Homemade tofu

from familyoven.com

homemade tofu

1 pint soy milk
1/2 tsp. epsom salt
4 Tbsp. hot water

Boil soy milk.
Dissolve Epsom salt in hot water and add to milk.
Leave for 5 minutes to curdle.
Put muslin over colander and pour curdled mixture through, letting liquid drain.
Fold muslin over top and place a weight (bag of beans) on the top.
Leave for 1 hour.
The curds are now tofu. Store in a bowl of water refrigerated.
This makes about 4 oz.

excellent recipe here too


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