Methods of making sour milk tofu and sour milk water(suan jiang dou fu he suan jiang shui de zhi zuo fang fa )

Methods of making sour milk tofu and sour milk water

Introduction:

"Homemade yoghurt tofu is the greenest tofu. Yoghurt tofu is produced in the process of making tofu. The pulp water is fermented by its own lactic acid bacteria and becomes sour, which is called" yoghurt ". Tofu made with yoghurt is called" yoghurt tofu ". Once tofu is made, one yoghurt is left and can be recycled. What is sour milk? It is the juice that is leached out after making tofu with brewed white vinegar for the first time. It is commonly known as pulp water. When the temperature is appropriate, it is acidified by its own lactic acid bacteria. Sour milk uses its lactic acid to make tofu, which avoids the pollution of chemicals, reduces the chilliness of tofu itself, and increases the use of beneficial bacteria, also known as green food. Making tofu with sour milk is to make use of the characteristics that tofu becomes sour after fermentation, and make use of the different pH value to make protein settle, which is also a traditional common method. Once the tofu is fermented, the biggest change is to produce a lot of vitamin B12. If the human body lacks vitamin B12, it will accelerate the aging of the brain. Therefore, we should often eat some fermented tofu, which is good for preventing brain aging and Alzheimer's disease. The principle of making tofu with sour milk is similar to steaming steamed bread with "Introduction" or "flour fat", without any additives and chemical substances. It can be said that "raw soup makes raw food", so sour milk tofu is "green tofu". Real green food, healthy life! Bean curd is easy to do, the main is the bubble beans, refining, cooking pulp, point pulp, press these procedures. The key to making tofu is the fermentation of sour milk. The production of sour milk, the change of the time of sizing, keep the last sizing water for fermentation, and use it to order tofu next time. When I finish tofu, I weigh it every time. 250 grams of soybean tofu can make 650 grams of tofu -- 770 grams of tofu, which is between 2.5 kilograms and 3.1 kilograms of tofu. The first time I made sour milk tofu, I left a little less sour milk. After I ordered some soymilk, I just had a little reaction. I had no way to mix some white vinegar to make the tofu. The second time I left more sour milk water. This time, I succeeded in making sour milk tofu. The tofu is very tender, fragrant and delicious. I can make sour milk tofu. I don't want to eat tofu made of chemical materials any more, The original flavor of the real green food Oh, after the success of making yoghurt tofu, I am very excited, especially when using yoghurt to make soy milk. At the moment when soy milk changes, I really feel very magical and have a sense of achievement. Ha ha, I write down the process of making yoghurt and share it with you. Oh, ha ha, the level is limited. It took me two days to make it for the first time Tofu should be starched with white vinegar and water

Production steps:

Materials required:

Soybeans: 250g

Water: 2500ml

White vinegar: 25ml

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: other

Chinese PinYin : Suan Jiang Dou Fu He Suan Jiang Shui De Zhi Zuo Fang Fa