Tofu

My first lot.

Ing~

Soya bean milk (homemade), 1.5 ltrs
Nigari salt, 1 teaspoon dissolved in a small teacup of hot water

Bring milk to the boil, then add the salt solution.
The curds and whey should separate.
Pour into a mould, lined with cheese cloth, and place a weight on top to squeeze the water out. Carefully lift the cloth and unline the tofu. Store in the fridge submerged in water.

My traditional white cedar wood mould is from Japan(Rakuten), ordered online.
The translations were hilarious, but I did manage to fill in the forms correctly and pay a small amount in yen.