I finally got around to making tofu. I followed your instructions as outlined and pictured on your website, which are most helpful. I thought that as I didn't use cheesecloth to strain the soy milk the tofu may be a little 'grainy' but it's fine, especially since I am using the tofu in a smoothie where it's blended. I probably left a little too much water so the consistency is similar to silken soft tofu.
I soaked 200 grams of soy beans which resulted in a lot of tofu. At my
local Asian shop a 1kg bag of soy beans costs $2 so making my own tofu is
very cheap - probably one-tenth of the cost of store bought tofu. I will
make smaller batches in future.
How long does the tofu last in the refrigerator?