Macrobiotic Homemade Tofu Made with Homemade Soy Milk

• 500 ml Homemade soy milk (refer to other recipes)
• 1 tsp Nigari

1. Heat the soy milk to about 75C.
2. Remove from heat, then add the nigari.
3. Gently stir twice, then let sit until it starts to stiffen.
4. For oboro-dofu (half-curdled tofu), let sit until it sets, then it's done.
5. After about 10 minutes, when it begins to set, pour it into a cheese cloth and drain the excess liquid.
6. It's ready when it reaches your desired firmness.

nigari

Taken from cookpad.com/us/recipes/149202-macrobiotic-homemade-tofu-made-with-homemade-soy-milk (may not work)