In this video I conduct an experiment on the best way to make a tastiest firm tofu at home. I have put 3 different coagulants through their paces - Epsom Salts, Nigari Salt and Gypsum powder. Watch to find out which method wins!
2 litres of soy milk, heated to 80 degrees Celcius
EPSOM SALTS Solution
2 cups water
5 tsp Epsom salts
NIGARI SALT Solution
2 cups of water
11/2 tsp nigari salt
GYPSUM Solution
2 cups water
4 tsp gypsum powder
If you want your tofu to have a slightly sour taste, say for a cheesecake or other dessert, you can make tofu with lemon juice:
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This is the tofu press I use:
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This is how I make my soy milk at home with Soyabella:
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This is how you can make soy milk at home without special equipment:
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What other 'best way to make' experiments would you like to see on my channel?
Download my FREE 17 BEST VEGAN CHEESES E-BOOK:
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If you enjoy my videos and find them helpful, please consider supporting the work I do by buying me a herbal tea on the link below, I would really appreciate it:
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Lots of vegan love,
Mark & Inga
Music credits:
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Adventures by A Himitsu [ Ссылка ]
#hgfzhi;
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Music released by Argofox [ Ссылка ]
Music promoted by Audio Library [ Ссылка ]
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