tag:blogger.com,1999:blog-5416948276638083591.post1977970447354490937..comments2021-10-27T12:00:08.731+01:00Comments on The Portobello Kitchen: Homemade TofuTessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5416948276638083591.post-1312084280915753462008-07-02T11:54:00.000+01:002008-07-02T11:54:00.000+01:00Thanks! It was so much fun actually, I am definit...Thanks! It was so much fun actually, I am definitely going to do it all again and will try the okara. I have the Yaoh hemp milk maker - I got one second hand for cheap on eBay. I think it is designed mostly for hemp or almond milks but I've been having some success using it for rice and soy milks too although obviously you have to cook the rice first or boil the milk after. <BR/><BR/>The Ottolenghi cookbook is literally the best thing ever - we are having the kosheri for lunch today!Tessahttps://www.blogger.com/profile/13967728956506098421noreply@blogger.comtag:blogger.com,1999:blog-5416948276638083591.post-2226595826056735672008-06-30T11:28:00.000+01:002008-06-30T11:28:00.000+01:00Well done Tessa! Which nut milk maker do you ha...Well done Tessa! Which nut milk maker do you have? I am sure that you can cook the raw okara and use it in cakes and breads (I dried my last few batches and added a whole load to the muesli jar)<BR/><BR/>I have soy beans soaking at home for a batch this evening! <BR/><BR/>I too have been away (and eaten my body weight in ice cream and cream teas) and need a raw vegan detox, but I also have my new Ottolenghi cookbook, maybe I'd better only cook the salads? <BR/><BR/>Tony, a tablespoon of vinegar works as well in the soymilk as a coagulant as lemon juice or gypsum.Helenhttps://www.blogger.com/profile/15094410176291432235noreply@blogger.comtag:blogger.com,1999:blog-5416948276638083591.post-55529125668261134112008-06-23T12:35:00.000+01:002008-06-23T12:35:00.000+01:00Hi TonyGlad you liked the article, I'm not sure on...Hi Tony<BR/><BR/>Glad you liked the article, I'm not sure on quarts but have googled it and see that 1 quart = 2 pints, so 2 quarts would be 4 pints. I did indeed use fresh lemon juice to separate the curds from the whey - I didn't use any kind of chemical. I don't know about powder but you should try using the 3/4 of the juice of a lemon for 2 quarts of soy milk. The temperature has to be about 75 degrees - you should also check the blog Fuss Free Flavours for more info on homemade tofu - this is where I got my info from. TessaTessahttps://www.blogger.com/profile/13967728956506098421noreply@blogger.comtag:blogger.com,1999:blog-5416948276638083591.post-38086772774182124872008-06-22T21:06:00.000+01:002008-06-22T21:06:00.000+01:00I am new to making Tofu, fact is I am sitting here...I am new to making Tofu, fact is I am sitting here waiting on a pound bag of some chemical to help seperate the curds to make tofu.<BR/>After reading your very good article I am wondering if I am reading it properly. did you say you use a half lemon to make the tofu? if that is the case I have a lot of dehydrated lemon powder and lots of lemon trees. can I use the lemon or the powder to make tofu? I plan on making 2 quarts of soy milk at a time. what would I use for 2 quarts?<BR/>Again thank you for your help and also thank you for the great article.<BR/>Anthony<BR/>hogue@ahogue.netAnthonyhttps://www.blogger.com/profile/02010687419482286209noreply@blogger.com