At the Hodo Soy Beanery, dried soybeans are soaked overnight in filtered water and ground into a pulp using a stone grinder. The puree is then cooked by steam injection for a few minutes and all the liquid is extracted from the purée. This liquid is our soymilk and it is the basic ingredient in all of Hodo Soy’s products.
To make tofu, calcium sulfate, a naturally occurring mineral, is used to coagulate the soymilk into curds. The curds are deposited into cheesecloth-lined molds, wrapped, and pressed into various densities, from soft to firm.
Hodo Soy’s yuba is made by keeping freshly made soymilk warm so that the fat and protein rise to the top and form a paper-thin sheet; this sheet is lifted off the surface of the warm milk by hand and gently placed on metal rods to hang-dry. Our soymilk, tofu, and yuba are delicious on their own or used in our selection of unique ready-to-cook and ready-to-eat products.