Posted by: Jonjon | July 20, 2009

Asian – Soy Bean Flower TOfu Curdling Tofu Information March 17 2009


http://cioppino.pixnet.net/blog/post/19627143

0.25% gypsum, 2% potato flour, 5% water to soy milk

豆漿2000cc ‧           1000g

熟石膏粉5g ‧or  16            2.5g (1/2 teaspoon)or 8 g from another website

By the way, the average I got for 1 litre of soymilk is 1 teaspoon (5g) which was the same for making tofu.

蕃薯粉40g ‧            20g

冷開水100cc                             50g

1. 將豆漿加熱到85C-90C之間,在等待的時候將熟石膏、蕃薯粉
和水拌合備用。

2. 取一圓筒型鍋子,倒入熟石膏水,稍微搖一搖鍋子使熟石膏水均
勻。將加熱到指定溫度的豆漿拿高(至少50cm),一口氣到入圓
筒裡,水柱要粗且集中。沖完後會產生很多泡泡是正常的。決
對不能去動它,不然不會凝固!

3. 豆花凝固完成並冷卻後,將表面的泡沫刮掉,即可加糖水食用或
加蓋放入冰箱冷藏。要吃時可以再加熱。

切末老薑100g ‧水500cc +適量水稀釋  ‧糖/黑糖適量

薑刷洗乾淨,不用去皮,只要把頭尾和壞掉的部份去除即可,
並切成末。

2. 把薑末和水500cc煮滾。水滾後轉小火續煮25-30分鐘。

3. 過濾薑末後,將薑汁倒回鍋裡,邊煮邊以適量的水稀釋,並
加入黑糖調味到自己喜歡的口味。(要多辣、多甜隨在你)

進階級:俏皮的懶人豆花撇步

這是我做豆花做久想出來的方法

因為在爐子上加熱豆漿跟加熱牛奶一樣,加熱完都要刷鍋子

而我又是那種很懶的人,既然做優格我可以用微波爐加熱牛奶

做豆花為什麼不能用微波爐加熱豆漿?

我試驗一次成功後,就再也沒有刷過鍋子了

方法、概念完全是一樣,只是以微波爐代替瓦斯爐

你需要一個微波爐可用的耐熱玻璃杯,像pyrex

一個攪拌棒或湯匙,還有溫度計

我的杯子是1000cc,所以我將材料都減半

做出來的量對我來說一個人吃剛剛好

以1000cc(等於四杯)的豆漿,我的1200W微波爐來說

達到85C-90C,約是10分鐘

所以每三分鐘我會拿出來攪拌一次,讓豆漿溫度均勻

10分鐘到用溫度計再量一下確認溫度正確

(熱就放涼一下等它降溫到指定溫度)

然後一樣拿高沖入事先裝了熟石膏粉水的高桶鍋

你如果用的是2000cc(等於八杯)的豆漿量

當然加熱時間會比較久,每家微波爐瓦數也不同

只要記得每幾分鐘要拿出來攪拌,直到加熱到指定溫度

一但抓準時間後,以後做豆花就非常輕鬆

洗杯子的時候也不用刷

不過俏皮建議先從瓦斯爐加熱的方法開始做

將豆花的步驟做熟悉後

有空有興趣再試驗微波爐的做法

1. 不只是熟石膏和澱粉的多寡會影響豆花的口感,豆漿的濃度也很
重要。熟食膏放太多會苦,放太少凝結不成功;豆漿太稀豆花偏軟,
也比較沒有香味,豆漿太濃豆花則會比較硬。俏皮之前談豆漿作法
時所提到1:8,是一般做豆花比較常用的比例。也看你的黃豆品質,
我自己喝豆漿常常是打1:8.5,做出來也是很好。

2. 你的豆漿要濾乾淨,不要有渣。用來做豆花的器具要乾淨,不要有油。

3. 豆花不是”煮”出來的,而是”沖”出來的。藉由”沖”所產生的壓力來讓
豆漿充分的和凝固劑溶合繼而凝固。所以用來做豆花的鍋子跟你煮
豆漿一樣,最好是有高度的圓桶,因為鍋子越深你所至造出來的壓
力越大,豆花做出來也會比較容易成功。

4. 豆花在凝固的時候絕對不能去動它。等到完全涼了之後才可放冰箱。
要吃熱豆花可以再加熱。

5. 熟石膏粉水調好的時候,如果不即刻用,就要每一陣子攪拌一次,
不然粉一沈澱,到時候豆花凝結會不均勻。如果已經倒入桶裡不馬上
沖豆漿的話,就稍微搖晃一下桶子,預防沈澱。

http://schneiderchen.de/562Preparing-Tofu-With-Gypsum.html

  • Divide the soya milk into two 3-liter deep pot and set them over medium heat and bring the whole mass to a boil. It will foam up while heating the mixture, skim it off with a ladle. Adjust the heat to low, continue to cook about 10 more minutes. As soya milk cooks, dissolve 15 grams of gypsum-calcium sulfate (the amount of coagulant used is 0.3-0.5% of cooked soymilk by weight) in half cup of warm water.
  • Turn off the heat, but leave the pots on the glass tops to keep it hot. To be precise, the temperature should reach 95C/200F (with Nigari, the temperature should low down to 75C/160F). At this point, slowly pour in the gypsum solution in a few additions, stirring gently in one direction. Immediately stop stirring as the curd begins to form. Allow the curd to set without disturbing for 10-15 minutes.
  • Now the chunks of forming curds stay at the bottom and yellowish liquid on the top. If there are still some milky areas after adding all the solution, mix additional one teaspoon of powder and two tablespoons of warm water. Gradually add in until no more white particles float. Transfer the curds into a tofu box lined with cheesecloth. Any container that has many small holes to allow residual liquid to drain can serve as a tofu mold. Fold cloth, cover with tofu lid and press with a heavy object, such as a pot of water, and allowed to sit for15 minutes or so. Remove tofu lid, unfold the cloth and remove the tofu. Place tofu in water and chill until needed.
  • When making soya milk from JOYOUNG automaton, follow instructions as per user’s manual. Add the soaked soya beans to the cup of the soya maker, then pour in water between the water level marks. Lock the head attached with cylinder in position. Plug in and press the START button. That’s all. Pour all the batches of soya milk into a large pot and simmer for about 10 minutes. Cool down to 95C/200F if using gypsum, and 75C/160F with nigari.

http://www.christinesrecipes.com/2008/04/beancurd-dessert.html

2公升 不甜的豆漿 不甜的豆漿

2茶匙 石膏粉

2茶匙 生粉(一級生粉)

100cc(或5湯匙)開水

冰糖酌量

黑糖隨量

做法:

1. 先把無甜味的豆漿倒在深鍋中,用中慢火煮到大滾。

2. 煮豆漿期間,在100cc開水中放入石膏粉和一級生粉各2茶匙,拌勻。

3. 當豆漿大滾時,把預備好的石膏粉和生粉水倒進盛豆腐花的大碗中,切勿讓石膏粉沉底。倒完豆漿後,用一塊清潔布蓋面,然後蓋上碗蓋。等候30至45分鐘,讓豆漿凝結成為豆腐花。

4. 用少許水把冰糖煮溶,淋入豆腐花中享用。如果喜歡的話,還可以加入黑糖(brown sugar)。
1. 在倒進大滾的豆漿前,要肯定石膏粉和一級生粉水拌好,切勿讓石膏粉沉底。
2. 豆漿很容易滾瀉的,小心!建議不用蓋去煮,或者將近滾的時候,拿走煲蓋。
3. 倒進大滾的豆漿後,就不要動它。用布蓋好,就不會有倒汗水了。

http://blog.iset.com.tw/phoenix/?p=91

材料:

豆漿 1kg、石膏8g、豆花用地瓜粉20g、冷開水

做法:

1.      將純豆漿煮滾後è再煮五分鐘讓豆香味更濃è冷卻至85度C。

2.      在容器內把石膏、地瓜粉用冷開水調均勻。

3.      冷卻後的豆漿沖入容器中è5分鐘內不要去移動è待凝固後除去上層泡泡就

完成美味的豆花。

http://lovelyju.pixnet.net/blog/post/6342037

TOFU 20% of soy milk

Conclusion

I used lemon to curdle. It did curdle at 40 degrees. Then I compressed it. Perhaps it was because I couldn’t compress it evenly, since the surface wasn’t even, the tofu didn’t hold properly. However…it tasted like solid soy milk..rather than tofu. Didn’t have the texture or taste of tofu, so that sucked….

I tried making tofu using soy flower. However, once the soy flower was set …it was too liquidy, and compressing it through a cheesecloth just pushed the curds through so it wasn’t a success. I also noticed that the soy flower was abit on the soft side, so next time instead of adding 2.5g = 1/2 teaspoon of gypsum to 1 litre of soy milk, I will have to add 0.75 teaspoons.

http://www.soya.be/how-to-make-tofu.php

To produce about 400 g of tofu you need

2 liter soy milk and                                            1000g

two teaspoons natural calcium sulphate.             1 teaspoon (5g)

1 cup of water for dissolving coagulant ½ cup

Curdling the milk

Boil the soy milk for about 5 minutes and cool down to about 70-80C. If you make soy milk with an automatic soy milk maker you only have to cool down the soy mil a bit, no need to boil it again.
Dissolve two teaspoons natural calcium sulphate in one cup of warm water. Do not leave the coagulant to long in the water, otherwise it will harden. Less coagulant produces softer tofu, more produces harder tofu. Pour the prepared coagulant solution slowly into the hot soya milk while gently stirring the soya milk and allow the mixture to stand for 15 to 20 min. If there is still some milky area after adding all coagulant solution, mix some more to use. I also tried to add the calcium sulphate powder directly to the hot soy milk, and that also worked!

Forming the tofu

Once all soya milk is separating into small white curds of tofu and an amber liquid, transfer coagulated dispersion into a mould lined with cheesecloth. Any plastic container with small holes can be used as mould. A small weight is placed on the lid of the container and allowed to sit for 20 minutes or so. Empty the resulting block of tofu, which should be firm enough to hold together, into a tub of cold water and store it in refrigerator and change soaking water daily. When you intend to eat the tofu the same day, or the day after, there is no need to store the tofu in the water. To make tofu with extra texture, place it in a sealable container, cover with water and freeze. After unthawing the tofu will have a more fibrous texture.

Instead of calcium sulphate, you can also use nigari, wjich is basically magnesium chloride. Nigari is traditionally used in Japan as acoagulant, but is it is more difficult to find and does not add extra calcium to your tofu. Another reason that I prefer calcium sulphate is that nigari has a slight bitter taste.

Here we explain how to make tofu at home. Tofu is made by coagulating soymilk with salts such as calcium sulphate or magnesium chloride. In Japan they use nigari, which is basically magnesium chloride with other trace elements. We prefer to make tofu with calcium sulphate because it is the cheapest coagulant and adds extra calcium to your diet. Oriental people make daily fresh tofu but in Western countries only very few people have ever tried. Home made tofu tastes very fresh and contains no preservatives. When we make tofu we also make our own soy milk, usually with a soy milk maker, such as the filterless Soyquick. The only special equipment you need is a tofu mould, which basically is a plastic or stainless steel container with holes. You can buy a tofu mould from companies that sell automatic soy milk makers, or you can make your own by drilling holes in a plastic container. Here we explain how to make tofu in a few simple steps.

http://blog.yam.com/michelle0918/article/10963045

檸檬豆腐:
若買不到石膏也可以用檸檬原汁代替, 600克的乾黃豆約需250 cc檸檬原汁,但用石膏做的形狀較好也較容易成功。若是用檸檬汁,則等豆漿降溫至40℃(104 ℉),將豆漿迅速倒入250cc的檸檬汁中,使檸檬與豆漿充分混和,倒完之後絕對不可以再動到豆漿。靜置5分鐘後就凝固成豆花。之後再依步驟六操作即可。

http://www.soymilkmaker.com/making_tofu.html

.    Prepare coagulant – you can do this while the soymilk is simmering. Dissolve either 1 tsp. nigari (natural magnesium chloride) or 2 tsp. natural calcium sulfate in 1/2 cup (4 oz.) hot water. Less coagulant produces softer tofu, while more produces firmer tofu.
4.    Pour the prepared coagulant solution slowly into the soy milk, stirring gently. Stop stirring when 3/4 of coagulant solution has been added. Wait 2-3 minutes. Now, gently stir the forming curds and sprinkle the last 1/4 of the coagulant solution into any milky areas. If there are no milky areas, you do not need to add the rest of the coagulant solution. If there are still some milky areas after adding all the solution, mix and add some more. Depending on the water quality, etc., you may need slightly more or less coagulant.

http://www.bryannaclarkgrogan.com/page/page/3009045.htm

I drizzle this over the top of the heated soymilk and give it one GENTLE stir (too much agitation tends to impede coagulation).

I let the milk sit for 10 minutes or so and then give the pot another gentle stir and within 30 seconds or so, what had been a homogenous, white opaque mixture, has now separated into soft white curds, and clear amber whey.

Some directions for making tofu that I have read speak about cooking the curd further to increase firmness.  I have never done this.  I just use extra weight and a longer pressing time to dictate firmness.

Once the soymilk separates into curds and whey, I pour it into my press.  After umpteen tofu making sessions, spending most of my time trying to spoon 6 quarts of curds and whey into this small tofu box, I finally found a solution:

Set your sieve ON TOP of the tofu box …

All curds are now in the sieve.

Pick up the corners of the cheesecloth and transfer the curds in the cheesecloth to the pressing box.

Fold the ends of the cheesecloth over the top of the tofu to make a tight “package”.

Press with 20 pounds for about 45 minutes. This makes for a VERY firm, dry curd. If you want softer, moister tofu, I’d suggest using about 5 pounds for 10 minutes or so. Your yield (in weight and volume of tofu) would then be higher.

Here is my set up for pressing (weights from hubby’s free weights on top of a tomato can).

If you don’t have a tofu pressing box, you can press the tofu right in the sieve … just top with a small plate and put your weight on that. I just happen to like box shaped tofu instead of sieve shaped tofu 🙂 !!

Once the pressing is complete, the curds will reduce in volume by about half:

After you have admired your beautiful tofu (!), place it in a container, cover it with fresh, cold water, and cover the container.  Refrigerate and change the water every day.  It will keep about a week.

Other notes:

**I’d suggest always using organic soybeans since soybeans are one of the heaviest sprayed commercial crops. Buying organic also assures you that the soybeans are not GMO … genetically modified.

**The amount of soybeans needed for each batch of soymilk (in the soymilk maker) is 100 grams. They include a plastic measure which in volume is a little more than 1/2 cup. Soak the soybeans in water for at least 6 hours before making the milk.

**If you do use a soymilk maker to make your milk, remember that a BIG time saver for cleaning is the dishwasher. I put the stainless steel filter basket and the pitcher into the dishwasher for cleaning, as well as all the other utensils used. This makes short work of cleaning up the sticky, gooey, soymilk film that is on everything that the soymilk touched!!

Conclusion

I used lemon to curdle. It did curdle at 40 degrees. Then I compressed it. Perhaps it was because I couldn’t compress it evenly, since the surface wasn’t even, the tofu didn’t hold properly. However…it tasted like solid soy milk..rather than tofu. Didn’t have the texture or taste of tofu, so that sucked….

I tried making tofu using soy flower. However, once the soy flower was set …it was too liquidy, and compressing it through a cheesecloth just pushed the curds through so it wasn’t a success. I also noticed that the soy flower was abit on the soft side, so next time instead of adding 2.5g = 1/2 teaspoon of gypsum to 1 litre of soy milk, I will have to add 0.75 teaspoons.

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