tofu

4 cups dry soybeans, soaked 24 hours

process beans in batches of 1 cup of soaked beans with 2 cups fresh water for 3 minutes in food processor. strain mixture in layered cheesecloth, towel, straining device, or electric juicer to remove pulp. liquid is considered raw soy milk

Coagulant:
2 tsp magnesium sulfate(epsom salt) or magnesium chloride(nigari)
1 Cup boiling water

heat raw soy milk to a boil. lightly boil for 10 minutes, then remove from heat and let cool for 5-10 minutes. when cooled to ~180 degrees F, add coagulant until mixture starts to separate, stirring gently.

let rest for 15 minutes, then strain off whey portion. compress tofu into form or bowl and cover with fresh water. can be stored in the fridge for a few days up to a week covered in water.