_:ne2e178fb8fba42cb876538695356be23xb0
<http://schema.org/recipeInstructions>
"the pot is removed from the heat and strain the liquid (strainer).   The resulting soymilk returns the hot plate (already off but warm) and add the lemon juice and salt. Stir and salt must be dissolved. The resulting flakes and clear liquid is poured into a colander covered with cheesecloth. Pressed by weight (1 kg). After about 20 minutes the soft tofu is ready. In order to more firmly compressed with greater weight for a long time.     Thus prepared tofu can be stored in the refrigerator about a week"
<https://en.receptite.com/recipe/tofu-soy-cheese>