People talk about making all sorts of things, but I've not heard many people talk about making tofu. After interviewing Marco, I'm left wondering why! It seems pretty straightforward, the process leaves the maker with a bonus byproduct, it's much cheaper than buying it, and it retains a flavour, which is lost with the mass produced stuff! Or have I got it all wrong and am I just unaware of the many who make their own tofu? 

I have 2 questions for you. 
1.) If you make your own tofu, how do you make it? 
2.) If you haven't before, would you want to give it a go and make some at home?