Making your own tofu, the cheese of soy milk, is easy but it takes a lot of time. It's a good idea, therefore, to set aside the better part of a morning or afternoon, at least 2 hours or more, to make it.

Here's what you'll need:

- dry soy beans: at least 2 cups

- lemon juice: fresh is preferred but bottled is okay if you're in a pinch

- water: in addition to room temperature water, you'll also need about 2 cups of refrigerated water or water that has been made icy cold

For cooking equipment you'll need:

- stock pot or soup pot

- large sauce pan

- cheese cloth

- colander

- cooking spoon

- cup measure

- blender or food processor: it you don't have either of these, an old-fashioned potato masher will work but it will take extra time

- at least two bowls: one of these should be heat-safe

- a wire sieve

The evening before you make your tofu, soak the soy beans overnight in water. To do this, rinse the beans first in a colander under cold water to get them really clean. Then put the beans into a pot or large enough bowl and fill with water until it covers over the beans by about two inches. Cover and leave overnight on a counter or the kitchen table.

When you're ready to begin making tofu the next day, follow this step-by-step process:

1. Drain your soaked soy beans into a colander and rinse them thoroughly under the tap with cold water; let drain and then put the beans into a bowl.

2. Using your cup measure, begin putting the soaked beans into the blender or food processor. For every cup of beans, you're going to add 1 cup of water to the container. Depending on the size of your blender or food processor, add just a cup or so of beans followed by an equal amount of water.

3. Turn your blender or food processor to the highest setting until the beans are thoroughly liquefied; the beans and water should be a smooth mixture. Pour this mixture into another bowl and continue steps 2 and 3 until all the soaked beans are done.

4. Next, fill the bottom of your stock pot with about 2 inches of water and place it on high heat uncovered; bring the water to boil.

5. Get your cold refrigerated water ready next to the stove.

6. When the water in the bottom of the stock pot is at a rolling boil, pour your liquefied beans and water mixture directly on top of the boiling water; keep the heat setting on high.

7. After a minute or so, you'll begin seeing the mixture foam up. Let this happen until the foam reaches the top of the pot. At this

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