{"product_id":"tofu-kit-3438p","title":"Tofu Kit","description":"\u003cp\u003eKit for making approximately 300 grams of tofu.\u003c\/p\u003e\n\n\u003cp\u003eApproximately 1.5 litres of soya milk is needed to make 300 grams of tofu.\u003c\/p\u003e\n\n\u003cp\u003eThe kit consists of:\u003c\/p\u003e\n\n\u003cp\u003e1 pc mould (13 x 10.5 x 7.5 (h) cm)\u003cbr\u003e\n1 pc pressing lid with handle\u003cbr\u003e\n1 pc fine-mesh cloth (30 x 40 cm)\u003c\/p\u003e\n\n\u003cp\u003eDishwasher safe.\u003c\/p\u003e\n\n\u003cp\u003eAs a coagulant you can use Ren GDL, item nos. 6645 and 6645a, calcium sulphate, item no. 6640, or lemon or vinegar, depending on what your own recipe specifies.\u003c\/p\u003e\n\n\u003cp\u003eRecipe for homemade tofu:\u003cbr\u003e\nHeat 1.5 litres of soya milk to boiling point. Remove the pan from the heat and add the coagulant, for example 2-3 grams of Ren GDL after it has been dissolved in a little water. Place the cheesecloth in the cheese mould. Place the mould somewhere where the whey can drain off, for example in the kitchen sink. After 15-20 minutes, when the mass has coagulated, pour it into the mould. The whey runs off through the holes in the mould. Press the mass together with the pressing lid. If you want a soft tofu, press less hard, and if you want a firmer tofu, press harder and longer. The tofu is then ready to use.\u003c\/p\u003e\n\n\u003cp\u003eThe tofu can be flavoured with herbs, spices or seaweed.\u003c\/p\u003e\n\n\u003cp\u003eYou can also use 4 tbsp lemon juice or vinegar for this portion, but tofu made with these coagulants tends to acquire a sour taste.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54321963172167,"sku":"2065","price":135.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/tofu-kit.jpg?v=1783942986","url":"https:\/\/thehomelarder.com\/products\/tofu-kit-3438p","provider":"Dansk Hjemmeproduktion","version":"1.0","type":"link"}