Preparation method of sour milk tofu and sour milk water
Making tofu with self-made sour milk is the greenest tofu. Sour milk tofu is the water that is poured out during the process of making tofu. It becomes sour by its own lactic acid bacteria fermentation. Tofu made with sour milk is called "sour milk tofu". Make tofu once and keep sour milk once, which can be recycled.What is sour milk? It is the juice leached after making tofu with brewed white vinegar for the first time. It is commonly known as pulp water; When the temperature is appropriate, it turns sour by the action of its own lactic acid bacteria. The sour milk uses its lactic acid to make tofu, which avoids the pollution of chemicals, reduces the coolness of tofu itself, and increases the use of beneficial bacteria. It is also called green food.Making tofu with sour syrup takes advantage of the characteristics that tofu turns sour after fermentation, and the difference in pH value makes the protein precipitate, which is also a traditional and commonly used method. Once the tofu is fermented, the biggest change is the production of a large amount of vitamin B12. If the human body lacks vitamin B12, it will accelerate the aging of the brain. Therefore, we should often eat some fermented tofu, which is good for preventing brain aging and Alzheimer's disease.The principle of making tofu with sour milk is similar to steaming steamed bread with "starter" or "flour fertilizer". Without any additives and chemicals, it can be said that "raw soup makes raw food", so sour milk tofu is "green tofu". Real green food, healthy life!Making tofu is simple, mainly including soaking beans, grinding, boiling, ordering and pressing.The key to making tofu is the fermentation of sour milk. The production of sour milk and the change of the time when you order it. Keep the last time's water for fermentation and use it to order tofu next time.When I finish the tofu, I weigh it every time. 250 grams of soybean tofu can make 650 grams of tofu -- about 770 grams, that is, between 2.5 kilograms of soybean and 3.1 kilograms of tofu.The first time I made sour milk tofu, I left a little sour milk. After ordering the milk, the soybean milk just had a little reaction. There was no way to mix a little white vinegar with the milk before I made the tofu. The second time I left more sour milk water. The experiment of sour milk tofu was very successful. The tofu was very tender, fragrant and delicious. I can make sour milk tofu. Don't eat tofu made of chemical raw materials any more. It's really green food, After making sour milk tofu successfully, I was very excited, especially when I used sour milk to order milk. At the moment when the soybean milk changed, I really felt very magical and had a sense of achievement. Hehe, I wrote down my process and shared it with you. Hehe, my level is limited. It took me two days to write it out,For the first time, you need to mix white vinegar with water,
Step 1 . Soak soybeans overnight, the weight ratio of soybeans to water is 1:3, and the soaked soybeans are about twice as large. It takes 6-8 hours in summer and 12 hours in spring and winter. If the soaking time is too long, the pulp yield will be affected.
Step 2 . The Philips cooking machine I use adds 2500 grams of water to the soaked soybeans (the ratio of dry beans to water is within 1:10). In order to improve the pulp yield, I grind them twice,
Step 3 . Prepare a cloth bag of high-power soymilk, pour the beaten raw soymilk into the cloth bag, squeeze out the soymilk by hand, and put the filtered soymilk in the pot. The gauze should be a bit dense. If it is not filtered well, it is easy to paste the bottom of the pot when boiling the milk. If the gauze is not dense, it should be filtered twice
Step 4 . Boil the filtered soymilk in the pot, take out the foam on the surface, and continue to cook the soymilk in low heat for about five minutes after boiling. Cook the soymilk thoroughly until fragrant. Be careful not to leave. Watch the pot to prevent overflow
Step 5 . For the first time, 25 grams of white vinegar and 50 grams of water are used, and then mixed into acid brine. Turn off the heat of the boiled soymilk, cool it down to 80 degrees, add about 450 grams of cold water into the pot, and I will measure the temperature after adding it. If it is just 80 degrees, pour the white vinegar mixed with water into the pot three to five times. At this time, use a spoon to stir slowly and gently in the pot. The dispersed protein pellets are agglomerated together. When the soybean milk starts to appear flocculent sediment and is separated from water, it should be kept warm and still for about 20 minutes
Step 6 . If you keep the sour milk, you can use a spoon to scoop out the clear soup in the pot and the amount of brine needed next time. About 500g of sour milk is needed for 250g. It is used as sour milk for standby. It will be fermented in a covered bottle and stored for about 48 hours. This sour water is the real "sour milk water". When you make "sour milk tofu" next time, you can add this "sour milk water" to water at a ratio of 1:1 to blend it, and then you can make "sour milk tofu". If the acid value is too high, it can't be used. If it is a little longer, it will produce miscellaneous bacteria and produce peculiar smell. The current temperature is 3 days. The temperature in my house is relatively low. I always put it next to the heater. I use chopsticks to taste the acidity. If it is not very sour, I directly use sour milk to order tofu. When the soybean milk starts to appear flocculent deposits and separates from the water, it can be heated for 1 to 2 minutes. After lighting, it should be kept warm and still for about 20 minutes
Step 7 . Prepare a container that can filter the water. This is the box for the noodle sauce. Punch a hole in the bottom
Step 8 . A container that can filter water is paved with clean gauze and covered with gauze,
Step 9 . Douhua: order good Douhua,
Step 10 . Ladle tofu flower into gauze,
Step 11 . Spread the tofu flower, wrap it in gauze, and cover it. The cover should be smaller than the mold,
Step 12 . Pressing: press the top with a heavy object to help squeeze out the water. Press for about 20 minutes. The time and strength of pressing tofu are determined according to the taste of the individual. If you like to eat tender, press less for a while
Step 13 . There is no sour taste in the tofu. The proportion is very important. Making food by yourself saves money and makes you feel at ease. A good sour paste is a very sour, yellowish, transparent and fragrant liquid. The turbid one is bad
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