The soy Curd prepared from three solids level of milk viz., 3.5, 7.5 and 8.5% revealed that the curd strength was found positively and significantly related to the total solids, protein and mineral content of soymilk. The firmness of the curd and the amount of whey expelled depended on the moisture holding properties of the curd gel. The rate of whey drainage was inversely proportional to the total solids level of the milk, the rate being higher in lower solids level.