Easy cultured tofu

You don’t have to make the cultured tofu from scratch. You can make it a faster, easier way as well.

What you need:

Pour the milk into a large pot.

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Add in 1/4 cup apple cider vinegar per quart of milk.

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You will see the milk begin to curdle right away. Bring the soy milk and vinegar to a low boil on medium heat, stirring regularly so that it doesn’t burn to the bottom.

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It will start to thicken as it heats. The proteins are uncurling from the heat and acid.

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When you start to see the “noway” separating, you can take it off the heat and let it cool a little.

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Pout it into your drip station. It will drip out rapidly.

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You can stir it to keep the process moving along.

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Once its to a dough-like texture, add in a teaspoon of salt (for two quarts of milk) and two level scoops of Avellana Vegan Cultures.

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Wrap it up in its cloth, put a bowl on top, and put something heavy into the bowl.

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Place the whole drip station into your fermentation station. Leave it here for 24 hours.

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Pull it our after 24 hours. It’s ready!

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One thought on “Easy cultured tofu

  1. It’s very kind of you to include such explicit photos for those of us who look at pictures before the directions. Not that I have anything against words, but still…. you know.

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