It's surprisingly super easy. You can actually make tofu from store bought soy milk just with two simple ingredients.
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.
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 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:
- Empty soy milk from a carton in a saucepan.
- Now heat it at a medium temperature.
- Keep stirring to avoid scorching.
Step2: Add coagulant:
- Juice the lemon and collect the juice in a bowl.
- Discard seeds if any.
Step3:Curdle:
- 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:
- Turn the heat off.
- 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 the cheesecloth and place some weight on it.
- Keep it for few hours.
- The silken tofu is ready.
- 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.
- Enjoy.
NOTE: You can use a tofu press for the draining and shaping process too. Alternatively, you can use a glass or plastic container.
Nutrition Info of Tofu From Store Bought Soy milk:
Tofu From Store Bought Soy milk:
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.
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.
Anna @ shenANNAgans
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! 🙂
Sophie
Thanks hun! I hope you enjoy making these. They taste so good in Asian recipes.
Virsta
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!
Sophie
Enjoy making some! These taste so much better than storebrought
Eamonn
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.
Sophie
I used a full carton for this recipe.
Jennifer Park
How big is the carton? My store has several sizes. Thanks
Sophie
It’s half gallon
Nancy Flickinger
How many servings do you get from half a gallon of soy mild?
Sophie
Close to two cups of tofu from a gallon of soy milk.
Michelle
How long does it keep for
Sue Craig
U.S Gallon? Imperial Gallon? Could you express that in either cups or millilitres?
Sophie
It is USA gallon.
Ely
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? 🙂
Hanna
Can I use sweetened soy milk? That’s what I have . Thanks
Sophie
Sweetened milk doesn’t work well as it has sugar and additives.
Lisa
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! 🙂
Sophie
Thank you so much!
Lisa | Garlic & Zest
I've learned something new today -- had no idea you could make tofu from soy milk at home.
Sophie
Thank you Lisa, hope you enjoy making these.
Heidy L. McCallum
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.
Sophie
Thank you Heidi. Hope you enjoy making these
Jill
I am not a fan of store-bought tofu but had no idea you could make it at home. I will try this!
Sophie
I hope you make some and start eating these yummy stuff
Matt @ Plating Pixels
Mind blown! I had no idea you could make homemade tofu!
Sophie
Thank you so much!
Lily
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?
Sophie
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
sarah
Hello, will this recipe work with unsweetened but fortified soy milk ? thanks
Sophie
Yes it does work with fortified store bought milks too. However, homemade ones are the best.
Laure
Hello! Will this recipe give a lemony taste to the tofu?
Dani Gross
Can I use UHT soy milk?
Sophie
What is UHT soy milk?
Brenton boxall-Pierson
Long-life carton
Michelle
How long does it keep for thank you
Ravi Chandra
Nice and easy..Will try...
CK
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.
Sophie
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.
Audrey S.
How long will the tofu stay fresh in the fridge?
Sophie
I refrigerate it for 7 days and freeze it for a month. I hope that it answers your question.
Ash
Most soy milks here have added vitamins and, as a result, have gellan gum added as a stabiliser. Will this prevent it from separating?