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“For those who are really keen... Times are guesses. Posted in response to a recipe request”
1hr 50mins
4 oz

Ingredients Nutrition

  • 1 pint soya milk (shop bought or homemade)
  • 12 teaspoon epsom salts or 12 teaspoon nigari
  • 4 tablespoons hot water


  1. Put soya milk in a pan and bring to the boil.
  2. Dissolve the Epsom salts or nigari in the hot water and add to the milk.
  3. Leave for 5 minutes to curdle.
  4. Line a sieve with a piece of muslin.
  5. Pour curdled mixture through, separating the curds from the liquid.
  6. Discard the liquid.
  7. Fold muslin over top of sieve and place a weight on the top.
  8. Leave for 1 hour.
  9. Remove the curds, which are now tofu, and store in a bowl of water in the fridge till needed.
  10. (makes approx 4 oz).

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