Soak the Soybeans: Soak the soybeans in water for 10-20 hours until they are fully hydrated.

Blend the Soybeans: Rinse the soaked soybeans and blend them with the 4 1/4 cups of water until smooth.

Strain the Soy Milk: Strain the milk through cheesecloth to remove the soybean pulp. It's better to do this in several steps to get as much milk as possible.

Boil the Milk: Place the strained soy milk in a pot over medium-high heat. Stir constantly and bring it to a boil. Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally. Be cautious as the milk can boil over; cover the pot once it settles down.

Cool the Milk: Allow the milk to cool completely under the lid.

Measure the Milk: You should aim for 3 1/2 to 3 3/4 cups (800-900ml) of soy milk. If you have more, adjust the coagulant proportionally.

Mix with Coagulant: Mix part of the cooled soy milk with the coagulant, then pour it back into the rest of the milk and stir thoroughly.

Heat in a Water Bath: Pour the mixture into a bowl or saucepan. Place the bowl in a water bath and heat it to 176°F (80°C). Monitor the temperature closely to avoid overheating.

Cool the Tofu: Allow the tofu to cool completely.

Store the Tofu: Store the tofu in a closed container with water, changing the water once a day.