coagulants can coagulate protein in soybean milk. There are many coagulants, and there are three commonly used in our daily life and in the market: gypsum, lactone and bittern. The tofu brain is mainly made of gypsum or lactone.

Home-made method:

1. Soymilk making: I suggest you buy a soymilk maker. Soak dried soybeans for 3-4 hours (in summer) and 7-8 hours in winter. After soaking the beans, put them in the soymilk maker, and follow the instructions of the machine to make hot soymilk soon.

2. Point the paste: stir a proper amount of gypsum or lactone with a small amount of water (the coagulant can be bought off the shelf, and the dosage will be indicated on the package. Generally, the dosage of gypsum powder is three to five thousandths of the amount of soybean milk, and the dosage of lactone is one to two thousandths), put it in a container filled with bean curd, and pour the cooked soybean milk while it is hot (it takes about 85 degrees Celsius to make lactone bean curd, and it takes about 95 degrees Celsius to make gypsum bean curd). If you think that soybean milk and soybean curd are mixed,

3. Dunnao: After the paste is made, cover the container and let it stand for 5-1 minutes, and it will become fresh and delicious tofu brain.

4. Seasoning: The lactone bean curd will be slightly sour, and the bean curd made of gypsum is a little bitter. You can season it according to your own habits. If you like sweet food, you can also add sugar during pulping.

It sounds complicated, but it's actually very simple. After a few more times, it will be done in one go.