In a bowl, pour the water and add the hemp seeds. Let rest for 30 minutes (optional but recommended).
Make the hemp milk: Mix and pour a couple of tablespoons into the slow juicer (with fine mesh filter) picking up both hemp seeds and water. Start juicing and proceed by pouring another 2-3 tablespoons, open the spout and continue in this way until you have used all the hemp and water.Place the hemp seed okara (the leftovers) in the slow juicer and add a few tablespoons of the milk. I juice the milk and the leftovers at least 2 times to get a creamier consistency. You should obtain around 750-800ml of hemp milk.
Pour the milk into a saucepan and bring to a boil. Lower the heat and simmer for 30 minutes. Stir often with a whisk. The milk curds into lumps.
Remove from heat and mix well.
Add a tablespoon of apple cider vinegar or lemon juice and a pinch of salt and stir. Let it rest for 30-60 minutes.
Coat the colander or cheese mold with 2 layers of cheesecloth (see photo). Pour the curdled milk a little at a time, removing the whey gradually. (You can also store the whey and drink it cold in the morning).
Squeeze the cheesecloth to remove the remaining whey. When the whey becomes thicker and white, put the cheesecloth with the curd in the mold or strainer and press to give the desired shape.
Cover with the edges of the cheesecloth and place some weights on top (a jar full of water closed with a lid or anything else you have on hands and some weights. I used gym weights !)
Store in the refrigerator and let rest 24 to 48 hours. The base of the colander/cheese mold must not touch the whey. Check from time to time and remove it if necessary.
After 24 hours the hemp tofu it's ready. You can let it rest up to 48 hours.
Remove it gently from the mold/strainer, cut into relatively thick slices/cubes (at least 1.5 cm) and use it according to your recipes. ( See notes )