Firstly, I would say don’t waste time on trying to make soya milk without investing in a Soya milk Maker. When you think of how much you spend on cartons of soya milk, it pays for itself in under a month I would say. Also, My God, does it make life easier. Yes, you can do it without one, but it you have to stand there grinding the beans in a food processor and transfering boiling-hot liquid from one place to the next. I did it for some time in India where soy milk makers were not so easy to come by. In my opinion now, that is the only excuse that holds water with me – and even then I would recommend ordering one there by hook or by crook.
By the way, I just had a thought..don’t try and make this with ordinary soya milk from a pack. It won’t work, you have to make a fresh one of you’re own so carry on reading…
So, I’m not going to go into the steps of how to make it without one of these. Just get one. The all you do is soak your soya beans overnight, rinse and drain them, put them in the machine and turn it on. You even get a measuring cup and there is a measuring line on the inside of the jug. An absolute no- brainer; you can also vary it with adding rice, nuts or other grains, or even doing rice of almond milk on their own. And all in a bout 20 minutes. The only downside of this thing is that it’s hard to clean as you have to heat up the soya beans as you grind them. Then again, if you don’t want extra lceaning hassle just make almond milk as it doesn’t take heating and hence the stuff doesn’t get so stuck on to the sides.
the soya milk maker
Well, I’d like to drag this post out more but there’s really no need. So, to make the Tofu, once the machine beeps you have to sieve the milk to remove the extra pulp (Okara) that the Soya Beans make once their ground. Once this is done (ensuring the milk is still close to boiling temperature ) you simply gradually stir in your Citric Acid or Magnesium Sulphate or Nilgiri. This you can get from the supplier of your machine. Or if not you can get Citric Acid from the Pharmacy/Chemist. I’m not sure of the quantities for that, but using Nilgiri as I do, one batch of soya milk (1L) uses about a large teaspoons’ worth. As you stir it in, it should start to curdle the milk, keep stirring slowly. Then cover and leave for a minute.
At this point the tofu curds should have separated completely from the whey and sunk to the bottom. Over a sink, pour the liquid through the cheesecloth into the tofu press. The whey will run through the cloth and you’ll be left with the curds which you then press for an hour or more; depending on how firm you want your tofu. Enjoy!