In a large bowl add your soya beans along with just enough water to cover the beans. Allow to soak overnight before removing the skins.
Strain the water off the soya beans then add them to the mixing bowl. Blend the soya beans for 2 minutes / speed 10. Scrape down the sides of the bowl.
Add the water to the mixing bowl and blend the mix for 4 minutes / speed 10.
Cook for 5 minutes / 230°F|110°C / speed 3 / stir. Once finished, remove the skin off the top.
Attached the lid again and continue cooking for 20 minutes / 195°F|90°C / speed 3 / stir. Allow to cool slightly.
Line a fine-mesh sieve with cheesecloth and set the sieve over a medium bowl. Clean the mixing bowl. Pour the mixture through the sieve, pressing on the solids with the spatula to extract as much liquid as possible.
Add the milk back to the boil and heat up again. Cook for 5 minutes / 265°F|130°C / speed 1.
Weigh out your gypsum powder in a small bowl with 100ml of water. Start cooking the soya milk again for 4 minutes / 210°F|100°C / speed 1 / stir. Slowly add your gypsum powder mix through the lid hole.
Line your simmering basket with a cheesecloth then place over a large bowl. Carefully pour the mix into the simmering basket. Once poured out remove your simmering basket from the bowl and discard the water.
Fold the cheesecloth over the top of the tofu and then weigh it down with a small plate with at least 2 pound of weight on it. Press for a minimum of 15 minutes, the longer you leave your tofu the more firm it will be.
Enjoy your tofu! Use immediately or store in water in the fridge for 5 days. You can also try with store bought soya milk but make sure you boil it first.
