2 quarts homemade soy mIlk

1 tsp Nigari (magnesium chloride)

Pour soy milk into a large sauce pan and bring to a simmer. While heating, mix together 1 tsp of nigari with 1 cup water and stir until dissolved.

Once soy milk is simmering, turn off the heat and let the temperature reduce to 160-175F. Pour the prepared nigari solution slowly into the soy milk, stirring gently. Wait 15 minutes for complete coagulation. The soy milk will separate into small white curds of tofu and an amber liquid (whey).

Transfer the curds using a slotted spoon into a tofu press, or other creative strainer, lined with muslin cloth (a tight woven cheese cloth). Place a follower lid on the forming container, followed by small weight of 3-5 pounds (a jar of water or canned good can serve as the weight). Allow to sit for 20 minutes or so.

Empty the resulting block of tofu into a tub of cold water and allow it to sit for another hour, then store the tofu in the refrigerator and change the soaking water daily.

Image: Jenny Hones

Homemade tofu block