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Steps
1) Remove moth-eaten & damaged soy
bean,
impurities as well
2) Rinse the soy bean in clean water 2-3 times, soak then in 8-10 cup of water
3) Soak the soy bean for whole night until they expand to 3 times larger
4) Drain out the water, then put the soaked soybean into a blender
5) Add 2 cups of clean water, turn on the blender for 2 minutes
6) Pouring 8 cups of water into a deep flat-bottom pot, and heating until
boiled
7) Turn into middle heat, put the grounded soybean in and boil for 15 minutes
8) Stirring with a ladle when boiling, but NOT USE
high heat
9) Fill the "bean-milk" slowly and little by little into a cotton
gauze bag, and wring it
10) If the bean-milk is too hot, wring the bag by chopsticks, until all juice is wrung out
11) Put natural bittern in small container and add 1/2 cup (100cc) water to dissolve
12) Boil the bean-milk with slow heat until 70¢J,
turn off fire
13) Add 1/2 of natural bittern solution and stir gently
14) Keep the temperature by 70¢J, boiling the
bean-milk for 5 minutes
15) Add the other 1/2 of natural bittern solution, keep stirring gently
16) Keep the temperature by 70¢J, boiling the
bean-milk for 15 minutes more
17) Don't let the temperature too high or too low, or the
congregation will be poor
18) When all bean-milk is congealed, water will be separated out
19) Spread a bleached cotton towel in a plastic rectangular box
20) Then pour the congealed bean-milk into the rectangular box
21) Wrap it well in the towel, then add a weight onto its top for 10 minutes
22) After further congeals, remove the wrapping in water
23) Wash surplus bittern away with water, beancurd done
Remark
Step 21 - its better to use a light aluminum plate with 3-4 cup of water
You can purchase beancurd in any food-market of China-town
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