Curd is a delicious and healthy food. The finished curd milk is more red flour in the north, and the appearance is dark red. In the south, the curd milk is mostly light yellow in color. But the style is not much different.
Today we introduce how to make curd milk at home.
The ingredients are tofu. It is tofu bought in supermarkets or on the street. As for what point of tofu is used, the difference is not very big.
Excipients are: curd powder (you can buy it online, you can also make tempeh, etc.), salt, pepper powder, white wine, water.
steps:
(1) Beat the tofu into small pieces (usually 2 or 3cm square), dip it in the water that dissolves the curd powder, and neatly code it into the utensil. Gaps should be left between blocks to facilitate the growth of bacteria. The vessel can be covered with a drawer cloth to prevent dust and keep warm.
(1) Tofu blank after fermentation for 24 hours. It can be seen that thick white hairs have grown on the tofu blank.
(3) Tofu blanks after fermentation for 48 hours. At this time, the tofu blank has been wrapped in a white wool warehouse. I am in a situation where fermentation occurs at room temperature of 20 ° C, if the room temperature is low I can continue to ferment for 72 hours.
(4) Put the fermented tofu blank into the container.
(5) Put salt, pepper powder, white wine, and sugar into the appropriate amount of water, dissolve and stir into the curd container, so that the solution water has just surfaced the curd block. Leave in a cool place to continue to ferment for a month before eating. The longer the time, the more beautiful it is.