| Today, I will be showing you how to make tofu from fresh Soy Milk.
Collect needed items: Pour all four batches of the fresh Soy Milk into the large cooking pot and place the pot on the stove. Turn on the heat to medium high and heat the Soy Milk until it begins to simmer. While the Soy Milk is heating, measure 1 cup of hot water and add 2 teaspoons of Nigari to the hot water and stir until dissolved. After the Soy Milk has reached a simmering point, remove from the heat. Slowly stir 3/4 of the Nigari and water mixture into the Soy Milk and then stop stirring. Wait for 2-3 minutes. Gently stir the forming curds and add the last of the Nigari and water mixture to any milky areas left in the pot. After the Soy Milk has separated into curds and whey, an amber colored liquid, transfer to the tofu mold lined with cheese cloth. Cover the top of the curds with the cheesecloth and place the lid onto the tofu. Place a weight on top of the lid and allow to sit for approximately 20 minutes. After allowing the tofu to sit for 20 minutes, empty into a tub of cold water and allow to sit for another hour. Now the tofu can be stored in the refrigerator as long as the soaking water is changed daily. You can eat the tofu as soon as you separate the curds from the whey. Notes: I used 2 teaspoons of Nigari since 1 teaspoon was not sufficient to make the Soy Milk clump. You can start with 1 teaspoon of Nigari in 1/2 cup of hot water and see if that works for you. Enjoy!
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 Pouring Soy Milk into my stainless steel pot.  Soy Milk after the 3/4 of Nigari has been added.  Stirring the curd and whey.  Preparing the curd to be pressed. |
 Adding the weight to press the curd.  Transfering the tofu into cold water. |
 The pressed tofu still in the cheesecloth.  Tofu sitting in cold water. |