Comments on: Soymilk Skin (Fresh Yuba) ~ Savory & Sweet

by: Rehoboth Beach

Tue, 16 Aug 2011 08:32:06 +0000

Thanks for this article. I really hope you post more articles soon, I will definataly share this.

by: How To Make Bean Curd Sheets And Sticks? | b2b b2c infomations

Thu, 28 Oct 2010 22:21:32 +0000

[…] How To Make Bean Curd Sheets And Sticks? Take a look at : http://www.nandyala.org/mahanandi/?p=501 […]

by: Sunshinemom

Sun, 26 Oct 2008 02:25:33 +0000

Thank you for this beautiful recipe!!

by: Jiun

Mon, 13 Oct 2008 02:35:41 +0000

Hi there! I try make the yuba last night folow your step but is not working….pls advise what was when wrong? How long do I have to bil the soymilk? Is simmer or high heat? The surface doesn’t form a thick layer yuba like yours. Only very thin and small if I pick it up bu chopstick it will break. Pls advise…thanks a million
jiun

by: Seamaiden

Wed, 20 Feb 2008 05:16:11 +0000

I just made yuba by itself tonight, starting with dried, organic soybeans. The first time I enjoyed it as part of a kaiseki ryori experience in Tokyo, and I had it many times afterwards but I never made it at home until tonight. Absolutely delicious! I made a sweet mirin sauce with honey to accompany it, but would definitely love to try it as a wrapper in the future. Thank you for the gorgeous photos and clear directions.

-Sea

Hello Sea, I am happy to read that you tried and liked this recipe. Thank you for taking time to let me know. Yuba with sweet mirin sauce sounds wonderful.
-Indira

by: Della

Thu, 25 Oct 2007 17:55:33 +0000

Continuation from No. 42 comment…

Oh, I see now. On No. 39 above, there is a simplier method in picking up the skin. And cooking it 5 minutes longer than my cooking time may be better.

I still say this is a fun experiment for for anyone to try because it does work. It’s as fun as making butter from shaking whipping cream until it forms butter.

by: Della

Thu, 25 Oct 2007 17:46:36 +0000

WOW! It did work. It is a very slow process, but you can make Yuba while watching your favorite TV program. I was doing it as a fun experiment. I used Silk brand unsweetened plain soymilk and pour about 2 cups into a small saucepan. I cooked the soymilk over medium heat just until it was coming to a boil and lower the heat to a fairly low temperature. Allow the soymilk to cook UNDISTURBED for about 8 to 10 minutes (don’t even move the pot around). You will notice a skin forming on the top surface of the soymilk, like scalding milk. When a good amound of skin is formed on the top surface, using a chopstick, quickly scoop it up from the center and place it into a bowl of cold water. Then walk away from the milk for another 8 to 10 minutes. Meanwhile, with the first sheet of Yuba placed in cold water, gently spread the Yuba skin out and place it on a plate. The cold water keeps it from shrievling to a mass. It was a fun experiment. Being asian, I see these sheets in dry form and fresh frozen form. They are inexpensive and is used in many dishes, i.e., soups, congee (rice porridge), dim sum, main dishes, etc. A japanese cookbook says to just dip in soy sauce and wasabi and dip and eat. I never knoew this is how it was made. Very interesting. What I experiment today is exactly like the fresh frozen sheets purchased in asian stores.

Congrats Della. That is exactly how I made the fresh yuba at home. It’s a slow process but the end result is really worth the effort and time. Glad that you tried it as well.
Did you make any special dish with fresh yuba, or enjoyed it by itself?
- Indira

by: Bina

Fri, 18 May 2007 08:24:04 +0000

Hi- was surfing the net on how to make tofu and landed on this site- must say it is very interesting and that there are so many Indian recipes, will def try them out.
Question- how does one make soya milk and is a tofu press available in India?
thanks again

by: donald chee

Thu, 08 Mar 2007 04:13:37 +0000

i want to learn how to make beancurd and beancurd sheet

by: Diana

Mon, 08 Jan 2007 07:40:44 +0000

Can you give me advice on picking up the skin without having it stick to itself? I am thinking of fabricating a beancurd skin lifter to solve this problem for myself, but if there is a simple technique that works for me, I’ll use it instead.

Indira replies:
Hi Diana, you’ve to simmer the soya milk for long for skins that won’t stick/tear on lifting. I’ve used two chopsticks to lift the skins. Lift from the center with two chopsticks and while lifting increase the space between two chopsticks so that the layer would comeoff as a single layer without sticking and becoming double layer. You have to be quick though, and also place the layer on a clean flat surface like on a big cutting board and smooth out the edges gently with hand, without making any tears on it. Again this works when you have a thick, (almost wontonwrap thickness) soy milk skins. For that, you really have to simmer the soy milk for long. For one skin, atleast 15 to 20 minutes of simmering, without disturbing the milk on low heat.
Hope this helps.