How To Make Soy Milk & Tofu Using Your MOD Cold Press Juicer

Directions

1. The day before, soak your soya beans in a large glass jar with roughly a 2:1 ratio of water to beans. The jar needs to be large enough to allow for the beans to at least double in size. Screw on the lid and place in the fridge for 24 hours or until the beans have become more oblong in shape and they have doubled in size. A handy tip is to mark on the jar where the beans came up to originally so you can better gauge their expansion;

2. Once they have doubled in size (mine expanded to exactly 4 cups), drain the water and the beans and place the beans into a large mixing bowl. Cover with fresh filtered water. By hand, remove as many of the skins on the bean as possible. You do this by rolling the beans between your fingers until the bean pops out of the skin. I sat with the bowl in my lap on the couch and watched TV while doing this. I certainly did not remove all the skins - probably about 50% however the more beans you de-skin, the smoother your tofu will be;

3. Scoop the skins out of the bowl and discard. The skins tend to float just above the beans making this relatively easy to do.

4. Drain your beans again and set up your MOD Cold Pressed Juicer for normal juicing (refer to the Juicing Handbook for detailed instructions). Place the jug sieve on top of the juice jug;

5. Measure out 6 cups of filtered water. Process the beans and the water through the juicer, alternating between beans and water as you go. This will produce more soy milk than the capacity of the jug so each time the jug fills up, turn off the juicer and pour the soy milk into your large saucepan;

6. Once you have processed all the beans and water, measure out the remaining ⅔ cup of water and process this through the juicer to help flush it out. You should have roughly 2L of soy milk;

7. Add all the soy milk to your saucepan and heat over a low-medium heat. While stirring constantly, bring the milk to the boil. Stirring will prevent a skin forming on the base of your saucepan and it will also prevent the milk from bubbling over;

8. Allow the milk to boil for a few minutes and then turn down to a simmer and simmer for 10 minutes. Keep stirring the whole time; 

9. Take off the heat and allow to cool slightly while you prepare your lemon water. Combine the lemon juice and water in a jug and give it a stir. Pour into soy milk and stir to combine;

10. Allow the milk to sit for a few minutes to curdle. Set up your metal steam basket over a clean saucepan. Line the basket with a muslin cloth;

11. Once your milk has fully curdled, pour the contents into the centre of your muslin cloth. Close the muslin cloth and squeeze out as much liquid as possible;

12. Lay the muslin cloth on the bench and giggle the crumbly tofu curds so it is roughly a rectangle / square shape. Wrap up the tofu again and place back in the steamer basket;

13. Press the tofu by placing heavy objects directly on top. I used a tupperware container filled with onions and cookbooks on top. Allow to press for 30 minutes. You want to make sure that the first layer you put on top of the tofu covers the whole block to ensure even pressing;

14. After 30 minutes, unwrap and store in a container in the fridge until ready to use!