Chikko Dofu (Chiba Milk Tofu)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 2
About this dish
Chikko dofu is a dairy food from the Awa and Kamogawa areas of Chiba.
Read more
Warm milk is curdled with grain vinegar, strained through a damp cloth, shaped, and cooled. Unlike tofu made from soy milk, this version needs only cow's milk and vinegar, and its white curds have a texture close to soft fresh cheese. The older farm tradition used colostrum collected soon after a cow gave birth, while this practical method uses regular pasteurized milk heated between 70°C and 80°C. Slow heating without boiling protects the milk solids, and very gentle stirring after the vinegar is added keeps the curds from breaking into tiny grains. Once drained and chilled, the result is mild, milky, and lightly tangy.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Wash the pot, colander, tongs, and cloth thoroughly.
Boil the cloth for 2 minutes, lift it with tongs, rinse in cold water, squeeze it out, and spread it inside the colander.
- 2Heat
Pour 1L pasteurized whole milk into the pot.
Heat over medium-low, stirring slowly to prevent scorching, until it reaches 75°C without boiling.
- 3Step
Turn off the heat and pour 4 tablespoons grain vinegar evenly around the pot.
Fold gently from bottom to top only twice, then leave undisturbed for 10 minutes so white curds separate from clear whey.
- 4Prep
Pour the curds slowly into the prepared cloth and let the whey drain.
Gather the cloth loosely around the curds, drain for 20 to 30 minutes, and shape into a round about the thickness of a palm.
- 5Control
Transfer to a clean shallow container and let excess heat escape within 30 minutes.
Cover and refrigerate at 4°C or below within 2 hours from the start of cooking. Once thoroughly chilled, divide into 4 portions.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- One liter pasteurized whole milk and four tablespoons grain vinegar
- Finish cue
- Transfer to a clean shallow container and let excess heat escape within 30 minutes.
- Avoid this
- Do not return chikko dofu to the refrigerator after more than 2 hours at room temperature.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 2 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes