Pour the milk into a saucepan and gently bring to the boil. Once boiling, turn the heat off and set a timer for 10 minutes.

Roll your lemons along the worktop (or table) to release the juice. Cut the lemons in half and squeeze the juice into a cup or bowl.

When the milk has cooled for 10 minutes, add some lemon juice a tablespoon at a time. As soon as the lemon goes in the pan, you should see some curdling start! Keep adding the lemon until you can see 2 different liquids starting to form.

Put the lid on the pan and leave it for 15 minutes. You will end up with 2 distinct liquids, 1 clear (yellowy) and 1 cloudy (creamy).

Set your muslin/cheese cloth up over your tofu press or your sieve. Holding it over the sink, carefully (the liquids will still be hot) pour the liquids through the cloth. (You can always pour this over a pan if you wish). The tofu (creamy liquid) will now be in your cloth.

If you are using a tofu press, wiggle the cloth until the tofu is evenly distributed, then fold the cloth over the tofu, one side at a time until it is fully enclosed. Put the press in its base and clip it in. If you are using a sieve, follow the instructions here, but weigh the wrapped tofu down with a plate (or saucer) with something underneath to catch the liquid.

Pour the liquid away and tighten the bands on the press, or re weight the tofu. When all the liguid has been squeezed out, your tofu is ready. Unwrap and store in fresh cold water in the fridge.

Enjoy.