Soak 1 1/2 cups of dried soy beans in 4 1/2 of cups water overnight.
Blend the beans and water until almost smooth.
In a large, thick bottom pot, bring 5 cups of water to a boil then stir in the beany water and reduce to a simmer (stirring often). Within 8 minutes a thick layer of foam will form on the surface.
Using a cheesecloth, strain the beany, foamy liquid, squeezing out as much as possible.
On the left:
Soy milk (future tofu).
On the right:
Okara or soy bean pulp (no longer useful for the tofu making process). I freeze, dehydrate or bake my okara and use it as filler in hamburgers and meatloaf type recipes…you can also us it to make banana or corn bread.
Return the soy milk to your large pot (after a quick rinse) and warm the liquid at a very low heat, make sure it doesn’t simmer, yet get it hot enough that it’s almost too hot to the touch. Remove from heat.
Mix 1 cup of water with a 1/4 cup fresh lemon juice. Slowly stir in half of the liquid with the soy milk, stirring clockwise about 6 times. Leave the spoon in the liquid and wait until the liquid stops moving then stir (in a figure 8) the remaining water/lemon juice with the soy milk. At this point you will notice fresh curds forming.
Place a lid over the pot and let rest for 15 minutes. At this point the curds should sink to the bottom with water at the top.
Carefully remove the curds with a slotted spoon or strainer and let drain in a cheesecloth.
Press the cheesecloth with curds with a heavy plate or tofu press (bought mine on eBay) for 15 minutes. Drain the excess water and refrigerate for an hour.
You did it!
Eat right away or cover with cold water and store in the refrigerator for up to 3 days.