How to make Soy Milk & Firm Tofu with Soyabella 

Awesome. I have a soyabella. I like the idea I don’t have to cook it on stove. Seems to be easier.

I've been making tofu for a few months now. I save a lot of time and trouble by pouring the curds and weigh directly into a fine mesh strainer. When most of the whey has dripped out, I carefully scoop the curds into my lined mold. It works great and the strainer is easy to clean! Very nice tutorial! Thank you!

Thank you very much . Have a good day and have a good health

ThankYou ❤️ I’m getting my machine tomorrow and I’m so ready !🏡

love the Tofuture press! Always use that for my tofu

It is so much fun watching you make this. You have a style of teaching I really enjoy! Once I got my Soyabella and the little tofu mold that came with it (which is not the one you used in this video) I saw that it makes a very SMALL amount of tofu at one time, and was in a quandary. I really wanted to make something closer to the size of a block of tofu we get at the stores in the U.S., which is more than twice the size the Soyabella makes. It's crazy how long it took me to figure it out that all I need to do is make the soymilk two (or even three) times -- but if I do it three times some will be just for soymilk and not for the tofu -- and each time pour the soymilk into a saucepan and let it sit while I make one or two more batches. I will be sure to clean out the container that holds the okara well between each time, as well as scour anything that has stuck to the bottom of the Soyabella. Then I will make soymilk one to two more times, pour the soymilk into the same saucepan, take the temperature and heat it up a bit if needed to reach 80 Celsius (or about 176°F) before adding half the the coagulant (which for me the full amount will be a cup of water with about 3 tablespoons of organic apple cider vinegar) and if needed add the other half 7 minutes later, watching for the whey to become fairly clear. Then I will pour my soy curd mixture through a collander covered with a cheesecloth - CORRECTION: I just did this and that was not a good idea to add the cheesecloth -- (my Soyabella came with TWO cheesecloths -- what a treat!) -- over a large batter bowl that has a spout to catch most of the whey before I scoop the curds into my 14-oz. tofu mold which will already be waiting with another cheesecloth covering it. I am SO excited about this!!! Can you tell?! The recipe I used for making tofu the "hard" way always began with 250g of soybeans and the Soyabella recipe calls for only 100g, so I know that about half of the soymilk I make the third time -- if I make it a third time -- will be used as "regular" soymilk. And now, thanks to YOU, I am really believing and understanding that I CAN use the okara for other things, and I LOVE that. It is so good not to waste food! Thank you so much for your food preparation show, Inga! You make cooking even more fun for me than it already was. -- Michele in Texas P.S. I just bought my Soyabella, in the U.S., in December 2022. The buttons on top are DIFFERENT! There is one called HEAT, one called RAW and a third has the same symbol (white on black) as my "shutdown" button on Windows on my computer. I never have figured out why that button is there. I tried pushing it a couple of times and it did not seem to do anything. But no matter since I don't think I need it. My Soyabella came basically WITHOUT instructions, so your videos have helped me IMMENSELY! I just made two batches and the soymilk is curdling as I type. (I don't think I will ever want to do 3 batches after all -- just too much work, haha.) I also managed to do a BIG GOOF the first time around but I've already written too much so I will spare you the long story (but the soymilk was saved)!

Ahhh, didn’t know what that plastic thing was that came with the soya Bella lol. That’s so convenient to make your own tofu with this machine! Thank you for the step-by-step video. I was so lost 😂

Nicely

Thanks for the video. It makes the process very easy. It would be nice to have it fresh like that. Is it hard enough to be marinated and pan fried?:)

Thanks for the great demonstration. I just learned that you can make tempeh from the okara! I've done it twice so far with great result. Check out full of plants for a recipe. No waste!!

Luv the accent. Where are you from! I'm from the Bronx, NY in the USA.

Please let me know how much water you put in for 100g dry soy beans. Thank you very much

How much, by weight, dry soy beans do you use?

Well said, now remember this is probably a 60:40 ratio of protein to starches respectively or even greater protein to starch ratio… have plenty of oxygen eat less starch.

How much tofu do you produce out of that quantity of soy bean and water?

Hi, any thoughts on why the texture didn’t turn out? I cooked my soy milk in my SoyaJoy, drained pulp, checked temperature and put in the Nigari flake mixture. Interesting though, the package said to mix it in 1 cup of warm water and leave it in the milk for 25 minutes. The curds were very small and when I drained and pressed it the texture was mushy. My first attempt failed completely and this time was mushy. I’m disappointed 😔. Taste is good. And your suggestion to add a pinch of salt was wonderful. Milk was delicious.

Can you make Burmese tofu using chickpeas with this method?

hi, the texture allows grating it?

Your accent sounds like a mix between Dutch, Irish and Newcastle lol

This is so not what the soyabella book has written to do