However, during summer when ambient temperatures are high, prolonged soaking is not recommended. Elevated temperatures can promote excessive bacterial growth, causing soybeans to spoil and lose flavor. Typically, soaking for 5-8 hours is sufficient. If soaking in the refrigerator, extend the time to approximately 18 hours.
How much tofu can be made from 10 jin (5 kg) of soybeans?
Approximately 40-50 jin (20-25 kg) of tofu can be produced.
When making tofu from soybeans, water must be added in specific proportions. The resulting soy milk yields better-tasting tofu. Generally, 1 jin (0.5 kg) of soybeans produces about 4-5 jin (2-2.5 kg) of tofu, with similar ratios applying to larger quantities.
When making tofu from soybeans, water must be added in specific proportions to ensure the ground soybean milk yields tasty tofu. Typically, 1 jin of soybeans produces about 4-5 jin of tofu. By extension, 10 jin of soybeans can yield 40-50 jin of tofu—a substantial amount. For home production, adjust quantities based on your needs.
How much gypsum powder is needed for 10 jin of soybeans?
When making tofu, a specific amount of gypsum powder must be added. This gives the tofu its characteristic firmness and texture, and is also essential for transforming the liquid soy milk into solid tofu.Generally, this poses no harm to human health. However, the amount of gypsum used requires careful consideration: too little prevents proper setting, while too much may impart bitterness to the tofu. Typically, 5 jin of soybeans require approximately 35-65 grams of gypsum powder. Therefore, for 10 jin of soybeans, adding 70-130 grams of gypsum powder yields optimal results, ensuring both good texture and shape in the final tofu.
Tip: The exact amount of gypsum powder depends on factors like weather, water quality, soy milk temperature and concentration, and desired tofu texture. Roast the gypsum powder before use for better tofu texture.
How to Make Tofu from Soybeans
1. Prepare soybeans, a basin, a tofu mold, string, large cheesecloth, and gypsum powder.
2. Take an appropriate amount of soybeans, remove any spoiled ones, discard them, and soak the rest in clean water for at least 5 hours. Set aside.
3. Clean the basin and large cheesecloth thoroughly. Assemble the bean rack.
4. Boil a pot of hot water (preferably quite hot) and set it aside. Use a machine to grind the soybeans into soy milk and pour it into the basin.
5. Pour the prepared soy milk onto the cheesecloth-lined bean rack. Rotate the rack to allow the soy milk to drain through the cheesecloth, leaving the soy渣 (residue) behind.
6. During rotation, the soy milk will form into tofu curds. Once the curds are formed, lift the cheesecloth and place it onto a clean surface.
5. Pour the blended soy milk onto the prepared cheesecloth. Rotate the bean rack to allow the soy milk to drain through the cloth, leaving the soy pulp behind.
6. During rotation, continuously add the freshly boiled hot water while stirring constantly until the liquid draining from the cloth becomes clear.
7. Transfer the filtered soy milk to a pot and bring to a boil. Control the heat carefully—avoid high heat to prevent scorching. Once boiling, reduce to a simmer.
8. Add approximately 20ml of gypsum slurry to the soy milk. Using a spoon, slowly and evenly drizzle the slurry into the soy milk in a circular motion. Turn off the heat at this point to prevent burning. After adding the slurry, the soy milk will gradually coagulate into tofu curd.
9. Allow the tofu to cool naturally. Rinse a piece of cheesecloth and place it over a container that can catch drips. Transfer the tofu onto the cheesecloth and drain off the liquid.