Make the coagulant

• Combine the water and lemon juice in a small bowl.
• Set aside; this will be used as the coagulant.

Heat the soy milk

• Pour the soy milk into a saucepan.
• Heat until it boils, stirring constantly so it does not scorch.

Add the coagulant

• Remove the pan from the heat and stir for 1 to 2 minutes.
• Stir the water and lemon mixture into the soy milk.
• Stop stirring as soon as it starts to thicken so you don't break the curd.

Let the curds separate

• Let it sit until the liquid separates completely.
• Add a few extra drops of lemon juice if it is still not solid.

Drain the curds

• Line a colander with a few layers of cheesecloth and set it over a bowl.
• Pour in the mixture and carefully pull up the sides of the cloth to let most of the water drain out.

Press into a loaf

• Untwist the cloth and re-wrap the curds so they form a loaf shape.
• Place a weight on top and let it sit.

Chill and serve

• Remove the cheesecloth and let the tofu sit in cold water for a few minutes.
• Serve and enjoy.