 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
For those who are really keen. Times are guesses. Ingredients:
1 pint soya milk (shop bought or homemade) |
1/2 teaspoon epsom salts or 1/2 teaspoon nigari |
4 tablespoons hot water |
Directions:
1. Put soya milk in a pan and bring to the boil.
2. Dissolve the Epsom salts or nigari in the hot water and add to the milk.
3. Leave for 5 minutes to curdle.
4. Line a sieve with a piece of muslin.
5. Pour curdled mixture through, separating the curds from the liquid.
6. Discard the liquid.
7. Fold muslin over top of sieve and place a weight on the top.
8. Leave for 1 hour.
9. Remove the curds, which are now tofu, and store in a bowl of water in the fridge till needed.
10. (makes approx 4 oz).
|
|