Step 1: What You Will Need.
You'll need water, 3 cups of dry soy beans and 2 TBSP of Epsom Salt. As an alternative to the Epsom Salt, you may use 75ml of lemon juice. Most of the nicer grocery stores will have the soy beans and you can find Epsom Salt at the pharmacy.
Food processor or blender, 2 large pots, 1 colander, 1 strainer, and a mesh bag. Instead of the mesh bag you could also use a few layers of cheesecloth.
*Also note this recipe works doubled.
Step 2: Soak and Blend
RInse the soaked beans and discard any discolored ones if you spot any.
Blend a little at a time with enough water to cover the beans.
Add the processed beans to your largest pot with 12 cups of water.
Step 3: Stir and Simmer
Step 4: Strain Out Milk
I usually take out a jar or two of soy milk at this point and continue making the rest into tofu.
Step 5: Coagulate
Heat the soy milk back up to around 180 degrees (fahrenheit).
Dissolve 2 TBSP of Epsom Salt in 1 and 1/2 cups of warm water.
(Alternatively you could use 75ml of lemon juice.)
Remove from heat and gently stir together.
In about 5 to 10 minutes the curds will separate.
Step 6: Add to Mold
Press down with a small plate and heavy object.
Leave for about 20 minutes.