Tofu Soybean Curd
|Non-stick vegetable spray||1|
|Epsom salt||3 Teaspoon (Pharmaceutical Grade)|
1. Rinse the beans and put in a large bowl with water to cover to a depth of 3 inches. Soak overnight at room temperature. Drain beans and rinse again.
2. Spray a large kettle with nonstick vegetable spray. Pour in 2 cups water and set over low heat, preferably using a Flametamer. In an electric blender whirl each cup of beans with 1 1/2 cups water. Add to the kettle.
3. Partially cover the kettle and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Line a colander with 4 thicknesses of cheesecloth. Set over a big bowl or kettle. Pour the bean mixture into the colander. Clean the kettle and spray again. Transfer the strained soy milk to the clean sprayed kettle. Run 12 more cups of water through bean solids in the colander and add the drained liquid to the soy milk.
5. Twist and press solids to extract as much liquid as possible. The solids are okara and can be used in baked goods.
6. Mix the epsom salts with 2 cups cold water. Reheat the soy milk to boiling. Off the heat stir in 3/4 cup of the epsom salts mixture, stirring vigorously. Let stand for 5 minutes. If the mixture has not curdled add another 1/4 cup epsom salts mixture. Let stand for 5 minutes and check again. The liquid or whey around the curdled part should be yellow and clear.
7. Line the holey plastic container with 4 thicknesses of cheesecloth, place in a large pan in the sink. Ladle the whey and then the curds into the container. Fold the cheesecloth over top curd and weight the top with cans. Press for 20 minutes, or until whey stops dripping. Remove soybean curd from container and store covered with water in the refrigerator. Change the water every other day and it will keep for a week. The whey can be used in soups, stews, gravies, and baked goods.