Not a bad way to spend some time. Today, I drove my children 2 counties away to a swimming lake that was closed to swimming due to algae, although there were two other kids their age at the "beach" and they had a good time. We also hiked through the park and I let them play in a natural stream for a while, so they could at least say they got wet.
Thanks! I had to work to make it look good, lol. It was so surreal there. There were exactly 9 people on a "beach" that's normally jam-packed. 4 adults, 4 kids, and a baby, including me and mine. It was almost creepy! And so quiet, the highway we took to get there was very audible. Never, in the many years I've gone there as a child, has it been quiet enough to even know you were remotely near an interstate.
I use a solution of Epsom salts. In Japan they use nigari, which is magnesium chloride, but I don't know where I'd find that around here. Amazon, I suppose.
Both of those give tofu a faint bitter taste. I'm thinking of trying lemon juice this time, for something different. It also works, although I've read that the yield is lower and the tofu a little grainier. Or possibly the citric acid that is used in cheesemaking could be used.
Speaking of making cheese, sometime I'd like to make a thick soymilk and then use it in a cream cheese recipe with vegetable rennet, and see what I end up with.
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Both of those give tofu a faint bitter taste. I'm thinking of trying lemon juice this time, for something different. It also works, although I've read that the yield is lower and the tofu a little grainier. Or possibly the citric acid that is used in cheesemaking could be used.
Speaking of making cheese, sometime I'd like to make a thick soymilk and then use it in a cream cheese recipe with vegetable rennet, and see what I end up with.
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