Huh, that seems like a pretty good yield! Various peoples rave about how good really fresh tofu is. Great to hear that yours was tasty. Gympsum or epsom salts are probably easier for me to get than nigari, so it's good to hear they worked well for you both. Though perhaps i just keep overlooking it at the asian groceries.
fupapack wrote:
Ate some of the okara though and that was good.
Yeah that is extra motivation for making soymilk; okara sounds like it could be pretty useful and i'm curious about it. I always keep the pulp when i make almond and oat milks, and it's quite handy for various things.
