Traditional Chinese High yield tofu: Fermentation Process, Recipe & Home Production Guide (Part 2)

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In short: Traditional Chinese High yield tofu (2089): Fermentation Process, Recipe & Home Production Guide (Tofu (Bean Curd)). This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4820 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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High yield tofu(2)To improve the yield of tofu, the key is to minimize the pulp content in the okara, and then through chemical action, maximize the protein in the pulp to solidify into brains and turn into solid tofu. A certain unit of the People's Liberation Army stationed in Jining made an effective attempt in this regard. When they process and produce tofu, the average yield of tofu is about 4 kilograms per kilogram of soybeans, …

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