This Banrai soy milk is GM free, unsweetened and contains an incredible 11% soybean solids (normally 2% - 6%). This is the perfect soy milk for homemade tofu and gives a rich, intense flavour. The minimal ingredients speak volumes for the quality, groundwater of the Nohbi plain and domestic Japanese soy are blended to create this additive free, all natural product.
The purity of this soy milk, combined with its naturally sweet smooth texture allows it to be used in many ways, including deserts and breads – but also for drinking straight exactly as it comes.
Available in 1 litre
Keep at room temperature and refrigerate after opening.
Method for making tofu:
- Place the soymilk before in the refrigerator overnight to cool (this step is not essential but recommended for best results)
- Pour 125ml of soy milk in a 12 cm ramekin
- Add 5 ml of Nigari to the soy milk (available here - link)
- Mix well and place the ramekin in a bain-marie covering for steaming
For silky tofu remove after 10 minutes, if a firmer tofu is preferred double the amount of Nigari
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