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Making Soy Pulp, Soymilk, and Tofu at Home | ZenKimchi
The brilliance of making tofu at home was suggested by my friends who were already making their own, but it took me a while to get on it as it seemed like such an arduous task. Yet once I started, I made 5 batches one after another. And then a couple more. Then another… Its taste and texture remind me of ricotta …