Soy Milk and Tofu making.
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    Default Soy Milk and Tofu making.

    http://www.durgan.org/ShortURL/?YXFEO 23 September 2008 Soy Milk and Tofu making.
    I decided to determine just how much soy milk was needed to make a reasonable amount of soy milk and tofu. My experimentation is now over and I can make the products with ease utilizing a liter of dried soy beans. The pulp left over from making the soy milk is rich in nutrients and can be utilized as a pleasant cereal. Soy beans cost about 15 cents a pound in bulk, so this is a cheap nutritional food.


    http://www.durgan.org/ShortURL/?QNSVQ Summary: Experience of making Tofu.

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    Registered User Clutterbug Jen's Avatar
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    Wow, thanks for such detailed directions for doing this!

    Since I live alone, I'm not sure if it'd be worth my making the tofu or just buying it as I have been doing.

    I don't own a blender or anything [gave mine to my daughter 'cuz I never used it.]

    I didn't click on all of the pictures so not sure if you wrote this or not but how much did the recipe make of tofu?

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    Registered User StaceyS's Avatar
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    Where did you get the tofu press?

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    All the pictures have meaningful annotations.

    I found the "press" in some kitchen retail store. I just thought it was suitable. It is strong and has holes all around the side, so the liquid can flow out, plus it even had little feet so the liquid would flow onto a tray. Cheap and simple. I bought two, so use one to press down on the tofu to press the liquid out.

    One liter of soy milk probably made a piece of tofu, hard pressed about 5 by 5 by 1.5 inches. Probably a good supply for one person for five days. I sort of eat it like one would cheese. There is no salt, sugar, or preservatives; and it has the flavor of some of the Italian white cheeses seen in water in supermarkets- sort of bland.

    But if one wants flavour salt, or sugar could be added-which sort of defeats the purpose.

    Eat to live-not live to eat.

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    Registered User StaceyS's Avatar
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    Quote Originally Posted by Durgan View Post
    All the pictures have meaningful annotations.

    I found the "press" in some kitchen retail store. I just thought it was suitable. It is strong and has holes all around the side, so the liquid can flow out, plus it even had little feet so the liquid would flow onto a tray. Cheap and simple. I bought two, so use one to press down on the tofu to press the liquid out.

    One liter of soy milk probably made a piece of tofu, hard pressed about 5 by 5 by 1.5 inches. Probably a good supply for one person for five days. I sort of eat it like one would cheese. There is no salt, sugar, or preservatives; and it has the flavor of some of the Italian white cheeses seen in water in supermarkets- sort of bland.

    But if one wants flavour salt, or sugar could be added-which sort of defeats the purpose.

    Eat to live-not live to eat.
    They look just perfect! I have never seen anything like them.

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    Quote Originally Posted by StaceyS View Post
    Where did you get the tofu press?
    After some consultations with other people, I find the "Press" is used to store pencils etc., on a desk.
    They ares sold in Dollar Stores, and possibly Office Supply Stores. I got mine in a place called Linen and Things a box store that sell different merchandise.

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