Things you will need:
· 1 gallon soy milk
· 2 tsp. Epsom salt
· Cheese cloth or butter muslin
press or empty food can and something to be used as a weight.
Bring entire gallon of soy milk to a slow boil for 5 minutes if it's been refrigerated. If it's room temperature because you just made it, skip this step.
Remove the milk from heat and stir in the 2 tsp of Epsom salt.
Let milk stand for about 30 minutes to curdle, it can take up to an hour or more, do not get frustrated.
Place cheese cloth or butter muslin in bottom of colander and place the whole thing over a bigger bowl.
Just like when you are making cheese, you are going to drain away the liquid from the mixture.
The longer you allow the liquid to be pressed from the curds, the denser the tofu will become.
I like supper firm, so I let it set in the press for about an hour.
To store the tofu, you need only to place it in a container of water and refrigerate.
Change the water daily. It will keep for 7 days.