1. Select fresh soybeans and use dry screening or water screening to remove impurities such as impurities, inferior beans, vegetation and sand.

2. Soak the soybeans in water to remove impurities floating on the water. The amount of water shall be based on the amount of water to submerge the soybeans. During the soaking process, to prevent the water quality of the soaked beans from becoming sour and rancid, which will affect the quality of the soy milk, change the water once in a timely manner according to the specific situation. The soaking time varies according to the temperature. Generally, soaking beans for 4-6 hours in summer; it can be extended in winter. to 9 to 12 hours.

3. Add the soaked beans into the grinder several times, add water while adding soybeans, and grind them into soy milk paste. Generally, 0.5 kg of soaked beans and 0.5 kg of water are added. When grinding, , add beans and water evenly, and coordinate with the grinding speed, so that you can grind out delicate and tender soy milk.

4. Generally use a filter cloth or flour bag to filter soy milk. Add 5 kilograms of ground soy milk paste (approximately equivalent to 1 kilogram of dry soybeans) and 2.5 kilograms of warm water at about 20°C, and mix evenly. Then put it into a cloth bag, lift the cloth bag, shake it by hand, and wait until the slurry flows out. Repeat the operation 3-4 times until the slurry is drained.

5. Put the filtered raw soy milk into a pot, heat it over high heat and bring to a boil (or heat it with water vapor) until the bubbles of the soy milk burst on the surface of the pot. Remove the heat and you will have cooked soy milk.

6. Gypsum powder is generally used as coagulant for dotting slurry. About 1 kilogram of gypsum is needed for 10 grams of dried soybeans.

How to order the milk: Scoop the boiled soy milk out of the pot and let it cool slightly. When the temperature drops to 80℃, you can order the milk. When ordering the milk, use a small spoon to stir the soy milk forward, and slowly add the gypsum water. When the soy milk sticks to the spoon, slow down the stirring, and the speed of adding the gypsum water will also slow down accordingly. Stop until corn-sized tofu grains appear in the soy milk. Stir, cover the pot, and keep for about half an hour to complete the battering process.

7. To make the tofu paste, pour the tofu into a wooden grid covered with cotton cloth, wrap it well, squeeze it with a heavy object, and squeeze out the water. Generally, it should not be pressed too dry. If the tofu is made into dried tofu, , you can press until no water drips out.