Tofu or cheese of soy

Tofu or cheese of soy

Ingredients
• 250 gr. of yellow soy
• 2 spoonfuls of Nigari (magnesium chloride)

Elaboration
• To clean the soy well and to put it in soaking in 3 or 4 times their volume of water, in winter 18 hours and 12 hours in summer.
• To triturate the soy soaked in the turmix with 3 parts of water of the soy.
• To put 1 liter and half of water to boil and to add the triturated soy.
• To maintain to alive fire until it goes up the foam, going down next to slow fire and to maintain it during 40 minutes.
• To put the sack in the strainer and inside the bucket. To toss the content of the pan in the sack.
• To press well with the wooden stick to take out the maximum of milk.
• We will obtain on one hand milk and for the other one Okara (pulp that you can use to make croquettes).
• To heat the milk until it boils, and to add dilute Nigari between vessel of water.
• This step to carry out it slowly and removing the milk smoothly.
• Taking advantage of the inclination from the paring knife when removing, to toss Nigari. The milk should clot in 5 or 10 minutes.
• To try to remove the maximum of serum with the leaning strainer on the cut milk stops this way to pick up the serum easily with the ladle.
• To put the gauze on the wooden box and to toss the cut milk when more serum cannot be removed.
• To press 5 0 10 minutes with a weight of 1 Kg. Then to toss it in cold water. To cut it in two and to leave it clarifying under it dilutes current.
Conservation
Once fact, we should conserve it in the refrigerator and covered with water in a jar.
It is necessary to keep in mind that
The tofu, the same as other derivates of the soy, it is the only one among the rich foods in proteins and calcium in being relatively free of chemical toxins.

It is also an excellent source of calcium and of other minerals as iron, match and potassium, of vitamins of the complex B and vitamin E.

It is highly alimentary and at the same time very low in calories, free of cholesterol.