Tofu brain and tofu belong to the same family, but there are some differences, that is, tofu is solidified and tofu brain is semi-solidified juice. The production process of bean curd is as follows: firstly, grind the clean soybean into bean curd, peel it, soak it in clear water for about 4 hours, then take it out when the bean curd swells and turns white, pour it into a refiner or a stone mill and grind it into fine soybean milk, filter the fine soybean milk with cloth, pour the juice from the bean dregs into an iron pot, boil it with high fire, then pour it into a special bucket, then melt the plaster of Paris with clear water, put it into a crock, and pour the soybean milk in the bucket while it is hot for about 5 minutes.

This is a practice.

Another way:

How is tofu made? Soak soybeans in water, swell and soften, grind them into soybean milk in a stone millstone, then filter off the bean dregs and boil them. At this time, the protein granules in the soybean were surrounded by water and kept moving, as if they danced in a group dance in a soybean milk bucket, and they could not get together, forming a "colloid" solution. To turn the colloidal solution into tofu, you must order brine. Bittern or gypsum is used to light the bittern. Bittern mainly contains magnesium chloride, and gypsum is calcium sulfate, which can make the dispersed protein granules quickly gather together and become glistening bean curd. Squeeze out the water again, and the tofu brain becomes tofu. Tofu and bean curd brain are condensed bean protein. When we drink soybean milk, we sometimes repeat the process of making tofu. Some people like to drink sweet syrup. Add a spoonful of sugar to soybean milk, and there is no change in soybean milk. Some people like to drink salty pulp. Pour some soy sauce or add some salt into the soybean milk, and soon, the glistening tofu brain will appear in the bowl. There is salt in soy sauce, and the properties of salt and bittern are similar, which can also destroy the colloidal state of soybean milk and make protein coagulate. Isn't this the same as making tofu?

Soymilk is bittern, and tofu brain appears. Tofu brain filters out water and becomes tofu. Press the tofu tightly, and then squeeze out some water to become dried tofu. It turns out that soybean milk, bean curd, bean curd and dried bean curd are all protein beans, but they only contain more or less water. Milk is similar to soybean milk, and it is also a colloidal solution. In fresh milk, casein, that is, protein is wrapped in cream, which is dispersed in the water and keeps moving. Therefore, milk is always a uniform milky white liquid. Let the milk ferment to make sour milk, and the casein will gather and condense into pieces, like tofu brain. Maybe you like this sour milk that I don't like.