Firm tofu

It’s easy to make your own fresh tofu!

Ingredients
1 cup of dried soy beans
Total 8 cups of water
1 1/2 teaspoons of food grade gypsum (available from home-brewing stores)

Method

Soak the soy beans in filtered water overnight.
Put 5 cups of water into a saucepan to heat up on medium heat. Add 2 cups of water and the soaked soy beans to a blender and blend for about 2 minutes on high until smooth.
Add the mixture to the pot of water. To rinse out the blender container, add ½ cup of water and run the blender for 10 to 15 seconds. Add to the mixture on the stovetop.
Cook the soybean mixture, stirring the bottom frequently with a wooden spatula to avoid scorching, until frothy foam forms and begins to rise. This takes about 5 minutes.
Look for a thick layer of foam. When you see the foam rise like a beer head, turn off the heat and remove the saucepan from the heat to prevent boiling over.
Stir the pot a few times and wait for the foam to deflate a bit.
Strain out the soy milk through cheesecloth or other nut milk bag.
Add the soy milk back to a saucepan. Bring to a gentle simmer over medium-high or high heat, stirring the bottom frequently.
Allow the soy milk to softly simmer for 5 minutes. If a light skin forms, remove it.
Meanwhile, combine the gypsum with 1/2 cup of water, stirring with a spoon to dissolve. Put your tofu press or mold in the sink.
When the soy milk is cooked, turn off the heat. Let it sit for 2 to 3 minutes, stirring gently to allow it to cool and prevent a skin from forming.
If you are measuring the temperature aim for about 170F. Now add the coagulant. Add the first third while stirring the milk. Then stop stirring. Once the soy milk stops moving, add another third of the coagulant. Cover the saucepan and wait for 3 minutes.
Finally, add the last 1/3 of coagulant and gently stir back and forth across the topmost ½-inch layer of the soy milk for about 20 seconds. The soy milk will now be curdling. Re-cover the saucepan and wait for 6 minutes.
You should now see curds in pale yellow whey. Strain the curds from the whey, put the curds in a press or container with weight. Leave in the fridge for a couple of hours.
Enjoy your fresh tofu!