Soybeans 300g

Gypsum powder 10g

Warm water 50cc

Water 2000cc

1. Wash the soybeans, put them into a basin and soak them in water for 12 hours.

2. Drain the soaked soybeans, put them into a food processor, and add 500cc of water (in 2 batches) and puree until smooth.

3. Pour the ingredients of Method 2 into a pot, add the remaining 1500cc of water, bring to a boil, and then reduce the heat to a simmer for about 8 minutes.

4. Strain the soybean residue through a gauze bag to make raw soybean milk.

5. Dissolve gypsum powder with 50cc of warm water.

6. Transfer the raw soy milk to a pot and cook until 70~75°C. Add the gypsum powder water from Method 5 and gently stir back and forth with a wooden spoon from the bottom of the pot a few times, then cover the pot and turn off the heat, and let it stand for 15 minutes.

7. open the lid of the pot, wait until the upper layer of water becomes clear, soybean milk is solidified, can be transferred to a layer of gauze or cotton cloth model (the bottom of the hole), with a heavy weight to remove the water, to be completely drained that is the traditional tofu.

The soaking time for soybeans varies according to the season: (about 15 hours in spring and fall, 8 hours in summer, and 20 hours in winter).

When cooking soybean milk, you should gently turn, pay attention to not produce a burning flavor; because soybeans are rich in nutrients, the resulting bubbles do not need to be fished out, but pay attention to the boiling time will overflow out of the pot, such as a real last resort can be fished out some of the; in addition, try to use a thick pot to cook, because of better heat preservation.