My first attempt at making tofu almost from scratch. I left my soy milk maker at my parents, so I had to buy some pre-made soy-milk. The tofu making part was actually pretty easy since I wanted the outcome to be soft, custardy soy-milk.
- Heat soy milk to 180F
- Stir and drip in nigari until the soy milk starts to curdle
- Cover and let sit for 15 minutes
- Pour into a sieve with a cheesecloth (I just used a strainer lined with paper towels)
- Let sit for 10 minutes
- Scoop out what’s been collected in the cheesecloth and eat.
The tofu was warm and custardy; perfect with a dash of good soy sauce and a sprinkling of chives. I need to invest in actual cheesecloth for this next time.