How to make soya bean milk?

I made soya bean curd so why is it all lumpy?

• ..it came in a packet...i had to boil some [powder with water and then put a coagualant in...i did..i also put some cadburys chocolate in because i heard you can make it like that or something...the soya bean curd on its own did not really have much taste but since i hardly put any chcolate in it ..it doesn't really taste like anytjing now apatrt from sour dried milk or something..is it meant to have formed lumps and how are you supposed to eat it...

• Answer:

  Sometimes with custards and curd you need to sieve it or strain it to get lumps out. If it’s lumpy, heat it back up, run it through your sieve, and next time stir it a little more evenly. When you first start mixing, your spoon will look pretty clear and clean each time you look at it. This is because the mixture is still thin enough that it rolls right off. “Coating the back” of your spoon, means that when you lift your spoon out of the pot, you can see a decent film clinging to the spoon. It will look like you just dipped it in a thin sauce, because that’s exactly what you did. The reason for “back” of the spoon is simply to deter people from thinking the curd caught in the dip of the spoon is there because it’s thick, since most likely it’s there just because it’s a spoon. Basically, it’s an overcomplicated way of saying “you’ll notice it starts to stick to the spoon a bit, giving it a thin coating”. So, don’t worry too much. A good way to test the coating is to run your finger over it, if it holds some shape its ready, if it immediately slides into the empty space, its not quite ready.