Tofu (豆腐) or Japanese Soy cheese that fantastic for health – [video + Japanese food recipe]
Tofu or soy cheese is similar to cheese and is obtained by adding coagulants to soy milk. Tofu, like other soy products, reduce LDL (bad cholesterol) blood levels and increase good HDL (good cholesterol) levels, thus reducing the chance of heart disease. Soy cheese, like soy milk, is a rich source of protein and vitamins in group B that can replace meat.
Unlike soy milk, Tofu contains a lot of calcium, which is useful for preventing osteoporosis. Soy cheese or Tofu digestion is very easy, because the fiber contained in soybeans is separated from it during factory operation. Tofu is a rich source of isoflavones. Isoflavones reduce the risk of osteoporosis. It also reduces the risk of breast cancer, prostate cancer, and menopausal complications such as hot flashes and mental disorders. Let’s make this Japanese food recipe.
Soy milk 1 liter
Soybean 125 gr
Pour the soy milk into a bowl and slowly boil for 5 to 10 minutes. Then cool it until the milk temperature reaches 70 ° C. Calcium sulfate is a coagulant. Dissolve two teaspoons of natural calcium sulfate in a glass of warm water. No matter how much calcium sulfate is, the tofu is softer and the more calcium sulfate is, the tofu becomes tighter.
Slowly dissolve calcium sulfate solution in warm soy milk and stir it. If, after adding calcium sulfate solution, some part of the milk still remains loose, add another amount of calcium sulfate. If all soy milk was coagulated and a watery yellow liquid was seen on it, put a clean white cloth in a drain and pour the coagulated milk onto the cloth.
Turn the edges of the cloth onto the cheese. Then place a plate on a cheesecloth and place a 1-kilogram weight on the plate for 20 minutes to remove the watery yellow liquid of the cheese. After that, the cheese is ready. Cut it and place it in a cold water container. Then keep the container in the refrigerator and change it everyday. Enjoy this Japanese food recipe!