myselfonly:
1 -soak your soy bean for some few hours if you're using cold water but for like 30 mins if you're using hot(not boiling) or warm water.

2 - rinse and grind or blend smoothly.

3 - pour the blended soybeans into a pot and put on fire.

4 - when it's about to start boiling, add in any of lime or lemon juice, alum etc.

5 - Allow it to form curds on top while the remaining water stays at the bottom of the pot.

6 - Get a fine sieve, and sieve out the water and retain the curd.

7 - At this point you could spice up your curd using salt, maggi, onions and even atarodo for those that like it spicy.

8 - tie up in a mesh cloth and allow it to solidify for some few minutes.

9 - untie it and cut according to sizes and shapes of your wish.

10 - Mix salt and maggi in water, dip into it first and then deep dry in oil.

Note - be careful when adding the lime or alum because it might affect the taste.
Some don't even add it, they'd rather take the stress of scooping the curds continuously as it keeps forming while still boiling.

guseman:
I forgot to add that after I got the milk. I decided to use cord to Make soup because it looKs like grinded egusi.


Here is my. Soup

Seun:
What did the akara end up looking like?

Seun:
What did the akara end up looking like?