- 2¾ to 3 cups (400 grams) whole soybeans
- 3 tablespoons (15 grams) calcium sulfate
- Clean whole soybeans by removing dirt and damaged soybeans.
- 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.
- Drain and rinse with cold water (weight of the soaked soybeans is about 800 grams).
- 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.
- Filter through cheesecloth (or other clean cloth) to remove fibrous materials (okara).
- Collect the liquid portion.
- Simmer the soymilk for 10 minutes.
- Weigh out 3000 grams cooked soymilk.
- Cool the cooked soymilk to 80°F.
- Monitor the temperature of soymilk closely.
- Add a preheated coagulant solution (15 grams calcium sulfate in 100 ml water) to the soymilk with agitation.
- Immediately stop stirring and the flow of the soymilk as the curd beings to form.
- Allow the curd to set without disturbing for 10 minutes.
- In general, the amount of coagulant is 0.25 to 0.5% of cooked soymilk by weight.
- Break the curd evenly.
- Transfer coagulated dispersion into a tofu mod lined with cheese cloth.
- Fold cloth, cover with tofu lid and press for 15 minutes.
- Remove tofu lid, unfold the cloth and remove the tofu mold.
- Cut tofu into pieces and soak in cold water.
- Keep the tofu in refrigerator and change soaking water daily.
The okara is fiber. You can spread this out on a cookie sheet and dry in the oven on very low temperatures. Then you can add to gravies, etc., you can think of to hide it in.
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