Step 1

Cook soy milk in a sauce pan over low heat and bring up to 165º

Step 2

Cook the soy milk over temp and allow to cool back to temp.

Step 3

Mix methyl-cellulose, vital wheat gluten, and chicken flavor in a separate bowl and set aside

Step 4

when you pass the 165º mark turn off the heat and mix together the water and gypsum powder together really well.

Step 5

Once your soy milk cools back down to 165º slowly stir and slowly pour in your gypsum mixture

Step 6

Let sit for 30 minutes, you will see the soy milk start to coagulate

Step 7

Once coagulated pour milk through a cheese cloth lined strainer and squeeze out water (I suggest doing in small batches until fully strained)

Step 8

Add your cellulose and flavor mixture and fold in

Step 9

Now using a mold or by hand shape your mixed curds into block shape and tightly wrap with the cheese cloth.

Step 10

Press using a tofu press or books for at least 30 minutes

Step 11

Add to ice water one formed then immediately cook

Step 12

Can be breaded, fried or grilled!