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Home » Recipes » How to and Kitchen Basics

Tofu From Store Bought Soy milk:

Last Updated: Feb 22, 2022 by Sophie · This post may contain affiliate links · 42 Comments

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Tofu from store bought Soy milk #tofu #vegan #healthy
Tofu from store bought Soy milk #tofu #vegan #healthy

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:

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:

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:

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.
See also
Easy Probiotic Kefir Cultured Ghee

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:

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 24 votes
Print Pin Rate
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.
See also
Butternut Squash Mac and Cheese Vegan
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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Reader Interactions

Comments

  1. Anna @ shenANNAgans

    September 01, 2017 at 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 08, 2017 at 11:07 am

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

      Reply
  2. Virsta

    September 15, 2017 at 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 at 6:28 pm

      Enjoy making some! These taste so much better than storebrought

      Reply
  3. Eamonn

    May 24, 2018 at 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 at 9:57 pm

      I used a full carton for this recipe.

      Reply
  4. Jennifer Park

    June 06, 2018 at 9:00 pm

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

    Reply
    • Sophie

      June 06, 2018 at 9:45 pm

      It’s half gallon

      Reply
      • Nancy Flickinger

        November 24, 2018 at 10:29 am

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

        Reply
        • Sophie

          November 24, 2018 at 2:29 pm

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

          Reply
          • Michelle

            November 12, 2019 at 5:31 pm

            How long does it keep for

      • Sue Craig

        April 26, 2020 at 12:33 pm

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

        Reply
        • Sophie

          April 27, 2020 at 8:40 am

          It is USA gallon.

          Reply
  5. Ely

    September 03, 2018 at 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
  6. Hanna

    May 11, 2019 at 10:03 pm

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

    Reply
    • Sophie

      May 12, 2019 at 12:20 am

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

      Reply
  7. Lisa

    May 30, 2019 at 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 at 12:57 pm

      Thank you so much!

      Reply
  8. Lisa | Garlic & Zest

    May 30, 2019 at 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 at 12:56 pm

      Thank you Lisa, hope you enjoy making these.

      Reply
  9. Heidy L. McCallum

    May 30, 2019 at 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 at 1:11 pm

      Thank you Heidi. Hope you enjoy making these

      Reply
  10. Jill

    May 30, 2019 at 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 at 2:05 pm

      I hope you make some and start eating these yummy stuff

      Reply
  11. Matt @ Plating Pixels

    May 30, 2019 at 2:10 pm

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

    Reply
    • Sophie

      May 30, 2019 at 3:03 pm

      Thank you so much!

      Reply
  12. Lily

    July 01, 2019 at 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 01, 2019 at 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
  13. sarah

    August 04, 2019 at 4:47 pm

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

    Reply
    • Sophie

      August 04, 2019 at 5:28 pm

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

      Reply
      • Laure

        November 03, 2022 at 5:42 pm

        Hello! Will this recipe give a lemony taste to the tofu?

        Reply
  14. Dani Gross

    August 25, 2019 at 3:18 am

    Can I use UHT soy milk?

    Reply
    • Sophie

      August 25, 2019 at 8:45 am

      What is UHT soy milk?

      Reply
      • Brenton boxall-Pierson

        December 17, 2020 at 3:38 pm

        Long-life carton

        Reply
  15. Michelle

    November 14, 2019 at 6:14 pm

    How long does it keep for thank you

    Reply
  16. Ravi Chandra

    March 09, 2020 at 12:19 pm

    Nice and easy..Will try...

    Reply
  17. CK

    March 20, 2020 at 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 at 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
  18. Audrey S.

    June 25, 2020 at 4:47 pm

    How long will the tofu stay fresh in the fridge?

    Reply
    • Sophie

      June 26, 2020 at 1:08 pm

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

      Reply
  19. Ash

    July 14, 2022 at 1:59 pm

    5 stars
    Most soy milks here have added vitamins and, as a result, have gellan gum added as a stabiliser. Will this prevent it from separating?

    Reply

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