Easy Homemade Yuba

Yuba is easy to make. You only need one ingredient. Soymilk. I used Shigezo but any thick plain soymilk will work. Instructions: Pour soymilk in to a pot. Heat in medium heat. Don't boil. When the soymilk is hot, I transfer the pot to an IH cooker. The setting should on the lowest heat to prevent burning. Having an electric fan running makes the yuba to form faster. It takes approximately 25 minutes for the yuba to be thick enough to harvest. Remove the yuba sticking to the side of the pot. Lift the yuba with a skewer stick. Fold and set aside. Repeat process until the soymilk is thick and yuba ca'nt form. Store floded yuba in a seal container. Refrigerate for 3 days or freeze up to 3 months.