The ratio of gluconolactone to soybean milk: 500 ml soybean milk, adding 1.25 g lactone, too much will cause tofu to be sour, too little will not solidify, so it is best to bake with a spoon.

Lactone should be melted with a small amount of warm water at 40 degrees, and soybean milk must be poured into lactone at 80 degrees to solidify into tofu. Stir at 10 and let stand for 20 minutes.

If your tofu brain is not formed, another key is the temperature of soybean milk. Too high or too low will lead to failure. Generally, soybean milk is almost 80 degrees when cooked for 5 minutes. Immediately pour in lactone and stir 10 times.

If you make tofu brain in winter, the temperature drops quickly, and it usually takes 20 minutes for tofu brain to take shape. At this time, you can boil a pot of boiling water. After the soybean milk rushes in, put it into the cauldron, cover it with heat preservation, and it will be shaped in 20 minutes.