And it's back to blogging after my business trip to Cambodia and Thailand. Actually the trip was only ten days long but I ate sooooo much on the trip that I did pretty much a full week's raw vegan detox on my return, just to get back into my trousers and didn't really feel like blogging it all! Thailand was fabulous as ever and it was fantastic to return to Cambodia although the country has changed so much in the five years since I was last there. It's a truly magical country which I am both entranced but deeply depressed by.
Anyway, I'd love to say that I ate so much tofu in Asia that I was inspired to make my own on my return but in fact I didn't eat any and this came about directly as a result of Hippolyra of Fuss Free Flavours and her challenge. Well I've done it! Cooking is often as much about the processes of creating as it is about the eating for me and this was certainly a fairly lengthy procedure, but as I view cooking very much as a hobby, it was a pleasant way to spend a Sunday afternoon.
Juice of half a lemon
I soaked the soya beans in plenty of water overnight, they expand greatly so be sure to cover them in more water than you think you'd need.
Once soaked, I made use of my new nut milk maker and used this to create a creamy milk, I thus didn't keep any of the okara (bean pulp left over from making the milk) as it was still raw. Once I had milk, I boiled it up twice on the hob, skimming off any foam and making sure it didn't boil over.
I kept some milk to the side which I am going to try and make yoghurt with overnight (have you seen the crap they put in soy yoghurt in the shops?).
Whilst the remaining milk was still warm (around 75 degrees), I added the juice of half a lemon to approximately 2 pints of milk. I put the saucepan lid on and left it to separate for 15 minutes.
Once separated, I strained through a muslin lined sieve, covered the tofu mixture with more muslin and then placed some heavy tins and other items on top. I left it to drain for 20 minutes and then pushed the last of the whey out by hand as I wanted a fairly firm tofu.
I was pretty surprised and pleased with the result, it does taste different from shop bought tofu and you do feel quite a sense of achievement afterwards!
Hippolyra, if you read this - I am trying to soak one of the boy's turmeric stained t-shirts in the whey but I'm not convinced of its laundry-whitening properties as yet!!
I'm planning to devour it with some wilted spinach and sweet chili sauce later on tonight. The rest I am keeping in water in tupperware in my fridge and will change the water daily until the tofu is finished.