for it tell me!) in 1 cup warm water, or 2 tablespoons of lemon juice in 1 cup warm water... Take the soymilk off the heat and sprinkle about 1/2 the coagulant solution gently over the soymilk. Cut through--do not stir--the soymilk to distribute the coagulant. Let stand for a few minutes. The curds should begin to form. Sprinkle 1/2 the remaining coagulant in the same manner. Repeat as needed (you may need to mix up more solution) until you have white curds in pale yellow whey--no creaminess left. Now you need a pressing box (a 6"x8" wooden box with holes on each surface, and a removable top and bottom, or a colander will do ). Place the box on a rack over a large pan, and line it with a moistened cloth. Drain off as much whey as you can from the curds without disturbing them too much. Then gently ladle the curds into the pressing box. Cover the tofu (that's what you've got in the box!) with the cloth, put a board or plate on top and weight it down with a 3-5 pound weight for 20 minutes. Submerge the cloth wrapped tofu in cool water, remove the cloth. Store tofu in water in the refrigerator, changing water daily, or freeze it for an interesting texture change. It takes awhile, but you will end up with a couple of pounds of the best tofu you ever ate, a gallon or more of okara, and a couple gallons of whey--all for the cost of 2 cups of soybeans! Whey, btw, is great stuff. It's good for your skin, gentle enough to wash babies in (natural detergent+lecithin), makes a good liquid for bread baking, is a natural wood polish, and wonderful fertilizer. If you're still with me, I'd suggest you go out and buy "The Book of Tofu," some beans, and get cookin! I've got my tofu and okara made. I'm gonna make soysage right now--dontcha wish you were here? FROM: Cissy Bowman