SC - Xanth Books

[Jeff Gedney]

Adamantius has anticipated my answer, it was the 70's JOY recipe, with about one
lemon's worth of juice If Memory Serves.  [90's edition is lame.  The whole
preserving chapter was chopped out.  Feh!]

I cook the dry soybeans first, I was just being a snob about not using canned
soybeans.

Selene

Philip & Susan Troy wrote:

> Lee-Gwen Booth wrote:
> >
> > ----- Original Message -----
> > From: Susan Fox-Davis
> >
> > > OK, just to show you what kind of idiot I am, I make tofu from soybeans,
> > water
> > > and lemon juice.  Yup, one must really be wacky for that.  But it's
> > goooood
> > > stuff.
> >
> > Recipe please!  I want to make my own tofu.  The recipe I have calls for
> > nigari or epsom salts and I would like to compare this one with those.  (Do
> > you suppose that I could substitute commercial soy milk for the home made
> > stuff I assume you make as the first step?  I don't have the facilities to
> > make soy milk - not even a blender, let alone one which would grind raw soy
> > beans!)
>
> There's a recipe in the 1970's edition of "The Joy of Cooking" (to me,
> the quintessential edition because it has a lot of new stuff but had not
> sacrificed the old preserve recipes and such in favor of guava granita)
> which calls for, IIRC, gypsum or plaster of Paris.
>
> I don't know if you could use commercial soy milk for dow fu, since a
> lot of it is treated to resemble milk, and has things like oil added to
> it (see previous comments on homogenized milk for making cheese). I
> guess you would have to read the ingredients.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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