Ingredients

• 500grams soy beans
• 20 gram Edible Calcium Sulfate
• Blender
• Cheesecloth
• Mold
• Brick

Method

1. Wash the soybeans and soak it in water overnight.
2. Blend the soybeans in several portions with 4 liters of water
3. Blend the mixture into a smooth consistency
4. Filter milk from soy with a cheese cloth. Place the cheese cloth over the bowl and pour the mixture over it. Secure the cheesecloth at the ends and twist it to squeeze out the milk
5. Cook the milk in low heat and bring it to a boil.Keep stirring the milk while it boils.
6. Cool the milk to a temperature of 85 degree Celsius or 185 degree Fahrenheit
7. Mix 20gram of calcium sulfate with 250 ml of water and stir it.
8. Pour the coagulator in a vessel and shake the vessel.
9. Hold the milk above the coagulator and pour it quickly into the container
10. Let the milk set for 5 minutes.
11. Cover the mold with a big piece of cheese cloth
12. Gently place the set Soya into the mold
13. Cover it with the cheese cloth
14. Close the mold and place a brick on top of the mold
15. Let the Soya set in the mold for 30 minutes
16. When the tofu is ready remove the mold.
17. Cut the tofu, cover with water and store it in the fridge. Change the water daily.