Ok, I'm not a fan of Nasoya. Not even Mori-Nu. I like local, and neither is local to me, at either "home." I had Denver Tofu and I now have local mom and pop mystery tofu here in Cali (at $1.lb, another reason to not love tofu from the east coast). but I wanted to share this NOT NECESSARILY vegetarian site. Tofu University I think their videos for classes are good beginner stuff, and I need to be shaken out of making Rainbow Main Circle Thai pasta...again.
Home made tofu rocks! I use lemon juice to curdle it and it comes out well nice, not slimey like the packet junk.
Hmmmm. Denver tofu came in water in a plastic box. As long as it was fresh, it wasn't slimy. The local stuff is in water in a bin and you pick out the blocks you want. Also not slimy. Never bought septic pack, though. Have a link to your homemade method?
Soak 2 cups soya beans in water. When soft, drain and add beans with equal quantity of water and put in a blender and blend really well. Add that to 2 litre of water and bring to boil. Use a very large pan as it will boil up like cow's milk does. Strain the okara off, leaves you with soya milk. Bring back to boil and add fresh lemon juice and leave to stand for 15 min to curdle. Can't remember how much lemon juice i normally use. Strain through muslin. Press to required consistency in muslin (you'll need a mould) - firmer tofu needs more weight. Leave about an hour under weight.
