2. Pour the fresh milk into the pot and boil for a few minutes. Turn off the fire. When the temperature drops to over 80 degrees, slowly pour in the sour pulp and stir, and pay close attention to the changes of the fresh milk.
3. When the fresh milk begins to flocculate, stop adding the acid slurry (at this time, the PH value should be between 3.4 and 3.8) and let it stand for 3 to 5 minutes to allow protein to fully coagulate and precipitate.
4. Spread the filter cloth in the mold, and then put the milk slurry in the pot into the mold. As the moisture in the milk slurry decreases, the speed of flowing water in the mold will become slower and slower. When the water becomes water droplets and slowly drops down, wrap the milk slurry with the filter cloth.
5. First spread a board on the filter cloth, then take a heavy object and press it on the board. After standing for about 24 hours, open the filter cloth, and you will see a milk cake like tofu. Cut it into small pieces and you can make all kinds of delicious food.