Let's Make Taho! A Delicious Super Fine Tofu Filipino Snack or Dessert That You can Make At Home!

Make Taho The Way the Traditional Taho Master Chefs of the Philippines Make It
For AC77 from GA81
Taho is a soybean-based classic Philippine snack topped with arnibal or caramelized brown sugar and sago or tapioca pearls. Honey, pancake syrup, caramel sugar syrup with orange or lemon or strawberry flavoring is also good.
Get the nutritional benefits of soy in this delicious Filipino snack.
What I am teaching you in this video I learned from one of the masters of the trade in the Philippines. It is not gelatin-based. The coagulant I have used is a milk derivative lactic acid or in this tutorial, a food-grade acid called calcium sulfate. Food-grade calcium sulfate is also used in bread making, tofu, enriched flour, cereals, baking powder, yeast foods, canned vegetables, juices, jellies and fruit preserves.
Try different toppings aside from the traditional arnibal or caramelized sugar. I put a slice or two or three of lemon when preparing the syrup to give my taho that nice tangy citrus flavor. You can try chocolate syrup, strawberry and other fruit flavored syrups. You can even try adding instant coffee powder on the syrup and mixing it up. Go ahead and be adventurous.
A Taho making kit is available in Ebay. It comes with the nylon strainer cloth, coagulant and a pound of soyabeans so you can start making your own immediately.
Ingredients List
1 cup soybeans*, available at most produce supermakets
2 teaspoons coagulant*
1 package of sago pearls (optional), follow cooking instructions the the package; available in most Asian stores
2 to 3 cups brown sugar cooked in 1 cup water; you can vary the proportions for the syrup as you prefer
Kitchen tools
4-quart sauce pan, 4-quart bowl, 10" colander, strainer nylon cloth* (150-200 mesh about 20" x 24"), food blender, liquid and dry measuring cup, ladle or wood paddle, 1 teaspoon measuring spoon , candy or cooking thermometer (optional), silicon oven gloves.
You can buy the nylon screen strainer and 1 lb coagulant here:
ebay.us/9JUu0l?...
The kit contains the 250 mesh nylon strainer, 19 in x 24 in and 1 lb food grade coagulant
Click the notification bell for updates.

[@raquelitaregondola8129]

Thank you for sharing love It.

[@MCHeartTV]

Kakamiss nmn poh ito

[@arnelcarolino7248]

Sir Gil, Maraming salamat sa iyong tayo recipe. Susubukan Kong gumawa ng taho. Arnel

[@olive721]

Thank you for sharing.

[@thelmatecson-lopez3183]

Drooling!! I will try this recipe from scratch not like the other one I saw that did a short cut. Good video!

[@DimplesLife]

Yummy!!

[@LasangHalaman]

black background and clothes makes it more interesting! 💚

[@t2pt554]

Thank you Lasang Halaman

[@felicidadgiron758]

yummy

[@felicidadgiron758]

yummy taho 😂😂😂😂😂

[@stefaniarominadayo1798]

WOW SARAP ; MALAYO PO KUNG BIBILI AKO NG TAHO FILTER NASA EUROPE PA AKO

[@t2pt554]

good. there is a link on the description re the filter/screen.

[@chacha9674]

What kind of coagulant did you use? Can you share?

[@hajdcjizan8631]

@6:21 you drained the milk via fine net, it becomes more solid.. on the next scene, @6:40 it becomes liquid again.. do we need to add water before mixing with coagulant?

[@t2pt554]

No. It does not gel/solidify during the straining. The straining is to extract the milk from the rest of the ground beans. Pour the milk into the final container. The dissolved coagulant/ calcium sulfate should already by in the container. The mixing happens as you pour the milk into it. The pour should happen as soon as you remove the cooked milk from heat and filtered.

[@chinitongcaviteno3118]

Hi! Mga gano po dapat kainit o kalamig yun soya milk bago ihalo sa caso4 laging tokwa gawa ko :< di lang grainy extra grainy

[@t2pt554]

Chinitong Caviteneo, the soya milk should be as close to boiling point as possible. Once you reach the 210F or just before it boils, pour it on the coagulant solution in one quick motion. Too grainy means : too much coagulant; reduce it. Or it is not mixing properly. Make sure you pour the milk hitting the side of the container so it swirls better. Let me know what happens.

[@kingmayo8905]

Your ground music are manang biday,Bahay kubo!!!!

[@kurimaw3197]

Sir wla po akong nakitang coagulant dri sa lugar kung nasaan ako,ano po ba pwede e substitute?thank you po

[@t2pt554]

Where are you located? You can buy the coagulant from soybean sellers in divisoria. Sometimes, taho factories sell them. Ash the taho vendor where you can source it near your area. Calcium Sulphate/sulfate.Food grade dapat. I am in San Diego, California and I got the nylon mesh strainer and coagulant from the link in the description. Still, I bought my supplies from Divisoria when I was still in RP.

[@dorotheap1126]

hi, is that a big muslin cloth? the one you used as a strainer?

[@t2pt554]

Hello Dorothy. It is a nylon screen mesh # 150 or 200 mesh. Muslin cloth tends to open up.

[@dorotheap1126]

@@t2pt554 Thank you

[@ronskie]

Hi, after all those steps, how many cups total of the soy milk before adding the coagulant or calcium sulfate. Thank you very much.

[@t2pt554]

Hello. For every cup of dry soybeans and one liter water, the yield is about 1 liter of taho.. The calcium sulfate/ coagulant is dissolved in 1/4 cup water in the final container..This should be done before cooking the soy milk.

[@thebaternas3540]

ano pong pwedeng gawin doon sa na-strain sa cheese cloth?

[@t2pt554]

You can ferment it, add salt and make miso. Some use it as worm feed or fertilizer. Many other things. you can research it

[@vivienebibat3022]

How long did you boiled it? Is there a specific time???

[@t2pt554]

I used a thermometer. As it begins to boil, remove it from heat and begin to pour. I set the heat from medium low to medium to prevent burning the bottom. Constant stirring will also prevent burning the solids that may settle at the bottom of the pot.No specific time. You have to watch it. 210F

[@jahzsantos4960]

Salamat po. 😊 Saan n’yo po nabili ‘yong pang-scoop n’yo?

[@t2pt554]

Hello Jahz. Sa grocery. Pick one that is thin, almost flat and round so you can cut the curd thinly. Otherwise, any laddle will work. Dito ako sa San Diego, CA. Pero sa mga palengke dyan na may dry goods may makikita ka. Sa SM malamang makakapili ka ng laddle. Or, bilhin mo yoong sa mag-tataho para orig ang dating. Nakakabili sila yoong sa supplier nila kapag nawawala yoong pang scoop nila.

[@frederickjarme4100]

@@t2pt554 Hi, ask ko lang po bakit po yung gawa ko parang ang bilis magtubig? Ano po kaya ang dahilan? Also ano po magandang ratio ng soymilk to calcium sulfate? Ang sinabi kasi sakin 1/2 tsp for every cup of soymilk.

[@t2pt554]

@@frederickjarme4100 Use the proportions in the instructions. You can increase the calcium sulfate ratio until you get the firmness you want. But too much CS will make the taho texture grainy and rough. 1.2 tsp CS per cup of soymilk ratio is not in the instructions from the video. There is a water to beans ratio in the grinding. Moving the taho container too much can cause the water (whey) to separate from the curd. Review the description and the video. Many tips in getting a good product .

[@t2pt554]

@@frederickjarme4100 Hello Frederick. Many causes for the water formation. 1. Beans. Fresher beans have more water content than beans that has been stored for some time. 2. Movement. The container is being moved. Jarring the container can cause water to form. When moving the container, do so gently. 3. Related to #1, adjust the water volume when grinding. 4. Make sure you give it a good grind. Yoong pina fino na makukuha mo. The finer the grounds, the more milk concentrate you can get. Usually, I use the first cook from a fresh batch of beans. Then I adjust the water and/or the coagulant accordingly. I sometimes adjust the volume of beans I use. The constant you need to keep is the cooking temperature. Always make it at 210F or just as it begins to boil and be quick to move from the cookpot to the coagulation phase to minimize the termperature drop. Have fun and enjoy!

[@imchristian04]

Pareho lang po ba cuagulant at calcium sulphate?

[@t2pt554]

Opo.Salamat. What part of the world are you at? I hope you will enjoy making it as much as I do. I have been making it for more than 30 years now and the excitement of doing it is still the same as the first . -T2P

[@sofinedess6290]

What do you mean coagulant?? Like corn starch??

[@t2pt554]

Calcium sulfate. All ingredients are listed in the description.

[@mrs.jjhuntASMR]

I followed everything but it curdled. Not smooth at all, my coagulant is calcium sulfate. Failed twice already. Please help

[@mrs.jjhuntASMR]

@Leolyn Palaganas help!!!

[@t2pt554]

There are several factors that can affect the texture. 1. The soymilk has cooled down before you mixed it with the coagulant solution. Immediately filter and pour the milk into the coagulant solution. Do not move until the milk has sufficiently gelled. 2. The coagulant solution was not stirred enough. Stir the solution again before pouring the milk. 3. The soy milk was not poured swift enough. Pour it in one quick move, aiming for the side of the container. This way, the soy milk and the coagulant solution will haver a uniform distribution. What texture are you getting?

[@princeradclifflapuz3865]

What do you call the coagulant po?

[@t2pt554]

Calcium sulfate, food grade

[@hirayaalleje2463]

Need pa po ba ilagay sa ref po yung binabad po na siya?

[@t2pt554]

No. But if you need to post pone processing it , it is better to refrigerate it.

[@naamisnaam]

Why weren’t the soybeans strained in the beginning after blending? Is there a particular reason you cooked the pulp with the milk or is it just a preference?

[@t2pt554]

You can extract more milk solids and flavor by cooking the ground beans first.

[@naamisnaam]

@@t2pt554 Gotcha! I made this the first time this morning and it was a fail. The tofu curdled but at least I made an accidental medium firm tofu 🤪 tried it again this afternoon and finally it was a success. I even halved the ingredients- worked pretty well. Thanks!!!

[@t2pt554]

Yes. You can get more flavor when you cook the ground beans

[@unkownidiopathic6450]

What brand of coagulant did you use and is there a slight sour taste to it because some coagulant affects the taho?

[@t2pt554]

Hello. It is generic calcium sulfate. There is no perceptible sour taste. You can adjust the coagulant if there is.

[@t2pt554]

Calcium sulfate is an acid. too much can give a sour taste and make the product grainy. Test. Reduce the quantity of the coagulant if you are getting a sour taste. The condition of the soy beans can also affect the quality. If the beans are too dry (old stock), you may have issues. Adjust the proportions if needed. Also, try to keep the temperature as close to the boiling point as possible without boiling over. Do not wait too long before pouring it.

[@t2pt554]

Calcium sulfate, food grade, is the coagulant. It is an acid used in many food preparations.

[@trobac35]

Why is it not working for me? Only part of bottom coagulated, the rest scattered clumps. Mostly water on top. So I understand correctly, 1cup soaked soybeans, 2 tsp gypsum ( in ur video) n half cup water to dissolve coag? Right at bong point, after milking, pour into coag. Btw, I squeezed milk before cooking. Only diff. thing i did. Help

[@japsmartinez9681]

Mine too

[@t2pt554]

Hi Vibe and Japs. You have to cook the milk before your squeeze out the milk. Cooking the ground beans first will get you a more concentrated milk. Cooking softens the ground beans a bit more and you extract more concentrate. I know it may be hot to touch to squeeze/extract the milk. Use a silicon oven glove or use a paddle to press on the strainer cloth over the collander. A small bowl or cup to press the milk out will also work. What is the material of your cloth strainer? What coagulant did you use? Also, remember to pour the milk into the coagulant solution as quickly as you can after extraction. You want to minimize the temperature drop. You need to aim to the side of the container so the milk will get a good swirl as it hits the container. This ensures a good mixing of the milk abd the coagulant. Do not stir, do not move the container. Cover.

[@t2pt554]

How are you guys doing with your taho ? Remember, follow the pour technique closely; it should strike the side of the container in one swift , smooth pour.

[@cloudtirones]

2cups brown sugar, 1cup water? pagkahango ko at makalipas lng ng ilang minuto tumigas at nagcrystalize

[@t2pt554]

Do not overboil. You reached the hard ball stage when that happens. Soft ball stage lang dapat.

[@t2pt554]

I mean syrup stage.

[@matthewbelicano7143]

How to perfect the texture of taho? Because we follow the instructions but we get the rough texture of taho. 😔 pls help.

[@t2pt554]

Hello Matthew. There are a few reasons why you will have a rough texture: 1. Too much coagulant is number one. Try reducing the coagulant a little at a time till you get the fine texture. Is the roughness grainy or is it lumpy? 2. The coagulant is not well dispersed or dissolved in the water. Stir it or slush it well just before you pour the soymilk. Make sure you make the pour towards the side of the container in one switft motion. Do not stop till all the milk has been poured. Do not move the container for at least 10 minutes. Cover to keep the temperature from dropping.. 3. Your strainer is not fine enough. Use at least 150-mesh nylon strainer. Cotton cheesecloth tend to expand when squeezed. What are you using for your strainer? 4. Make sure you have the food-grade coagulant.

[@emilynhg9959]

bkt po ung gawa ko na taho maasim ung lasa?

[@t2pt554]

I am not sure but it may be the coagulant. Calcium sulfate is an acid. Try reducing the coagulant. Also make sure the coagulant is well disperse and dissolved.

[@charlieben3672]

Please be more specific when you put in your description “ coagulat” in your recipe

[@t2pt554]

Calcium sulfate, food grade

[@jaesonnikkolasprudente4757]

may i ask the measurement of the coagulant? thanks :)

[@t2pt554]

start wityh 2 level teaspoons . adjust to suitable firmness. too much it becomes grainy. too little it becomes watery. i use 2 teaspoons. every soybean batch you purchase may require adjustments.

[@geraldineabelgarde8711]

Ask ko lang po: 1. Ilan pong cups ng soy milk sa (2 tsp CS + 1/2 c water) solution 2. Is it ok to use (or have u tried) the CS nakita ko sa Amazon na may brand Soymerica (Calcium Sulfate) 3. I’m here in Eagle Rock Cali, paano ka makocontact sa San Diego para order ng coagulant mo for taho. And how much + shipping Thank you

[@t2pt554]

Hi Geraldine. Sorry sa late sagot. Had to go to RP for work. 1. As you can see from the video, after soaking a cup of dry soy beans, you add 5 cups water to grind it. Divide the batch in two to fit the blender. If you have a bigger capacity blender, you can do the whole batch at once. What you will have is good for the 2 tsps coagulant solution (2 tsp coagulant in 1/2 cup water). 2. I have not tried Soymerica but if is calcium sulfate, it is the same coagulant, I am not sure , though, if it is pure CS or has been diluted so it might not work using the proportions in the instructions. 3. I will relist the Taho kit on Ebay as soon as we have the changes made. Ebay had recently modified in their selling procedure and policy. Expect the update within a week from now. The kit contains 1 pound of coagulant and an 18" x 20" nylon mesh strainer.

[@clengzkieobsequio3329]

Nakakaumay namn yng tugtug

[@t2pt554]

Hahaha...I was thinking of using a LED ZEP piece but there are coyright issues. Just mute it

[@mjreytaboada]

Taho is a chinese delicacy. Not Filipino.

[@t2pt554]

You are right. Its is called douhua, tauhua during the time of the emperors. I think it originated during the Han dynasty. The story goes the emperor ordered his cook to develop a medicinal concoction from soy beans. Another story says the emperor's cook fumbled while working with the soy extract and accidentally made douha. The Filipino word Taho is more proximate to the Malaysian Tahue. I think Indonesia have their version. Depending on the region, Chinese douhua is eaten with soy sauce, pepper sauce, peanuts, chili oil or rice. In the Philippines, it is almost 100 percent served with caramel sugar and sago. Nevertheless, along with Taho, hundreds of Filipino foods were derivatives from Chinese cuisine. Pancit, lugao, hopia, machang, lomi, tikoy, etc. But 'Taho' is unique to the Filipino lexicon so in this context, it is a Filipino delicacy. Another derivative of the soy food is tofu. Tofu is japanese and most people will say Tofu is a japanese food even though origins also came from China. Tofu comes from the CHinese words rofu, douhu. Tofu requires one more step to process from taho to make it more firm. Then it becomes tokwa. This is the subject of our next Let's Make Things video. The way we consume Taho makes it uniquely Filipino.