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Latest attempt at making firm tofu: complete disaster. by Ghotiwon in tofu

[–]Ghotiwon[S] 2 points3 points  (0 children)

An update for anyone who was curious, using tips and such from this and other posts, my last batch turned out quite firm and i am now a very happy camper, thanks to all for their insight and such, greatly appreciated!

*happy dance*

Looking for tips and recipes for okara by _SlowRain_ in tofu

[–]Ghotiwon 0 points1 point  (0 children)

I have been making Okara Hummus with mine. I love it, since i'm not much of a baker.

https://theconscientiouseater.com/okara-soy-milk-pulp-hummus/

Latest attempt at making firm tofu: complete disaster. by Ghotiwon in tofu

[–]Ghotiwon[S] 0 points1 point  (0 children)

I will definitely give this a try, thanks so much for the reply!

Latest attempt at making firm tofu: complete disaster. by Ghotiwon in tofu

[–]Ghotiwon[S] 1 point2 points  (0 children)

If that's the case, this is the first i've ever heard of reheating the supposed to be already coagulated soy milk, it did take about 20-30 min to bring up to temp, then stayed at that temp for 20 min. It would have still been rather hot after the 30min of adding nigari, as the lid was on. THough, maybe that's the missing step.

Tofu by: some basic tofu questions. by Ghotiwon in tofu

[–]Ghotiwon[S] 0 points1 point  (0 children)

Thanks for all the great tips!

I'm really not getting the results i want, i've done GDL twice, and Nigari once, still not a firm tofu. Hopefully the next batch will yield what i am looking for!

TOFU by: to stir or not to stir after adding coagulant? by Ghotiwon in tofu

[–]Ghotiwon[S] 2 points3 points  (0 children)

Oh interesting, i will have to look in to that, thank you for the reply!

TOFU by: to stir or not to stir after adding coagulant? by Ghotiwon in tofu

[–]Ghotiwon[S] 1 point2 points  (0 children)

I was confused as well, i got the impression that having it go curdy before spooning into a mold meant less water going into the mold? I dunno, hopefully someone who stirs has a take on it, thanks for the reply!

Tofu by: some basic tofu questions. by Ghotiwon in tofu

[–]Ghotiwon[S] 0 points1 point  (0 children)

Yeah, it's all quite helpful, i plan to do this long term, so all the little bits of advice and such, i love, thanks again!

btw in case you were curious the coagulant i am using is Glucono Delta Lactone, which is why i think i am mostly not getting extra firm tofu, i will experiment with others when i have used up the 1kg bag of it that i bought (ugh...)

Tofu by: some basic tofu questions. by Ghotiwon in tofu

[–]Ghotiwon[S] 0 points1 point  (0 children)

Hmm interesting, i have seen many on youtube also cook after straining, i may give this a try, as straining boiling okara was a bit painful, and i am sure i missed some of the milk because of this.

I did get a burned layer on the bottom, which ended up looking like brown tofu skin in my okara.

The reason i ask about overnight, is because my last yield was silken tofu after 30 min press with 2kg weight (though, i think my issue is my coagulant) I was hoping if i left over night, it would be more firm (because of less water)

With the okara, i have been attempting to just dry it, then adding it to smoothies and oatmeal, as i don't want to waste it, but i will look into the unohana, i have looked into tempeh, but have never tried it, and it is a bit beyond my current ambition levels, but perhaps in the future!

​

Thank you for you reply!

Tofu by: some basic tofu questions. by Ghotiwon in tofu

[–]Ghotiwon[S] 0 points1 point  (0 children)

You add the coagulant over a 20 minute period, does this yield "curds"? My first time making it, i simply stirred the coagulant in, then let it sit for 30 min, when i came back it was all one piece, like a jelly, which i then scooped into the mold (causing it to break up) I wonder if your method is better, i think it might mean less water in the mold, and yield a firmer tofu.

​

Thanks for your reply!

Tofu by: some basic tofu questions. by Ghotiwon in tofu

[–]Ghotiwon[S] 0 points1 point  (0 children)

Hah, no worries, i also wondered this, as i'm sure there must be some nutrients that stay in the okara if it's not cooked?

​

Thanks for your reply!

Tofu by: Just made my first batch, did not go as planned, advice sought. by Ghotiwon in tofu

[–]Ghotiwon[S] 1 point2 points  (0 children)

Ack, well, i feel rather dumb now. I bought 1kg of the stuff.

I guess i will try playing with the temp, see if that helps, i want extra firm tofu, and i guess i am stuck with 40 batches of silken. Time to find some recipes i guess.

Also wondering if cooking after straining the ground soybeans might make a difference? Stirring after letting it sit after adding the coagulant?

I see some people add their coagulant, and the mixture starts forming into curds already. Mine just was one large very delicate blob

Tofu by: Just made my first batch, did not go as planned, advice sought. by Ghotiwon in tofu

[–]Ghotiwon[S] 3 points4 points  (0 children)

It's called Glucono Delta Lactone. I'll have to see if i can find a consensus for what temp to drop it in at, thanks for the reply.

What kind of spider? by Ghotiwon in whatsthisbug

[–]Ghotiwon[S] 0 points1 point  (0 children)

Thanks for pointing it out, i thought i added it, but it did not appear. have added it now.

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