Tofu cheese, the recipes of which were known even before our era, is especially popular in Asian countries. Recently, he began to find adherents in other countries of the world.
This unique product, which is very rich in vegetable proteins, is made from soybeans. The main advantage of this product is that it has almost no taste and acquires it from those products with which it is jointly prepared. This product is indispensable in the diet of vegetarians and people who prefer healthy food.
Tofu, the recipes of which are numerous today, can be made in various ways. In Asian countries, it is most often produced by adding a special thickening substance, nigari, to hot fresh soy milk. It contains a natural mineral - calcium sulfate. Often soy cheese is produced using various oxidizing agents (vinegar, lemon juice). Ready bean curd is pressed into dense briquettes.
Tofu, the recipes of which on the whole resemble the process of making milk cheeses, can be easily made at home. Often, to enrich the taste of soy cheese, nuts, various seasonings, and paprika are added to it. They are added just before pressing. Some manufacturers produce smoked cheese.
Tofu varies in consistency and method of production. Distinguish:
- Plain, hard - rather dense cheese, in consistency reminiscent of mozzarella. It is suitable for frying and frying with various products, smoked. Often it is made with various additives. By softness it is divided into two types: Asian (contains a lot of water, not very dense), Western (contains a little water, more dense).
- Soft (silk) - a very soft cheese, reminiscent of pudding in consistency. Contains a significant amount of water. It is used in sauces, sweet dishes, soups, for steamed dishes.
- Smelly - has a pungent odor.
In Asian countries, there are many more varieties of this cheese. Store it in a vacuum package with water. Unpasteurized cheese is stored in a cool place. Pieces of tofu are washed, filled with water, changing it every other day. So the product can be stored up to 7 days. Tofu is allowed to freeze. After that, it acquires a yellowish color. Such defrosted cheese turns white and acquires a hard and spongy texture.
The best dishes from this product: sauces, pastas, soups, main dishes from cereals and vegetables. Puddings, ice cream are prepared from it, cakes and pies are baked. What to cook from tofu cheese - depends only on your imagination. This product will get any taste: sour, salty, sweet, spicy. It easily replaces eggs, meat, milk cheeses, milk.
Tofu Cheese: Cooking Recipes
1. Soybeans are soaked for 24 hours, after which the water is drained. During soaking, water is often changed. Swollen beans are ground 2 times in a meat grinder with the finest mesh. Soya mass is poured with water (1.5 g is needed per 500 g of soya). The mixture is thoroughly mixed and infused for 3 hours. The mass is squeezed through a dense fabric. The soybean mass is again grinded in a meat grinder, poured with water, insisted for 3 hours. Then it is again squeezed through the fabric. Ultimately, from 0.5 kg of dried beans, 3 liters of milk are obtained . Soy milk is brought to a boil and a solution of 0.5 tsp is poured into it. citric acid and 2 tbsp. tablespoons of boiled water. After curdling, the mass is thrown back onto a cloth-covered sieve, and oppression is placed on top. The cooled cheese with oppression is put in the refrigerator. To extract cheese, moisten the cloth with water.
2. Soaked beans are ground 2 times in a meat grinder and poured with water (0.5 l dry beans need 1.5 l). This mixture is boiled over low heat for 2 hours, stirring constantly. You can not bring it to a boil. The resulting mass is filtered and squeezed through the fabric. A solution of 0.5 tsp is added to the resulting soy milk. citric acid and 2 tbsp. tablespoons of boiled water. After curdling, the mass is thrown back onto a sieve with a cloth, placed on it oppression. After cooling, the cheese is placed in the refrigerator