Tofu Press Mould DIY Homemade Tofu Maker Pressing Mold Kit + Cheese Cloth Kitchen Tool tofu Mold

I bought this about few weeks ago and think it's the best purchase made, it makes my job so easy of making homemade Paneer ( Indian Cottage Cheese ) I like homemade panner and I make it quiet often ..Earlier making at home was a task specially making in the rectangular shape ...Price is Great ... Very Strudy... And easy to use ...Comes with a muslin cloth along with the plastic mold base and a plastic mold lid goes in and you put a heavy object on top to press it down to make that perfect Rectangular shape ...And beside making paneer it's a perfect Tofu press ... It does it's job and save tons of Paper Towel .. This Tofu press worth every penny .Happy Shopping :)

I was surprised how sturdy this press is. It alsobcame with the butter muslin to strain the tofu. Easy to use, I followed a recipe on YouTube from “America’s Test Kitchen”.I have used the press 2x.I also used an instant pot to make the soy milk for the recipe. Easier clean up. I placed the press in a metal bowl that tapered at the bottom slightly, so the press could fit inside without touching the bottom, so the liquid could collect in the bottom of the bowl. After folding the muslin over the tofu, I put the press part on top with large spaghetti sauce jar or a large can of beans. Works great, I definitely recommend it.

Easy to clean and is a fairly sturdy plastic. However it is difficult to place weights on top. I think it is a good starting item but if you plan to make tofu frequently then buy something else.

Works great and seems pretty sturdy. I have used it over five times so far and each time I have yet to have an issue. The included cloth works but I plan on cutting some strips so I can make blocks with less wrinkles. The only thing I'd like to change is handle is a little hard to balance weight on it. Currently using large tomato cans, 28oz. I average about 14 ounces of firm tofu pressing it for around 15 minutes, after soaking it goes up to around 15-16 ounces. I use 6 ounces soy beans, blended after soaking a day plus. I strain this using a nut bag 200 micro. I then add another 64 ounces water. I simmer slowly up to a boil which seems to stop the foaming boil over boil for 10 minutes cool to 180ish and add 1 tsp of Nigari dissolved into a cup of water in three separate additions three minutes apart. Let rest for 20 minutes and press using this.Items used from Amazonhttps://smile.amazon.com/gp/product/B07CRPV9TQ/ref=ppx_yo_dt_b_asin_title_o05_s02?ie=UTF8&psc=1https://smile.amazon.com/Laura-Soybeans-newest-crop-Non-GMO/dp/B00C3FWXIC/ref=sr_1_3?dchild=1&keywords=soybean&qid=1613768034&sr=8-3https://smile.amazon.com/gp/product/B07QHWW49T/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1

I’ve seen other reviews mentioning the cheese cloth sucks, which is true. However, being thrifty and using it for other things is a good idea—I use it as a cloth barrier between my cast iron pan and the non stick pan I have stacked together.The top piece is really awkward. I had trouble finding something that would fit. I ended up putting the wall adapter from my UE Megaboom in a plastic bag to put in there, which was too small, so I could put my cast iron pan on top to compress. Maybe I was doing it wrong though, my first time using something like this.For the quality overall and design, I’d like to really see this as a $5 product—probably something Amazon should list as an add on item instead. And maybe a different top, even 2 of these tops put together with a spring in between so you have a flat surface to compress with.

Nothing to complain about this simple gadget. I indeed used it today to make tofu. Very straightforward. Sure, it’s plastic and doesn’t have the esthetics of a wooden tofu press, but it gets the job done. The only thing to keep in mind is that to get the tofu out of the press you have to turn it upside down and let it drop out which could damage the shape. A more expensive mold will lift off and leave the tofu cake on a platform undisturbed.

If you want to make Tofu and don't know which tool to use to make the tofu shape... this is the pefect tool for you! The cheese cloth is a nice material, it doesn't rip. I've had to squeeze the soy milk into the cheese cloth, and everytime I feel it's going to rip- it doesn't! It keeps the okara (the soy milk pulp from the soy beans when making the the tofu) inside the cloth. The mold is wonderful because it makes your tofu look like you bought it from the store. Then once your finished its so easy to rinse the mold and wash the cheese cloth with some warm water and hang to dry.

I use it for fresh cheeses, but I have made tofu in them too. I didn't press the tofu long enough (or maybe it needed more weight) and it was a big mess. But the cheese always comes out just right. I went through a serious cheese-making phase, but the only things that stuck were the Scandinavian yogurts you can make on the counter (piima and fil mjolk). I add half-and half to the yogurt dregs, leave it out overnight, and strain it through the muslin-lined mold, pressing it with increasingly heavier weights (a cutting board, then a 16oz can, then anything else handy that fits inside the diameter of the mold.) It's pretty easy to balance weights on the top, provided that the tea towel is folded evenly and the weight is centered. The plastic used for the mold is sturdy and hygienic.I get honest-to-god philly cream cheese the next day! I do literally NO measuring, no sterilizing (i do make sure the towel doesn't smell like detergent by rinsing it in diluted vinegar). No temperature monitoring, no special equipment besides this little gem.I've also used it to press the last dregs out of nut milk and get the water out of frozen spinach. Could probably think other uses if I had to, but... cream cheese!!