Home » Recipes » Tofu From Store Bought Soy milk:

Tofu From Store Bought Soy milk:

by Sophie

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:

Tofu From Store Bought Soy milk:

Tofu From Store Bought Soy milk:

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!
4.34 from 18 votes
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Course: Side Dish
Cuisine: Asian
Keyword: homemade tofu, tofu from soy milk
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 44kcal
Author: Sophie
Cost: $5

Ingredients

  • 1 carton soy milk
  • 1 lemon (juice only)

Instructions

  • Empty soy milk in a saucepan and bring it to a pre boiling temperature.
  • Alternatively, use your instant pot for this recipe. Add soy milk to an instant pot pot in pot and place on a trivet inside the instant pot. Add a cup of water to the inner pot and set the instant pot to pressure cook for 1-minute. Once the IP beeps, wait for natural pressure release and open the lid. The soy milk will be hot enough and ready for the next step.
  • Juice the lemon and collect the juice in a bowl.
  • Discard seeds if any.
  • Curdle the milk by adding lemon juice to the hot soy milk in the sauce pan. If you are using an instant pot, add the lime/lemon juice to the pot in pot while setting the IP into a sauté mode.
  • Stir well and allow the juice to curdle the milk well.
  • See if you need more juice to curdle the milk.
  • When you stir, the soy milk should look completely cuddled with separated transparent soy whey and coagulated soy protein.
  • Turn the heat off or switch off the instant pot.
  • Pour the mixture in a bowl covered with cheesecloth.
  • Collect the tofu and discard the water.
  • Now squeeze the tofu in the cheesecloth to drain excess water.
  • wrap the tofu in cheesecloth in a container and place some weight on it.
  • Keep it for few hours. Silken tofu is ready.
  • If you want a firm tofu then, add some iced water on the tofu while draining in the container.
  • Keep it in the refrigerator for few hours.
  • Tofu will be firm in a few hours.
  • Enjoy.
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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.
Tried this recipe?Mention @Mydainty_soulcurry or tag #mydaintysoulcurry!

Nutrition

Serving: 56g | Calories: 44kcal | Carbohydrates: 2.6g | Protein: 5.4g | Fat: 1.1g
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39 comments

Vegan Kalakand Using Homemade Tofu/ Vegan Milk Fudge Recipe August 30, 2017 - 3:04 pm

[…] We just need 1.5 cups of tofu for this recipe. I used homemade tofu for this recipe. Learn how to make some here. […]

Reply
Anna @ shenANNAgans September 1, 2017 - 8:34 pm

5 stars
I was just saying to my Mom the other day, we need a recipe to make our own tofu cause the store bought stuff is gross. Ask and you shall recieve. Thanks HEAPS! 🙂

Reply
Sophie September 8, 2017 - 11:07 am

Thanks hun! I hope you enjoy making these. They taste so good in Asian recipes.

Reply
Virsta September 15, 2017 - 6:17 pm

Thank you so much for this information. I have two litres of organic soy milk to use up fast, and I wanted to see if I could use it to make tofu!

Reply
Sophie September 15, 2017 - 6:28 pm

Enjoy making some! These taste so much better than storebrought

Reply
Eamonn May 24, 2018 - 3:06 am

How much yield do you get per litre? The picture looks like way more than one carton. Unless you have like 4 litre cartons where your from.

Reply
Sophie May 24, 2018 - 9:57 pm

I used a full carton for this recipe.

Reply
Jennifer Park June 6, 2018 - 9:00 pm

How big is the carton? My store has several sizes. Thanks

Reply
Sophie June 6, 2018 - 9:45 pm

It’s half gallon

Reply
Nancy Flickinger November 24, 2018 - 10:29 am

4 stars
How many servings do you get from half a gallon of soy mild?

Reply
Sophie November 24, 2018 - 2:29 pm

Close to two cups of tofu from a gallon of soy milk.

Reply
Michelle November 12, 2019 - 5:31 pm

How long does it keep for

Sue Craig April 26, 2020 - 12:33 pm

U.S Gallon? Imperial Gallon? Could you express that in either cups or millilitres?

Reply
Sophie April 27, 2020 - 8:40 am

It is USA gallon.

Reply
Ely September 3, 2018 - 2:20 am

Thanks for recipe 🙂
I have question about nutrition information – how much grams are per serving? And how much calories are in 100g of this homemade tofu? 🙂

Reply
Hanna May 11, 2019 - 10:03 pm

Can I use sweetened soy milk? That’s what I have . Thanks

Reply
Sophie May 12, 2019 - 12:20 am

Sweetened milk doesn’t work well as it has sugar and additives.

Reply
Lisa May 30, 2019 - 11:56 am

5 stars
Wow, I never gave a huge though to how you could make tofu from soy milk! This doesn’t sound too difficult, can’t wait to see how this turn out! 🙂

Reply
Sophie May 30, 2019 - 12:57 pm

Thank you so much!

Reply
Lisa | Garlic & Zest May 30, 2019 - 12:35 pm

5 stars
I’ve learned something new today — had no idea you could make tofu from soy milk at home.

Reply
Sophie May 30, 2019 - 12:56 pm

Thank you Lisa, hope you enjoy making these.

Reply
Heidy L. McCallum May 30, 2019 - 1:01 pm

5 stars
What a fabulous way to save money! I am so thrilled to see this, will have to make a batch for my Miso Soup. Saving for later.

Reply
Sophie May 30, 2019 - 1:11 pm

Thank you Heidi. Hope you enjoy making these

Reply
Jill May 30, 2019 - 1:27 pm

5 stars
I am not a fan of store-bought tofu but had no idea you could make it at home. I will try this!

Reply
Sophie May 30, 2019 - 2:05 pm

I hope you make some and start eating these yummy stuff

Reply
Matt @ Plating Pixels May 30, 2019 - 2:10 pm

5 stars
Mind blown! I had no idea you could make homemade tofu!

Reply
Sophie May 30, 2019 - 3:03 pm

Thank you so much!

Reply
Lily July 1, 2019 - 2:08 pm

5 stars
Thank you for the recipe – I am excited to try this. Just to clarify, for a firm tofu I should put the ice water on top of the tofu that is in the cloth being pressed?

Reply
Sophie July 1, 2019 - 2:50 pm

After the tofu is set, add iced water and keep it in the refrigerator for few hours. What I have noticed that the tofu may soak some water in this process but becomes firmer eventually. Hope it helps

Reply
sarah August 4, 2019 - 4:47 pm

Hello, will this recipe work with unsweetened but fortified soy milk ? thanks

Reply
Sophie August 4, 2019 - 5:28 pm

Yes it does work with fortified store bought milks too. However, homemade ones are the best.

Reply
Dani Gross August 25, 2019 - 3:18 am

Can I use UHT soy milk?

Reply
Sophie August 25, 2019 - 8:45 am

What is UHT soy milk?

Reply
Michelle November 14, 2019 - 6:14 pm

How long does it keep for thank you

Reply
Ravi Chandra March 9, 2020 - 12:19 pm

Nice and easy..Will try…

Reply
CK March 20, 2020 - 7:14 am

5 stars
Hi
Is it possible to flavour the soya milk – or maybe the curds before pressing? I am keen to experiment with making “preflavoured” tofu as an alternative to marinating it just before use.

Reply
Sophie March 22, 2020 - 12:19 pm

I have never tried that. But I guess you can certainly do it. I highly recommend adding dried spices or herbs and press it to shape.

Reply
Audrey S. June 25, 2020 - 4:47 pm

How long will the tofu stay fresh in the fridge?

Reply
Sophie June 26, 2020 - 1:08 pm

I refrigerate it for 7 days and freeze it for a month. I hope that it answers your question.

Reply

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