Making Homemade Tofu

Required Ingredients
• 200g / 21 oz Soy Beans
• 20g / 0.7 oz Edible anhydrous calcium sulfate
• 250ml lemon juice cand be used as tofu coagulator to replace calcium sulfate

Required Items
• Blender
• 2 cheese clothes
• mixing bowl
• cooking pot
• tofu mold

Step by step instructions for making tofu or soy milk
1. Soak the soy beans for 6 hours in the summer or 12 hours in the winter.
2. Place about 4200 cc of presoaked soy beans in the blender. Add 4200 ml of water (about equal parts soy beans and water) then blend well.
3. Place cheese cloth in your mixing bowl, pour the blended soy into it, and wrap the cheese cloth around all solid contains. Gentle filter all the raw soy milk from the contains within the cheese cloth.
4. Place the raw soy milk in you pot and begin to heat it on medium heat for 10 minutes; stir continuously, at this point you should smell soymilk. Turn the heat on low and continue cooking until it’s boiling. (At this point you have soy milk.)
5. To make you coagulator: add your 20g/0.7oz of calcium sulfate (or 250 ml of lemon juice) to 250 ml of water. Add you premixed coagulator (calcium sulfate or lemon juice) into your heat resistant mixing box (ensure it’s mixed completely), then add your soymilk (The soy milk’s temperature should be 185 F for calcium sulfate or 104 F for lemon juice). Do not move, shake, or stir mixture for 5 minutes until the soya pudding is set.
6. Cover your tofu mold with cheese cloth (you mold must allow excess water to drain). Pour the soya pudding into the mold and swap the remaining cheese cloth around it. Put the mold lid on your tofu mold and place something heavy on it for 25 minutes.
7. Enjoy your Home Made Tofu!

Take a vacation from life and get a technical education at Techcation.com