On Sat, 26 Jul 2003 20:39:35 -0400, "Fudge"
wrote:

I grow several strains of edible soybeans in Eastern Ontario. These
varieties came from Salt Spring Seeds on Vancouver Island. Check their web
site for open pollinated seeds. I steam, shell and freeze them or eat them
as a Japanese style snack called Edame (Steam and add coarse salt.) They
have a nut like flavour. Industrial type soy beans are quite unpalatable but
I imagine you could find recipes for soy milk etc with a Google search. I
believe the production of tofu is quite complicated and beyond the scope of
the small farmer.


Not at all. I've made tofu at home, many times. It's
really not complex at all, and no expensive equipment is
required.

A soy-milk maker (available to the home market for under
$100) would be a big help, though I never had one when I was
making tofu so they're certainly not required.

Anyone who is interested in making tofu would probably be
greatly helped by getting a copy of 'The Book of Tofu', by
William Shurtleff and Akiko Aoyagi. Very clear and thorough
directions.

The same authors have another book entitled 'The Book of
Tempeh' - clear and thorough directions for making tempeh -
which is also easy and not complex, although a 'starter'
bacteria is required (similar to yogurt). The starters are
available online, and not costly.

Anyone attempting to *sell* home-made tofu and/or tempeh
would probably need inspection and approval by the relevant
Board of Health, just as in the case of selling any other
home-made foods.

Pat