What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7402957 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Making Doufu

Vegetables, also Vegetarian Foods

Making Doufu
1 cup raw soybeans, soaked overnight with one cup cool water and 1 1/4 teaspoons magnesium sulfate, known as Epson salts.

1.Grind, then strain out the solids, then put them with one cup cold water in a small pot and heat them at 180 degrees F for fifteen minutes.
2. Strain again, discard the solids and use the soy milk, putting it on and under a layer of cheese cloth with a weight on top and set at the texture you want
3. Cover and refrigerate overnight. When set, cut into any shape wanted, keep cool, and use in a few days.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720