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Shanghai Tianjia Biochemical Co. Qingdao Cemo Technology Develop Co. Shanghai Kean Technology Co. I enjoy tofu but my old time favorite is tempeh which needs a fermentation to make. Tempeh at the store here doesn't have the same taste. Has anyone else had problems when using gypsum to make soft tofu? Sometimes I can detect a faint grittiness near the top, as if there are a few grains of gypsum that either remained undissolved or somehow precipitated out when the tofu was steamed.
I'm wondering if the issue might be the hardness my water I use filtered tap water to make the soymilk and dissolve the gypsum. None of my taste-testers have complained about it, so perhaps I'm only noticing it because I love tofu so much that I can eat it with just a drizzle of soy sauce I've used gypsum to make soft tofu and it worked brilliantly. I did stir obsessively just before adding it though and stirred as I poured it into its molds for steaming, so I'm sure it mixed in well.
I use mostly gypsum have used nigari once or twice and bought it in bulk at my local brewing supply store. But I felt like I was conducting an illicit transaction as he hustled back to the back room to weigh out on the scale a quantity of white powder.
Still, it was cheap, and will last me quite a while! Love your gypsum story, Diane! But sounds like you're hooked on homemade tofu. Hi Terri, The gypsum that I've used is powdery -- like cornstarch in texture. That's why I've not experienced any grittiness. You do want to dissolve it well. We have awful water where I live and I use filtered tap too. Sometimes with soft tofu, there are little bubbles at the top.
Maybe you're sensing that texture. Another thing to try is to back off the gypsum a bit. If the soy milk is coagulating well to the tofu texture that you want, you can afford to reduce the quantity of gypsum. Thanks for sharing. I learned a lot. Mine is powdery, too. I did a little research, and gypsum is supposed to have a solubility of only 2. I'll try using less and see what happens Thanks for the informative post - have recently started making tofu and this has been very helpful.
So far, i can only get crystalized nigari which i will probably have to grind down to powder - any advice on the proportion of powder to water? After 2 or 3 minutes check to see if there are milky areas left, if so add the rest of coagulant. Then pour curds into tofu mold. How about making tofu with leftover whey from previous batch? Its the traditional Vietnamese way and I heard it gives more flavourful tofu. Just bought 2kg of soybean and will try to make tofu the first time ever soon.
To make tofu with whey, you have to have a lot of it and let it ferment. It's tricky and requires careful calibration. I don't think it's a deal maker or breaker. Choosing good beans is super important. People make a big deal about the coagulant choice but when I talked to tofu makers in Asia and America, we discussed beans first. For home cooks, it's easier to buy coagulant. Have you any idea what any of the coagulants are called in Vietnamese?
I live in HCMC, and there's a lady who makes fresh unsweetened soy milk on the next street over. I thought I'd have a go at making silken tofu, but I can't figure out how to ask for, or buy, the coagulants - magnesium chloride or gypsum.
I got your book and I'm so looking forward to getting the gypsum had to special order it at the beermaking store so I can make my own and use your recipes. I'll have to make my own mould though, because the online suppliers charge way too much to ship to Canada. Thank you! How does it,the actual ingredient calcium sulfate? When I did a side-by-side tasting of homemade tofu using the same beans but different coagulant, the one made with gypsum had a slightly sweet taste and the nigari one had the bitter taste.
I'm not the only person who says this. Tofu makers I've spoken with agree. Some tofu makers mix gypsum with nigari. Hello and thank you for the clear and informative postings. Could you write roughly how much of the top 3 coagulants one would use to say 1litre soymilk? It depends and you need to finesse. I offer guidelines in my book Asian Tofu. There's also a small ebook just on making tofu too! Hi Andrea, thanks for your insight into the different coagulants and how they work.
I'm glad to find out that Epsom salt can also work as a coagulant to replace gypsum powder. Epsom salt is more readily available for us to I would like to try that out with my recipe that calls for gypsum powder. Do you replace using ratio, i. Hello Andrea, Thank you very much for the clear instructions and explanations! Pea Protein Isolate is a natural vegetable based protein which offers a comprehensive nutritional and amino acid profile. Poppy Seeds are tiny seeds used in many world cuisines.
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Share this. It can be found in honey, fruit juices, wine and many fermented products e. Glucono Delta Lactone is the dry form of gluconic acid which is obtained by the removing the water during the crystallization process. When it is dissolved in water this reaction is reversed.
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