Many of my soybean recipes use tofu. Home made tofu is much tastier than the tofu found in most supermarkets. I prefer the Burlison beans because I find they have a nutty flavor. Vinton is another good tofu bean. Be sure to save the bean pulp for use in other recipes.

Wash the beans then soak overnight in 9 cups of water. Keep them cool while soaking, otherwise they may turn sour.

Put the 6 quarts of water in a large pot and heat on the stove. This water is used to make the soymilk. While the water is heating, rinse the soaked beans then grind them in a food processor. When the beans have been ground add them to the boiling water. Boil the beans for 20 minutes, stirring frequently. The soymilk has a tendency to boil over or burn to the bottom of the pan.

Line a colander with nylon mesh and place over a large bowl. Strain the soymilk and return it to the pot. Set the soybean pulp aside to be used in other recipes. At this stage the soymilk can also be used for other recipes.

Dilute the lemon juice with 3/4 cups of water. Stir the soymilk as you slowly add the lemon juice. Let the soymilk set for 3 to 4 minutes for the tofu curds to form. Pour off the whey. Line a colander with nylon mesh and place over a bowl. Pour the curds into the colander and fold the mesh over the tofu. Place a weight on top of the tofu (I use a gallon milk jug filled with water) and let sit for about 10 minutes, less for softer tofu.

It is best eaten fresh, but can be stored in the refrigerator covered in water.

Spices can be added to the soymilk to add flavor to the tofu. Echo: Homecook 11-96 - From : Sam Lefkowitz