Cook soy milk in a sauce pan over low heat and bring up to 165º
Cook the soy milk over temp and allow to cool back to temp.
Mix methyl-cellulose, vital wheat gluten, and chicken flavor in a separate bowl and set aside
when you pass the 165º mark turn off the heat and mix together the water and gypsum powder together really well.
Once your soy milk cools back down to 165º slowly stir and slowly pour in your gypsum mixture
Let sit for 30 minutes, you will see the soy milk start to coagulate
Once coagulated pour milk through a cheese cloth lined strainer and squeeze out water (I suggest doing in small batches until fully strained)
Add your cellulose and flavor mixture and fold in
Now using a mold or by hand shape your mixed curds into block shape and tightly wrap with the cheese cloth.
Press using a tofu press or books for at least 30 minutes
Add to ice water one formed then immediately cook
Can be breaded, fried or grilled!