1. Prepare100g of soybeans, pick them out and clean them with clear water, then put them in a bowl and soak them in clear water for 12 hours, which is longer in winter and 8 hours in summer, so that the soybeans can fully absorb water and can be easily crushed by hand.

2. To make tofu pudding, you need a soymilk machine or a wall breaker at home. Now it is estimated that every household has it, and a stone mill will do. Pour the softened soybeans into the soymilk machine, add 1000g of clean water, cover the soymilk machine, and start the soymilk process to make fine soymilk.

3. Prepare a container of beancurd, pour a bag of glucono-δ-lactone, add a spoonful of water, and stir evenly with chopsticks.

4. Open the lid of the prepared soybean milk and air it to about 85℃ for about 2 minutes. If you often want to make tofu brain, you can buy a thermometer, which is more convenient.

5. Wash the dried soybean milk from top to bottom and put it in a container filled with lactone, then stir it evenly with a spoon to skim off the floating foam on the surface.

6. Cover the container with a lid and wait for 20 minutes. Lactone will solidify the protein in the soybean milk, and the tofu will be ready.