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1
First, soak the soy beans in water.
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2
Wash the beans like when you wash rice for 2 to 3 times, and soak in 950 ml water for more than 10 hours.
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3
It takes longer in the winter than in the summer, When the surface of the beans is smooth when you break the beans, then it is ready.
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4
It will double in size and the round soy beans will expand to an oval.
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5
Blend into a puree.
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6
Add the leftover water from soaking in 2-3 doses in between.
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7
Once the the beans and water are well blended, add water for cooking and blend.
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8
This will smooth out any lumps.
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9
Heat the mixture in medium high heat.
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10
It will easily burn because it's a thick soy milk.
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11
So always keep mixing!
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12
Scoop out the bubbles too.
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13
When scooping out the bubbles, Ifeel like I throw out soy milk so I use a spatula, which reduces waste.
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14
When it starts to boil, turn down the heat to low and keep mixing for 8 minutes.
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15
Turn off the heat after 8 minutes.
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16
Prepare a bowl with a colander on top and cover it with a gauze.
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17
Pour the soy milk into the colander using a ladle.
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18
Wear rubber gloves to squeeze out the remaining beans from the gauze as it is extremely hot.
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19
Use tongs to squeeze out the water if you don't have rubber gloves.
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20
The liquid that seeps out is soy milk.
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21
The remaining gritty beans is okara !
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22
This is okara.
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23
You can use it for cooking.
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24
Strain the soy milk once more.
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25
The smooth texture is important for silken tofu!
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26
There should be about 700 ml of soy milk ready.
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27
The milk in the picture weighs 1200 ml but with the ingredients amount it will be about 700 ml.
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28
The amount of nigari needed is 1.1% of the soy milk but I prepare 1.5%.
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29
The amount in the picture is a little more than usual.
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30
Chill the soy milk in the refrigerator.
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31
Make sure to chill until it becomes cold !
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32
If the soy milk is warm, it'll become hard when you add the nigari and you will mess it up.
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33
Fill a container with chilled soy milk.
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34
Add the nigari you measured carefully and mix it well slowly without making bubbles.
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35
Cover it with a wrap and set it on a steamer.
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36
Set the soy milk filled container on the steamer first and then turn on the fire.
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37
When it starts to boil and starts to steam, turn the fire into medium heat and steam for 20 minutes.
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38
The soy milk should be solid after 20 minutes.
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39
If the soy milk is not solidifying at this point, you probably didn't add enough nigari.
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40
If so, steam it a little more.
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41
Chill in cold water once it's done.
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42
Be careful not to break it!
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43
When it is well cooled, it is ready!
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44
Enjoy it however you like.
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45
If the tofu breaks after steaming, pour it in a gauze like in step 9.
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46
Although it won't be silken tofu, you've made colander tofu!
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47
Perhaps it's difficult to find soy beans abroad?
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48
Here's a comparison of beans that are GMO and non-GMO.
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49
If the germ is black, it is genetically modified.
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50
If it's white, it is not genetically modified.
