Home Made Soy Milk and Tofu

TOFU :

250 gms soyabeans, soak overnight and deskinned
2 gms calcium sulphate
cloth bag
cloth
a tofu mould


Put the soaked soy beans in a blender, add water around 1 inch above the beans level, blend until very smooth.Pour into a cloth bag and squeeze out the milk.
Cook the milk at low heat, keep stirring till it boils. Let it boils for 20 mins.
Mix the calcium sulphate with 3 tbsp water. Pour into a pot, then pour in the hot soya milk. Stir briskly and let it set, dont move it. Line the mould with a coth.
Scoup the bean curd into the cloth-lined mould,fold the cloth to cover the curd and put something heavy on it to get the water out. After it reaches the firmness you like, take it out the mould and can be kept in refrigerator. Soak in water and change everyday.


SOY MILK
Add water to the left over blended soy bean, squeeze out the milk. Cook as instructed above. Let it cool. This is your soy milk. Add sugar before serve.