Homemade Tofu

Ingredients

 * 2¾ to 3 cups (400 grams) whole soybeans
 * 3 tablespoons (15 grams) calcium sulfate

Directions

 * 1) Clean whole soybeans by removing dirt and damaged soybeans.
 * 2) Soak cleaned dry whole soybeans in 5 times tap water weight overnight or at least 8 hours at room temperature or until soybeans double in size.
 * 3) Drain and rinse with cold water (weight of the soaked soybeans is about 800 grams).
 * 4) Grind the soaked soybeans into slurry in a warning blender in 2 to 3 cups tap water for 3 minutes at high speed until it reaches a mushy consistency.
 * 5) Filter through cheesecloth (or other clean cloth) to remove fibrous materials (okara).
 * 6) Collect the liquid portion.
 * 7) Simmer the soymilk for 10 minutes.
 * 8) Weigh out 3000 grams cooked soymilk.
 * 9) Cool the cooked soymilk to 80°F.
 * 10) Monitor the temperature of soymilk closely.
 * 11) Add a preheated coagulant solution (15 grams calcium sulfate in 100 ml water) to the soymilk with agitation.
 * 12) Immediately stop stirring and the flow of the soymilk as the curd beings to form.
 * 13) Allow the curd to set without disturbing for 10 minutes.
 * 14) In general, the amount of coagulant is 0.25 to 0.5% of cooked soymilk by weight.
 * 15) Break the curd evenly.
 * 16) Transfer coagulated dispersion into a tofu mod lined with cheese cloth.
 * 17) Fold cloth, cover with tofu lid and press for 15 minutes.
 * 18) Remove tofu lid, unfold the cloth and remove the tofu mold.
 * 19) Cut tofu into pieces and soak in cold water.
 * 20) Keep the tofu in refrigerator and change soaking water daily.