1. Accurately weigh dry beans, 100 grams. Then add water and soak the dry beans. The time varies depending on the season and temperature. Normally five or six hours is enough.

2. Put the soaked soybeans and water into the juicer. Be careful not to have too much water to avoid overflowing. Turn on the juicer and continue stirring for about three minutes.

3. Prepare a clean pot for cooking soy milk. Place a grate over the pot. Place a cage cloth on the grate. Pour the soy milk you just made onto the cage cloth and filter out the bean dregs through the cage cloth. Pick up the remaining bean dregs on the cage cloth. Knead and pinch vigorously a few times. Squeeze out the last drop of soy milk.

4. The soy milk in the pot is still raw soy milk and needs to be boiled again; accurately weigh 1.5 grams of edible gypsum and calculate it based on 1.5 grams of gypsum required for 100 grams of dry beans.

5. Add appropriate amount of water to the gypsum and stir with chopsticks to form gypsum slurry. After boiling the soy milk, let it sit for one minute. While stirring the soy milk quickly and vigorously with a spoon, pour the gypsum slurry into the soy milk. After ordering, cover the pot. Let sit for 10 minutes.

6. After 10 minutes, open the lid of the pot and you will get the tofu curd. All the soy milk in the pot has solidified into a solid body, and a jelly-like colloid state has been created. According to personal taste, make some marinade, pour it on, or if you like it sweet, add some sugar and then eat.