Cover beans with water and let soak 10-12 hours in a cool room, until the beans, when split, have flat surfaces and break easily. They will be the same pale color in the center as at the edges--if there are sunken yellow spots, soak them longer. This is THE crucial step, so start checking regularly at around 8 hours. Dont undersoak, and dont let them ferment (bubbles rising). Drain the beans. Bring 16 quarts of water to boil in a large deep pan. Turn off heat. Blenderize one cup of beans with 1 1/2 cups *hot* tap water till well blended (or use 3/4 c. cold tap water and add 3/4 c. boiling water from the kettle.) The resulting mix will look kind of like wet cream of wheat. Continue to blend the beans 1 cup at a time and add the mix to the water in the large pan. Stir. Now you need two big (2-foot) squares of coarse, clean cotton cloth. Old flour sacking works very well. So do 2 non-terrycloth kitchen towels sewn together tightly. Dont use cheesecloth--you need a tighter weave than that--but be sure the cloth is coarse enough to poke a pin through easily, or youll greatly reduce yield. (If cloths smell even a little like scented detergent or fabric softener, re-wash in something unscented and rinse well.) Line a large colander with one square of cloth (moistened), and park it over yet another large pan. Canners work well. Pour the stuff from the first big pan into the cloth, and when its done draining, gather up cloth to squeeze out ALL the soymilk. Squeeze very well, then mash bag even more with a potato masher or the bottom of a sturdy bottle. You now have raw soymilk and okara (whats in the cloth). Set okara aside or freeze it; its good in bread & muffins. Put the soymilk back on the stove and over med-low heat bring it to a simmer. This takes awhile, but you dont want to burn it. Stir often. It will cling to the pan, and skin over on top just like milk does. Bring to a simmering boil and boil for 7 minutes. (NOTE: If it gets a good "skin" on top, remove it in one piece with a chopstick. This is _yuba_, used in Japan as a meat substitute. Fried up in butter or oil, it resembles chicken skin.) While the soymilk cooks, make up the coagulant: most commonly 2 teaspoons epsom salts in 1 cup warm water, or (better) 2 tsp. of _nigari_ from the healthfood store in 1 cup warm water, or (makes extra-delicious tofu) 1 1/2 c. clean seawater. Take the soymilk off the heat and *sprinkle* about 1/2 the coagulant solution *gently* over the soymilk. Cut through--dont stir--the soymilk to distribute the coagulant. Let stand for a few minutes. The curds should begin to form (watching this is cool!) Sprinkle 1/2 the remaining coagulant in the same manner. Repeat as needed (you may need to mix up more solution) until you have white curds in pale yellow whey--no creaminess left. Now take a colander (or, better, a Japanese-style pressing box--see the book cited below if you want to get fancy and build one.) Place this over a large pan, and line it with the second square of moistened cloth. Drain off as much whey as you can from the curds without disturbing them too much, and save it. Then gently ladle the curds into the colander or box. Cover the tofu with the cloth, put a board or plate on top and weight it down with about a 3-pound weight for 15-20 minutes. Submerge colander or box in cool water and invert carefully, letting wrapped tofu slide out. Gently remove the cloth underwater and let tofu sit in water 3-5 minutes. Slip a plate under it for support and lift out. Store tofu in water in the refrigerator, changing water daily, or freeze it for an interesting texture change. Tofu takes a little organizing, but the results are great and its CHEAP. NOTE: Tofu whey is great stuff. Its good for your skin, gentle enough to wash babies in (natural detergent + lecithin), makes good liquid for bread baking, and is a natural wood polish and wonderful fertilizer. If youre
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|Serving Size: 1 Serving (7584g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 227.5mg||8 %|
|Potassium 75.8mg||2 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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