Organic Tofu & Soy Milk Making Kit

Make fresh, additive-free tofu and soy milk at home with our complete DIY kit — organic soya beans, nigari flakes, cotton muslin cloth, bamboo tofu press and dairy thermometer included.

Bring the tradition of home-made soy milk and tofu into your kitchen

Our Tofu & Soy Milk Making Kit gives you everything you need to craft fresh, preservative-free soy milk and firm, silky tofu from scratch. Made using traditional methods, this kit lets you control exactly what goes into your food — no additives, no unnecessary processing, just organic soya beans transformed into two kitchen staples.

Soy milk and soy-based foods are a source of plant-based protein and provide dietary fibre, making them a versatile addition to a varied and balanced diet.

What's Included

Organic Soya Beans (500g) – Australian-certified organic, non-GMO

Nigari Flakes (100g) – a traditional coagulant used to set soy milk into tofu

100% Cotton Muslin Cloth – fine-mesh, reusable, for straining smooth soy milk

Bamboo Tofu Press – food-grade bamboo press and mould for shaping firm tofu

Stainless Steel Dairy Thermometer – for accurate temperature control during brewing

Detailed Instructions – step-by-step guide included

Why Make Your Own Soy Milk and Tofu?

Full control over ingredients — just organic soya beans, water, and nigari

No preservatives, gums, or stabilisers added

Customise the firmness of your tofu, from soft (silken) to firm

A reusable kit designed for ongoing home making, not a single-use product

Reduces packaging waste compared to store-bought products

Frequently Asked Questions:

How to Make Tofu

Soak, blend and strain organic soya beans to create fresh soy milk, then heat and set with nigari flakes to form curds. Press the curds in the bamboo mould to create firm, ready-to-slice tofu. Full instructions are included inside the kit.

Care & Storage
Store soya beans and nigari flakes in a cool, dry place. Rinse and air-dry the muslin cloth and bamboo press after each use. Home-made soy milk and tofu should be refrigerated and consumed within a few days, as with any fresh, preservative-free food.

Is this kit suitable for people with a soy allergy?
No. This product is made from soya beans and is not suitable for anyone with a soy allergy. Contains soy.

Does the kit contain any other allergens?
The bamboo press, nut milk bag, and thermometer are manufactured in facilities that may also process other allergens. Please check the packaging for the most current allergen statement, as this can change with supplier updates.

How long do the soya beans and nigari flakes keep?
Unopened, store in a cool, dry place away from direct sunlight. Refer to the best-before date printed on the pack. Once opened, reseal the pouch tightly and use within the timeframe noted on the label for best quality.

How long does home-made soy milk or tofu last once made?
As a fresh, preservative-free food, home-made soy milk and tofu should be refrigerated immediately after cooling and consumed within 2–3 days. Always use your own judgement and food safety practices when assessing freshness.

How much soy milk or tofu does one batch make?

500g dried soybeans → ~1.8–2L soy milk → approximately 650–750g pressed tofu block.

Do I need any equipment I don't already have?
Everything needed to strain, press and set the tofu is included. You'll just need a blender or food processor, a saucepan, and your stovetop at home.

Can I adjust the firmness of the tofu?
Yes. Firmness is controlled by how long you press the curds — a shorter press gives a softer, silken texture, while a longer press produces a firmer tofu suitable for slicing or frying.

Is this kit reusable?
Yes — the bamboo press, muslin cloth, and thermometer are all designed for repeated use. Only the soya beans and nigari flakes are consumed with each batch.