Soak soybeans in water for 12-15 hours (840 minutes).

Grind soaked soybeans into a fine paste.

Add water to the paste and extract the milk by passing it through a fine muslin cloth.

Heat the soybean milk in a pot, stirring frequently to prevent burning.

Bring the milk to a boil.

Add yogurt and lemon juice to the boiling milk.

Stir until the milk completely curdles.

Let the curdled milk settle.

Pour the curdled mixture into a muslin cloth to separate the tofu from the liquid.

The remaining mass is tofu.

Use the homemade tofu like paneer in various dishes.