tag:blogger.com,1999:blog-5687372.post5043539773302805267..comments2024-03-18T23:06:30.250-07:00Comments on Anna's Cool Finds: Anna Haighthttp://www.blogger.com/profile/01322505190424736466noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5687372.post-79031873876120392262010-10-12T19:20:30.726-07:002010-10-12T19:20:30.726-07:00Great post! Nice documentation of the process, ver...Great post! Nice documentation of the process, very similar to cheese making I imagine.<br />I want to give it a try now thanks to you.Bhttps://www.blogger.com/profile/14581745825369229010noreply@blogger.comtag:blogger.com,1999:blog-5687372.post-43070873934461643962007-01-15T21:33:00.000-08:002007-01-15T21:33:00.000-08:00Christian: My tofu was firm -- you can really adju...Christian: My tofu was firm -- you can really adjust the nigari to make it as soft or firm as you like.<br /><br />Kalyn: I was delighted to find that Ulrike had already WHBlogged the making of soy milk- but by hand rather than machine! But maybe I am the first for tofu as I can't recall ever seeing it posted either.Anna Haighthttps://www.blogger.com/profile/01322505190424736466noreply@blogger.comtag:blogger.com,1999:blog-5687372.post-28626211741268470512007-01-15T21:31:00.000-08:002007-01-15T21:31:00.000-08:00This comment has been removed by the author.Anna Haighthttps://www.blogger.com/profile/01322505190424736466noreply@blogger.comtag:blogger.com,1999:blog-5687372.post-56715875374576176872007-01-15T07:55:00.000-08:002007-01-15T07:55:00.000-08:00Very interesting. I had no idea how tofu was made...Very interesting. I had no idea how tofu was made. This is a first for a food blog as far as I know!Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.comtag:blogger.com,1999:blog-5687372.post-60976077743168302302007-01-15T05:22:00.000-08:002007-01-15T05:22:00.000-08:00Great post! What is the consistency of your tofu? ...Great post! What is the consistency of your tofu? I'm thinking about buying a milk maker and making my own tofu but I want to make sure it gets a bit denser then silok tofu. Thanks.Levatill150https://www.blogger.com/profile/17855555628970971365noreply@blogger.comtag:blogger.com,1999:blog-5687372.post-3037581949516760862007-01-15T01:08:00.000-08:002007-01-15T01:08:00.000-08:00Cindy: Glad you enjoyed the post.
Cookiecrumb: ...Cindy: Glad you enjoyed the post.<br /><br />Cookiecrumb: 1) My friend came by with the can of mango pulp earlier that day to make mango lassi's with but ended up enjoying the soy milk so much he didn't and then left it with me for next time. It was a convenient weight! 2) Good question, which I also started thinking about once I'd finished posting. The bottom of the box is unstable, so it would need to be placed on a grate of some type over a big bowl to catch the liquid. I think I should taste it/measure the pH to think of something. My mother used to save all the cooking liquids from vegetables and use them for soup stock or breadmaking. She said otherwise all the vitamins went down the drain. I think I'd need a separate freezer though if I were to save the liquid. Hmmm.. maybe it would make a good toner for the skin? (Really have to find that pH tape). 3) Yes, I finally managed to find a source for flour, will keep my eye out for local, organic soybeans (of the Laura variety). I think California grows nearly everything, so somewhere... Thanks for your continuing encouragement!<br /><br />Ulrike: I went to your post - WOW - it was even for WHB! You did it the hard way and made it look easy!Anna Haighthttps://www.blogger.com/profile/01322505190424736466noreply@blogger.comtag:blogger.com,1999:blog-5687372.post-68669510199241659102007-01-14T23:07:00.000-08:002007-01-14T23:07:00.000-08:00I tried to make soy milk myself. Now I have to go ...I tried to make <a href="http://ostwestwind.twoday.net/stories/2336699/">soy milk</a> myself. Now I have to go on to make tofu. Great entry.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5687372.post-3880026007399514412007-01-14T21:27:00.000-08:002007-01-14T21:27:00.000-08:00Two, no, three things.
1) You may be the only food...Two, no, three things.<br />1) You may be the only food blogger in my circle with a 5# can of mango pulp.<br />2) Is there anything useful you can do with the whey you drain off? (Feed it to the plants, I guess.)<br />3) I am so very impressed. This could bring me back to tofu. Now if only there were a local, organic source for beans.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-5687372.post-72439509544369122252007-01-14T15:07:00.000-08:002007-01-14T15:07:00.000-08:00Now THAT's fascinating, Anna! I really enjoyed le...Now THAT's fascinating, Anna! I really enjoyed learning about the whole process, and the fact that you get tofu from soy milk is something I did not know. Great photos and info.Cyndihttps://www.blogger.com/profile/08485300845528483642noreply@blogger.com