Dried soybeans are soaked and ground with fresh water to create soy milk. The solid residue of the beans is then strained out before the milk is heated and a coagulant is added to set it into curds. The set curds can then be eaten as they are, or pressed to get rid of the excess water and made into firm blocks of tofu. At this stage, varying types of tofu can be created depending on the ratio of water to soybeans, the level of coagulant used, and the pressure the tofu is pressed under. Then once the tofu has been set, further types of tofu can be created; dried tofu, fermented tofu, and deep fried tofu creates a whole range of additional textures and flavours.