Excellent! I just made the best batch of silken tofu with your recipe. I think the fact that you used Indian soybeans and Indian available GDL (which might be same frankly) that I replicated this perfect texture. All the times the ratio was slightly off but this wasn’t the case this time. This gives the same texture as the expensive morinaga silken tofu. I made this in ₹35, compared to the ₹350! Thank you sooo much:D
Yes!!! GDL tofu. The best way to go. Best texture in my humble opinion. Actually in the process of making it right as I'm typing this, so here I am lol
@@zn888 nop, it fucked up. I think it's the lid. Have been doing ongoing experiments and I made a wrong turn. Still formed into tofu but texture was horrible lmao
@@zn888 I wouldn't call it a trial and error... Its more of a hit and miss. I've made tofu dozens of times by now. But that last time, I honestly don't know what my mistake was. Thought it was the new lid I was using, but tried again with the exact same method and equipment again but couldn't reproduce the issue.
Una ves hecho lo meto a la nevera y se me pone amarillo. Yo lo cuajaba con sal inglesa. Ahora encargue a EEUU el glucone delta ya me llegó y voy hacer esta receta. Gracias. Por poner los ingredientes con su peso así nos facilita el trabajo.
Hello, Texture of the curd looks amazing ! Do you know if curdling occured with lower temperature like 30-40°C ? In goal to curdling a fermented soy-milk for cheesemaking, without kill the bacterias.
What is the amount of cooked Soymilk in grams or cups or ml etc. And how many tablespoon of gdl. Don't understand 50:1 ratio. I need to know how much soy milk cooked to gdl. Thank you.
Thank you. Yes, you may. However, be aware that the resultant tofu may not have the smooth, jelly-like texture like lactone tofu. Also, the tofu may sometimes carry a bit of the lemon juice's sourness.
I wouldn't recommend that. If you would like a somewhat flavourful raw tofu, cut it into medium-sized cubes and marinate them in soy sauce for an hour.
I combine the soy pulp (okara) with flour to make dough that I use to make chapatis. The okara can also be combined with a variety of vegetables, spices, condiments etc., to make patties, soups, stews, stir-frys, cookies and more.
Thank you. It depends upon the water content within the tofu, the amount of weight placed on top of it to drain it, the amount of time that it is drained for and the coagulant used to make it. I, personally, have never weighed my tofu at the end. But I suspect the soft tofu in my video would have weighed approximately 750 g (with 2 kg weight, drained for around 40 minutes). If I had drained it for 60 minutes, then maybe 650 g. The general rule of thumb is: 2-4 units of tofu for 1 unit of dry soybean.
Boil the soy milk on medium flame until it begins to rise (just like you would dairy milk), then lower the flame and let it simmer for 5 minutes before turning the flame off. You will find additional instructions in the video description above.
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](http://i.ytimg.com/vi/hqnXzspvNSI/mqdefault.jpg)
Excellent! I just made the best batch of silken tofu with your recipe.
I think the fact that you used Indian soybeans and Indian available GDL (which might be same frankly) that I replicated this perfect texture.
All the times the ratio was slightly off but this wasn’t the case this time. This gives the same texture as the expensive morinaga silken tofu.
I made this in ₹35, compared to the ₹350!
Thank you sooo much:D
Thank you. I am glad that my recipe was helpful.
Yes!!! GDL tofu. The best way to go. Best texture in my humble opinion. Actually in the process of making it right as I'm typing this, so here I am lol
I hope the tofu turns out well. Good luck.
@@zn888 nop, it fucked up. I think it's the lid. Have been doing ongoing experiments and I made a wrong turn. Still formed into tofu but texture was horrible lmao
No worries. Trial and error is the only way. Better luck next time.
@@zn888 I wouldn't call it a trial and error... Its more of a hit and miss. I've made tofu dozens of times by now. But that last time, I honestly don't know what my mistake was. Thought it was the new lid I was using, but tried again with the exact same method and equipment again but couldn't reproduce the issue.
Una ves hecho lo meto a la nevera y se me pone amarillo. Yo lo cuajaba con sal inglesa. Ahora encargue a EEUU el glucone delta ya me llegó y voy hacer esta receta. Gracias. Por poner los ingredientes con su peso así nos facilita el trabajo.
I am glad that the video was helpful. You will find additional information in the description box under the video. Good luck.
Where by in nepal
Hello,
Texture of the curd looks amazing !
Do you know if curdling occured with lower temperature like 30-40°C ? In goal to curdling a fermented soy-milk for cheesemaking, without kill the bacterias.
Thank you. I have never attempted curdling soymilk between 30°C and 40°C, so I am not sure of the result.
What is the amount of cooked Soymilk in grams or cups or ml etc. And how many tablespoon of gdl. Don't understand 50:1 ratio. I need to know how much soy milk cooked to gdl. Thank you.
You may add 3 grams of GDL to 1000 ml of boiled homemade soymilk at 80°C.
Gracias por el video...puedo sustituir por limon si no consigo lactona? Gracias
Thank you. Yes, you may. However, be aware that the resultant tofu may not have the smooth, jelly-like texture like lactone tofu. Also, the tofu may sometimes carry a bit of the lemon juice's sourness.
Muchas gracias 🙏
Can we add salt on soymilk before we pour it into gdl?
I wouldn't recommend that. If you would like a somewhat flavourful raw tofu, cut it into medium-sized cubes and marinate them in soy sauce for an hour.
where is by glucono delta lactone
I bought it on Amazon India. I don't know about Nepal.
What do you do with left over soy which was ground?
I combine the soy pulp (okara) with flour to make dough that I use to make chapatis. The okara can also be combined with a variety of vegetables, spices, condiments etc., to make patties, soups, stews, stir-frys, cookies and more.
@@zn888 thank you 😊
What’s the yield of silken tofu in the end product for 60 minutes drained? Wonderful video, quite interesting and informative 👍🏼
Thank you. It depends upon the water content within the tofu, the amount of weight placed on top of it to drain it, the amount of time that it is drained for and the coagulant used to make it. I, personally, have never weighed my tofu at the end. But I suspect the soft tofu in my video would have weighed approximately 750 g (with 2 kg weight, drained for around 40 minutes). If I had drained it for 60 minutes, then maybe 650 g. The general rule of thumb is: 2-4 units of tofu for 1 unit of dry soybean.
Very nice 👍
Can you help us to do this, where can we buy lactone?
You can buy Glucono Delta Lactone (GDL) on Amazon India.
How long you have to boil the milk?
Boil the soy milk on medium flame until it begins to rise (just like you would dairy milk), then lower the flame and let it simmer for 5 minutes before turning the flame off. You will find additional instructions in the video description above.
In what temperature you have to add the lactone?
85°C
用醋能做能豆腐吗？
可以用醋或柠檬汁来点豆腐，做法不同。豆腐成品可能不是像我视频里的那样，豆腐还可能会有点醋或者是柠檬的酸味。
请问用量有说明书吗？
如果是GDL的用量，黄豆和GDL的比例是50:1，祝你成功。
Plese number