You need:
600 g (21 oz) Soy beans
20 g (0.7 oz) Edible anhydrous calcium sulfate
250 ml lemon juice can be used as tofu coagulator to replace calcium sulfate.
Blender
Cheesecloth
containers
Mold
Heavy object
How-to:
- Cleanse the soybeans and soak in water for 6 hours in summer, or 12 hours in winter.
- Blend the soaked soybeans in several portions with 4200 ml water.
- Filter milk from the soy with cheesecloth.
- Cook soymilk for 10 minutes over medium heat until the fragrance of the soymilk is noticeable. Keep stirring the milk while cooking.
- Turn to low heat and continue cooking until boiling.
- Measure the temperature of the soymilk. The ideal temperature is about 85 degree C (185 deg F) if calcium sulfate is used as coagulator; or 40 deg. C (140 deg. F) if lemon juice is used.
- Use 20 g (0.7 oz) calcium sulfate mixed with 250 ml water, OR use 250 ml lemon juice (without water), as coagulator.
- Mix water and calcium sulfate evenly.
- Pour the coagulator into a container and shake well.
- Hold the soymilk 60 cm (24″) above the coagulator and quickly pour into the container.
- Do not move or shake the container and let the mixture set for 5 minutes until the soya pudding is set.
- Cover the mold with a big piece of cheesecloth. The mold has to have the ability to drain water.
- Gently break the soya pudding into pieces and put into the cheesecloth in the mold.
- Cover with the cheesecloth.
- Close up the mold and put the heavy object on top of the mold.
- Leave the weight on for 25 minutes for soft tofu, 30 minutes for medium tofu, or 35 minutes for hard tofu.
- When the tofu is ready, remove the mold.
