Soak soybeans in enough water for at least 8 hours after washing. Then drain.

3000 ml of water, take 2000 ml first, and beat the soybeans into very fine pulp several times. Pour into the soybean milk filter bag and squeeze dry. Squeeze as much as possible, and filter the raw soybean juice again.

In addition, 1000 ml of water should be boiled in a large pot, and then the filtered bean juice should be poured in and cooked on medium heat. The whole process needs to be stirred from time to time, and attention should be paid to the protection of the heat. Cook until the foam is reduced, then cook for 5 minutes, and turn off the heat.

Mix 50 ml of white vinegar with 125 ml of water, slowly add it to soybean milk, and stir while adding it. Soymilk gradually began to floccule, like salted soy milk.

Prepare a movable baking mold, remove the bottom, put the mold into a steamer, spread gauze, and pour the method (4).

First, wrap the tofu with gauze, then put the baking mold chassis on it and press a heavy object. I did press a dumbbell.

And the finished product is pressed for 6 hours. Actually, it doesn't need to be pressed for so long. After pressing for half an hour, a lot of water has been squeezed out. When it's finished, go out immediately and check it when you come back. There is not much water in the steamer. It will take about an hour to press it.