Soy has been kicking my ass. Since I last posted about tofu and grandiose-edly stated all the foods I was going to make out of 'tofu' a lot has changed. The biggest factor here is the quality of my ho-made tofu. It sucks. Its grainy or gross or otherwise so worse than what people who hate tofu hate even more. I cant get the ratio down for a small quantity. All the recipes I have read are for larger portions and I am not 'bout to make 2 gallons of soy milk just to see if it coagulates right, so I have been trying to 'create' this tofu a liter at a time. These three are 'barely' passable if not at all.
I have a dense and gritty one that only the hardcore can enjoy.
I have a smooth and 'cheesy' one (which gives me an idea)
....and I have a way too silky one which is still useful for something.
The protein factor is omnipresent but the overall asthetic value is severly diminished while esthetically it remians pure, for me at least. Lets not forget that I can purchase all kinds of tofu, I have Chinatown and the Korean street and of course all the Japanese grocery stores, so GOOD tofu is easy to get, I just want to see if I can make it..........