New Delhi: Soybean curd is made from soybeans. Soybeans are soaked, pureed and pressed. Soy yogurt has been used in cooking for over 2000 years. Notably, soybean curd is a traditional food ingredient used throughout much of East and Southeast Asia, including Chinese, Japanese, Korean, Thai, and Vietnamese cuisines. Soybean curd has a neutral taste and looks like paneer made from milk.
Soft, firm and extra firm texture. Soybean yogurt is a high source of protein and calcium so everyone can eat soy bean yogurt without worry. Health-promoting soybean curd is also known as tofu.
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Soybean yogurt contains healthy fats and is low in carbohydrates and contains no cholesterol, which is a huge health benefit. Soybean curd used as a meat substitute is also a great alternative to paneer and other cheeses.
A healthy alternative for those allergic to milk and dairy products is soybean curd, tofu.
How is soybean curd made?
Soybean yogurt is made using three ingredients: making yogurt from soybeans is an easy but careful process, water, and coagulated. It should also be noted that the quality of the ingredients can greatly affect the quality of the final product.
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Soak the soybeans. The first step in the process is to soak the soybeans in water until tender. Puree the soybeans in a mixer. Next, you puree the soybeans and lightly sauté them to remove any raw or bitter taste. Strain the pureed soybeans to remove any remaining solids.
Then, they add one of Epsom salts, food-grade calcium sulfate (gypsum), and magnesium chloride (nigari) to bind the soybeans together. This thickens the soybean mixture, similar to how yeast curdles milk.
After adding this, the mixture should resemble curdled milk. Now strained once again and pressed to form soybean curd i.e. tofu.
Epsom salts include food-grade calcium sulfate (gypsum) and magnesium chloride (nitrite).
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