|Dry soybeans||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Lemon juice||1 1⁄2 Tablespoon (or cider vinegar)|
Soak the soybeans in the water overnight.
Drain off the water and rinse the beans well.
Take 1 cup of the soaked beans at a time.
Put them in a blender with 2 cups of water and blend for 20 seconds.
Repeat until all the beans are blended.
Line a strainer or colander with a dish towel or muslin.
Pour in the blended beans.
Strain through the cloth into a 4 quart pot.
Squeeze the mash left in the cloth to get all the liquid out and set the mash aside.
Measure the liquid and add enough water to make 10 cups.
Place over medium-low heat and bring to a boil.
Watch closely so that the mixture doesn't boil over.
Turn off the heat.
Add the vinegar or lemon juice.
Stir and let sit 5 minutes until the milk curdles.
Pour the curds into cheesecloth.
Tie a string around the top and rinse in cold water to wash off the excess acid.
Hang up for 3 or 4 hours or overnight.
Take the tofu out of the cloth and put it in a container with water.