Homemade soya milk and tofu are far superior and cheaper than the shop bought versions and they are quite simple to make. Tofu also stores in the fridge for up to a week so it’s handy too.
You will need:
1 cup soya beans (aka soy beans) and 1 litre water (preferably bottled)
First make the milk:
Soak the soybeans in water overnight.
If the beans are old they will take longer. Being the obsessive I am I used an organic version.
Rub the beans between your hands to remove any loose skins and throw them away.
Drain the water and wash the beans.
Put the beans in a blender and process them with 1 litre of water – you will need to do this in two batches as it froths up a lot.
Place the mixture in a pan and bring to the boil stirring continuously. Be careful as this burns or boils over easily. Simmer for five minutes.
Strain through a muslin cloth and squeeze out. Keep the bean pulp also known as “okara” which is left behind because you can make many other recipes from it.
I will post a okara vegan burger recipe soon so watch out for that.
Reheat the soya milk in a clean pan gently and simmer continuously stirring for five minutes. The milk is now finished and you can allow it to cool and use it as milk or go on to make tofu with it.
To make the tofu: you will also need the juice of ½ lemon and a tofu mould The wooden ones are lovely but the cheaper plastic ones do the job.
Reheat the soya milk then turn the heat off and stir in the lemon juice thoroughly. Put the pan lid on and allow it to stand for five minutes.
When the soya milk has separated pour it into the tofu mould and press firmly to add it to drain.
Weigh it down with a can and squash all the liquid out and allow it to rest for thirty minutes (longer if you want it firmer).
When finished take out the tofu and place it in cold water to set.
Store it in a plastic box covered in water in the fridge for up to a week but refresh the water each day.
Happy cooking X