- subheading: Light Soymilk:
- 170g Dried soybeans
- 1,900 ml Water
- 10 g Nigari
- Rinse the beans
- Cover with water
- Soak. The beans are ready when they split apart and break in half easily. Soaking water may be used in next steps.
- 90°F 6 hr
- 80°F 8 hr
- 70°F 10 hr
- 60°F 13.5 hr
- Refrigerate up to 5 days. If foam or bubbles appear discard water and rinse beans.
- Grind with ⅓ to ½ the water. Separate okara from soymilk. Combine okara with ⅓ to ½ of the water. Soak 3 to 5 minutes. Separate again. Repeat until all water is used. (A total of 2 to 3 times.)
- Bring soy milk to a boil. Reduce to simmer and cook 10 minutes.
- Cool, stirring occasionally, to 170°F. (3 to 5 minutes)
- Mix coagulant with about a cup of water to dissolve.
- While stirring, add ⅓ of the coagulant mixture.
- Use your spatula to stop movement.
- Gently remove spoon.
- Add another ⅓ of the coagulant to the top of the soy milk.
- Cover and wait 3 minutes.
- Sprinkle remaining coagulant over surface.
- Stir gently without immersing the spatula more than about a half inch.
- Cover and let sit 3 minutes.
- Separate whey from tofu and press tofu.
- Medium: 450 g weight for 15 minutes
- Med-firm: 680 to 900 g weight for 15 minutes
- Firm: 1360 g weight for 20 minutes
- Nigari (MgCl) Produces firm tofu. Slightly bitter which dissipates after 1 to 2 hours soak in fridge
- Gypsum (CaSO4) Medium tofu