1. Soak soybeans overnight.
2. Grind finely while adding boiling water in small amount. Strain mixture through a cheese cloth to extract milk.
3. Boil milk for 10 mn then simmer. Add calcium sulfate dissolved in 2 cups water and stir. Allow to coagulate for 10-20 minutes.
4. Place the curd in a box (with holes) lined with nylon cloth. Drain by placing a weight on top of the curd.
5. Remove the curd after 15-30 minutes and soak in water. Cut into desired sizes and refrigerate.