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weigh down to keep submerged

weigh down to keep submerged

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Uploaded on Oct 13, 2008

get all the curds in there

get all the curds in there

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Uploaded on Oct 13, 2008

there are the curds

there are the curds

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Uploaded on Oct 13, 2008

all of them

all of them

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Uploaded on Oct 13, 2008

press the curds to get out the whey

press the curds to get out the whey

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Uploaded on Oct 13, 2008

strain

strain

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Uploaded on Oct 13, 2008

soak the cypress wood mold

soak the cypress wood mold

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Uploaded on Oct 13, 2008

to make a smooth runny batter

to make a smooth runny batter

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Uploaded on Oct 13, 2008

strain

strain

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Uploaded on Oct 13, 2008

yum. eat it while still warm and fresh with shoyu, scallion, radish, ginger.

yum. eat it while still warm and fresh with shoyu, scallion, radish, ginger.

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Uploaded on Oct 13, 2008

...

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Uploaded on Oct 13, 2008

add to more water in pot and bring to a boil

add to more water in pot and bring to a boil

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Uploaded on Oct 13, 2008

add enough cooking water

add enough cooking water

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Uploaded on Oct 13, 2008

strain through cloth

strain through cloth

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Uploaded on Oct 13, 2008

P1012523

P1012523

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Uploaded on Oct 13, 2008

soymilk is the product

soymilk is the product

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Uploaded on Oct 13, 2008

every last curd!

every last curd!

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Uploaded on Oct 13, 2008

turn off heat and then reheat

turn off heat and then reheat

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Uploaded on Oct 13, 2008

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