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Home-made Bean Curd

Vegetables, also Vegetarian Foods

Home-made Bean Curd
2 cups dried soy beans (about a pound)
1 heaping Tablespoon Epsom salts (or use Nigeri or another coagulant)
1. Soak the beans in eight to ten cups of water overnight.
2. Rinse well. (You can pour off the soaking liquid and use it for soup, it is high in nutrients.)
3. Take one cup of beans and 3 cups of cold water and put in a blender, liquify this and repeat until all the soaked beans are made into liquid pulp.
4. Mix the Epsom salts or other coagulant with 1/4 cup warm water to dissolve it.
5. Boil the pulpy water for three minutes. Remove from the heat and let the temperature cool to about 190 degrees F. then slowly stir in the dissolved coagulant water. Let this rest 10-15 minutes.
6. Gently pour through a double layer of cheesecloth, squeeze the curd very, very gently then mold it to shape and let drain two hours. If you want a firmer curd, put a light weight (wrapped in plastic wrap) on the cheesecloth wrapped curd.
7. Cut into squares and gently place them into a glass or ceramic container filled with cold water.
Keep in the refrigerator until ready to use.
Note: Store beancurd in the refigerator and change the water daily. Keep it tightly covered and it will stay about three or four days. If each time you change the water you add a little non-iodized salt (i.e.: kosher salt) to it, then it can stay a week.

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