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Easy Homemade Tofu

Easy Homemade TofuUse my recipe for Easy Homemade Soy Milk or use a good brand of store-bought soy milk to make this fine protein source.

Makes about 8 oz of firm tofu.


  • 2 quarts soy milk
  • 1 tsp Epsom salts
  • 1 c boiling water


  1. Line a fine sieve with cheese cloth and place over a large bowl or pot. Line a tofu box with cheese cloth too, or follow my directions below for a make-shift box.**
  2. Place soy milk in a large pot or Dutch oven and, stirring constantly, heat over medium heat to barely scalding.
  3. In a small pitcher, dissolve Epsom salts in the boiling water.
  4. Add half of the Epsom salt water to the soy milk and stir gently just once in a circular movement. (Too much stirring will interfere with curd formation.)
  5. Turn burner off and wait a few minutes. If milk has formed large curds and whey is clear, you will not need the remainder of the Epsom salt solution. Otherwise, add the remainder, stirring once more.
  6. Strain milk through prepared sieve, folding the ends of the cheese cloth neatly over the top of the curds. Allow to drain for about 15 minutes before actively pressing with a wooden spoon to release as much whey as possible.
  7. Transfer tofu to the lined tofu box and form into desired shape. Press down until whey is released and a firm tofu results.
  8. Place finished tofu in a refrigerator container and cover with cold water. Chill and use within a week.

**Cut off the bottom 6 inches of a cleaned one-quart milk carton. Poke holes in the bottom and cut a strip from the upper section to serve as a press board. To use, line with cheese cloth, add curds, and smooth them down. Then place the “press board” over them and press down with your fingers or with a small bottle or other object. Continue to evenly press out as much water as possible. Remove from mold and refrigerate as above.

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