RECIPES FOR MAKING TOFU & COTTAGE CHEESE WITH SAHU SALT BRINE
Here are simple and effective recipes to create delicious tofu and cottage cheese using Sahu Natural Liquid Nigari.
TOFU RECIPE WITH SAHU SALT BRINE
Ingredients:
- 1 liter of soy milk (homemade or store-bought)
- 2 teaspoons of Sahu natural liquid Nigari (adjust to preference)
Instructions:
Step 1: Heat the soy milk in a pot over medium heat until it begins to steam but does not boil. Stir occasionally to prevent sticking.
Step 2: Turn off the heat and allow the soy milk to cool slightly (about 70°C or warm to the touch). Add the Sahu natural liquid Nigari one teaspoon at a time, while stirring gently.
Step 3: Cover the pot and let it rest for 10–15 minutes to allow the milk to coagulate and separate into curds and whey.
Step 4: Line a colander with cheesecloth or a fine mesh cloth and pour the mixture through it. Let the whey drain completely.
Step 5: Press the curds gently into a block (use a tofu press or a weighted plate). Adjust the pressing time to achieve your desired texture—softer tofu with less pressing, firmer tofu with more.
Step 6: Remove from the mold, and your fresh tofu is ready to enjoy!
COTTAGE CHEESE RECIPE WITH SAHU SALT BRINE
Cottage cheese is a soft, fresh cheese that’s widely loved for its creamy, fragrant taste and simplicity to make. Rich in vitamins B1, B3, B6, a large amount of Vitamin A, and essential minerals, it’s highly nutritious and versatile.
Steps to Make Cottage Cheese:
Step 1: Choose whole milk or pasteurized fresh milk (avoid ultra-pasteurized milk). There are many brands on the market to pick from.
Step 2: Heat the milk in a non-stick pot (easier to clean later). Use medium heat until the milk begins to boil and almost overflows. Lower the heat and let it simmer for about 3 minutes. Skim off the foam and milk scum from the surface. Stir gently to prevent a skin from forming.
Step 3: Turn off the heat and let the milk rest for 3 minutes. Add Sahu Salt Brine (use 2 teaspoons per 400ml of milk; adjust as needed, but avoid adding too much as it will make the cheese overly salty and bitter). Stir gently, cover the pot, and let it sit for 3 minutes.
Step 4: Open the lid and... surprise! You might not see much happening yet. 😅 Put the pot back on low heat and wait. Slowly, the milk will begin to separate into curds and whey. At first, small curds will form, gradually growing larger. Once the milk has fully separated, you’ll see golden whey and beautiful white-yellow curds.
Step 5: Turn off the heat, strain out the whey, and you’re left with soft, creamy, and nutritious cottage cheese. You can enjoy it immediately or store it in an airtight container in the fridge for 3–5 days.
Tips:
- The creaminess of the cheese will depend on the type of milk used.
- Cottage cheese can be eaten on its own or used in baking.
Enjoy your homemade, delicious, and healthy cottage cheese with Sahu Salt Brine!