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Export 5 ingredients for grocery delivery
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!
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