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After you make the tofu pudding, you need a basket. Layer the basket with muslin cloth, the cloth must be big enough to go up the sides and fold over the top. Pour the tofu pudding in it, fold the cloth over it, then put a plate on it and weigh it down with something heavy like a few cans of tinned food, pot of water etc. Leave for about 2 hours and it would push out excess water and you'd end up with tofu. Cut into large pieces and place in a container of water and put in fridge. Make sure you change the water everyday. It should be ok for about 4 days. Instead of using gypsum you can use freshly squeezed Lemon or a bit of vinegar to coagulate the soymilk. It's cheaper and i would only use gypsum to make tofu pudding (for it to be smooth).