Yup a soymilk maker
crazy contraption instructions are all in korean!!!
so I googled that beyotch and found a site that had instructions in Engrish
Soy beans and press I bought
weigh out the dried beans straight from bag
measure out the water
run the machine for 30 minutes and you get this crap. Light soy milk
At this point you can drink it or you can add this... Nigari a coagulant
add it in gently
it forms curds
strain it into your press
add the top and weigh it down
you get tofu. This batch turned out crappy. The machine is good for soy milk but not so good for tofu. Lets try it again but the manual way.
take soybeans that have been soaked for 14 hours
this is 6oz of soybeans soaked
Puree them beans with some water
I forgot to take a picture of me boiling the puree but afterward you strain it
gather up the mesh
squeeeeze out all that hot milk
pour a little more water into the lees
and squeeeze that ish again. This is what you have left
Koreans love this stuff, we make a dish called BEEJEE!!!
so heres the milk. Simmer it for 6 minutes
let it rest for 2 minutes and then add the nigari in three batches. Look at that stuff curdle
Let it sit for a few minutes
ladle the curds into the press. The whey will fall out the press... save this stuff!
weigh it down. Look Im using the saved whey. Weighing it with whey. Hey!!!
So this is what you get with 6oz of soybeans. a buttload of LEES yes the leftover ground up beans are called lees. You got the whey that is chock full of nutrients and has a strange yet pleasing flavor. And you have the shorty block of tofu. Next time I use the smaller press and make a block that resembles a block. Not some janky tofu. Nothing goes to waste. The Cheapie in me loves this