How To Make Tofu
You need:
600 g (21 oz) Soy beans
20 g (0.7 oz) Edible anhydrous calcium sulfate
250 ml lemon juice can be used as tofu coagulator to replace calcium sulfate (echa: video pertama menggunakan magnesium chlorida sebagai koagulan nya).
Blender
Cheesecloth (echa: bisa juga menggunakan serbet bersih)
containers
Mold (echa: bisa apa saja yang berlubang bawahnya, seperti kontainer buah dariplastik)
Heavy object
How-to:
- Cleanse the soybeans and soak in water for 6 hours in summer, or 12 hours in winter.
- Blend the soaked soybeans in several portions with 4200 ml water.
- Filter milk from the soy with cheesecloth.
- Cook soymilk for 10 minutes over medium heat until the fragrance of the soymilk is noticeable. Keep stirring the milk while cooking.
- Turn to low heat and continue cooking until boiling.
- Measure the temperature of the soymilk. The ideal temperature is about 85 degree C (185 deg F) if calcium sulfate is used as coagulator; or 40 deg. C (140 deg. F) if lemon juice is used.
- Use 20 g (0.7 oz) calcium sulfate mixed with 250 ml water, OR use 250 ml lemon juice (without water), as coagulator.
- Mix water and calcium sulfate evenly.
- Pour the coagulator into a container and shake well.
- Hold the soymilk 60 cm (24″) above the coagulator and quickly pour into the container.
- Do not move or shake the container and let the mixture set for 5 minutes until the soya pudding is set.
- Cover the mold with a big piece of cheesecloth. The mold has to have the ability to drain water.
- Gently break the soya pudding into pieces and put into the cheesecloth in the mold.
- Cover with the cheesecloth.
- Close up the mold and put the heavy object on top of the mold.
- Leave the weight on for 25 minutes for soft tofu, 30 minutes for medium tofu, or 35 minutes for hard tofu.
- When the tofu is ready, remove the mold.
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versi II: http://metta-marisinggah.blogspot.de/2012/06/tahu-cukabuatan-sendiri.html?m=1
diyan tri wijayanti said,
September 21, 2008 @ 6:14 am
i am “tahu” lover. sup tahu good for us who want to be slim, but not malprotein.
i am thankfull for the receipe given, here in Alaska we can’t find anywhere. but now, i can make my own, fresh, no preservatives.
ujil sodikin said,
September 27, 2008 @ 5:03 am
makasaih atas ilmunya moga moga dapat kita pergunakan
felicia said,
March 5, 2009 @ 5:57 pm
duh, ada yg transleter indo na nga???
Oka said,
February 22, 2010 @ 2:38 am
Teman-teman ada yg tahu dimana membeli Batu Tahu/Calcium Sulfate (gypsum), karena di Bali sangat sulit mencari supplier bahan Coagulant tahu. Mohon bantuannya, matur suksma….
anne said,
September 11, 2012 @ 8:28 am
iyaaa bener di bali susah skaliiii mancari kalsium sulfat,, apakah ada yg tau bgmn membuat tahu soy mengembang? krn jika saya membuat tahu selalu jadinya tahu halus, seperti tahu lombok