Ingredients
5 cups homemade Soymilk
1 lemon, divided
Ice bath
OTHER ITEMS
Nut milk bag
Cheesecloth
Tofu Press
Directions
Following the recipe for Soymilk, heat the freshly squeezed soy beans on med high in a large pot. Stir constantly to keep the soymilk from sticking to the bottom. Bring to a boil and immediately turn heat to med low.
Remove from heat to cool stirring for few minutes then bring back to burner if necessary and continue cooking on medium low for 15min.
Remove the soy milk from heat and allow to cool for 3 minutes, stir in half of the lemon juice, you will see a few curds start to form.
Add the rest of the lemon juice and gently stir till curds begin to form more fully. Cover and let rest for 15 minutes.
Now the soymilk should have completely turn to curd sitting in a bit of yellowish clear liquid. If the tofu is still milky, add the juice from another half a lemon and allow to sit covered for another 5-10 minutes.
Using a steamer pot or a strainer in a pot, line with two or more layers of cheesecloth, empty the curds into the steamer or strainer and allow to drain and cool. The curds should resemble cottage cheese.
When cool enough to handle, gather the sides of the cloth and twist the top carefully squeezing out any excess water.
With the curds tightly wrapped in the cheesecloth, knot the end and place in tofu press, clamp it down and allow to rest for one hour.
Carefully unwrap tofu and place in a large bowl of ice cold water. This will cause the tofu become extra firm.
That's it, it's ready to use right away. Firm Tofu can be stored in the refrigerate for 2 weeks immersed in cold water in an air tight container. Firm Tofu can also be frozen for up to three months.
Side Notes:
You must use homemade Soymilk to make Firm Tofu. Store bought will not work because additives are added to prevent curdling, including organic store bought soymilks.
Only juice half your lemon at a time, to divide the juice.
If a tofu press is not available, two plates and heavy cans or books will work just fine.
If you do not have a steamer, a pasta strainer lined with cheesecloth in a pot will work too.
When using Firm Tofu, pressing a second time is not necessary. Firm Tofu will not absorb anymore moisture and will remain firmly pressed and hold its shape. Just blot dry with a paper towel before using.
