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From: Marie Oser (marie.veggiechef.com)
Subject:         Re: Yes...I have one...Re: New Soyquick?
Date: May 19, 2008 at 7:44 pm PST

In Reply to: Re: Yes...I have one...Re: New Soyquick? posted by Ryan on May 17, 2008 at 11:17 pm:

With the new machine, one double strength batch of soymilk is poured into a handy pitcher through a strainer (both included with the machine)

Stir the Nigari directly into the hot soymilk, no need to dissolve it into water first. Cover (I use a small plate) Soyquick is selling high grade nigari.

Let sit 10 to 20 minutes, and simply pour the curdled soymilk back through the strainer and drop curds into the damp cheesecloth-lined tofu press.
Quick cleanup, Too.

COMPARATIVELY--

Previously: Make two batches (50 ounces each) of double strength soymilk. Pour soymilk into a covered, 6 quart saucepan, keeping the soymilk warm. In a glass measuring cup, warm water (a little hotter than your index finger) in the microwave, or in a pan on the stove. Stir the nigari into the warm water. It will dissolve in less than a minute.

Stir the hot soymilk in one direction, stop the spoon, and pour half of the nigari mixture into the pot. Cover and set aside for 5 minutes. Pour in the rest of the nigari stir and cover. Set aside for 10 minutes. The soymilk will have separated into curds and whey. For a firm style tofu, turn on the heat under the pot to low, and heat for 4 minutes, stirring frequently.

Set up the tofu press in a flat-bottomed colander, and dampen the pressing cloth. Using a small, handled, wire mesh colander, scoop the curds into the pressing cloth. Fold the cloth in over the curds. Cover with the pressing lid and top with a small, narrow weight. Let the tofu press for at least an hour.

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