Preparation method of sour milk tofu and sour milk water

自制酸浆做豆腐是非常健康的豆腐了，酸浆豆腐是做豆腐过程中，盛出来的浆水，由自身的乳酸菌发酵作用而变酸即为“酸浆”，用酸浆点制的豆腐叫做“酸浆豆腐”，做一次豆腐留一次酸浆，可以循环使用。

It is very healthy to make tofu with self-made yoghurt. Yoghurt tofu is the pulp water that becomes sour by its own lactic acid bacteria fermentation. The tofu made with yoghurt is called "yoghurt tofu". Make tofu once and leave yoghurt once, which can be recycled.

何谓酸浆，就是初次用酿造白醋制作豆腐后沥出的汁水，俗称浆水；温度适宜的情况下，由自身的乳酸菌作用而变酸，酸浆利用其含的乳酸来制作豆腐，规避了化学物品的污染，减少了豆腐本身的寒凉性，又增加了有益菌的用途，又称为绿色食品。

What is sour pulp? It is the juice drained after making tofu with brewed white vinegar for the first time, commonly known as pulp water; When the temperature is appropriate, it turns sour by the action of its own lactic acid bacteria. The sour pulp uses its lactic acid to make tofu, which avoids the pollution of chemicals, reduces the coolness of tofu itself, and increases the use of beneficial bacteria. It is also called green food.

酸浆制豆腐是利用豆腐发酵以后变酸的特点，利用PH值的不同使得蛋白质发生沉降，这也是传统常用的方法，这豆腐一经发酵之后，变化是产生出了大量的维生素Ｂ12，而人体要是缺少了维生素B12，就会加速大脑的老化。所以，我们要经常吃一些经过发酵的豆腐，这样对预防大脑的老化和老年性痴呆症是有好处的。

Making tofu with sour pulp takes advantage of the characteristics that tofu turns sour after fermentation, and the difference of pH value makes the protein settle, which is also a traditional and commonly used method. Once the tofu is fermented, it produces a large amount of vitamin B12, and if the human body lacks vitamin B12, it will accelerate the aging of the brain. Therefore, we should often eat some fermented tofu, which is good for preventing brain aging and Alzheimer's disease.

用酸浆做豆腐的原理类同于用“引子”或“面肥”来蒸馒头，没有任何添加剂和化学物质，真的健康食品、健康生活！

The principle of making tofu with sour milk is similar to steaming steamed bread with "Introduction" or "flour fertilizer". There are no additives and chemicals. It is really healthy food and healthy life!

做豆腐简单主要就是泡豆、磨浆，煮浆，点浆、压榨这几个程序。

Making tofu is simple, mainly including soaking beans, grinding pulp, boiling pulp, ordering pulp and pressing.

做豆腐的关键就是酸浆的发酵了，酸浆的制作，点浆时候的变化，将上次的浆水保留发酵，下次用来点豆腐即可。

The key to making tofu is the fermentation of sour pulp. The production of sour pulp and the change of the time of ordering the pulp. Keep the last pulp water for fermentation and order tofu next time.

以上就是今天带给大家的知识，老陈家石磨豆腐脑专注行业多年，为用户不断的提供有价值的内容，更多内容请继续关注我们：https://www.sdlaochenjia.com

The above is the knowledge brought to you today. Lao Chenjia stone grinding tofu brain has focused on the industry for many years and continuously provides users with valuable content. Please continue to pay attention to us for more content: https://www.sdlaochenjia.com