Homemade Tofu
1.
Rinse the soybeans and soak in pure water for four hours
2.
Soaked beans are 550 grams, add 1500 grams of purified water, use a food processor to grind the beans into soy milk.
3.
I polished three times
4.
Pour the soy milk into a cloth bag to filter, and filter the soy milk directly into the pot
5.
Squeeze out 50 grams of lemon juice and mix with 100 grams of purified water for later use
6.
Scoop out the surface foam with a spoon
7.
Bring to a boil, stir while cooking, be careful to paste the pot
8.
After boiling, cook for at least five minutes before turning off the heat, be sure to stir, or the soy milk will overflow
9.
Turn off the heat and cool down to between 80 and 90 degrees, add lemon juice and 100 grams of purified water to the water
10.
Pour while stirring, the soy milk slowly turns into bean curd
11.
After 8 minutes, the bean curd and water left
12.
Scoop out the water with a spoon
13.
Put filter cloth in the tofu mold and pour all the tofu in
14.
Close the lid after wrapping
15.
I pressed it with a bottle of syrup, ha ha. .
16.
Demoulding in three hours! No added tofu is out
17.
There are no other problems except for the thin spot, haha. . .