1 ½ c. dry soy beans 11 cups water 3 Tbsp. Epsom Salts Other materials needed: 2 pieces thin cotton material (white) Colander Stainless steel saucepan
Soak soy beans over night in a generous amount of water. Rinse well and drain, sorting out bad beans. Blend soaked beans, a small amount at a time, with water. You will have approximately 3 cups beans and 11 cups water. This gives almost 4 cups water per cup of beans. It is easier to blend beans well if you use the smallest amount of water possible—about 1 cup water to 1 cup beans. After blending until smooth, pour in more water and blend again. Have a colander arranged over a stainless steel pan for heating milk. Drape the thin cotton material in a single layer over the colander. Pour the milk into the colander to strain. Gather up the edges of the cloth to form a bag holding the soy pulp. Now squeeze the cloth bag to release remaining liquid. Do not wring the bag; it will tear the material. The remaining pulp may be used in bread, roasts, etc. It is very nutritious and should be used possible. Repeat the process with the remaining beans and water. Begin heating the milk over low to medium heat. Soy tends to scorch easily and needs to be stirred frequently. When it is hot enough to boil it will begin to foam and will boil over easily. Reduce heat to very low and stir constantly. Boil for 5 minutes. While milk is heating, dilute Epsom Salts in ¼ c. warm water. After milk has boiled for 5 minutes, remove from heat and slowly pour diluted Epsom Salts into hot milk, stirring slowly. The milk will curdle within 5 minutes. Wash the colander and drape a clean cloth over it. Pour in the curdled milk, letting liquid drain away. Cover the top with the cloth and place a weight such as a small plate and a jar of water on top to press the liquid out of the curd. Let drain for about 2 hours. Remove the weight, rinse tofu, and place in a storage container. Fill the container with water. Leave until the next day and change the water. This will remove any taste left from the Epsom Salts. Tofu will keep in the refrigerator for about 2 weeks if you change the water every day.
WHOLE BEAN TOFU Whole bean tofu may be made as above but omitting the straining process. The tofu will not adhere together as well as the strained tofu but can be used in many recipes. It is much more healthful than regular tofu.