Just did a search on how to make tofu, looks to be fairly easy. Also there is no waste as the okara (bean solids ) can be used in burgers, cakes, and cookies etc. Will give it a try in the next couple of weeks and let you know.
Still haven't got round to trying this, anyone else had a go yet ?
Been doing a bit of research and why stop at soy for making tofu, apparently there are a whole range of beans suitable to use. Who knew, not me. Chick peas sound good.
I have made my own tofu from scratch. It isn't too hard to do and the tofu tasted fresh and delicious, and the texture was great. I am not a fan of wet, jiggly tofu and usually shell out more money for the firm, dry variety you can typically only find at organic groceries and co-ops. So I followed a recipe/instructions for a firmer tofu when I made my own.
I used my soy milk maker to make fresh soymilk, then added the coagulant (nigari). The soymilk separated into curds and whey, which I then poured through a tofu press lined with cheesecloth. I then let sit for some time to firm up. It was the best tofu I've ever tasted and would highly recommend giving it a try if you haven't!
I bought a kit that included a press and some coagulant and made my own tofu just a few weeks ago. The results were nice, but I found it rather time consuming. Not the soaking or cooking the soybeans so much as the instructions that came with the kit : press, drain, wait ½ hour, repeat several times.
I rather enjoy making homemade food, but this just took too long for one block of tofu. Of course if someone has a better method to make more faster, I'm all ears!
finally got around to doing this.
attempt one I went with the 500g and wow with the foam etc it raises in the pan quick - so result - me cleaning hob and empty in bin.
attempt 2 - went for 250g - so had probably a quarter of what I would buy for £2 in the shop - probably a bit better but not worth the effort.
may still I think try just straight from mile rather than beans as what else will I do with nigari
at least it was an experience though and you never know some fresh cheese cloth - slower plan and away I may go