Assuming you have soy milk, what else do you need to make tofu? do you also need a mould?
1523802
I buy tofu and I use the press to make the tofu a different texture. Removing the water makes it dense. To make tofu I believe you would start with soybeans.
1523803
This press is good for both making tofu from scratch and for pressing blocks of tofu: http://www.earthfirstinnovations.com/tm1202-tofu-maker.html
1523804
This press is good for both making tofu from scratch and for pressing blocks of tofu:http://www.earthfirstinnovations.com/tm1202-tofu-maker.html
1523805
I use this for pressing tofu I buy at the grocery store. I don't know how to make tofu from scratch, but I suppose a cookbook might tell you. Good luck!
201028
Hi Mercy.....I have used my soy milk maker to make rice milk. I used brown rice, I toasted it in a dry pan and then soaked it overnight. I did not cook it. The ratio I used was 1/2c rice to 2c water. Your machine will come with a very fine sieve, but I too found the straining the most difficult part of the process. I might buy a nut milk bag for the next batch. I prefer soy milk, but I am sure you'll be able, with a little experimenting, perfect your recipe. There are a lot of different methods discussed on the net. Have fun!
19237
Yes, but personally I think the soy is finely blended and thus u don't need to filter it. I've made soymilk together with rice, oatmeal, peanut and never filtered the soup. But if you prefer very fine and smooth taste, a filter will be necessary.
1097724
The tofu I use is already in a brick. The press removed the liquid allowing the tofu to absorbed the various ingredient's flavors.
1919759
Yes, you can use this in recipies. It is only soy milk (and possible other 'fake milks' that will not work in recipies. BTW, it is much healthier to consume milk with either sugar or fat, than it is to not get any milk. We need calcium, D, and it's other nutrients far more than we need to worry about a little fat and sugar.
609899
I don't store my Vegg in the fridge. I kind of have a feel of how much to use depending on the recipe. For scrambled tofu I do my usual recipe and then mix some prepared Vegg in (maybe a tablespoon) or sometimes even sprinkle it from the canister (as you would salt). The Vegg alone won't make scramble.
19238
Work like blinder heat up the soy milk. Manual filtering for residual. The only disadvantage is cleaning the blender with electrical part attach with it
1247145
If you already have a blendtec or a vitamix and you only want to make almond milk, you absolutely don't need this. I only make almond milk in my vitamix. I use the Soyajoy to cook soymilk (because boiling it on the stovetop became a nightmare), but I then re-blend the soymilk in my vitamix because this thing is worthless as a blender.
1502870
Yes... in the booklet that come with it (or in my case I had to request the book sent in snail mail) says you can use Soy or Almond milks also,that will be my next project to try making the yogurt with Almond and soy milks.
2209681
Look up tofu making. The ingredient to make the tofu stiffen generally is agar agar ( expensive little packets in store ) or calcium sulfate ( gypsum as in wall ). Problem in getting bulk was that had to find good grade. And since near a Chinatown, it was cheaper buying the tofu. Major places like SS, Shaws and other I admit sell tofu at unmentionable prices.
752868
you can use any kind of milk. even soy. yes you need a starter the first time. that is 1/2 of plain greek yogurt. Then you can use 1/2 a cup of the yogurt you make for your starter each time. I eat a lot of yogurt. So I set it for 10 hours every night and then strain it in the morning. strain it an hour for soft yogurt or 2 hours for thick yogurt. sometimes I eat all my yogurt and have to buy a new yogurt. it takes 5 cups of milk which is cheaper than buying chobani which is my favorite. i'm sorry it took so long to answer. I have family at my house and we are planning a memorial for Saturday for my mom who died in august. you can use any kind of milk. even soy. yes you need a starter the first time. that is 1/2 of plain greek yogurt. Then you can use 1/2 a cup of the yogurt you make for your starter each time. I eat a lot of yogurt. So I set it for 10 hours every night and then strain it in the morning. strain it an hour for soft yogurt or 2 hours for thick yogurt. sometimes I eat all my yogurt and have to buy a new yogurt. it takes 5 cups of milk which is cheaper than buying chobani which is my favorite. i'm sorry it took so long to answer. I have family at my house and we are planning a memorial for... » Read More you can use any kind of milk. even soy. yes you need a starter the first time. that is 1/2 of plain greek yogurt. Then you can use 1/2 a cup of the yogurt you make for your starter each time. I eat a lot of yogurt. So I set it for 10 hours every night and then strain it in the morning. strain it an hour for soft yogurt or 2 hours for thick yogurt. sometimes I eat all my yogurt and have to buy a new yogurt. it takes 5 cups of milk which is cheaper than buying chobani which is my favorite. i'm sorry it took so long to answer. I have family at my house and we are planning a memorial for Saturday for my mom who died in august. « Show Less
609900
No, you mix what you need. You use 1 teaspoon with 1/4 cup of water fir a serving. Are you trying to replace the egg whites? It won't replace the tofu. It doesn't firm up on its own.
436171
While I'm not sure about tofu, it is indeed food-grade. I've been using it for brewing beer with no problems. Especially if you're using small amounts for water adjustment you should be fine.
1738172
I have not tried to use soy milk because I should not drink soy milk due to history of Breast cancer.. But I used skim milk, 2% milk, or almond milk.It works great! Only thing that you need to do is clean the bottom of frother well right away after using it.
1204616
Yeah, we make it vegan all the time. Use regular flavored soy milk for the milk and mix up egg replacer for the egg. Works great.
866293
I apologies for the other responses but the list of ingredients include soy AS an ingredient, not as a facility tha handels soy. Now, the Question is, what kind of soy, is it fermented? What is it?
1192027
I haven't had the opportunity to use mine yet but most of my recipes use about a gallon of milk. Wether or not you need a mold would depend on the cheese you are making but you should need molds and if your recipe calls for them they can be made from household items like plastic cups so don't fret.