Tofu. Glorious tofu. Delicious soy protein. Vegan delight. Substitute for so many things. And easy to make at home, with the right tools and some patience. I gave it a try, and it turned out SPLENDID! Tasty, just like from the store, retained its shape and cooked up marvelously. Now if only I had half a day on my hands again, I’d be making it more often! But if you want to try this little homesteading practice, then I can recommend where to start in today’s DIY.

You can purchase this kit from Williams Sonoma. I received it from my mother as a gift for Christmas, because she knows my hippie self and my surfer fiance would enjoy working on this together. Of course what happened was Evan watched from the side and took photos to document this experiment so I could share it with you. You’re welcome.

Anyways, you can usually find it here, but google Tofu Making Kit to see other options. Then perhaps use your favorite online store or local health market to purchase more organic soy beans. Yes, use only organic. I’m serious, don’t by the cheaper stuff. Organic soy beans are the healthiest option for soy.

Read through all the instructions before attempting to set up or start anything. If you have never done this before, then maybe even ask a friend to read the directions too so that someone else knows what this should look like in the process.

Filtered water or spring water
6 oz of organic soybeans
1.5 tsp of packed gypsum

medium & large pots (preferably non stick)
blender
wooden spatula or spoon
small and large mesh strainers
muslin (2 pieces at 18×20 inches)
potato masher
small, medium & large bowls
tofu mold
ladle
rack lined baking sheet or roasting pan

Step 1: Read all the direction before proceeding.

Step 2: To make the soy milk, rinse the soybeans and transfer to a large pot. Cover with 2 inches of filtered water and let soak at room temperature for at least 12 hours or up to 24 hours. Squeeze a soaked bean and if it splits in half easily and inside of each half is flat, then they are soaked long enough. Drain the beans but reserve the soaking water. Add more water as needed to total 8 cups.

Step 3: In a large pot over medium high heat, begin warming 5 cups of the reserved water. Place the beans in the blender with 2 cups of the water. Puree until the mixture reaches the consistency of milk shakes and then pour into the pot of warming water. Rinse out the blender and 1/2 cup of the water and add to the pot.

Step 4 : Cook the soybean mixture, stirring the bottom frequently with the spatula to prevent scorching, until a foam resembling beer head begins to rise from the surface. About 10-15 minutes. Remove from the heat and stir a few times to deflate the foam. Be cautious and watchful because the foam comes up quickly.

Step 5: Line a large mesh strainer with one piece of the muslin and place over the medium pot. Pour the hot soy milk through the strainer, pausing when the strainer reaches capacity, and then continuing until all of the milk has been strained.

Step 6: Gather up the muslin and twist into a bag shape. Using the potato masher or your hands, press on the bag to extract more of the milk. Open the cloth and place the solids in the medium bowl. Pour the remaining 1/2 cup of reserved water into the bowl and stir until the solids take on a polenta like consistency. Return the solids to the cloth and twist the cloth again to form the bag. Press on the bag to extract even more milk. You should have about 8 cups of soy milk now. Discard or save the solids (see tips for uses at the end).

Step 7: To make the tofu, bring the medium pot of soy milk to a gentle simmer over medium high heat, stirring the bottom frequently with the spatula, and simmer for 5 minutes. Remove any skin that forms on the surface.

Step 8: Meanwhile, in a small bowl, stir the 1.5 tsp of gypsum into 0.5 cup of filtered water until dissolved. Put the tofu mold in the sink and line with the other piece of muslin, allowing the edges to drape over the side of the mold.
Step 9: Remove the soy milk from the heat and let stand for 2-3 minutes, stirring the milk frequently in a “Z” pattern to help cool it down and prevent a skin from forming. While stirring vigorously, add one-third of the gypsum mixture. Stop the spoon in the middle of the pot and hold it there upright to slow down the movement of the milk. When it has stopped moving, remove the spoon. (the speed and direction of the stirring produces a better texture). Using a spoon, drizzle another one-third of the gypsum mixture across the surface of the milk and do not stir. Cover the pot and let stand for 3 minutes.

Step 10: Uncover the pot. Agitate the remaining one-third of gypsum and drizzle it across the surface of the soy milk. With the spatula submerged 1/2 inch into the milk, gently stir the surface of the milk back and forth for 20 seconds. The milk should be curdling, with the curds forming into clouds and the watery whey separating from the curds. If the edges look milky instead of watery, gently stir that area as directed above. Cover the pot and let sit for 6 minutes.

Step 11: Uncover the pot. If there is still milky liquid, cover the pot another 1 minute, then gently stir the surface again. If the pot is not hot enough ( as in, you can touch it and not flinch), set it over the lowest heat possible for 2-3 minutes to reheat. Then gently stir back and forth across the surface and the milk should start curdling. Remove the pot from the heat, cover and let stand for 2 minutes. If there is still milky liquid, stir about 0.5 tsp of gypsum into 1/3 cup of filtered water and drizzle it over the milky areas and gently stir the surface.

Step 12: You should now have a pot of white curds and pale yellow whey. Using the small mesh strainer, gently push against the curds to move the whey into the strainer. Ladle the whey into the mold to moisten the muslin, then continue to ladle the excess whey into an empty bowl. Stop when the curds feel firm against the strainer. Then gently ladle them into the mold. Fold the muslin over the curds and cover, then top with the mold press. Transfer the mold to the rack lined baking sheet or roasting pan.
Step 13: For medium firm texture, place about 1.5 lbs of weights on the mold press and compress the tofu for 15 minutes. Remove the weights and mold press, pull back the muslin. Using your finger, check the texture – it should have a little bounce.

Step 14: Fill a large bowl halfway with cold water. Gently remove the base with the muslin wrapped tofu from the mold. Transfer the base with the tofu block into the water. Let sit to firm up for about 5 minutes.

Step 15: To remove the tofu, slide a plate or large spatula under the tofu and lift it out of the water. If using within 8 hours then place it on a plate, cover and store in a cool spot. If using it later, transfer it to an airtight container, cover with water and refrigerate. Change the water every other day. Stored like this, it will last up to 1 week. Makes about 1 lb. of tofu.