We use nigari as the coagulant to curdle the milk. To get extra-firm tofu, I use six teaspoons for 4.5 liters of milk. Then I simmer the mixture for 15-20 minutes. It’s ready to strain after that!
At our local Korean market we found non-GMO soy beans for $3 in an 80-ounce packet. That’s pretty cheap when you consider that four cups of beans will make 3 liters of soy milk.
The beans can be roasted to make soy “nuts,” a crunchy snack. Making the tofu from the milk is an added bonus. The flavor is much richer than store-bought tofu.
Overall, it’s an easy process and the results are outstanding! We tried to document the steps. We now make our own tofu every few days.