This another training lecture I compiled. This includes tofu/tokwa, miso, and soy milk. You can find taho here.
500 gms soybeans
60 gms CaS04 Food grade (calcium sulfate)
1. Soak soybeans overnight.
2. The next day, remove as much skin as possible.
3. Grind the soaked soybean with water in the ratio of 1:3, soybeans to water.
4. Strain in a cheesecloth.
5. Boil the milk.
6. Add immediately the coagulant to the newly boiled soy milk.
7. When the coagulation is complete transfer to a wooden mold lined with cheese cloth. Be sure that the wooden molds have holes on the sides and bottom to drain the water out.
8. Apply pressure on the molded soybean curd under the folded cheesecloth on the top of the curd to drain the water faster. Apply light pressure to obtain soft cheese and heavy pressure to obtain harder cheese. The yield of soybean curd from 100 pounds of dry soybean is about 350 pounds.
Coagulants: (60g per 500 g soybeans)
Magnesium chloride, magnesium sulfate, calcium chloride, citric acid (1 percent solution) and vinegar (4 percent acid) may be used as coagulants. Even though vinegar and citric acid are sour, the curds prepared from them are not sour so long as only the right amount is used.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.