1. Soak the soybeans in cold water for 8 to 10 hours
2. Use a juicer to beat the soybeans into juice
3. filter
4. Squeeze the filtered soybean dregs out of the soybean milk again
5. Soy milk is boiled in the pot and boil for 5 minutes
6. Let cool to between 80 degrees and 90 degrees
7. Dilute white vinegar with appropriate amount of cold boiled
8. Pour white vinegar and water on one side and stir again until you see the tofu and water separate
9. Let it stand for half an hour and it will become bean curd
10. Scoop the bean curd into a filterable container. I use a live cake mold with a mesh underneath.
11. After the gauze is wrapped, put a heavy object on it
12. The tofu will be ready in one hour. The cross section is cut and it is a bit old. Those who like soft tofu are recommended to use lactone.
