high heat. Stir constantly and bring it to a boil. Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally. Be cautious as the milk can boil over; cover the pot once it settles down.
Cool the Milk: Allow the milk to cool completely under the lid.
Measure the Milk: You should aim for 3 1/2 to 3 3/4 cups (800-900ml) of soy milk. If you have more, adjust the coagulant proportionally.
Mix with Coagulant: Mix part of the cooled soy milk with the coagulant, then pour it back into the rest of the milk and stir thoroughly.
Heat in a Water Bath: Pour the mixture into a bowl or saucepan. Place the bowl in a water bath and heat it to 176°F (80°C). Monitor the temperature closely to avoid overheating.
Cool the Tofu: Allow the tofu to cool completely.
Store the Tofu: Store the tofu in a closed container with water, changing the water once a day.
From 1 cup of dry beans, you can get about 28 ounces (800g) of silken tofu!
Additional tips
- For an extra nutty flavor, toast the hazelnuts before chopping them.
- Store the cookies in an airtight container at room temperature for up to a week.
How to Make Homemade Silken Tofu
Ingredients
- 1 cup soybeans about 200g
- 4 1/4 cups water about 1 liter
- 3/4 teaspoon coagulant glucono delta-lactone about 3.4g
Instructions
- Soak the Soybeans: Soak the soybeans in water for 10-20 hours until they are fully hydrated.
- Blend the Soybeans: Rinse the soaked soybeans and blend them with the 4 1/4 cups of water until smooth.
- Strain the Soy Milk: Strain the milk through cheesecloth to remove the soybean pulp. It’s better to do this in several steps to get as much milk as possible.
- Boil the Milk: Place the strained soy milk in a pot over medium-high heat. Stir constantly and bring it to a boil. Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally. Be cautious as the milk can boil over; cover the pot once it settles down.
- Cool the Milk: Allow the milk to cool completely under the lid.
- Measure the Milk: You should aim for 3 1/2 to 3 3/4 cups (800-900ml) of soy milk. If you have more, adjust the coagulant proportionally.
- Mix with Coagulant: Mix part of the cooled soy milk with the coagulant, then pour it back into the rest of the milk and stir thoroughly.
- Heat in a Water Bath: Pour the mixture into a bowl or saucepan. Place the bowl in a water bath and heat it to 176°F (80°C). Monitor the temperature closely to avoid overheating.
- Cool the Tofu: Allow the tofu to cool completely.
- Store the Tofu: Store the tofu in a closed container with water, changing the water once a day.
Notes
- Use fresh soybeans for the best flavor
- Make sure to blend thoroughly for the smoothest texture
- Strain multiple times for the purest soy milk
- Watch carefully during boiling to prevent overflow
- Use a thermometer for precise temperature control
- Try adding a drop of vanilla for dessert tofu
- Store properly to keep fresh for up to 5 days
