Скачать или смотреть Homemade Silken Tofu

This is the silkiest tofu you can make at home — and it’s one of my all-time favorites.
No pressing. No fridge. Just soybeans, water, and a little food science.

As a food scientist, I make silken tofu using GDL (glucono delta-lactone) — a gentle, slow-acting coagulant that transforms warm soy milk into the softest, scoopable tofu.

It’s smooth, custard-like, and perfect for both savory dishes and vegan desserts.

✨ I’ll share my homemade soy milk video next week — so you can make the whole process 100% from scratch.

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