How To Make Tofu (with just soymilk, lemon and water!) | DIY

How To Make Tofu (with just soymilk, lemon and water!) | DIY


Hi guys, Today, I’m going to how to make your own fresh
tofu! Fresh tofu is so different from store-bought. The taste is so much nicer…milder. And the
texture is just..well, you have to try it! To start you’re going to need a batch of soy
milk. Click on this video to learn how. It’s made with just soy beans and water…and it’s
easy, I promise. You’re also going to need a coagulant. This
is just something that will curdle the soy milk. Mine is made up of a half cup of water
mixed with a tablespoon and a half of fresh lemon juice. And that’s all the ingredients! So take your soy milk and heat it up to 160
degrees farenheit. That’s about 71 degrees celsius. If you don’t have a therometer, that’s
ok too. You can just heat it up to boiling then turn off the heat and let it cool for
about 3 minutes. Just make sure to stir it constantly as soy milk tends to form a skin
on the bottom and is prone to bubbling over. Once it’s hot enough, take it away from the
heat and stir in half your coagualant liquid. Stir it in well with a wooden spoon or spatula
for a few seconds. Now, place your spoon straight down, stopping
the spinning motion of the milk. Pour in the rest of your coagulant. This time in a gently
back and forth motion. You can also use a figure eight motion. The thing is to be gentle
but thorough in incorporating all the lemon juice mixture. You’ll find that the soy milk will start to
form these lumps. Once you’re getting quite a few lumps like this, cover the pot and let
it sit for 10 to 15 minutes. In the meantime, prepare a colander, seive
over a bowl, or be like me and improvise with a steamer pot. Just line it with a few layers
of cheesecloth or use a clean, lint-free muslin cloth. As you can see, now the soymilk curdled quite
a bit. Lots of floaty white bits and the liquid is yellowish but clear and no longer milky
looking. Just ignore the fact that it kinda looks like brains. You can now scoop up the brains..er..I mean
soy bean curds into your prepared cheesecloth. Make sure you have something underneath to
catch the liquid. I got lazy and just started to pour the whole
thing in. If you do like me, please be careful as it can overflow if there’s not enough drainage. Once all the curds are in, gather up the sides
of the cloth, twist it and squeeze the excess water out. The curds and liquid may still
be quite hot so be careful and don’t burn yourself! Once we’ve squeezed out all we have patience
for, undo the twist and kind of rewrap the cloth so that the curds are formed into a
rectangle shape. Pull the cloth in tightly so it holds it’s shape. Place something on the top and weight it down
to force more water out. I’m using this bowl and placing some of my favourite cookbooks
on top for weight. Now leave this alone for a half hour to an
hour. The longer you let it drain, the firmer it will become. Finally, take off the weights, gently unwrap
and there’s your tofu. One final step is to place the tofu in some
fresh cold water. The colder the better. This helps the tofu firm up even more. Now you can use this right away! It’s so much
better than store bought tofu in taste and you know exactly what went in it! This recipe
is pretty small but you can multiply this recipe to make larger batches. In the next videos, I’ll show you what I did
with this batch of tofu and what I did with the soy milk pulp. Thank you so much for watching this video.
Please give it a thumbs up if you liked it and let me know if you try the recipe. Don’t
forget to subsribe if you haven’t already for new easy vegan recipes every friday. Bye for now! YOUTUBE DESCRIPTION Make your own tofu at home with only soymilk,
fresh lemon juice and water! Fresh, handmade tofu is so much better tasting than the store-bought
stuff and super easy to make. And don’t worry, it doesn’t taste like lemons at all. You don’t need anything special other than
cheesecloth. Store bought soymilk usually contains a bunch
of additives so you won’t want to use that for this recipe. Use homemade soymilk or brands
that only contain soybeans, water and maybe salt. Soymilk is really easy to make too.
Just check out this video: https://www.youtube.com/watch?v=wDdzSr7RqC8 You may have heard some rumours about soy,
but this legume been consumed in China for centuries! Soy is one of the “5 Sacred Grains”
and is one of the most healthful sources of complete protein. Just try to get non-GMO,
organic soy. DIY TOFU RECIPE
Printable recipe coming soon. Makes about one 8.5oz block (250g) INGREDIENTS 5 cups plain soymilk (One batch of this recipe:
https://www.youtube.com/watch?v=wDdzSr7RqC8) [1180ml]
1/2 cup water [118ml] 1 1/2 tablespoons [22ml] DIRECTIONS Combine the water and lemon juice. Separately, heat the soymilk to 160F (71C)
in a large pot. Be sure to stir constantly to keep the soymilk from burning on the bottom.
If you don’t have a thermometer, you can bring it just to a boil, then remove from heat and
stir for 2-3 minutes to cool. Remove the soymilk from heat and stir half
of the lemon mixture into the soymilk for 1 or 2 minutes with a wooden spoon or spatula. Stand the spoon or spatula straight down into
the milk to cause the spinning motion of the milk to stop. Add the rest of the lemon mixture and stir
the spatula in a back and forth motion or a figure eight motion. The intent is to mix
the lemon juice coagulant in thoroughly but gently. After a minute or two, the soymilk should
start to separate and curds will begin to form. Stop stirring and cover the pot with
a lid. Let sit for 10 to 15 minutes. Afterwards, the soymilk will have completely
separated into bits of soybean curd and liquid. The Liquid should be rather clear and yellowish.
If it is still milky looking, it has not completely curdled. In that case, add a few drops of
lemon juice and stir them in well. Prepare a colander or seive lined with a few
layers of cheesecloth over a bowl, or use a steamer pot. Ladle the soy curds into the cheesecloth. Pull up the sides of the cloth to allow most
of the water to drain out. Gather the sides of the cloth and twist at the top to squeeze
out more water. Untwist the cloth and re-wrap the curds so
that it forms a loaf shape. With the curds securely wrapped in the cheesecloth,
place a a couple pounds of weight on top. You want to press the curds evenly to force
the water out. A cutting board with a few books on top would work well. Alternatively,
use a tofu press device. Let sit for 30 minutes to an hour. Carefully unwrap the tofu and place in a bowl
of very cold water. This will help the tofu firm up further. Now it’s ready to use! Otherwise, store it
in water, in the fridge, for 1 to 2 weeks. It can also be frozen.

69 Comments

  • Mary's Test Kitchen

    September 11, 2018

    *Troubleshooting*
    Having trouble getting your soy milk to coagulate? Check the following:
    1 – Are you using the ideal soy milk? See this video for more details on proper soy milk for tofu-making: https://goo.gl/go9KAg
    2 – For soy milk to coagulate, it needs to be hot enough. Use a thermometer to check. Do NOT let the soy milk cool down too much before adding the lemon juice.
    3 – Is your lemon juice acidic enough? Since lemons are from nature, their acidity can vary. Get around this by using good quality bottled lemon juice; they are usually very consistent. For even more consistent results, try using calcium sulfate (food-grade gypsum). See my video on Silken Tofu where I have more details: https://goo.gl/go9KAg

    Reply
  • Madame Rosa Fortune Teller

    September 21, 2019

    ur osm

    Reply
  • marry your heart

    September 26, 2019

    aaah i forgot to let it cool off for 3 minutes!!!!!! i hope it still comes out right! thank you so much for uploading this and the soy milk recipe!

    Reply
  • jon connington

    September 27, 2019

    Where I live it's impossible to find tofu except for the really expensive ones sold online, and I always assumed tofu was difficult to make. It's so EASY! Thank you for this informative recipe.

    Reply
  • Leila Kristine Villaflor

    September 28, 2019

    Hello, Can I ask? Can this be used for my project about fermentation of a Tofu?

    Can someone tell me for how many weeks can I ferment it? on the frigde or it can be just anywhere?

    Reply
  • Benedict Montañano

    September 30, 2019

    Please.let.me know how.many liter of soymilk?

    Reply
  • Benedict Montañano

    September 30, 2019

    The ration of soya and water ratio

    Reply
  • Ανυπότακτος

    October 1, 2019

    Hi! Can i use ready high protein and fat soy milk instead of making it?

    Reply
  • ala M

    October 3, 2019

    Does it have to be soy milk

    Reply
  • Stephanie Outlaw

    October 6, 2019

    Made this today!!!🙌🏾🙌🏾🙌🏾🙌🏾 You did that!!!! 😍😍😍 Love it

    Reply
  • florida man

    October 6, 2019

    What is soymilk

    Reply
  • Cherry blossomさくらの花

    October 9, 2019

    So my mom used to make it for us sence a very long time even before i knew about it she make it and add some black seeds( i don't know the name of it) and we eat it with bread and fresh home made figs jum and its taste so goooood and after starting watching anime i got curious to know what is this tasty tofu and where can i jave it and stufff… But you re video just make realize that i used to consume it and its sooooo freaking tasty and specialy with jum (i never tried to cook)

    Reply
  • juchinchou

    October 14, 2019

    I followed the updated soy milk recipe to make the tofu. Feels like I wasted a cup of soybeans and a morning. After 3 to 4 limes and a lot of straining, I ended up with a small cookie size tofu that would not keep its shape. I believe I should have blended longer than a minute rather than a minute using my vitamix. I ended up with a bunch of okara which was hard enough to find a recipe that I wanted to make. Looked like a simple enough recipe but details are everything.

    Reply
  • RiorXD

    October 17, 2019

    So what youre telling me is that tofu is just soy cheese.

    Reply
  • HüDO NēDEM

    October 19, 2019

    Can I do this with a different milk? ??

    Reply
  • Oyinbo

    October 22, 2019

    Wow. How simple. Thank you

    Reply
  • Lakshit Dagar

    October 25, 2019

    This is paneer in india

    Reply
  • Tobias Balk

    October 27, 2019

    I tried it with homemade soy milk but it didn't curdle :((

    Reply
  • dave hart

    November 1, 2019

    how long does it last before going bad?

    Reply
  • IL62 M

    November 2, 2019

    you’re a life saver. I always made kimchi stew without tofu but now im lazy to go to the supermarket but im in the energy to make it from scratch.

    Reply
  • pink Candy

    November 2, 2019

    Yummm ty x

    Reply
  • Yule Mutshekwane

    November 4, 2019

    He he

    Reply
  • Monesh D

    November 5, 2019

    Me : eww.it looks like brain sprinkled..

    Voice : "Just ignore the fact it looks like brain"

    Reply
  • Bruno Kudrecki

    November 9, 2019

    love your video's, I noticed your stack of vegan cook books, can you recommend one or two.

    Reply
  • Sam Maria

    November 10, 2019

    Paneer (Indian cheese) is made pretty much the same exact way. Except no cold water bath.

    Reply
  • Lisa Paola

    November 12, 2019

    Now I know who you remind me of! Your voice sounds just like Lolly from OITNB

    Reply
  • manola colangelo

    November 12, 2019

    thanks, just 1 tip, fill the top pressure container with water

    Reply
  • top real l

    November 14, 2019

    In my country we make a kind of cheese 90% same way of tofu but with dairy milk

    Reply
  • Marie Fishkeeper

    November 14, 2019

    I just had super success with making my very first soy yogurt. Then your video came up and now I'm subscribed. 👍

    Reply
  • Jessalin Lee

    November 16, 2019

    This looks amazing and the perfect density!

    Reply
  • Neelam Kaur

    November 16, 2019

    Do this with whole milk and you'll have Indian paneer🙏🏽

    Reply
  • Jason Liartis

    November 17, 2019

    If you season the soymilk with some spices will the flavour impart on the tofu or wiil it be left in the liquid you drain? Is there maybe any danger that seasoning will stop the curds from forming?

    Reply
  • Jack K

    November 30, 2019

    Can you do a savory black bean curd recipe? I remember going to asian markets and buying firm, dark bean curd or fermented black beans. I'm not sure what this is called. I guess it's technically tofu. Is it the same process?

    Reply
  • Jack Dier

    November 30, 2019

    Can this be done with Chickpeas or a different bean? I wonder.

    Reply
  • sourivong khemphet

    December 1, 2019

    👍👍👍🙏

    Reply
  • Amber

    December 3, 2019

    Can I use soy milk (unfiltered)?

    Reply
  • shit lista

    December 4, 2019

    I would love to try this, but I need to know how much protein does it have (I am supposed to limit my protein intake). Is there any way to know? Okara is giving me a hard time so I don't know how to calculate it.

    Reply
  • sandipan sarkar

    December 5, 2019

    are you indian

    Reply
  • Agung Rizki

    December 9, 2019

    #howtomake #tofu

    Reply
  • Anthony Brown

    December 13, 2019

    Could I use chickpeas instead of soybeans for this process?

    I tried the Burmese tofu version process ( Keep stirring til thick) and I hated it.The texture to me was not meaty at all,pan fried or baked.I find that Burmese (Because of the texture) tofu works much better for replacing scrambled eggs or quiche.

    Reply
  • Not too Late

    December 14, 2019

    We call it mawa in our language God never knew it's called tufo lol I'm laughing so hard

    Reply
  • Elena Pina

    December 14, 2019

    I love your channel ❤️

    Reply
  • Rachael Benedict

    December 15, 2019

    can you use soy milk if you want rater then making your own since soy milk at the store already has water mixed in the milk, i don't know if it would disrupt the balance of the ingredients.

    Reply
  • Jacobite

    December 16, 2019

    Brilliant…………Thanks.

    Reply
  • Shamila Kapoor

    December 19, 2019

    But the milk didn’t caolgulent with lemon

    Reply
  • Hemp Boss

    December 22, 2019

    Where do you get soybeans

    Reply
  • Jamie Hendrickson

    December 23, 2019

    Those of you who unashamedly criticizes Mary's method should just hide under a rock. Perhaps nigari is a perfect method, but using lemon juice is an alternative and most normal/common folks DO NOT HAVE nigari in their pantry, while lemon juice is a given. She posted a method that is simple and very viable. I made mine with her instructions and it turned out perfect. You should be grateful for her nice video and shut up and give her slack and realize that there's not just one etched-in-stone method available.

    Reply
  • Enlightenmenter R

    December 27, 2019

    in japan tofu is very cheap food

    Reply
  • 991Click

    December 27, 2019

    I just realized that soy milk I was buying is not even soy, or has very low percentage of soy… I heated it, added the lemon juice as instructed, nothing. Added juice from one whole lemon, nothing, another, nothing, I ended up wasting 1 liter of milk and 4 lemons for nothing… Now I'm gonna buy soy and make my own milk…

    Reply
  • Jenny Nøhr

    December 30, 2019

    I had no idea tofu was so easy to make

    Reply
  • Harry Sahu

    December 31, 2019

    Wow….

    Reply
  • Justine Fang

    January 1, 2020

    Any tips in using the liquid we got from the tofu?

    Reply
  • Ta3iapxHs

    January 1, 2020

    Firstly, subscribed 👍 Also, a quick question:
    Can you make a lot of batches to store them in the freezer? Or it goes bad at super low temperatures (-18°C)? If you can, any idea how long it will last? Thanks again

    Reply
  • myjunkinyourtrunk

    January 2, 2020

    do the same with cows milk to make paneer for indian cooking

    Reply
  • Sena

    January 2, 2020

    tofu is….soy cheese?

    Reply
  • Thea Karimanidze

    January 2, 2020

    No salt?

    Reply
  • Methii Yiimii

    January 2, 2020

    Can I make this with other milks?

    Reply
  • giannis b

    January 3, 2020

    Great recipe but what really got me was your satisfying voice. Really calm and cute with a soothing tone and generally a mother feeling. Happy new year!

    Reply
  • Shaq Yardie

    January 3, 2020

    Can you substitute the soy milk for other homemade flavoured milks? e.g. pea milk, bean milk?

    Reply
  • anonymous •_

    January 4, 2020

    Can i use vinegar instead of lemon juice?

    Reply
  • 2c3login

    January 5, 2020

    it will definitely cool down by 29 degrees Celsius in 3 minutes… bs

    Reply
  • The Random Reign of Vanilla

    January 6, 2020

    This seems very similar to the process of making paneer

    Reply
  • captain delicious pants

    January 6, 2020

    gonna give it a try

    Reply
  • GTA MODS 4 FREE

    January 6, 2020

    I need the tofu so i can deliver it to horels in 4 o clock in the morning with my 86 to learn downhill technique

    Reply
  • contraryMV

    January 7, 2020

    This is so simple… Why will I probably never do this?

    Reply
  • Elusive Climber

    January 11, 2020

    Thanks so much for this! I've been working on cutting more processed foods out of my diet & looking towards healthier, plant based choices that are more budget friendly so this is perfect!

    Reply
  • Joe Stolzenberger

    January 14, 2020

    Doesn't fucking work.

    Reply
  • Allan khad

    January 15, 2020

    The brains. Lmao. She's cute. 😍

    Reply
  • Balkaran Mahabir

    January 16, 2020

    U r ah boss. made soo simple wow

    Reply
  • Nisreen Azzam

    January 16, 2020

    It didn't coagulate!!

    Reply

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