Images and recipe by Alphafoodie
*Servings 2 blocks of tofu
500 grams dry organic GMO-free soybeans
3.5 litters filtered water (for making the milk) and additional water for soaking the beans
- 1.5 tsp gypsum powder (calcium sulfate) or 1.5 medium-sized lemons (juiced)
- Cheesecloth or Muslin cloth, or alternatively nut milk bag
- A tofu mould or a square bowl/tray to shape the tofu
- Skimmer spoon
Begin by soaking the soybeans for at least 6 hours, or even overnight. They will expand 2-3 times their size so make sure to use a large enough bowl and plenty of water.
Add the soaked beans into the Nutramilk processor for just 10-15 seconds to break down the beans slightly.
Add the water and blend again until smooth and creamy.
Transfer the mixture into a large pot, though a sieve to collect the pulp. Bring to a boil over medium heat. Stir occasionally and remove the foam 'skin' that forms on the top with a wooden spoon.
Method 1- The Gypsum Method:
In the meantime, mix the gypsum powder with a little water and stir well.
- As soon as the soy milk is boiling, switch off the heat and add the diluted gypsum. Stir carefully a few times then set aside. Curdles will start forming.
Once the bowl is filled with curdles then put a muslin cloth over a mould and transfer the milk curdles with a skimmer spoon. Wrap the cloth tightly around the milk curdles.
Put a heavy object to press down the muslin cloth. This will allow the tofu to form and harden.
Within 20 minutes, your firm tofu is ready. Less firm (softer) tofu would be ready faster, so check after 5-10 minutes and continue to press, as needed.
See full recipe and tips here: https://www.alphafoodie.com/how-to-make-tofu-at-home-two-simple-methods/