Rinse the soaked walnuts thoroughly.

Place the walnuts in a high-powered blender and add enough water to double their volume.

Blend for 90 seconds (1.5 minutes). If necessary, divide the walnuts into two batches to avoid overfilling the blender.

Pour the blended walnut mixture through a lined strainer into a large clear container. Be thorough in extracting as much liquid as possible, but don’t use excess pressure like twisting.

Reserve the fibrous pulp for other uses, such as making crackers.

Let the strained walnut milk settle for at least 30 minutes.

Slowly and carefully pour the walnut milk into a large saucepan, leaving the settled starch at the bottom of the container undisturbed.

Heat the milk over medium heat, stirring gently until it begins to "split."

Gradually add the gypsum water, 1 teaspoon at a time, stirring gently after each addition until the whey becomes clear.

Remove the saucepan from heat, cover, and let it sit for about 10 minutes.

Strain the curds from the way through a mesh sieve

Transfer the curds to a tofu press lined with cheesecloth or a similar material.

Remove the tofu from the press. Use it immediately, or store it in water in the refrigerator for up to 3 days.