We went to pediatrician clinic for our baby’s measles immunization and regular check-up. The doctor made sure the he was free from any illness before administering the drug. Our baby boy caught a cold recently but he is well now.
Before leaving the clinic we asked the doctor what food he can eat, in addition to his current food list. He is now eating fruits, vegetables and some cereal products (apples, papaya, squash, plain biscuits, rice, potato and camote). The doctor told us that he can now eat plain taho, no syrup and sago. Taho is recommended as alternative source of protein.
The day after, I heard the taho vendor shouting. I immediately called the attention of my wife to buy plain taho and the regular taho with syrup and sago. The first was for my baby and the latter was for me.
Plain taho taste good even without the syrup and sago. Our baby boy really like it.
This another training lecture I compiled. This includes tofu/tokwa, miso, and soy milk. You can find taho here.
500 gms soybeans
60 gms CaS04 Food grade (calcium sulfate)
1. Soak soybeans overnight.
2. The next day, remove as much skin as possible.
3. Grind the soaked soybean with water in the ratio of 1:3, soybeans to water.
4. Strain in a cheesecloth.
5. Boil the milk.
6. Add immediately the coagulant to the newly boiled soy milk.
7. When the coagulation is complete transfer to a wooden mold lined with cheese cloth. Be sure that the wooden molds have holes on the sides and bottom to drain the water out.
8. Apply pressure on the molded soybean curd under the folded cheesecloth on the top of the curd to drain the water faster. Apply light pressure to obtain soft cheese and heavy pressure to obtain harder cheese. The yield of soybean curd from 100 pounds of dry soybean is about 350 pounds.
Coagulants: (60g per 500 g soybeans)
Magnesium chloride, magnesium sulfate, calcium chloride, citric acid (1 percent solution) and vinegar (4 percent acid) may be used as coagulants. Even though vinegar and citric acid are sour, the curds prepared from them are not sour so long as only the right amount is used.
Taho making is easy. An easy to make food for vegetarian.
You can find procedures for other soya products here.
2 cups soy beans (soaked, peeled)
7 cups water
2 gulaman bars or an equivalent jelly powder
7 cups water
grinder or blender
cheesecloth (one yard)
1. Soak soya beans in top water for 30 minutes.
2. Dehull the beans manually. Try to remove as much peels as possible.
3. Soak again for eight hours in generous amount of water. Grind as fine as possible, use blender or stone mill, then boil for about 20 minutes.
4. Drain to separate the soya milk from soy pulp. Squeeze harder to extract residual milk. Use a fine cloth piece.
5. Then add a gulaman or gelatine powder. Stir until dissolved. Let cool.
Option 1. Gather 1 cup brown sugar and 1 cup water. Dissolve sugar in water and let boil for five minutes. Use more sugar and cook longer if thicker syrup is desired.
Option 2. Gather 10 ounces (1 1/4 cup) sugar or brown sugar, 1 cup water and 1-2 tablespoons lemon juice OR vinegar OR 1/2 lemon. Boil sugar and water. Add lemon or vinegar and set aside.