Tofu making

Comprehensive Tofu recipe found here-
http://www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/

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Soaked soybeans overnight in cold water.

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Blended soybeans and water thoroughly.

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Boiled soybean blend in 5 cups of water for around 12 minutes.

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Strained out soy milk through cheese cloth. Excess pulp is called okara. The liquid is the soy milk! Tastes fresh!

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Line the strainer with cheesecloth. I only had a small bag cloth so I used an unopened meshy cleaning cloth.

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Added the coagulant- in this case i used Epsom salt. The milk will start to clump.

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Poured coagulated milk in ghetto tofu press. I used a strainer with a bowl underneath.

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After about 30 minutes the tofu was pretty solid! Still a bit too soft to my liking but I was impatient and hungry!

November 29: indigenous culture day

It’s Thursday. The after school activity is a short ride outside Antigua to an indigenous artisan and culture center. We are introduced to the Mayan culture of Guatemala and witness how their textiles are made (the fabric given at weddings typically take 6 months to make!), how weddings typically work (with demonstrations!), how to make tortillas, what the typical food is (with samples of course), and how coffee is grounded. Muy interesante!!!

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