2, put the soaked soybeans and water into the juicer. Pay attention to not too much water to avoid overflow, turn on the juicer, and keep stirring for about three minutes.
3, prepare a clean pot for cooking soy milk. Place a grate over the pot. Lay a cage cloth over the grate. Pour the beaten soybean milk on the cage cloth, and filter out the dregs through the cage cloth. Scrunch up the last of the dregs left on the cloth. Knead and squeeze a few times. Squeeze out the last drop of soybean milk.
4, the pot of soybean milk is now still raw soybean milk, but also to cook a little more; accurately weigh 1.5 grams of edible gypsum, according to 100 grams of dry beans, you need 1.5 grams of gypsum calculation can be.
5, add the appropriate amount of water in the gypsum, stir with chopsticks, mix into gypsum pulp. Bring the soybean paste to a boil and let it stand for a minute. While stirring the soy milk quickly and intensely with a spoon, pour the gypsum slurry into the soy milk. Once dotted, cover the pot with a lid. Let stand for 10 minutes.
6. After 10 minutes, uncover the pot to get tofu brains. All the soybean milk in the pot are solidified into a body, similar to the jelly-like gel state is already made. According to personal taste, do some halogen, pour it or like to eat sweet put some sugar can eat.