Yield: 4 servings
- 200 g soy beans
- 1/2 teaspoon citric acid
- Soak the beans for at least 8 hours.
- In a food processor, grind the soaked soy to a fine paste, like hummus almost. Add water if needed.
- In a large pot add enough water to the paste to bring it to milk consistency.
- Bring it to boil then switch to a simmer. Let it simmer on low flame for 15 minutes.
- Line a sieve with a cloth and filter the milk. The result is soy milk. The byproduct after filtering the milk is called okara. This is rich in protein.
- Mix citric acid to 1/4 cup water. Add this solution to the soy milk and stir it once. Then let it stay for 5 minutes.
- The milk will curdle. Filter this through a cloth-lined sieve.
- Squeeze out the water or keep the filtered tofu on a flat surface and cover it with the cloth on all the sides. Keep some heavy object on top and leave it for 30 minutes or to desired firmness.
- Remove weight and open the cloth. Cut it into small pieces and use.