(Photo courtesy of University of Guam)
Community members are invited to learn how to make homemade soy milk and tofu at an upcoming value-added foods workshop hosted by University of Guam Land Grant on Monday, Sept. 28, or Saturday, Oct. 24.
Led by Jian Yang, a certified food scientist and extension specialist of food science, the hands-on workshop will teach participants how to transform soybeans into fresh soy milk and tofu using relatively simple equipment.
“Soybeans are a nutritious, plant-based protein that is incredibly versatile,” Yang said. “Making soy products from scratch is not only rewarding, but it produces a fresh product that is customizable to your family’s taste and texture preferences.”
Among plant foods, soybeans are one of the best sources of high-quality protein, containing all nine essential amino acids that the human body cannot make on its own. Additionally, soy is a good source of fiber, vitamins, and minerals, and research has associated soy foods with several potential health benefits, particularly when they are used to replace foods high in saturated fat.
Tofu is made by soaking and grinding soybeans to produce soymilk, which is then coagulated to form curds that can be pressed into tofu. Different coagulants and preparation methods can affect the texture and characteristics of the finished product.
Raw soybeans soak in water in preparation to be ground. (Photo courtesy of University of Guam)
Soy milk from ground and filtered soybeans is heated in a pot. (Photo courtesy of University of Guam)
Soy curd in a wooden mold prior to being pressed into tofu. (Photo courtesy of University of Guam)
Homemade tofu made by the University of Guam Land Grant food processing team. (Photo courtesy of University of Guam)
During the workshop, participants will learn to make tofu using three coagulants — calcium sulfate, magnesium chloride, and glucono delta-lactone — and compare how each affects the finished product. Participants will also learn proper preparation and storage techniques. The homemade tofu can be incorporated into savory dishes as well as desserts, while soy milk can be used in smoothies, breakfast cereal, oatmeal, and more.
The workshop will be held from 1:30 p.m. to 5 p.m. Monday, Sept. 28, with an identical session from 8:30 a.m. to noon on Saturday, Oct. 24, both on the UOG campus in Mangilao. The workshop is open to adults 18 and older, and registration is $15.
Those interested can register online at https://url.uog.edu/soy. For more information or assistance with registration, contact Gwindaleen Espulgar at (671) 735-2133 or espulgar@triton.uog.edu.
