Lingkan Reang
Rinse soybeans, soak them in water overnight (about 10 hours), then drain and rinse again.
Blend the soaked beans with 2 litres of water until smooth, possibly in two batches.
Strain the mixture through a nut milk bag placed over a colander to extract soy milk.
Heat the soy milk in a pot, stirring constantly to prevent sticking, and boil for 15 minutes.
For tofu, mix lemon juice with ½ cup water, then stir into the heated soy milk to curdle it.
Transfer the curds to a tofu press lined with cheesecloth, weigh it down, and let drain for 1-2 hours before slicing.