Tofu From Store Bought Soy milk:

It’s surprisingly super easy. You can actually make tofu from store bought soy milk just with two simple ingredients.

Tofu From Store Bought Soy milk:

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That’s soy milk and lemon juice. You can use any coagulant of your choice too. But if you are like me, who don’t want to spend time finding some fancy ingredients, then this method is for you.

Tofu From Store Bought Soy milk:

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All you need to do is buy a pack of soy milk and some juiciest lemons. Any brand of milk will do. Just pick your favorite one.

Tofu From Store Bought Soy milk:

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Tofu is a versatile ingredient and a good source of protein. If you are a vegan, vegetarian or a meat eater, adding tofu to your diet is a good way to add some plant protein.

Tofu can be grilled, like here, or blended in recipes like here or can be used as a protein substitute in vegan recipes like here.

Tofu From Store Bought Soy milk:

Now the recipe with step-by-step illustrations.

Step-1: Prep the Milk:

Tofu From Store Bought Soy milk:

  • Empty soy milk from a carton in a saucepan.
  • Now heat it at a medium temperature.
  • Keep stirring to avoid scorching.

Step2: Add coagulant:

Tofu From Store Bought Soy milk:

  • Juice the lemon and collect the juice in a bowl.
  • Discard seeds if any.

Step3:Curdle:

Tofu From Store Bought Soy milk:

  • Curdle the milk by adding lemon juice to the hot milk.
  • Stir well and allow the juice to curdle the milk evenly.
  • See if you need more juice to curdle the milk.
  • When you stir, the milk should look completely cuddled with separated transparent soy whey and coagulated soy protein.

Step4: Drain and Press:

Tofu From Store Bought Soy milk:

  • Turn the heat off.
  • Pour the mixture in a bowl covered with cheesecloth.
  • Collect the tofu and discard the water.

Tofu From Store Bought Soy milk:

  • Now squeeze the tofu in the cheesecloth to drain excess water.
  • Wrap the tofu in the cheesecloth and place some weight on it.

Tofu From Store Bought Soy milk:

  • Keep it for few hours.
  • The silken tofu is ready.

Tofu From Store Bought Soy milk:

  • If you want a firm tofu then
  • Keep the tofu in a container and add some iced water on it.
  • Store it in the refrigerator for few hours.
  • The tofu will eventually harden.

Tofu From Store Bought Soy milk:

  • Enjoy.

NOTE: You can use a tofu press for the draining and shaping process too. Alternatively, you can use a glass or plastic container.

Tofu From Store Bought Soy milk:

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Nutrition Info of Tofu From Store Bought Soy milk:

Tofu From Store Bought Soy milk:

5 from 1 vote
Tofu From Store Bought Soy milk:
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Tofu From Store Bought Soy milk:
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Make some tofu right at home by using the store bought soy milk. You will be surprised how easy is the process and how tasty these homemade tofu cubes are!

Course: Side Dish
Cuisine: Asian
Calories: 44 kcal
Ingredients
  • 1 carton soy milk
  • 1 lemon (juice only)
Instructions
  1. Empty soy milk in a saucepan and bring it to a pre boiling temperature.

  2. Juice the lemon and collect the juice in a bowl.

  3. Discard seeds if any.

  4. Curdle the milk by adding lemon juice to the hot milk.

  5. Stir well and allow the juice to curdle the milk well.

  6. See if you need more juice to curdle the milk.

  7. When you stir, the milk should look completely cuddled with separated transparent soy whey and coagulated soy protein.

  8. Turn the heat off.

  9. Pour the mixture in a bowl covered with cheesecloth.

  10. Collect the tofu and discard the water.

  11. Now squeeze the tofu in the cheesecloth to drain excess water.

  12. wrap the tofu in cheesecloth in a container and place some weight on it.

  13. Keep it for few hours. Silken tofu is ready.

  14. If you want a firm tofu then, add some iced water on the tofu still kept in the container.

  15. Keep it in the refrigerator for few hours.

  16. Tofu will be firm in a few hours.

  17. Enjoy.

Recipe Notes
  • You can use citric acid or Nigiri for curdling the milk too.
  • Using a traditional tofu press gives the best shape to the tofu.

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