Soy milk

1. Drain the soaked soybeans and add them to a large blender with the water. Blend on high until completely smooth. (Speed 10 for 3 minutes). You may want to do this in two batches to accommodate the size of the blender, making sure you have an even amount of bean-to-water ratio with each batch.
2. Transfer the pureed mixture to a large stainless-steel pot and bring to a light simmer, stirring constantly. Simmer at 95°C for 10 minutes.
3. Remove from heat and strain the mixture through cheesecloth. Squeeze out all the liquid and discard the solids.

Soy tofu

1. Heat the soy milk to 85°C. Remove from heat.
2. In a small bowl, combine the water and calcium sulphate to dissolve. Gently stir this into soy milk.
3. Allow the mixture to sit covered for 30 minutes.
4. Gently stir, or using a rubber spatula, “slice” up the curd in the pot after 10-15 minutes.
5. Ladle off the clear whey, then pour the remaining curds and whey into a prepared mold lined with cheesecloth. (The mold should have a diameter of 16 cm and a height of 10.5 cm.)
6. Fold the cheesecloth over the curd, add a second mold on top of the covered curd, and press gently with a large soup can or 1 kg weight.
7. After 30 minutes, place the cheesecloth-covered tofu into a bowl of ice water. Allow to chill completely.
8. Gently remove the tofu from the cheese cloth. Cover and refrigerate until required.