Recipe Archives->Vegetarian->Bean Curd 01

Homemade Bean Curd

2 1/2 cup soy beans
cold water
2 Tablespoons strained lemon juice or white vinegar

Wash soy beans, place in a bowl and cover with about 3 cups cold
water.  Leave to soak for 4-6 hours, no longer.  Drain and rinse
quickly under cold water.  Place a quarter of the beans and 1/2
cup water in food processor fitted with steel blade and process
until smooth, scraping down sides occasionally.  Turn into a large
bowl.  Repeat with remaining beans and more water.  Add another 4
cups of water.  (A total of 6 cups of water, 2 for grinding plus
4)  Set a colander over a deep bowl and line with a damp, double
thickness of butter muslin or cheese cloth.  Pour soy bean liquid
and gather ends of cloth.  Tie securely and suspend from a fixed
object.  Remove cloander and leave bowl underneath to catch the
milk.  Leave for 6-8 hours squeezing bag gently now and then to
encourage more dripping.  Put soy milk in a pan and bring to a
boil.  Remove from heat, leave 5 minutes and lift skin off carefully.
Discard.  Gently stir in lemon juice or vinegar, curds should begin
to form immediately.  Cover and leave until cool.  Rinse out the
material used for the first dripping process and repeat the process,
this time letting the whey drain away.  Leave for 8-10 hours.  Turn
ball of curd carefully onto a flat dish and cut into 1 inch slices.
Place another flat dish on top of the curd and weigh down with
weights. (use canned goods)  Place in refrigerator and leave for
4 hours.  Drain off liquid, place curd in a container and cover
with cold water.  Store in refrigerator, changing water daily.
Should keep for 1 week.

Printable version: bean-curd01.txt.