Will white vinegar make tofu sour

White vinegar tofu usually does not become sour, but excessive use may affect its taste. White vinegar, as a coagulant, reacts with the protein in soybean milk to form tofu. Acetic acid will volatilize or neutralize under reasonable dosage, and the finished product has no obvious sour taste. If too much white vinegar is added or not fully stirred, it may cause local sourness or rough texture of tofu.

When making tofu, the acidity of white vinegar will cause the protein in soybean milk to coagulate into blocks. During this process, the acetic acid molecule combines with the protein or volatilizes under heat, and the pH of the finished tofu is close to neutral. In the traditional process, the amount of white vinegar is about 1% to 2% of the volume of soybean milk, and it needs to be added slowly while stirring to make the acid-base reaction even. Properly controlling the concentration and temperature of white vinegar can maintain the delicate taste and light flavor of tofu. When the amount of white vinegar added exceeds the recommended ratio or is not fully diluted, free acetic acid may remain in the tofu, causing a slight sour sensation. This situation is more common in households where the measurement is inaccurate or the mixing is insufficient, resulting in excessive acidity in certain areas. When using white vinegar with high concentration, it is recommended to dilute it with water to a concentration of 3-5% in advance, add soybean milk at about 80 degrees in batches, and continue to stir until a uniform floc appears. After tofu production, it can be soaked in clean water for half an hour to further neutralize residual acidic substances. Choose fresh soybean milk and food grade white vinegar, and avoid using raw materials containing additives or deterioration. If you are sensitive to acidity, you can use gluconic acid lactone or salt brine as coagulants. Tofu made from these two substances has a milder flavor. When storing tofu, it should be refrigerated and consumed as soon as possible to prevent abnormal sour taste caused by microbial fermentation.