Agromisa 
Interdev Agroalimentaire  

Soybean curd production

	Type de fiche	Techniques/Technologies
	
	Zone géographique	; 
	Mots clés	FROMAGE DE SOJA

Description/Mise en oeuvre
Take 1000 ml of soya milk, boil for 5 minutes while stirring (to prevent burning). Take the pan from the fire, and add 20-30 ml of a 4% acetic acid soluti0on (household vinegar), while stirring. The soymilk now coagulates. Filter the coaguale through a cloth, using a mould. Fold the sides of the cloth over the filter cake and put a weight on it to squeeze out the water. For a surface of 100 square centimetre (10 * 10 cm) a weight of 2-5 kg is needed, with a 5 kg weight water content of the curd may be reduced to 60-65 %.After obtaining the pressed curd, it should be stored under water, to prevent a brownish (harmless) discolouration.In hot tropical lowlands, the curd obtained in this way can only be stored for 1-2 days at room temperature. In a refrigerator it will keep for about 1 week, if stored under water.
Résultats/Eléments chiffrés
Dry matter content of soya milk is between 5-7 %, so 1 litre of soya milk will yield a piece of curd of approximately150 g. 
Enseignements
Availability of soybean milk
Coagulation of the soybean milk by means of acetic acid (vinegar), 
Filtering through a clean cloth, pressing, storage under water

Auteur : Rob Witte
Saisie le : 21/11/2001
Fiche validée