1 Recipe of Soy milk (1/2 gallon)
3 Tbls Lemon juice or vinegar
When I make the soy milk for tofu, I start with 2 cups of beans, and I don’t add the honey. After it’s cooked for the half hour, turn off the burner and stir in the vinegar. Let the whey separate out. It’ll lose its creaminess and become a yellowish, watery stuff with the curds kind of floating.
Drain the tofu through muslin. Press it with weighted plates or something. Get as much of the liquid out as you possible can. Store it covered with water in the fridge.