CARA MUDAH BUAT TAHU HOMEMADE TANPA CETAKAN - COCOK UNTUK BISNIS

Summary

This video provides a detailed, step-by-step guide on making homemade soy milk and tofu using simple kitchen tools. The host demonstrates soaking, blending, and boiling soybeans, explaining how to handle the foam and use starter vinegar gradually for proper curdling. Tips for maximizing protein extraction, using a makeshift mold, and preserving the tofu starter for future batches are shared. The tutorial emphasizes creating a healthy, preservative-free product, suitable for home cooking or small-scale tofu business. Viewers are encouraged to try the process at home, with clear guidance on achieving smooth, dense tofu and delicious soy milk.

Takeaways

• 😀 Soak soybeans for 3–5 hours before blending to allow them to expand and soften.
• 😀 Wash the soaked soybeans thoroughly to ensure they are clean before blending.
• 😀 Blend the soybeans as smoothly as possible; a grinder is preferred for commercial use.
• 😀 Boil the blended soybeans gradually, adding water in stages to prevent overflow and foam formation.
• 😀 Skim the foam repeatedly during boiling until it no longer forms, ensuring smooth soy milk.
• 😀 Strain the boiled mixture using a cloth to separate soy milk from the pulp (okara).
• 😀 Use a sour starter such as vinegar or lime to curdle soy milk into tofu, adding it slowly and stirring carefully.
• 😀 Keep some starter water to reuse for future tofu batches, lasting up to five days.
• 😀 Mold tofu using a cloth-lined tray or a proper tofu mold, pressing it to achieve a dense texture.
• 😀 Homemade tofu and soy milk are healthier, preservative-free, and can be made using common household tools.
• 😀 The leftover soybean pulp can be repurposed in cooking, such as for perkedel, masa, or gembus tempeh.
• 😀 Soy milk can be sweetened directly with sugar for a tasty homemade drink.

Q & A

Why is it important to soak soybeans before blending?

Soaking soybeans for 3-5 hours allows them to expand and soften, making them easier to blend and releasing more protein for better soy milk or tofu production.

Can you use a regular blender instead of a grinder for making soy milk?

Yes, a regular blender can be used, but a grinder produces a finer texture and better protein extraction. If using a blender, it may require multiple blending rounds.

How much water should be added during blending and boiling?

Water should be added roughly in a 1:1 ratio with soybeans. During boiling, add water gradually until the mixture is full, helping to manage foaming and prevent overflow.

What is the purpose of removing foam during boiling?

Removing foam ensures smooth soy milk and prevents it from overflowing. Repeated foam removal improves texture and reduces bitterness.

What is tofu water and how is it different from soy milk?

Tofu water is the liquid extracted from soybeans after blending and boiling, which becomes soy milk. Before coagulation, it is referred to as tofu water.

How should a coagulant like vinegar or lime be added?

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What can be done with the leftover soybean dregs?

Soybean dregs can be used in cooking, such as making masa, perkedel, or gembus tempeh. They should not be thrown away.

Is it necessary to have a tofu mold for making tofu at home?

A tofu mold is not strictly necessary. A makeshift mold or tray lined with a cloth can be used, though professional molds provide better shape and density.

How long should tofu be pressed to achieve proper texture?

Tofu should be pressed under weight for about 15–20 minutes to make it denser and smooth, depending on the desired firmness.

Can the leftover starter water be reused?

Yes, leftover coagulant or starter water can be stored for up to 5 days and reused for making the next batch of tofu.

Why is it important to fold the cloth neatly when pouring curds into the mold?

Neat folding prevents unwanted folds in the tofu, which can affect its texture and appearance, resulting in a smoother final product.

What are some tips for improving the taste and healthiness of homemade tofu?

Use clean water, avoid preservatives or chemicals like borax, sweeten soy milk if desired, and ensure proper foam removal and slow coagulant addition for the best taste and texture.