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From:	Zebra (12-210-136-134.client.insightbb.com)
Subject:	Re: commercial soy milk/homemade tofu
Date:	December 30, 2005 at 8:02 pm PST

In Reply to: commercial soy milk/homemade tofu posted by ku'upio on December 29, 2005 at 11:47 am:

The promblem with using commercial soy milk is that it all has some form of additives. Some of them are designed to keep it homogeneous in the package. Even the plain, unsweetened soy milk has additives. The additives that keep it homogeneous in the package are going to inhibit the action of the coagulants - which are trying to separate (de-homogeonize) the components in a particular manner.

I just made 2 very nice blocks of tofu + a litre of soy yogourt from milk from my soy milk maker. I'm getting better at them all the time. You have to remember, if you're making tofu (yogourt, bread, pickles, cakes) you're COOKING!! Cooking is both a science, and an art. The science is pretty straightforward. After all, cooking is chemistry. It's the art that takes some time.

Good Luck!

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