Complete free recipe
Homemade Silken Tofu
Fresh soy milk set into delicate silken tofu using a food-grade coagulant, the single most distinctive technique soy milk makes possible.
Tofu, Custards & Dairy Alternatives · Pantry Staple · The Signature Soy Milk Technique
What you need
Ingredients
- 1/2 gallon Unsweetened Soy Milk (unflavored, additive-free)
- 1 tsp Food-Grade Gypsum or Nigari, dissolved in 2 tbsp water
Method
Instructions
- Heat the soy milk gently to 175°F, stirring to prevent scorching on the bottom.
- Remove from heat and let cool slightly to about 160°F.
- Stir in the dissolved coagulant with a gentle, even motion, then stop stirring immediately.
- Cover and let sit undisturbed 20 to 30 minutes, until fully set into a soft, custard-like curd.
- Use directly from the vessel as silken tofu, or chill before serving.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen