Tofu is certainly one of the most widely used foods in vegan nutrition. Unfortunately, its preparation is often quite complicated and time-consuming. With Ariete B-Cheese, you will discover how easy it is to make a soft, flavorful "cheese" that is far superior to the tofu you usually find on the market. Start now!

Ingredients for Homemade Tofu

• 2 L of natural soy milk (check ingredients list for only water, soy, salt)
• 8 g salt
• 6 g magnesium chloride (nigari)

Tofu Preparation using B-Cheese

1. Pour the milk and salt into the cheese maker, mix well to dissolve the salt, and then insert the cheese basket.
2. TURN ON PROGRAM 3 "VEGAN" on your Ariete B-Cheese machine.
3. At the "RENNET" indicator beep, add the nigari dissolved in 15 mL of water, stirring the milk slowly. Immediately stop the milk movement by stirring in the opposite direction.
4. Press the "OK" light and wait 10 minutes for the curds to rise and compact.
5. At the "UP ARROW" indicator beep, slowly lift the basket and place it on the grooves to drain the whey. Collect any curds remaining in the machine's container and add them to the basket, then press "OK."
6. After 15 minutes of draining, fill the yogurt cup with water and place it on the curds to press and squeeze them. Press "OK," the "END" indicator will turn on, and let it drain for 2 hours.
7. Remove the weight and, using the supplied spatula, detach the tofu from the edges of the basket. Helping with one hand, flip the basket over and extract the tofu.
8. Store in the refrigerator for a maximum of 5 days.