Process:

1. Clean the soybean. Remove those that are stained and disfigured.

2. Soak in a sufficient amount of water for 8-12 hours in a room temperature.

3. Throw away the water used to soak the soybean. Wash the soybean and wait until it dries.

4. Pour hot water in the grinder.

5. Put soybean in the grinder with a proportion of 1 soybean for every 10 hot water. Maintain the temperature of 80^oC. Grind the soybeans with the proportion given.

6. Strain the soymilk using a cloth and continuously press it until the milk is fully extracted from it.

7. Weigh the milk that has been produced. Add 1.6 kilo of sugar. Mix it well.

8. Let it boil for 10 minutes.

9. Add 1 tablespoon of vanilla.

10. Put it in a plastic and seal it. Put it in the refrigerator.

11. Soymilk in tetra pack has a shelf life of 24 hours if it is kept at room temperature. It will last for 2 weeks if it is chilled in the refrigerator, and it will have a shelf-life of 6 months if it is put in a sterilized bottle container.

Taho

Ingredients:

100 grams of sago

1 tablespoon vanilla

3.75 kilo fruit extracts

13 bareta of white gulaman

100 grams calcium sulfate

25 liters hot water

soymilk

Materials

Wooden stirrer

Cloth

Casserole

Bucket

Plastic cups

Grinder

Process:

1. Boil the soymilk for 10 minutes and stir it simultaneously.

2. Add the gulaman and let it again boil for another 10 minutes. Don’t stop stirring so that the soymilk won’t be burned.

3. Mix the calcium sulfate with some water and add it in the soymilk being boiled.

4. Strain the soymilk and wait for 30 minutes.

5. Sterilize the plastic cups as the container of the taho (3.5 ounces per cup)

6. Put sago and fruit flavors such as strawberry, coconut, pineapple, and mango in the plastic cups

7. Put the taho in each container. Seal. Don’t move it for 10 minutes- 1hour so that it wont crack

8. Put the taho in the refrigerator. It’s shelf life is 1 week

Tokwa.

Ingredients

Soymilk

Calcium sulfate (0.40-0.45% of the soymilk to be used)

Hot Water

Materials

Grinder

Cloth

Wooden Stirrer

Casserole

Weighing Scale

Plastic/wooden carton with holes

Plastic bag

Process:

1. Boil the soymilk for 10 minutes and stir it simultaneously.

2. Put it in a 70-80 ^oC.

3. Mix the calcium sulfate with some water and add it in the soymilk being boiled. Stir it and cover the casserole. Wait until it solidifies (20-30 minutes)

4. When the color of the whey (liquid part) becomes yellow, strain it using a cloth and put it in a curd container (wooden carton).

5. Put something heaving above the curd so that the liquid will be extracted.

6. Cut, and soak it in the water to cool it and to remove the calcium sulfate.

7. If it is soaked in the water, the tokwa can last for 2-23 days at room temperature.