Occasionally I make my own tofu from organic soya beans. I enjoy making it when I have time in the evenings as it reminds me of the time I spent in Japan working voluntarily at a traditional tofu shop. It is really cool when you add the salt or curdling agent and the milk separates from the whey. It is one of those special moments of making something by hand that has its own magic!
Tara helped me out and we had fun chatting.
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