The production method of yogurt tofu and yogurt water

1. Soak the soybeans overnight, with a weight ratio of 1:3 to water. The soaked soybeans are about twice the original size, lasting 6-8 hours in summer and 12 hours in spring and winter. If the soaking time is too long, it will affect the yield of the soy sauce.

2. I use a Philips cooking machine to add 2500 grams of water (the ratio of dry beans to water is within 1:10) to the softened soybeans. In order to improve the pulp yield, I grind them twice,

3. Prepare the cloth bag of power soybean milk, pour the packed raw soybean milk into the cloth bag, squeeze out the soybean milk by hand, and put the filtered soybean milk in the pot. The gauze should be the denser one. It is easy to paste the bottom of the pot when the filtering is not good and the cooking is not good. If the gauze is not dense, filter it twice

4. Put the filtered soybean milk in the pot and boil it. Take out the foam on the surface. After the soybean milk is boiled, continue to boil it for about five minutes at low heat. Boil the milk thoroughly and smell it. Be careful not to leave. Watch the pot to prevent overflow

5. For the first time, add 25 grams of white vinegar and 50 grams of water, stir well and mix to form a sour brine. Turn off the heat of the boiled soybean milk, cool it to 80 ℃, add about 450 grams of cold water to the pot. After adding, I measure the temperature, which is just 80 ℃. Pour the white vinegar mixed with water into the pot three to five times, and then use a spoon to stir slowly and gently in the pot. Consolidate dispersed protein clusters together. When soybean milk begins to appear flocculent sediment and is separated from water, it is OK to keep it warm and still for about 20 minutes after clicking