Tofu

• 600 g soybeans
• 4 14 liters water
• 1 cup lemon juice, or 20 g calcium sulfate
• cheesecloth, and containers, molder

1. cleanse the soybeans and soak in water 8hrs or overnight.
2. process the soaked soybeans in a blender in several portions with 4.2 liters water.
3. filter milk from the soy with cheesecloth.
4. cook soymilk for 10mins over medium heat until the fragrance of the soymilk is noticeable, keep stirring while cooking.
5. turn to low heat and continue cooking until boiling.
6. measure the temp of soymilk.
7. the ideal temp is 84 deg Celsius if calcium sulfate or 40 degree Celsius if lemon is used as coagulator.
8. use 20 g calcium sulfate mixed with 1 cup water or use 1 cup lemon juice (without water), as coagulator.
9. mix water and calcium sulfate evenly.
10. pour the coagulator into a container and shake well.
11. hold the soymilk 60cm (24") above the coagulator and quickly pour into the container.
12. do not move or shake the container and let the mixture set for 5 mins until the soya pudding is set.
13. cover the mold with a big piece of cheesecloth.
14. The mold has to have the ability to drain water.
15. gently break the soya pudding into pieces and put into the cheescloth in the mold.
16. cover with the cheesecloth.
17. close up the mold and put the heavy object on top of the mold.
18. leave the weight on for 25 mins for soft tofu, 30 mins for medium soft tofu, or 35 mins for hard tofu.
19. when the tofu is ready, invert and remove the mold, slowly peeling away the cheesecloth until the tofu is shown.

soybeans, liters water, lemon juice, cheesecloth

Taken from www.food.com/recipe/tofu-295472 (may not work)