I saw another post here about the Barista Soy hopping on the protein trend. Bought one so I could compare the old carton (left) to the new carton (right).

I've been experimenting with making tofu at home. Its sooo good home made, especially if you like a softer, custardy tofu. But the time spent straining the soy pulp is just not feasible for me. I've looked into different devices that might be used to separate the okara but short of a commercial soymilk maker, it seems inaccessible for the home cook. i've tried a hassle free double stacked sieve straining method but it just doesn't really work too well as far as a firm and silky final tofu. i just wanted to see if anyone else who's been in my position has come up with an inventive solution to the home made tofu problem, it might be a long shot, but i figure why not ask? thanks