Tofu (Homemade)

Step 1: Boil the soy milk for 5 minutes and then let it cool to 160-175°F (70-80°C) degrees.

If you are making soy milk using a soy milk maker, there is no need to boil the milk again.

Step 2: Dissolve the coagulant of your choice in a cup of warm water--do not let it set too long!

Step 3: Mix the water and coagulant mixture into the hot soy milk. Gently stir the milk but do not over mix. Allow the mixture to sit undisturbed for 15-25 minutes.

While the mixture sits, small white curds will separate from amber colored liquid.

Step 4: Once the process is complete, transfer the curds into a molding container (like a cheese mold - they have holes to allow draining) lined with cheesecloth or a similar fabric. Fold the fabric over the curds and place a small weight on top to begin pressing out the liquid. Allow the mixture to be pressed by the weight for 20-30 minutes or until it holds together. Remove the block of tofu from the mold.

NOTE: If you don't plan on using the tofu the same day that you make it, store it in a container filled with cold water in the refrigerator. Change this soaking water daily until you consume your tofu.