Tofu 2.0 - from bean to tofu!

After experimenting with Soy Box Milk for making tofu, I got my hands on a lot of soy beans - and have been making tofu at home from scratch. Crucial to my tofu successes has been the knowledge of Andrea Nguyen from Viet World Kitchen. She is a BAD ASS and her videos taught me how to form the curds properly. Check out her tofu making (step 1: soy milk, step 2: tofu) videos here: www.vietworldk...\
Top Tips:
1. I can't stress enough the process of adding the coagulant in 2 or 3 steps to form the bottom layer of curds first, before adding the remainder to the top layer of milk - and don't interfere with what's going on beneath the surface.
2. Other top tip - if you milk loses heat and you're not getting complete coagulation, turn on the gas again and heat up.
I hope this is helpful, and I will try making a few other versions again in the future (from box milk with Gypsum, and from soy beans and then box milk with rice vinegar) and I'll do a comparison of how they turn out. For getting your lil' tofu making paws on Gypsum try these South African online stores:
beerbros.co.za/
brewmart.co.za/