Tofu

Instructions

1. Soak the soy beans for 10 hours.
2. Rinse and drain the soy beans.
3. Heat 7 1/2 cups water on stove.
4. While the water is heating, take about half of the soy beans, put them in a blender with about 2 cups water, and blend for 2 to 3 minutes until ground very fine.
5. Add the blended soy beans to the heating water.
6. Repeat with the remaining soy beans: blend with about 2 cups water and add to the pot.
7. Continue heating the mixture on high, stirring frequently, until a sudden rise in level occurs.
8. Remove from heat immediately when the mixture rises.
9. Pour the mixture into a colander lined with cheesecloth, over a bowl to catch the liquid.
10. Rinse out the pot and put it back on the stove.
11. Twist the ends of the cheesecloth to close, then press with a glass jar or potato masher to squeeze out the liquid.
12. Open the cheesecloth and add about a cup of cold water to the soy bean pulp, mash again, then discard the pulp.
13. Keep the soy milk liquid and pour it back into the pot.
14. Bring the soy milk to a boil.
15. Add a cup of water to the solidifier, stir vigorously 5 to 6 times, then pour in one-third of the solidifier while stirring.
16. Remove the spoon from the mixture and wait until there is no turbulence.
17. Sprinkle another one-third of the solidifier on the surface.
18. Cover the pot, wait 3 minutes, then sprinkle the remaining solidifier on top.
19. Stir the top layer very slowly until you see definite curds and whey.
20. Gently press into the mixture with a ladle, allowing whey to seep out and dispose of the excess.