Man do I hate how annoying it is to look at a delicious sounding title, click on the recipe, and it's made of premade crap.. How to make pot roast? Well you buy seitan and add vegetables, tada. Thanks but I am "creative" enough on my own to throw those things together. What I want from a recipe is a real live make up. How to make the seitan, because when you start from scratch you can inject more pot roasty flavor, how to make the sausage because store bought just ain't so delicious. I get that some people don't have the time (or skill) to make their own vegan cream cheese or margarine, but seriously, people without time can just sub for the premade stuff. In honor of my rant, I give you..
Homemade Tofu!
1 Soymilk Maker (consult manufacturer for actual make-up of machine)
1 thermometer thing
1 cup non GMO Soybeans
16 oz water, make it purified
1 tablespoon Epsom salt
1 cup boiling water
Pour the water into the maker, and the soybeans into their slot. They may not all fit, if not, make the soymilk in batches. Make the soymilk by pushing the button. Pour the soymilk into a pot, heat to 180 degrees Fahrenheit. Dissolve the salt in the boiling water, then pour the mixture into the pot of soymilk. Stir once and let set, you should see the coagulation occur, fight the urge to stir again. Once the chunks of tofu are obviously separated from the water, drain. You can tell because the water will not look milky anymore. I did not have anything fancy on hand so I just drained my tofu using a colander wrapped in natural cheesecloth. Once the water goes down, fold the cheesecloth over and place a weight on top, the heavier the weight, the firmer the tofu. Let set for about an hour, the longer, the firmer. You can also transfer the cheesecloth to a tofu box for an authentic, store bought shape.
I think this would be really interesting to try with almond milk or coconut milk, almost like a panna cotta or a curd, mmm. Soon to come.
Homemade Tofu!
1 Soymilk Maker (consult manufacturer for actual make-up of machine)
1 thermometer thing
1 cup non GMO Soybeans
16 oz water, make it purified
1 tablespoon Epsom salt
1 cup boiling water
Pour the water into the maker, and the soybeans into their slot. They may not all fit, if not, make the soymilk in batches. Make the soymilk by pushing the button. Pour the soymilk into a pot, heat to 180 degrees Fahrenheit. Dissolve the salt in the boiling water, then pour the mixture into the pot of soymilk. Stir once and let set, you should see the coagulation occur, fight the urge to stir again. Once the chunks of tofu are obviously separated from the water, drain. You can tell because the water will not look milky anymore. I did not have anything fancy on hand so I just drained my tofu using a colander wrapped in natural cheesecloth. Once the water goes down, fold the cheesecloth over and place a weight on top, the heavier the weight, the firmer the tofu. Let set for about an hour, the longer, the firmer. You can also transfer the cheesecloth to a tofu box for an authentic, store bought shape.
I think this would be really interesting to try with almond milk or coconut milk, almost like a panna cotta or a curd, mmm. Soon to come.
