How to cook a healthy gentle curd from soy milk

Light and tasty tofu, or bean curd, is a component of a healthy diet. Its benefits are due to the high content of vegetable protein and low calorie content, as well as its ability to lower cholesterol levels. Can I prepare the product myself and how to do it correctly?

soy milk curd
Soy milk curd
Photo: Getty
Soya beans200 grams1 literLemon juice2 tbsp.
  • Servings:
  • Cooking time:30 minutes

Korean bean curd with lemon juice

You don't have to buy tofu in the store. If you have fresh soybeans available, you can prepare useful natural pressed cottage cheese for a day and a half.


- 200 g of soy beans;

- 1 liter of water;

- 2 tbsp. l freshly squeezed lemon juice.


First you need to get soy milk. To do this, pour the beans completely ½ l of water and soak for 24 hours. Then mix and rinse, peeling.Put the washed beans in a blender, add ½ l of water and chop.

Strain the mass through a sieve, helping yourself with a fork. The result is 500 ml of natural soy milk.

Soy milk is poured into a saucepan and heated over low heat. Squeeze the juice from the lemon, dilute it with 50 ml of water. When the milk warms up, pour in lemon juice, wait for curdling.

Cover the pot with coagulated milk tightly with a lid and heat over low heat for 20 minutes.

Cover the plastic container with gauze folded in two layers, pour out the curdled product, wrap the ends of the gauze inwards and set the pressure (for example, a jar of water). After half an hour, remove the pressed cottage cheese and put it in the refrigerator for storage or use as food.

Milk and citric acid bean curd

For the preparation of tofu, any acidifier that is used for currying cow and goat milk will be suitable. To make bean curd, you can choose different recipes. In this case, we will need citric acid for curdling.


- 500 g of soybeans;

- 4.5 liters of pure water;

- ½ tsp citric acid.


Soak the beans as described above.Water during the day to change 2-3 times. Swollen soybeans through a fine grinder, pour 1.5 liters of water and mix thoroughly. Leave for 3 hours to infuse. Strain through a gauze filter (fold a piece of gauze 3 times) or a thick, clean cloth.

The remaining mass again grind, pour, insist and strain. Repeat the process for the third time. As a result, from 500 g of beans to get 3 liters of finished milk.

Pour the milk into a convenient saucepan, bring to a boil. Dissolve citric acid in 2 tablespoons of cooled boiling water and pour the solution into soy milk. In a few minutes the massing of the mass will begin. Ready cottage cheese to fold in a sieve, covered with gauze, wrap the ends of the fabric, set the load. An hour later, tofu is ready.

You can use it as you like: prepare salads, soups, pasta, pies, puddings and even ice cream. Compressed cottage cheese made from soy milk is stored in the refrigerator for up to 2 weeks. It must be kept in clean water, changing it every 2 days.

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