Homemade tofu, is it really worth it?

I’m making tofu at home from whole soybeans, soaking, blending, and boiling them into fresh soy milk before curdling it with nigari into soft, custardy tofu. This video covers the full process: why you boil before straining, why the milk gets a second boil after straining, and the exact temperature range that gives you a smooth, even curd instead of a lumpy one. Oh, and it’s delicious!