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1
In a large bowl, cover the soy beans with 3 inches of cold water.
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2
Cover and let stand overnight at room temperature.
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3
Drain the soy beans and transfer them to a blender.
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4
Add 3 cups of the filtered water and puree at high speed until as smooth as possible.
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5
Line a large sieve with a clean cotton napkin or 3 layers of cheesecloth and set the sieve over a heatproof bowl.
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6
In a large pot, bring 3 cups of the filtered water to a boil.
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7
Add the soy bean puree and bring just to a boil (be careful not to let it boil over).
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8
Boil over moderately high heat for exactly 8 minutes, stirring constantly with a heatproof rubber spatula to prevent sticking and scorching.
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9
Carefully pour the mixture into the prepared sieve.
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10
Let stand until just cool enough to handle, about 20 minutes.
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11
Gather the ends of the napkin or cheesecloth and squeeze to extract as much of the soy milk as possible; the remaining solids should be nearly dry.
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12
Discard the solids and skim off any foam from the soy milk.
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13
You should have about 4 cups of soy milk.
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14
In a large, clean saucepan, bring the soy milk to just below a simmer.
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15
A skin will slowly form on the surface of the soy milk.
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16
When the skin is fully formed, use a paring knife to carefully detach it from the side of the saucepan.
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17
Carefully slide a chopstick or skewer under the skin and lift it from the milk.
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18
Let drain for a few seconds before transferring to a plate.
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19
Repeat, stacking the tofu skins, until the soy milk is depleted.
