Today we will have fun together in the wonderful - but at the same time fun - creation of tofu, one of the cardinal foods and most used in the vegan diet, a diet and a philosophy of life that provides for the total departure from the diet of animal and animal-derived foods. Yes, because even tofu, the so-called soy cheese, can be prepared at home with your own hands. It will be sufficient to boil the soy milk and form a curd by simply adding lemon juice: it will therefore be the lemon that will act as rennet for the soy milk. After the curd has formed, it will be left to drain until a rather soft and velvety dough is obtained.
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 41 KCal Calories per serving
-
Ingrediants
- 500 ml of soy milk
- 40 ml of untreated lemon juice
Materials Needed
- Pot for boiling soy milk
- Colander
- Clean tea towel
- Wooden ladle
- Plastic or glass bowl (not metal)
- Carafe
Preparation
- First, boil the soy milk in a saucepan, stirring occasionally to break the film that forms.
- Meanwhile, squeeze the juice of a large lemon (40 ml), which will then be added to the soy milk.
Did you know that
For the preparation of homemade tofu, the lemon acts as a rennet: in fact, the acid juice in contact with the soy milk forms the curd. Generally, tofu is produced by adding a particular rennet to soy milk, which can be calcium sulphate, magnesium chloride or a natural organic acid called glucono-delta-lactone.- When the soy milk has reached a boil, turn off the heat and pour it directly into a glass or plastic bowl containing the lemon juice. It is important to avoid using steel spoons / bowls to get a better final product.
- Let the liquid rest for at least an hour to give the soy milk the time it needs to curdle.
- After this time, the soy milk has curdled and is ready to be filtered. So prepare a beaker to collect the excess liquid, then place a funnel and a colander on it. Line the colander with a clean cloth and pour the curd slowly. During this phase, to speed up the dripping operation, you can help yourself with a wooden spoon or wring out the cloth. We recommend that you refer to the video.
Attention!
The clean tea towel should not smell like detergent. For this purpose, after washing it normally, it is advisable to boil the cloth in water and bicarbonate; then, boil it again in plain water and let it dry. At this point, the cloth is ready to be used as a sieve.- After all the excess liquid has dripped, the tofu is ready to serve. Those who want it softer can avoid letting the tofu drip completely: in this way, a more velvety product is obtained.
Alice's comment - PersonalCooker
Homemade tofu is a highly digestible “non-cheese cheese”, cholesterol-free, rich in polyunsaturated fatty acids and low in calories. So an "excellent alternative to the classic spreadable cheese, strictly Vegan! Find out how to take advantage of velvety tofu by preparing excellent vegan wraps or delicious chocolate mousse!Nutritional values and Health Comment on the recipe
Tofu is a plant-derived product; it contains the protein fraction of soy milk aggregated by adding an acid component and boiling. The nutritional values on the side refer to the curd of the tofu and not to the finished product, as it would be extremely complex to determine how many nutrients remain in the whey and how many enter the composition of the tofu. However, knowing that tofu constitutes about 70% of the curd, it is sufficient to multiply the data obtained on the side by a coefficient of 1.3 each; for example, 100g of tofu provide about: 43.1 * 1.3 = 56kcal.
