 Today we're making some easy homemade tofu. You want to start by soaking the soybeans overnight in some fresh cold water with a bit of sea salt and allow them to sit overnight or for 12 hours. The next morning you want to drain and rinse the soybeans, then pop them into a high speed blender along with some water and blend until smooth. Then you want to strain the milk into a large saucepan using a nut milk bag or cheesecloth and place a large saucepan over medium heat and bring to a boil. You want to stir the milk often to prevent it sticking to the bottom of the pan. While it's heating up you want to skim the foam that sits on top of the milk. Once the mixture starts to boil you want to add the lemon juice and remove the milk from heat. Stir it gently through then set aside. You'll see the curdles start to form. Once the bowl is filled with curdles put a nut milk bag or cheesecloth over a tofu mold or press and transfer the milk curdles with a skimmer spoon. You want to wrap the cloth tightly around the curdles and allow the excess water to drain. After 20 minutes your firm tofu is ready. For yourself to tofu check after 5 to 10 minutes and continue to press as needed.