1. Pick out the bad beans, wash and soak for 12 hours
2. The soaked soybeans are stirred into soy milk with a food processor
3. Stir the soy milk to filter out the bean dregs
4. Prepare a large pot, put a bowl of cold water, pour the filtered soy milk into the pot, boil the soy milk on a low heat, skim the bubbles, and continue to boil for 5 minutes after boiling.
5. Turn off the heat when the soy milk is boiled, cool for 3 minutes, add glucosylactone, add the glucolactone water to the soy milk little by little, keep stirring while adding the soy milk, stop stirring when you see the soy milk, cover the pot, and let it stand. 30 minutes.
6. Stand still
7. After 30 minutes, the bean curd is ready. Friends who like to eat bean curd can eat it directly. I ate a bowl and still want to eat it. The bean curd is smooth and has a strong aroma.
8. Mash
9. Pour into the mold, I made it with a 6-inch cake mold
10. Use heavy objects
11. Press it for an hour, it's formed
12. Take a look at the cut surface, the structure is very smooth and tender
Tips:When boiling the soy milk, keep stirring, otherwise it will paste the pot. Put cold water in the big pot before pouring the soy milk, also to avoid paste the pot, and be sure to turn on a small fire, pay attention to the soy milk easy to overflow the pot. Cooking soy milk is more troublesome. Some friends will ask whether it is okay to make soy milk with a soymilk machine. My answer is: no. Because the concentration of soymilk produced by the soymilk machine is not enough, I have tried it and failed!
