Soaking Soybeans Soak soybeans in water to absorb plenty of liquid in order to make the extraction of protein from soybeans easier. Soybeans are soaked in a tank filled with clean water, usually for 10 to 13 hours. The soybeans which have absorbed plenty of water, weigh two to three times their original weight. Expanded and softened soybeans are easier to process. Though the density of soybean milk varies depending on the type of Tofu to be made, it is approximately 10 to 12 percent.
Soybean milk is delicious to drink as it is, and is high in nutrition.
The quality of the Tofu depends on the way this soybean milk turns out. Coagulation Process Calcium salt and other substances are mixed quickly into the soybean milk to allow it to coagulate into curd form. This occurs because ions such as calcium work to combine soybean protein with one another, and as a result the soybean milk coagulates into curd form. The Tofu coagulated into curd is broken up and poured into a cloth-lined box. Excessive water is eliminated by pressing.