SC - making cheese

[Philip & Susan Troy]

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