Step 1

soak black soybeans in triple their volume in water (the will double in size) and refrigerate overnight

Step 2

drain and rinse the beans. Then divide into two portions. Blend each half with 1 liter of water in your high speed blender; 20 seconds on high. Avoid over-blending as it will make straining more difficult.

Step 3

use a nutmilk / soymilk bag to strain out the pulp. Reserve the pulp for other recipes (search for okara or soy pulp recipes).

Step 4

cook the raw soymilk by bringing it to a boil, then lowering the heat to a simmer. Simmer for 15 to 20 minutes. If the milk becomes very thick, you can add extra water to thin it out.

Step 5

Mix your gypsum with 1/2 cup of room temperature water. After the soymilk is cooked, check that it is at 180°F before stirring in the coagulant mixture. Cover and let it sit on the warm stovetop for 15 minutes to fully coagulate.

Step 6

Transfer the curds to your cheesecloth-lined tofu press. Fold the cloth over so no curds can sneak out. Add the pressing lid and twist the knob to add more pressure. Drain away the whey. Reserve the whey to use in broths, soups, or sauces. Chill the whole thing for 4 hours to overnight.

Step 7

Afterwards, unwrap and enjoy!