Cheese tofu (cooking recipes)

Cheese tofu, recipes of which were known even before our era, is especially popular in Asian countries. Recently he began to find adherents in other countries of the world.

This unique product, which is very rich in vegetable proteins, is made from soybeans. The main advantage of this product is that it practically has no taste and it gets from those products with which it is prepared together. This product is indispensable in the diet of vegetarians and people who prefer healthy food.

Tofu, the recipes of which are now numerous, can be made in various ways. In Asian countries, most often it is produced by adding a special thickening substance, nigari, to hot, fresh soy milk. It contains a natural mineral - calcium sulfate. Often, soy cheese is produced with the help of various oxidizers (vinegar, lemon juice). Ready-made bean curd is pressed into dense briquettes.

Tofu, the recipes of which are generally similar to the process of making milk cheeses, can be easily made at home. Often, to enrich the taste of soy cheese, nuts, various seasonings, paprika are added to it. They are added just before the pressing. Some producers produce smoked cheese.

Tofu differs in consistency and in the mode of production. Distinguish:

1. Normal, hard - fairly thick cheese, in a consistency resembling mozzarella. It is suitable for frying and frying with various products, smoking. Often it is produced with various additives. Its softness is divided into two types: Asian (contains a lot of water, not very dense), western (contains a little water, more dense).
2. Soft (silk) - very soft cheese, reminiscent of the consistency of pudding. Contains a significant amount of water. It is used in sauces, sweet dishes, soups, for steamed dishes.
3. Smelly - differs a sharp smell.

In Asian countries, there are many more varieties of this cheese. Store it in vacuum packed with water. The unpasteurized cheese is stored in a cool place. Tofu pieces are washed, poured with water, changing it every other day. So store the product for up to 7 days. It is allowed to freeze tofu. After that, it acquires a yellowish color. Such cheese after defrosting becomes white and acquires a rigid and spongy consistency.

The best dishes from this product: sauces, pastas, soups, main dishes from cereals and vegetables. From it prepare puddings, ice-cream, bake cakes and pies. What to cook from tofu cheese - depends only on your imagination. This product will acquire any taste: sour, salty, sweet, spicy. It easily replaces eggs, meat, milk cheeses, milk.

Cheese tofu: cooking recipes

1. Soy beans are soaked for 24 hours, after which the water is drained. During soaking, water is often changed. Swollen beans 2 times grind in a meat grinder with the smallest mesh. The soybean mass is poured with water (500 g of soybeans need 1.5 liters). The mixture is thoroughly stirred and infused for 3 hours. The mass is squeezed through a thick cloth. Soybean mass is again ground in a meat grinder, poured with water, it is insisted for 3 hours. Then it is squeezed through the fabric again. In the end, out of 0.5 kg of dry beans, 3 liters of milk are obtained . Soymilk is brought to a boil and poured into it a solution of 0.5 tsp. Citric acid and 2 tbsp. Spoons of boiled water. After blocking, the mass is thrown back onto the cloth covered with a cloth, and oppression is placed on top. Cooled cheese with oppression is put in the refrigerator. To remove cheese, the cloth must be moistened with water.

2. The soaked beans are ground two times in a meat grinder and poured with water (0.5 liters of dry beans need 1.5 liters). This mixture is cooked on a small fire for 2 hours, stirring constantly. You can not bring it to a boil. The resulting mass is filtered and squeezed through the tissue. A solution of 0.5 tsp is added to the resulting soy milk. Citric acid and 2 tbsp. Spoons of boiled water. After blocking the mass is thrown back on the sieve with a cloth, put on it oppression. After cooling, the cheese is placed in a refrigerator