Soya Milk and Tofu
Two recipes in
one. Make your own Soya Milk and, if you want,
turn it into Tofu.
- ½ pint dried Soya Beans
- 1 Gallon Water
- 1 Gallon Soya Milk (as made above)
- 2 teaspoons Epsom Salts
Soak the beans in water overnight.
With an excess of water, liquidise the
beans to form a light slurry. Make up to 1
Quickly bring to the boil and boil for
only 20 minutes (if you boil longer, it
will curdle and this is not the correct time
to start the cheese process).
Cool quickly and filter the milk through
muslin or cheese cloth.
Take one gallon of Soya milk and add the
Epsom Salts. Stir and it will curdle. Leave
for around 30 minutes (adjust the time
and the amount of salts according to
experience with any particular source of Soya
Strain through a cheese cloth. The liquid
(equivalent to whey in the calf vomit
process) is an extremely powerful
detergent and can be used for cleaning
purposes (including washing the dishes).
Slowly squeeze the liquid out of the curds
and gradually compress them - this can be
done by butting weights on the cheese cloth
bag (as it has become) or by putting it in a
press. Stop squeezing when the curds are
Tofu has almost no flavour of its own (your
palette needs to have been meat free for a number
of years before you can appreciate the subtleties
of tofu) so it will quite easily take on other
flavours - add them before pressing.
- Add various herbs.
- Add garlic and /or onion.
- Try smoking it (putting it in wood
smoke - not wrapping it in paper and
trying to set fire to it)
Store in a refrigerator under water that is
changed daily. Will keep various times according
to how well it is prepared but usually around one
To cook with it, chop it up into half inch
cubes and deep fry it (in hot oil but with
the heat turned off so that it doesn't stick to
the bottom) until browned, drain it and then
mix it in with any sauce you like. It can alter
the emphasis on any meal, curries, even a pasta sauce.
Otherwise, it can be mashed up or chopped up
and put in with salads or marinated with salad dressing
Making your own Soya Milk involves boiling
around a gallon of water and, as a result, is
quite hazardous. Boiling such a large quantity on
a domestic cooker is not particularly efficient (or
green) and is also time consuming. Making
Tofu is also time consuming, involving a pressing
process and after you have taken the trouble to
make your gallon of soya milk, you may find it
difficult to come to terms with the fact that you
are going to curdle it.
My advice is, unless you really want to make
these (it is always good to have a go at
least once and then, if you really need to, you
are not forced to experiment), or have no
alternative, buy them in the shops (unless
they are ripping you off of course). Boiling
a gallon of milk and then cooling it down quickly
(so as to avoid curdling) is done far
better with the heat efficient large vessels and
counter-current heat exchangers that you find in
the commercial process.
It is interesting to not that the Cow's Milk
industry always goes on about the Calcium in
their products (milk, yogourt, cheese and so on)
as though humans are supposed to be able to
benefit from it. So where do Vegans get their
Calcium from? ... Probably the same place as
95% of the rest of the population (and
possibly the other 5% as well).
It is an interesting fact that ...
Only 1 person in 20 over the age
of six months is able to absorb the Calcium
from milk or other milk products.
If as much attention was payed to this fact
and the diseases related to milk consumption (heart
disease, Rheumatism and so on) as the
`beneficial' qualities of milk (should that
be a plural), people's buying habits would
be different. (Ever thought about why people
in the milk industry say that `a cow gives
x gallons of milk in a year' and not `we take
x gallons of year from the cow' - maybe it is
important to imply concent rather than theft????)
It is intersting to compare the amounts of
nutritional components in various milks. Here is
a table comparing Soya Milk with Full Cow's Milk
and Semi Skimmed (interesting that they have
to skim off half of the fat of Cow's Milk to get
the fat level down to that of Soya Milk - such
steps indicate that the product is not too good
for you in the first place).
(of which Sugars)
1. Comparison of typical commercial Soya Milk
to Cow products.
(of which Saturates)
When taking into account the
hormone and antibiotic content of Cow's Milk
together with the diseases associated with its
consumption, one has to ask the question are
they trying to con us? When you
include the fact that nobody knows how BSE is
transmitted and one unfortunate individual who
has not eaten meat since before BSE manifested
itself (presumably her only Cow input was
from milk products), one has to ask the
question is it safe?
Copyright 1984 -
P.A.Grosse. All Rights Reserved