Abstract: There are disclosed a method of producing soybean milk having no smell of soybean and a method of producing bean curd from the soybean milk. The method of producing soybean milk includes a step of soaking soybeans in water and grinding the soaked soybeans to obtain a go-eki, a step of boiling, cooling and again boiling the go-eki, and a step of straining the boiled go-eki to obtain soybean milk. A magnesium chloride-type bittern is added to the soybean milk to coagulate and make it into bean curd. In this case, the whole quantity of the required bittern is added at a time to the soybean milk being agitated. The type of the bean curd produced is determined depending on whether the agitated flow of the soybean milk is immediately stopped or the agitation of the soybean milk is continued slowly after the bittern has been added.