It can be used to make tofu (7) - Crossword Clue
Answer: SOYMILK
Understanding Soymilk as a Tofu Ingredient
- Soymilk is the essential liquid base used in traditional tofu production, created by soaking, grinding, and boiling soybeans in water.
- This protein-rich plant milk serves as the foundation for transforming soft liquid into firm, versatile tofu blocks through a coagulation process.
- The tofu-making process begins when soymilk is heated and mixed with coagulants like nigari (magnesium chloride) or gypsum (calcium sulfate).
- These natural minerals cause the soy proteins to bind together, separating into curds and whey—similar to cheese-making.
- The curds are then pressed into molds, with pressure duration determining whether you get silken, soft, firm, or extra-firm tofu.
Quick Tips for Soymilk & Tofu
- Selecting Quality Soymilk: Choose unsweetened, unflavored soymilk with minimal additives when making tofu at home—added stabilizers can interfere with proper curd formation.
- Temperature Matters: Heat soymilk to 170-180°F (75-80°C) before adding coagulants for best results; too cool and curds won't form properly, too hot and the texture becomes grainy.
- DIY Soymilk Advantage: Homemade soymilk from dried soybeans produces fresher-tasting tofu with better texture control compared to store-bought versions containing preservatives.
- Coagulant Ratios: Use approximately 2-3 teaspoons of nigari per quart of soymilk; start with less and add more if curds don't form within 3-4 minutes of gentle stirring.
It can be used to make tofu (7) - 7 Little Words - FAQs
Q:Can you make tofu from store-bought soymilk?
Yes, but results vary by brand. Look for soymilk with at least 7-8g protein per cup and avoid versions with added gums or carrageenan, which prevent proper coagulation. Organic, minimally processed brands work best.
Q:Why is soymilk white if soybeans are yellow?
The grinding and straining process removes the yellow soybean hulls, leaving behind white soy proteins and fats suspended in water. The color resembles dairy milk due to similar protein and fat particle sizes.
Q:How much tofu does one liter of soymilk make?
One liter of soymilk typically yields 200-250 grams (7-9 ounces) of pressed tofu, depending on firmness level. Softer tofu retains more moisture, while extra-firm varieties are pressed longer, reducing final weight.
Q:Is the soymilk used for tofu different from drinking soymilk?
Not fundamentally—both start from the same process. However, tofu-making soymilk is often less diluted and may not include sweeteners, flavors, or stabilizers commonly added to commercial drinking varieties.
