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神奇的黄豆和青豆以及黑豆被称为大豆。黄豆可以堪称是豆中之王，蛋白质含量高达40%。虽然富含脂肪，不过都是有益的不饱和脂肪。而大豆磷脂具有保持血管弹性，健脑和防止脂肪肝的功效。还有N多种功效。
豆腐-Tofu，以大豆-黄豆为原料，经处理，打浆，凝固和成型等多道工序做的非发酵性豆制品。（印尼有种很出名的发酵豆制品Tempeh-印尼卤豆腐-天贝；）
南豆腐用石膏-Gypsum作为凝固剂，而北豆腐是用盐卤-Nigari作为凝固剂。南豆腐含水量大，在90％以上。质地嫩，弹性好。而北豆腐含水量只有在85%左右，口感稍硬稍老但是韧性较强。现在五花八门豆腐品种多得分不清，除了传统的南北豆腐，还有什么绢豆腐，内酯豆腐，蛋豆腐，芝麻豆腐等等。
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黄豆洗净，挑出杂质和坏豆。放入一个大且深的锅，加入1600毫升饮用水（通常浸泡水多于豆子重量的3-4倍即可）室温下隔夜浸泡。用清水再冲洗干净，去皮上秤，应该是原豆重量的双倍，也就是800克
angiesrecipes。大锅入2升水烧开，拌入小苏打，接着加入豆子煮8-10分钟。沥干后用热水清洗干净。把苏打水焯过的豆子和3升水（搅拌的水量一般是干豆子重量的7-10倍）分2-3次用搅拌机高速搅打3分钟成为浓浆状。过滤网铺上薄纱布，过滤出豆浆和豆渣。
Clean soybeans by removing dirt and the damaged soybeans. Pour into a large deep pot filled with 1600 millimetre tap water (usually 3 or 4 times of the dry soybean by weight) and leave the soybeans to soak overnight at room temperature. Drain and rinse soaked beans again with tap water. Dehull the beans and the weight should gained twice, i.e. about 800 grams. Bring 2 liters of water to a boil. Add in baking soda, then the dehulled soya beans into the boiling water. Blanch for 8-10 minutes. Drain and rinse with hot water. Grind the blanched soybeans with 3 liters of water (in general, the ratio of water for grinding is 7-10 times of the dry bean by weight) in 2-3 batches into slurry in a blender for 3 minutes at high speed. Filter through a colander lined with cheesecloth to remove soya fiber-okara and to collect about 3 liters of soya milk.
把打好的豆浆分到两个3升左右大小的深锅，中火烧开。边煮豆浆，边撇去浮沫。豆浆煮开后，调低火候继续煮约10分钟。这时可以开始准备凝固剂了。15克硫酸钙-石膏（凝固剂用量约是煮好豆浆的is 0.3-0.5%）和半杯温水调开。
Divide the soya milk into two 3-liter deep pot and set them over medium heat and bring the whole mass to a boil. It will foam up while heating the mixture, skim it off with a ladle. Adjust the heat to low, continue to cook about 10 more minutes. As soya milk cooks, dissolve 15 grams of gypsum-calcium sulfate (the amount of coagulant used is 0.3-0.5% of cooked soymilk by weight) in half cup of warm water.
关掉火源，但不要移开锅，使其保持温度。测试后的温度读数应该在95C/200F。（如果使用盐卤的话，温度应该稍微低些，大约在75C/160F）。将调好的石膏凝固剂分次慢慢倒入热豆浆里，朝一个方向轻轻搅拌。豆浆开始凝固时，立即停止点浆及搅拌，静置10-15分钟。
Turn off the heat, but leave the pots on the glass tops to keep it hot. To be precise, the temperature should reach 95C/200F (with Nigari, the temperature should low down to 75C/160F). At this point, slowly pour in the gypsum solution in a few additions, stirring gently in one direction. Immediately stop stirring as the curd begins to form. Allow the curd to set without disturbing for 10-15 minutes.
这时候你会看见豆腐脑和浮在表面类似乳清的浅黄色液体完全分离了。如果加入所有的凝固剂后仍有豆奶，那么再取一小勺石膏和2大勺温水调和。逐量加入直到看不见有漂浮的豆奶即可。将凝固的豆腐脑勺入铺好薄纱布的豆腐模子里。可以用任何带有排水小孔的容器都可以拿来当豆腐模子。翻好纱布盖上盖子后，在上面压上重物（比如一大盆水）静置大约15分钟。打开盖子，掀去纱布后取出豆腐。放入水里入冰箱保存，需要时取出使用。
Now the chunks of forming curds stay at the bottom and yellowish liquid on the top. If there are still some milky areas after adding all the solution, mix additional one teaspoon of powder and two tablespoons of warm water. Gradually add in until no more white particles float. Transfer the curds into a tofu box lined with cheesecloth. Any container that has many small holes to allow residual liquid to drain can serve as a tofu mold. Fold cloth, cover with tofu lid and press with a heavy object, such as a pot of water, and allowed to sit for15 minutes or so. Remove tofu lid, unfold the cloth and remove the tofu. Place tofu in water and chill until needed.
如果你用的是九阳全自动豆浆机，那么要参照随机配送的使用手册来制作豆浆。分次将泡好的豆子放入杯体中，加水至上下水位线之间，将装好拉法尔网的机头正确放入杯体中，接通电源，按下豆浆健就可以了。豆浆都做好后回锅加温。温度要根据不同的凝固剂来调整。
When making soya milk from JOYOUNG automaton, follow instructions as per user's manual. Add the soaked soya beans to the cup of the soya maker, then pour in water between the water level marks. Lock the head attached with cylinder in position. Plug in and press the START button. That’s all. Pour all the batches of soya milk into a large pot and simmer for about 10 minutes. Cool down to 95C/200F if using gypsum, and 75C/160F with nigari.
Posts
October 14, 2008 at 10:39 AM
Wow! You are so cool! Can make your own tofu! Kowtow~
October 14, 2008 at 9:44 PM
Impressive! Where did you get gypsum-calcium sulfate?
October 14, 2008 at 9:48 PM
homeladychef,
Making tofu at home is really not as difficult as all thought......and you don't have to suffer from those lousy quality tofu in Germany!
October 15, 2008 at 1:46 AM
HI Bentoist
They shall be reached in drugstores. If not available, then get Nigari instead.
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