Bring one liter of unsweetened organic soy milk to a boil, when you start seeing the boiling bubbles, turn off the heat
Add the lemon, slowly and sparingly through the milk and stir very gently
Let it rest for 10 -20 minutes
Strain the soy milk in cheesecloth, place it in a strainer
Gently squeeze the excess water, place the tofu still with the cheesecloth on a strainer with a bowl on the bottom
Cover with a clean cloth, add some weight on top and let it drain for 30 minutes
Rinse in cold water, and put in in the fridge.
Cannot be frozen.