TOFU CHEESE – FASTING
- 1l Plantino Soy drink Classic
- 1 cup of water
- ¼ cup of fresh lemon juice
1l Plantino Soy drink Classic pour into the pot and heat at a lower temperature constantly stirring. When it starts heating, add 1 cup of water with ¼ cup of fresh lemon juice.
When the temperature of the mixture reaches about 65⁰C (before boiling), remove it from the fire. Cover the pot and leave it in a warm place for 15 minutes, then stir. The clods will start to form, and yellowish liquid (such as whey) will appear on the surface.
Move with the spoon all the grudges in the gauze you’ve put into the larger pot. Wrap the grudges with a gauze and push as much liquid as possible. As with cheese making, tie the gauze and let it hang above the pot until the excess liquid is spilled and until the soy cheese – tofu is formed. You can also put it in a bowl and press it with something heavy to make all the liquid float to the surface. Afterwards, remove it and you’ve got the tofu, which you store in the refrigerator, in the water (which you change daily), 3 to 5 days.