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the.mountain.village
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Homemade Tofu Cheese: Traditional Rustic Vegan Recipe
Discover how to make authentic tofu cheese from scratch using traditional methods. This rustic and wholesome vegan recipe provides a step-by-step guide to creating your own delicious plant-based cheese, perfect for healthy meals and snacks. Enjoy the rich, traditional taste of homemade goodness.
#Vegan
#Tofu
#Homemade Cheese
#Plant-Based
#Rustic Cooking
#Easy Recipe
Freshly Pressed Tofu Cheese
Recipe Information
13m
Prep Time
1h 10m
Cook Time
1h 23m
Total Time
4
Servings
Medium
Vegan / Plant-Based
English
Nutrition (per serving)
180
Calories
18g
Protein
7g
Carbs
10g
Fat
Tofu Curds Ready for Pressing
Ingredients
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Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Soy Milk Boiling in Pot
Instructions
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- Soak the dry soybeans in plenty of water overnight (8-12 hours). Ensure they are fully submerged. Drain well before proceeding.0m
Preview0mPreviewSoak the dry soybeans in plenty of water overnight (8-12 hours). Ensure they are fully submerged. Drain well before proceeding. - Place the drained, soaked soybeans into a blender with 6 cups of fresh water. Blend until the mixture is completely smooth and creamy.5m
Preview5mPreviewPlace the drained, soaked soybeans into a blender with 6 cups of fresh water. Blend until the mixture is completely smooth and creamy. - Pour the blended mixture into a cheesecloth-lined colander or a nut milk bag over a large pot. Squeeze firmly to extract all the soy milk, leaving behind the okara (soybean pulp).5m
Preview5mPreviewPour the blended mixture into a cheesecloth-lined colander or a nut milk bag over a large pot. Squeeze firmly to extract all the soy milk, leaving behind the okara (soybean pulp). - Bring the extracted soy milk to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 5-10 minutes, stirring frequently to prevent scorching. Skim off any foam that forms.10mPreview10mPreviewBring the extracted soy milk to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 5-10 minutes, stirring frequently to prevent scorching. Skim off any foam that forms.
- While the soy milk simmers, dissolve 1-2 teaspoons of nigari in 1/2 cup of hot water. If using lemon juice, have it ready.1m
Preview1mPreviewWhile the soy milk simmers, dissolve 1-2 teaspoons of nigari in 1/2 cup of hot water. If using lemon juice, have it ready. - Remove the soy milk from heat. Slowly add the dissolved nigari (or lemon juice) to the hot soy milk, stirring gently for about 30 seconds. Cover the pot and let it sit undisturbed for 10-15 minutes until the curds separate from the clear yellowish whey.15mPreview15mPreviewRemove the soy milk from heat. Slowly add the dissolved nigari (or lemon juice) to the hot soy milk, stirring gently for about 30 seconds. Cover the pot and let it sit undisturbed for 10-15 minutes until the curds separate from the clear yellowish whey.
- Line a tofu press or a colander with cheesecloth. Gently scoop the curds into the lined press, folding the cheesecloth over. Apply pressure with the tofu press for 30-60 minutes, depending on desired firmness. The longer you press, the firmer the tofu.45m
Preview45mPreviewLine a tofu press or a colander with cheesecloth. Gently scoop the curds into the lined press, folding the cheesecloth over. Apply pressure with the tofu press for 30-60 minutes, depending on desired firmness. The longer you press, the firmer the tofu. - Once pressed, remove the tofu block. Season with 1/2 teaspoon of salt and the chopped fresh herbs if desired. Slice and serve immediately, or store in an airtight container submerged in fresh water in the refrigerator for up to a week.2mPreview2mPreviewOnce pressed, remove the tofu block. Season with 1/2 teaspoon of salt and the chopped fresh herbs if desired. Slice and serve immediately, or store in an airtight container submerged in fresh water in the refrigerator for up to a week.
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