Soybean curds were made from the mixture of soybean milk and cow's milk (raw milk) at the ratio of 10, 20, 30, 40, 50% (v/v), and then the general composition and mineral content, pH, yield, firmness by sensory evaluation and amino acid composition were investigated. As cow's milk addition increased, total sugar crude fat, crude protein, ash content, firmness, weight and volume of the soybean curd were increased. Whereas moisture content decreased, $Ca^{＋＋}$, $K^{＋}$, and Na$^{＋}$ were increased, but $Mg^{＋＋}$ and Fe$^{＋＋}$ decreased. In sensory evaluation, color (white), firmness, flavor, and taste were higher than those of control as cow's milk increased. By adding cow's milk at the ratio of 10, 20, 30, 40%, and 50%, sulfur containing amino acid content such as methionine and cystine were enriched 1.31, 1.58, 1.67, 1.85, and 1.95 times, respectively.