Chikko Dofu (Chiba Milk Tofu)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 2
About this dish
Warm milk and grain vinegar, nothing else, make this curd from the Awa and Kamogawa area of Chiba Prefecture.
Read more
Despite the tofu name, no soybeans are involved; the texture is closer to a soft fresh cheese. Locally it was once made from colostrum, the first milk after a cow calves, while this recipe uses ordinary pasteurized whole milk. Chilled, it tastes mild with a faint tang.
Ingredients
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Instructions
- 1
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.
- 2
Pour 1L pasteurized whole milk into the pot.
Heat over medium-low, stirring slowly to prevent scorching, until it reaches 75°C without boiling.
- 3
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.
- 4
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.
- 5
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.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「房総のふるさと料理」（農業千葉刊行部） · Checked: 2026-08-11
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