Homemade/DIY Silken Tofu:
servings – 6
- 1 cup soybeans (wash, soak in water overnight, drain and wash)
- 2 3/4 cups water
- 1 tsp gypsum powder – calcium sulfate/tofu coagulant
- Place soybeans and water (1 1/2 cups) in a blender and pulse until smooth.
- Lay a large piece of muslin or cheesecloth in a mixing bowl.
- Transfer the soy puree onto the cloth.
- Bring up the sides of the cloth, wrap, twist and squeeze to extract the soy milk.
- Return the soy pulp from the muslin cloth to the blender, add water (1 1/4 cups) and pulse until smooth.
- Repeat steps 3 – 4.
- Pour all the extracted soy milk into a sauce pot, heat at low flame, stir well until it boils, simmer for 5 minutes, skim the foam off the surface and turn off the heat.
- In a cup, combine gypsum powder and 3 tbsp water, stir well and pour into a tofu-shaped container or a container of any shape desired.
- Then, pour in the soy milk from a height of 1 foot above.
- Allow the soy milk to cool and curdle.
- May refrigerate the silken tofu for later cooking.