Milk Tofu, The best Tofu from Bandung

What is characteristic of Bandung milk tofu (tahu susu) is the ingredients that are mixed when making tofu. Tofu milk is made from a mixture of soybeans, pure cow's milk, butter, salt, turmeric, garlic, water and tofu. In the manufacturing process, soybeans are soaked for 4 hours, washed and ground until soft.  After boiling for about one hour, the soybean is filtered and the pulp is separated. After that, pure milk, butter, salt and tofu water are added then put into a mold and pressed.  Tofu is cut to size and cooled then tofu is ready to be fried. This tofu can be processed into a variety of savory and spicy flavors, and additional sweet and spicy flavors into a blend of processed tofu typical of West Java, in some places, sometimes it can also be served with additional savory peanut sauce, crushed cayenne pepper and onions.

 

Mr. Perry Tristianto, a restaurant and clothing factory outlet entrepreneur from Bandung, West Java, is the person behind the history of tofu and milk, starting in 2007 Perry was interested in developing foods with various types of processed products from tofu and soybeans.  Perry is looking for various tofu mixtures whose ingredients are very easy to find in Bandung, West Java.  After searching here and there and sorting and selecting raw materials for his experimental process, in the end what he chose was pure cow's milk from farms in Bandung, West Java, pure cow's milk is one of the most famous products in Lembang because it is supported by good weather and air,  suitable temperature and natural food from nature for cattle are still available quite a lot, and over time and research trials Perry finally opened a Tofu Milk Lembang (TSL) business on December 22, 2008. Even though it is mixed with pure milk, the main ingredient from Lembang Tofu Milk is still soybeans, but milk, tofu and soybeans are processed together with butter which is also produced from pure cow's milk, so that it can produce milk that has a softer and smoother texture. the value of the protein content is quite very high. This of course produces its own unique taste, so that it can easily become a food that is in great demand by various culinary lovers from within and outside the country.

 

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The tour with Java Private Tour is very flexible (depends condition of weather/traffic jam, we do not charge an overtime charge, and during the trip, we were able to introduce various traditional Javanese Culinary Delights – Java Private Tour Culinary Experience, which of course suits your appetite, and of course the hygiene and health factors are the main factors when we refer them to you. If you prefer American, European, Indian, Asian cuisine, or one that suits your country of origin, we will also reference it, the point is we are very flexible.

 

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