In my area it has become increasingly difficult to purchase silken tofu and I was getting very aware of not having had "cheese"cake in quite some time. My only options were to pay a fortune in the city or, of course, make my own.
So I began researching the process involved in making tofu and found further obstacles. Most recipes called for a product called 'nigari' (a natural coagulant) which I could only find online. Others used epsom salts which I found in my local pharmacy but after some research discovered that too much magnesium (the epsom salts) could be harmful to your health. Not keen to take that risk I opted for the less popular use of lemon juice which 'tends to produce a more sour taste'. This time I only made a small batch due to the uncertainty of my results. But it came out so good I will definitely be making more, and my nigari is in the post.
Here's a rough recipe with instructions below:
Scald 400ml soya milk
simmer for 5 mins
turn off the heat
add 150ml lemon juice
allow to sit for 15 mins
pour into cloth covered/pierced box
put weight on top
leave to drain for a while.
This produces a silken type tofu and is ideal for cheesecake or other cheeses.