To make soymilk, you will need to soak one kilogram of soybeans (binomial or Glycine max) in water overnight. After 10 hours, let it remain in the water, then rub and separate its peels. After adding a lot of water, you can remove the peels from the water. Now take out the water from the pan and grind it in a mixer.
Now boil this pulp in a big pot with water for 15 minutes. Keep stirring it constantly with a spoon, otherwise, it may burn at the bottom. Now your soybean milk is ready.
We use citric acid to make TOFU from soybean milk. Tofu made from citric acid is quite hard and delicious.
We will need 2 liters of soybean milk to prepare 400 grams of tofu.
When the temperature of the soybean milk reaches 70-80 degrees Celsius, and the soybean milk is ready, switch off the gas. Meanwhile, grind 1 tbsp citric acid and soak it in lukewarm water.
Mix this citric water into soybean milk and stir it well to avoid it from burning. The milk will be ready in 15-20 minutes and you will see the water separating from it. But if you feel that the milk is not yet ready, add a little more citric solution to it.
Filter the milk immediately, otherwise, the tofu will not be soft.
When milk and water separate, spread a clean cloth over the filter and pour milk over it. The tofu will settle on the cloth, and the water will drain.
Tighten the cloth by folding it from both ends and then by putting a heavy object on the corner to remove excess water from the tofu.
After 30 to 40 minutes, you will get good quality, soft tofu. Tofu will settle inside the cloth, which can be used to make a variety of dishes, or you can even fry it in a non-stick pan with a small quantity of oil and sprinkle some spices over it. Tofu tastes better than normal cheese.
You should keep it in the refrigerator if you’re not using the tofu immediately. If kept in the fridge, the tofu stays good for more than a week.
picture https://pixabay.com/photos/tofu-soybeans-food-meal-product-5966851/