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How to make tofu

Most simply the tofu cheese is made from soy milk. Learn why it’s so popular and healthy, and how to do it.


Tofu is very rich in plant hormones – phytoestrogens, which are very important in preventing the symptoms of PMS and menopause. In addition, protection against heart disease and osteoporosis after menopause. Given that the tofu excellent source of protein, iron, calcium and vitamin B, it is preferable that it consume at least two times per week, per 100 gr.

Of course, it is very important that it is made from organic soybeans. There are many types of tofu, but are usually divided into those made of soy milk and those obtained by treating fresh tofu.

Basically, you need only soybeans and water. Today, the majority of soybeans on the market of genetically modified and, of course, want to avoid. Therefore, if you decide to make this recipe buy organic soy.

Prepare a 1.5 cup soy beans and soak them in a 4.5 cup (250 ml) of water per 8 hours or overnight.

After irrigation, water and soy poured into the blender and the strongest mixing until you grind grain and not receiving any liquid smooth mixture.

Put 5 cups water in a saucepan and leave on the stove to boil. Then adds the mix from the blender, stir and reduce the heat to medium power and stir constantly. When the mixture starts to simmer (before full boil), reduce the heat to low and continue to cook (stirring constantly) about 8 minutes until a layer of foam.

Now you need to separate the color of milk received. Strain the liquid through cheesecloth and apply pressure with a wooden spoon or hand to take as much milk. What kept stomping discard. The resulting soy milk, pour into a saucepan and heat at a lower temperature, stirring constantly. When you move warmed up, add 1 cup water with 1/4 cup fresh lemon juice.

When the temperature of the mixture reaches about 65C (before boil), remove it from the heat. Pot cover and leave in a warm place for 15 minutes, then stir. We should start to cause lumps, while on the surface will appear yellowish liquid (like whey).

Move the spoon or ladle all the lumps in gauze, which you put in a larger pot. Wrap lumps gauze and squeeze out as much liquid. As with the preparation of cheese, connect gauze and leave it hanging above the pots until the excess fluid from leaking out and until a bean curd or tofu. You lumps wrapped in gauze and put in a pan and press down with heavy that all the liquid comes to the superficial. After removing it and you’ve got tofu, which you keep in the fridge, in the water (which changes daily) for 3 to 5 days.

You can use it to prepare and sweet and savory dishes, and if you make potions by adding a sweetener, or a little vanilla.

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