2 cups water
1 cup organic soy
6 tbsp lemon juice'
Sea salt to taste
Leaving the soybeans in the water for 8-10 hrs overnight, run together to remove the shell and repeat the process until the bead comes out clean (peeled).
Blend 1 cup of soy with 2 cups of water.
Strain to separate to obtain milk. Repeat the process until you finish with the soy.
Boil for 40 minutes, then add the lemon juice.
After adding lemon juice, let it cook for 10 more minutes
Strain into a cheese cloth to separate the curds from water.
Drain the tofu in the fabric until the tofu is free of water.
Add sea salt and olive oil to taste.
Press the tofu to make sure all the water is out.
Put into a container to form the tofu. Let rest for 2-3 hours.
Remove from pan and cheese cloth and refrigerate.
Tofu will last for 6-8 days.