|Soybeans||2 Cup (32 tbs)|
|Water||11 Cup (176 tbs)|
|White vinegar/1 1/2 teaspoons gypsum||1⁄4 Cup (4 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
Rinse soybeans well.
Place in a large bowl.
Add 6 cups water and soak 10 to 12 hours until soybeans have doubled in size.
Drain well and discard water.
Place half the beans in a blender.
Add 3 cups water and blend to a fine paste.
Repeat with remaining soybeans and 3 more cups water.
Line a large saucepan with 3 layers of cheesecloth.
Pour soybean paste into cheesecloth.
Gather corners and ends of cheesecloth together to make a bag containing soybean paste.
Squeeze bag to obtain all milk from paste.
Add remaining 5 cups water to paste.
Squeeze cheesecloth again, adding it to soybean milk in large saucepan.
For a more pure curd, strain and squeeze the milk again through clean cheesecloth.
Combine vinegar or gypsum with 1 cup water; set aside.
Bring soybean milk in large saucepan to a vigorous boil over medium heat.
Let foam rise to top of saucepan.
Remove from heat immediately.
Pour vinegar or gypsum mixture into hot soybean milk.
Quickly stir 3 or 4 times in one direction.
Do not continue to stir.
Let stand 15 minutes to form soft bean curd jelly.
Line a 13" x 9" baking dish with 3 layers of cheesecloth.
Add bean curd jelly.
Fold cheesecloth over bean curd jelly and place a piece of wood slightly smaller than container or another baking dish of the same size on top of bean curd.
Place a gallon jug full of water on top of wood to press bean curd.
Let stand 15 minutes, removing liquid that drains from jelly with a basting bulb or by pouring it off.
Remove jug, wooden cover and cloth.
Slice bean curd into pieces about 3 inches square.
Refrigerate in a covered container of cold water.
Change water daily and bean curd will keep 2 weeks.