Tofu is healthy and versatile in the kitchen. And it’s actually pretty easy to make at home – if the mix is right.
Have you ever made your own tofu? The basic principle is the same as in cheese production: a liquid is curdled and then further processed. With cheese, rennet, an enzyme from calves’ stomachs, is added to the milk. Acid is added to soybean water in tofu. This is easy to do if you find the right proportions. I had to experiment for a while – now I have the perfect recipe.