HOmemade tofu

Homemade Tofu
14 oz. dried soy beans, soaked overnight in waterwater2 t. gypsum (used in beer and wine making — check your local asian market or home-brew store for this ingredient)
Special Equipment: tofu mold (can use milk carton), blender or food processor, cheese cloth, thermometer

Dried Soy Beans
1) Prepare tofu mold:
Method 1: Rinse a 2 quart milk container. Lay the container on its side, and using scissors or a knife, cut out one side of the container. Reserve the cut side, as you’ll use it to press tofu later. Cut and fold the top/spout and secure with duct tape so that it lays flat and container looks like a mini shoe box, minus the top. Poke holes on at least three sides of the container so that water can drain out of it as you are pressing the tofu. Secure the shape of the container by making a rectangle out of chopsticks, skewers, or some other stick-like things, securing the corners with rubber bands or twist ties. Place the rectangle around the milk carton, and adjust until it’s the right size. Secure the whole thing with duct tape (I swear, making the mold is the hardest part!!!)
Method 2: Buy a proper tofu mold
Method 3: Improvise something!
Tofu Mold from 2 qt milk container, minus securing chopsticks or skewers
2) Drain soaked soy beans. Pour beans into a blender or food processor and add enough water to just cover. Puree until you’ve achieved a smooth consistency. (You may need to do this in batches)

Soaked Soy Beans

About to Puree Soy Beans
3) Measure the amount of puree that you have and take note of it. Spoon the puree into a large, heavy-bottomed pan, and add an equal amount of water (I used a 5 qt. dutch oven and it was *barely* big enough)
4) Bring mixture to a boil, reduce heat so that mixture is at a slow boil, and cook for 30 minutes, stirring often. Skim off and discard any foam that rises to the top.

Mixture before skimming

Mixture after skimming
5) Meanwhile, mix the gypsum with a small amount of water in a small cup or bowl until it dissolves. Line a large sieve or colander with a double layer of cheesecloth. Place colander over a large bowl. Pour mixture into colander and allow to drain for 3-4 minutes. The liquid is the soy milk (just like you get from the container!!), and the solids are called okara and are used in various Japanese dishes. Remove strainer with okara and either discard or save for later use.
6) Insert thermometer into soy milk. When the mixture has cooled to 155 degrees, add gypsum mixture. If liquid has cooled beyond this point, place soy milk in a pot and heat until it reaches 155 degrees, remove from heat, then add gypsum. Within 1 or 2 minutes you will see curds starting to form. Allow mixture to stand undisturbed for about 25-30 minutes.

Tofu Curds
7) Line mold with a double layer of cheesecloth. Pour mixture into mold. Place reserved carton side on top, and gently press with your hands for two or three minutes to drain some of the liquid. Once a good amount of liquid has drained off, squarely place carton side on top of tofu and evenly weight with 5-10 lbs — I used a 5 lb bag of grain plus two cans of food. For medium firm tofu, press for about 15 minutes. For firm tofu, weight for 20-25 minutes or longer. The firmness of your tofu is entirely determined at this stage by the amount you weight it with, and for how long. If you’re unsure, simply remove weights every now and again and press tofu with your finger to check on it. When it has reached the desired consistency, carefully remove tofu from mold and store in a container of water. Use within 3-4 days. Enjoy!