Dear Sir or Madam:

I do not know if it was your magazine that did an extensive article on TOFU. The article was about making it and using it. If you did, would you please tell me what issue it was. It has not been that long ago that it was done. I need this for my health.

Thanks for your time.

Lana Lea Moeller

-- Lana Lea Moeller (mamamoe@basec.net), June 21, 2000

Answers

follow reciepe posted on forum for soymilk except change to 3 cups water for every 1 cup soybeans, after straining soy milk,prepare solidifier, combine 1 cup warm water with 1 and 1/2 to 2 tsp nigari or 1 and 1/2 to 2 tsp epsom salts or 1/4 cup vinager or 1/4 cup lemon juice [your choice]. the variety of beans, the temp [should be 185], strength of solidifier, and metiod of curding all affect product. After making a few times you will develop a feel for how much to add when.CURDING the soymilk,while strained milk is still hot stir slowly in circular motion and pour in half solidifying solution stir in opposite derection to mix solidifier in well, sprinkle more solidifier over top of milk, cover pot and allow milk to sit undisturbed 5 min. Tofu will form curds. If its milky looking poke top to activate curding add more solidifier if needed. When all milk is curds , discard yellow whey and press tofu to remove water.got this out of the farm vegetarian cook book, hope it helps

-- kathy h (saddlebronc@msn.com), June 21, 2000.

Actually you can use the whey for cooking as it is loaded with goodies ! Also you can use the stuff left from the beans (called okara) for granola or baking too. There are excellent books on tofu out there and I have several! I think Organic Gardening has one, and I just can't remember the titles of the others I have. When I get off work I will find them and send the titles to you. Try your local libraries too! Good luck...

g

-- Gailann Schrader (gtschrader@aol.com), June 27, 2000.