Tofu Press Stainless Steel, Tofu Maker and Paneer Press with Cloth, Pink

I gave it five stars because it is finest quality BUT I sent it back for a refund only because I did not read the features carefully enough to understand this device. It is for MAKING TOFU and not a press to squeeze out excess water to make tofu more "meat like texture". There are tons of You Tube videos how to make tofu into chicken type texture. They all advice to buy super firm tofu and then press out the water. I made the mistake of ordering this item. It MAKES TOFU from scratch if you soak soybeans, whirl them in a blender, add nigari etc. It does NOT press out excess water. What I did was take my extra firm tofu, cut it into cubes - put it in the freezer in a plastic bag overnight. The next day is a LOT of frozen freezer frost - it is water that was pushed out of the tofu when it expaned during freezing. I put two blocks of tofu - 32 ounces into a big plastic zip lock bag and froze it overnight. The next day was the equivalent of a cup of water in the form of frozen freezer frost. I put the frozen cubes of tofu and wrapped it in a paper towel to thaw out. Pat the excess water dry. Then air fry the tofu cubes with seasoning for crispy "chicken like texture". This is a very high quality tofu press - completely stainless steel - it has a nice tray to catch all the dripping water when the soy milk is settling into a block of tofu. It included cheesecloth and a good instruction booklet. No complaints but I sent it back to Amzon for a full refund - my bad cos I did not read the website carefully enough to understand it is to MAKE TOFU - not to squeeze out excess water - it does work as a tofu press if you are making it from scratch and want to turn raw soy milk into a block of tofu.

This is a perfect gadget to make your own home made tofu or paneer ease of use and cleaning it

Paneer in uniform well-pressed cubes was easy with this. The 6.3 inch length press holds paneer from 2 to 3 quarts (or liters) of whole milk, or maybe a gallon (4 l) if you pour and drain in increments. I got 13 oz (375 g) of dense firm paneer from a half gallon (2 l) of whole milk. If you do less than a half gallon (2 l) of milk, the bolt would be too short to press out the last whey. It comes with a cheesecloth hemmed at the right size. Mine came with two different screw-down bolts, which I think was a mistake, since they are the same except one is all steel and the other has a plastic handle. Otherwise, all parts are steel, and feel very sturdy.

Good product. Works as ddescribed.

Ease of use and value for money

It’s a decent nice product. Works as expected. I made paneer (cottage cheese) made with milk and vinegar strained separately. Then used this product to compress and drain water and give a firm shape using a piece of clothes. Product is really good. As you see result in photo.

After reading the reviews on the stainless steel tofu press and the reviews on the bamboo and plastic tofu presses, I decided to order the stainless steel option as it appeared to be less likely to encounter any future issues pertaining to deformation. I am glad I did after my first use yesterday! Setting up the tofu press was easy and self-explanatory. I placed 16-oz tofu between the two metal plates inside the container and twisted the wing screw on the top plate towards the tofu. I felt the tofu pressed when the top plate squeezed the tofu against the bottom plate. I got carried away as I twisted the wing screw a few more twists, resulting in a denser tofu block with a shortened height. The water was collected into the plastic tray placed on the bottom of the press and disposed of appropriately. I was very pleased with the result; the press did the job without the worry of having a weighted-plate topple on its side when I used to press previously.

This is a very nice, good sized stainless steel mold for shaping rectangular cheese. I definitely recommend itit's easy to use. The included plate for draining the whey is quite small, so you’ll need to make sure to remove as much liquid as possible to avoid overflow. The main purpose of the mold is to help shape the cheese and allow you to control the texture, depending on how much pressure you apply.