Cheese Tofu

Progress does not stand still, and thanks to it, mankind has learned to cook unique food products. One of such novelties is the Tofu cheese. If you think that it is made from cow's milk, then you are deeply mistaken. Yes, milk is used for making, but only soy.

There are a lot of recipes that use "Tofu" cheese, but very few people know how to cook it. Of course, the easiest way to go to the store is to buy ready-made cheese - that's all. But, you see, cheese, cooked at home is completely different, much tastier and more useful.

So, consider the recipe for its preparation.

In order to get the Tofu cheese, the recipes recommend using soybeans. They, of course, are rare, but you can still find them.

1. Take 500 grams of soy beans, delete the damaged specimens, thoroughly rinse in warm water and soak for a day. Water needs to be changed a couple of times. To ensure that the beans do not have a distinct taste of grass, you can add soda to the water (a teaspoon is enough).
2. The already swollen soybeans are washed again, then scrolled a couple of times through the meat grinder, while keeping a grid with small holes on it.
3. Shredded beans again flooded with water, it should be at room temperature (one and a half liters of water per 500 grams of beans). We mix everything thoroughly and leave it alone for three hours.
4. Then filter the mixture through a cloth or sieve, it turned out "soy" milk. With the remaining oilcake we perform the same procedure: twice we pass through a meat grinder, soak, filter. As a result, you can get about 3 liters of milk.
5. The milk is ready, now you can prepare the Tofu cheese. Heat the "soy" milk, bring to a boil and let it puff for about 5 minutes. Thus, the smell of grass will disappear. Next, we prepare the coagulant - it is a solution with which you can get "soy" cottage cheese. To do this, in 50 ml of cold water, dissolve half a teaspoon of citric acid.
6. Then pour half of the solution into the milk, it should curdle. If not all the milk is curdled, pour the remaining half of the solution. The resulting curd is thrown on a sieve, in which you first need to spread a two-layer gauze. The edges of the gauze cover the curd and put some weight on the plate from above. We wait, when all the whey is drained. Then cool the tofu cheese to the refrigerator for a couple of hours. Then we take out the form from the refrigerator, remove the cheesecloth and cut the cheese. There is almost no taste, therefore it is combined with any dish, sour, salty or sweet.

That's all, the famous "Tofu" is ready, you can enjoy its taste and cook from it refined dishes.

It is impossible not to note the useful properties of this amazing cheese, which came to us from China. For people who follow their shape and weight, it is ideal, because it has a lot of calcium, vitamins, while it is low-calorie and does not contain cholesterol. "Tofu" may well be a substitute for meat, because it contains virtually the same set of amino acids.

Many nutritionists recommend to include it in the diet of people suffering from gastritis, obesity, diabetes, as well as athletes who need to build muscle mass.

Recall that soy cheese does not have its own smell and taste, so the taste of the dish depends on which spices you will use. It is ideal for cooking main dishes and desserts. It is stored in the refrigerator for up to one week if the package is opened. If you yourself have prepared it, you need to store it in water or in the freezer. It is perfectly stored in brine, no matter whether it is sweet or salty.

Well, now you know how to prepare Tofu, you can safely proceed to the process itself. Good luck to you!