Making Tofu

Making Tofu.
http://www.durgan.org/ShortURL/?OIUHK 14 September 2008 Making TOFU

First start with some soy milk. I make my own, but I suppose even the store bought stuff will work, but have no experience with it. Here is how I make the soy milk.
http://www.durgan.org/ShortURL/?LLHSD

Start with about four cups of soy milk. Heat to about 85C or just before boiling, add emulsifier to the soy milk and stir. The curds should form immediately. Let cool, and pour into a mold. The tofu will take the shape of the mold. Place a weight on top of the cheese covered tofu in the mold to remove as much moisture as desired. If storing for several days the tofu should be covered with water. Depending upon the quantity of tofu desired judge the quantity of soy milk accordingly. Time about half an hour after having the soy milk.

Emulsifier can be Magnesium sulfate (Epsom Salts), Magnesium chloride, or Calcium Sulfate.
Dissolve about two tablespoons of the Epsom Salts ( my choice) in hot water. The idea is to utilize as little of the emulsifier as possible and achieve curds- maybe a bit of trial and error.

Use your imagination on a suitable mold. I chose some items from kitchen supply store. Cheese cloth is available form most fabric stores.