To make tofu, calcium sulfate plays an important role. Calcium sulfate comes in powder or liquid form. The powdered form needs to be mixed with water before it’s used. The liquid form comes directly from sea salt and can be added directly. No matter what form it comes in, natural calcium sulfate is very beneficial for the human body.
Don’t worry if you don’t have calcium sulfate at home. There are other things you can substitute for it, including lemon juice or apple cider vinegar.
In the tofu recipes here, I used apple cider vinegar to make tofu, instead of calcium sulfate or lemon juice. The only disadvantage of using vinegar is that the vinegar smell remains after you make the tofu.
As a side-note…of TOFU RECIPES
Traditionally, the millstones, called a
“Mattdol,” is used to grind soybeans.
The millstone prevents the nutrition and enzymes in the soybeans from being destroyed when they are ground up.
The “Mattdol” also improves the flavor and taste of soybeans.
If you use a “Mattdol,” your tofu will taste much better. Many people think that store-bought tofu doesn’t have much flavor.
Conversely, the millstone process with homemade tofu recipes is extremely flavorful and savory. You won’t be able to resist using it in your daily diet.
After blending the soybeans, pour the milk and pulp into a hemp-cloth bag to filter out the pulp. Squeeze the bag, and get all of the liquid into a big bowl.
Pour the soymilk into a big pot and set the stove on high heat. You stir it continually throughout this step.
(Otherwise, it will burn on the bottom.) When the soymilk begins to boil, quickly turn the stove down to medium heat. Keep the soymilk at a boil for about 3-5 minutes, until you begin to smell the soy fragrance.
It can overflow quickly, so make sure you watch it while you stir. Remove the bubbles so it doesn’t overflow; this excess soymilk can be used later in a soup if you would like. The soymilk (2nd soymilk recipes) is done.
The Next Step is to make TOFU
Turn off the stove. Let the soymilk sit for10 minutes. Then the temperature will drop to 80-85 degrees Celsius. This is the perfect temperature for mixing in the calcium sulfate. Mix the calcium sulfate with 1 cup of water.
If you don’t have calcium sulfate, you can use 1 cup lemon juice without water. When using lemon juice, you have to wait until the soymilk sits about 25-30 minutes, when it has reached 40 degrees Celsius.
If you are using apple cider vinegar, mix 1 cup apple cider vinegar, 1 cup water, and 1 TBS salt. When using apple cider vinegar, you have to wait until the soymilk sits about 20 minutes, when it is below 60 degrees Celsius, before you mix in the apple cider/water/salt mixture.
Prepare a big container. Pour the calcium sulfate mixture in the container first, and then pour the soymilk into the calcium sulfate container. At this time, hold the container about 24 inches high and quickly pour it into the container (I used apple cider vinegar for making tofu).
This way you don’t have to stir it. Find a place for the container that is not subject to jarring motions, so that it
can set. Or if you use apple cider vinegar, you can pour it into the soymilk and stir it once quickly.
Wait for 5-8 minutes until the soymilk sets and becomes soy pudding.
Then put the soy pudding into the strainer on top of the hemp fabric. After pouring all of the soy pudding into the strainer, cover it with the edges of the hemp fabric.
Place the pot or other flat object on the ball you have made. Put a few bricks or other heavy objects inside the pot or on top of the object, to apply pressure to the soy pudding.
Leave it about 20-25 minutes for soft tofu, 30 minutes for medium tofu, and 35 minutes for hard tofu.
Here are some traditional dishes that can be made from each type of tofu:
Extra hard: Deep fried tofu, baked tofu, or other side dishes, etc.
Medium and hard tofu: A soup, stew, side dish, or salad, etc.
Soft tofu: Eating plain, salad, smoothies, dressings, or sauces, etc.
Extra pure soft tofu: A special pure tofu soup
Remove the bricks or heavy objects. Turn the strainer upside-down and remove the fabric.
Cut off the edges, which are a different consistency then the rest of the tofu (curd-like), and mix them with the excess soymilk you already saved. The saved tofu can be used for making soup later.
The left-over liquid whey can be used in many ways: for making soup, pizza dough, in skin care products and soap, or for drinking plain. Soy whey still contains lots of nutrition. The next time you make tofu, you can use the whey to make something you haven’t tried before.