Okay, I tried for the second time to make tofu and this time it was a dismal failure. 

Okay, I have a SoyaPower soymilk maker.  I make two batches of soymilk to make tofu.  I have noticed that there is sediment in the soymilk despite the fact that it is processed and run through a filter cup.  I do get a filter-cup full of okara when I make soymilk, but there is still that sediment in the soymilk.  Last time I made tofu, the tofu kind of came out dry, and didn't hold together real well when I cooked it, so I figured it was due to that sediment.  So this time, I ran the soymilk through some cheesecloth before adding the coagulant.  I was surprised at the amount of sediment I got out.  Once that was done, I warmed the soymilk back up to about 170 degrees.  I added the packet of coagulater just as I did last time I made tofu (magnesium cloride) and left it for about 20 minutes.  It coagulated, but this time it never formed into big hunks like last time, but I said okay, and put it into the tofu press anyway.  It never pressed.  The water would not come out.  I put the top on, put some wieght on it, exactly like last time, but this time, it never formed a block and pressed.  It was like super duper silken, so silken that it wouldn't even hold together in a block shape. 

So I went from too hard and dry, to too soft and the only thing I did differently was strain that sediment out.  So now I am wondering if that sediment is SUPPOSED to be there?  Maybe I filted too much of it out?  It was a shame that all that work amounted to nothing.  I wasted a cup of soybeans, and all that time and effort for about a tbsp of tofu mush (most of it went down the drain). 

Any suggestions?