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