1 1/3 cups organic, dried soy beans

4 tsp J.Q. Dickinson Salt-Works liquid nigari

Soak soy beans overnight in 4 ½ c of water.

Grind beans with soaking liquid in a food processor until fine.

Bring 5 cups of water to a boil in a large, heavy bottomed pot.Add the ground soybeans and bring to a simmer over medium heat, stirring often. Turn heat down to low and cook for 8 minutes. Stirring occasionally.

Strain through a double layer of cheesecloth saving the liquid. Squeeze as much liquid out as possible. Save the soy bean pulp (okara) for another use.

Put the soy milk back in the pot. Heat over medium heat to 150-155 degrees. Turn off heat.

Mix nigari with 1 cup of water. Add ½ to the soy milk. Stir vigorously 6-7 times.

Let the milk rest for a few seconds. Add the remaining coagulant and stir gently. When you can see that the milk is curdling stop stirring and cover the pot. Let sit 15 minutes.

Ladle the curdled milk into a strainer lined with a double thickness of cheesecloth. Let liquid drain off for about 15 minutes. Place in a tofu press, while wrapped in cheesecloth, to remove remaining liquid.

Remove from cheesecloth and rinse gently in cold water. Store covered in cold water until ready to eat. Tofu will keep about 5 days in the refrigerator.