Soy Bean Curd
|Soy bean milk||2 Quart|
|Vinegar||1 Cup (16 tbs)|
|Cold water||1 Large|
Heat the bean milk to a temperature of 180 degrees and add the vinegar.
Mix well and let stand for 15 minutes.
Put the curd in a cheesecloth bag and dip the bag in cold water to wash away the acid.
Drain the bag in a sieve for about 1 hour and squeeze out the remaining liquid.
Turn the curd into a bowl and season with salt.
Pack into dampened ice tray and place in a cool place until it sets.
Cut into shape desired.