1l of soya milk
Add the juice of the lemon to the soya milk.
Let it sit for a few hours.
The milk should divide in two layers: a watery one and the tofu one.
Sieve the mixture through a cloth for a few hours.
When you consider that the soya is thick enough, store in the fridge.
To obtain tofu, you need to squash firmly the obtained cream in a pattie maker. Beware, you won’t obtain the same as the bought ones, where they use nigari (2 tsp).
Keeps for three days.