Homemade Tofu

Start with a soy milk maker and 100 gr of dry soy beans.



Calcium sulfate that will curdle the soy milk.



Soy milk blended with calcium sulfate.



Remove excess water with cheese cloth.



Press the tofu in a mold with a weight on.



From soy bean to tofu in about 50 minutes.



Can be eaten directly or stored in a water in refrigerator with the water changed daily.

I am not still really happy with the result, the tofu is a bit grainy and too soft. Need to experiment with different techniques.