If you use gluconolactone as a coagulant, the recipe is all the same: 150 grams of soybeans, 1050 grams of water, 3 grams of gluconolactone (1 sachet)
First of all, the first question, about the soaking of the soybeans, is it necessary to soak?
This depends on the tool you are using, if you are making soymilk with a wall-breaker, you can also leave it unsoaked, if you are making soymilk with a juicer or juicer, etc., then it must be soaked, and I've tried them all, and they've all worked.
But if you have the conditions, it is recommended to soak, because no matter which machine you use, soaking can improve the soybean pulp rate.
Generally tofu brain is to do breakfast, so you can soak soybeans for a night, it will become much larger. If it is now summer, you can soak it in the refrigerator at night.
The second step, beat soybean milk
What machine to beat soybean milk?
I have tried, with a juicer, juicer, wallbreaker are possible, the first 2 are the same, only the original juicer is more advanced than the juicer, and the wallbreaker has a little different production process.
The picture below shows soymilk being made in a large traditional original juicer, with soymilk on one side and dregs coming out on the other, separating the dregs from the juice. This type of machine beats soymilk grinds finer and has a large capacity, but has many accessories and is more cumbersome to clean.
Large traditional juicer to beat soybean milk
The following picture is a mini juicer to beat soybean milk, also separated from the dregs. This mini juicer is small and pretty easy to clean, I kinda like it.
In fact, the capacity does not matter much, because as long as you keep adding water and beans, it can keep beating soybean milk, only slightly longer than the large capacity.
Mini juicer to beat soybean milk
The picture below is to beat soybean milk with a wall-breaker, the dregs of the beans are broken up and not separated from the soybean milk.
Beans soaked or not soaked I have tried, are OK.
There are two ways to beat the wall machine soybean milk, one is the "soybean milk" button, this soybean milk out of the direct is cooked, the time is about half an hour; the other is the "juice" button, time 2 minutes, out of the raw, you need to cook in addition. It is recommended to add a "juice" program, so that the soybean milk is more delicate.
Wall Breaker
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Taobao
Wall Breaker Soymilk
Third Step, Filtering Soymilk
Whatever kind of machine you use to make your soymilk, you must filter it. I use a very fine piece of gauze to filter it, so that the tofu brain will be fine and tender.
The original juicer to beat soybean milk, the slag juice has been separated, also need to filter?
Break the wall machine are broken, soybean milk drink taste is also good, still need to filter?
Yes, it must be filtered!
Look at the picture below, the original juicer to beat the soybean milk, although it has been separated from the soybean residue, but continue to use fine gauze, or will filter out a small amount of soybean residue.
The picture below shows soy milk made with a wallbreaker, and the dregs obtained after filtering with the same piece of fine gauze. Still, the dregs are very fine.
Reminder, if the wallbreaker "soybean milk" program to make soybean milk, because the soybean milk is boiling hot, so filtering is more difficult. Later found that it is better to directly use the wall-breaking machine "juice" program, a few times, 2 minutes once, more convenient, filtering is also more trouble.
The fourth step, cooking soybean milk
Raw soybean milk must be cooked, otherwise it will be diarrhea.
After the raw soymilk comes to a boil, boil it for another 3 minutes on low and fish out the foam and tofu skin on the surface.
If you are using a wall-breaker "soy milk" button to beat the cooked soy milk, because the filtering and so on later may be cold, so the last boil a little good.
Step 5: Order the tofu
Pour the lactones in a bowl and run the hot soy milk straight down.
Gluconate-lactone, be sure to follow the instructions to the letter for strict proportions. Less lactone or less soy milk won't set; more lactone, it will be acidic.
Boiled soymilk is washed directly into the lactone, do not stir, do not move, and let stand for 10-20 minutes. If it's winter, you can cover it with a plate to keep it warm.
After 10 minutes of standing, the tofu brain is ready, and a spoonful is as tender as an egg custard.
Scoop the tofu brains into small bowls.
Add your favorite seasonings and it's ready to drink!
My family likes salty tofu brains with soy sauce, shredded squash, nori, sesame seeds, and fritters.