Creating homemade tofu mirrors the process of making cheese. Soy milk combines with an agent to separate it into curds and whey. When you press soy milk in a tofu press, the excess liquid drips out, leaving behind a firm block of tofu that's ready for cooking and baking. A tofu press does not have to consist of an elaborate construction. Recycle old cardboard milk or juice cartons into your own single-use tofu press that you can throw away after use.
Cut off the top, pointed end of the milk carton to create an open box.
Push the tip of a 10d nail into six places on each of the sides and bottom of the box to create drainage holes. Use a hammer if you cannot push the nail through by hand.
Place one tongue depressor along each length of the milk carton to act as re-enforcers. Hold them in place by wrapping a rubber band around the milk carton and depressors.
Line the inside of the tofu press with a 20-inch square of cheesecloth.
Wrap a brick with the other piece of cheesecloth and place the tofu press with the open end up into a 9-by-14 inch baking pan.
Follow your tofu recipe and pour the soy milk into the cheesecloth-lined milk carton and drape the ends of the cheesecloth over it. Gently lower the cheesecloth-wrapped brick on top of the tofu and allow it to press for 15 to 30 minutes. Pull out the brick and drained tofu.