Скачать с ютуб Make Tofu Like a Pro! Two Easy Methods Using Calcium Chloride and Calcium Sulfate в хорошем качестве

Make Tofu Like a Pro! Two Easy Methods Using Calcium Chloride and Calcium Sulfate

Complete Description for Preparing Tofu (Soft and Firm) The History of Tofu Tofu, one of the oldest protein sources in the world, was first created in China over 2,000 years ago. Legend has it that this nutritious food was discovered accidentally when soy milk was mixed with mineral salts. Over time, tofu became a staple in East Asian cuisine and is now beloved worldwide, especially among vegans and vegetarians for its versatility and health benefits. Types of Tofu Tofu comes in two main varieties: 1. Silken Tofu: With a creamy and delicate texture, it’s perfect for desserts, soups, and sauces. 2. Firm Tofu: Dense and sturdy, it’s ideal for grilling, frying, or adding to hearty main dishes. Ingredients for Tofu Recipe 1. Raw soybeans: 1Kg 2. Water: about 2.5 liters Calcium chloride or Calcium sulfate: 3 and 5 grams Choosing the Right Soybeans To make high-quality tofu: .Use organic, fresh soybeans. .Ensure the soybeans are clean and undamaged. .Soak the beans for 8–12 hours to achieve a smooth, rich soy milk for tofu preparation. Coagulants: Calcium Chloride and Calcium Sulfate 1.Calcium Chloride (CaCl₂): .Produces soft and silky tofu. .Quickly forms curds without affecting the tofu’s neutral flavor. 2.Calcium Sulfate (CaSO₄): .Best for making firm tofu. .Adds calcium, making the tofu not only firm but also more nutritious. Alternative Solution If you couldn't find the right product: Nigari, vinegar, or lemon juice are safer and more accessible options for making tofu at home. Detailed Explanation of Tofu Coagulants In tofu preparation, coagulants play a crucial role in curdling soy milk and forming the texture of tofu. Each coagulant has unique effects on the taste, texture, and nutritional value of the tofu. Below is a comprehensive overview of the most common coagulants: 1. Calcium Chloride (CaCl₂): •Advantages: •Forms curds quickly. •Imparts a neutral flavor to tofu. •Disadvantages: •Requires precise measurement. •May not be widely available. •Best For: Soft and silky tofu (Silken Tofu). 2. Calcium Sulfate (CaSO₄): •Advantages: •Produces firmer, denser tofu. •Rich in calcium. •Disadvantages: •Can give a slightly chalky taste. •Dissolves slower compared to calcium chloride. •Best For: Firm tofu. 3.Nigari: •Advantages: •Adds a mild sea-like flavor to tofu. •Natural with no chemical additives. •Disadvantages: •Requires experience to use optimally. •Best For: Both soft and firm tofu (depending on the amount used). 4.Vinegar or Lemon Juice: •Advantages: •Easily accessible and inexpensive. •No special products required. •Disadvantages: •Can make the tofu slightly sour. •Not ideal for making large quantities of tofu. •Best For: Homemade tofu in small batches. Guide to Choosing the Right Coagulant: 1. For soft and creamy tofu: Calcium chloride or Nigari is best. 2. For firm and dense tofu: Calcium sulfate is recommended. 3. For easy access: Use vinegar or lemon juice, but note that the texture and flavor will be different. Important Tips for Using Coagulants: 1. Precise Amounts: Too much can make the tofu bitter or of poor quality. 2. Optimal Soy Milk Temperature: 75–80°C (167–176°F) is ideal for the best results. 1. Dissolving the Coagulant: Always dissolve the coagulant in warm water before adding to the soy milk for even distribution.