Tofo buying powder

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Tofo buying powder

What Tofu Coagulant should you use for homemade tofu? I put traditional tofu coagulants gypsum, nigari to the test against grocery store ingredients lemon juice, two vinegars, and epsom salts to see which coagulant makes the best tofu at home! Will they change taste or texture? Read on! How much coagulant should you use to make your homemade tofu? Use 1. Stir the mixture just before adding to your hot soymilk. Cheap, accessible on Amazon , and tasteless! Because concentrations may vary, check the package instructions. This is the quality I used when using this Liquid Nigari. Be sure to use only Epsom salt that is labelled for internal use. Natural juice from lemons may vary in acidity so I use bottled for consistency. Regardless of your source, please use this measurement as a starting guide. You might need a little more. With these answers, you can decide which coagulant to buy, or if you can use something already in your cupboards! Traditional tofu-making coagulants include gypsum and nigari. But you can also make tofu with grocery store ingredients like lemon juice, vinegar and Epsom salts. Gypsum — aka calcium sulfate, a tasteless naturally occurring mineral salt traditionally used in tofu-making, especially Chinese tofu. Nigari is the liquid leftover after concentrating seawater and removing the sea salt sodium chloride from it. Lemon Juice — with a pH between 2. Apple Cider Vinegar — with pH 2. White Vinegar — same 2. Of course we have to try it out too! Epsom Salt — aka magnesium sulfate, can be found at pharmacies. It comes in crystals and should act the same as nigari…but will it? GDL — glucono delta lactone — is commonly used by commercial tofu manufacturers in conjunction with calcium sulfate or magnesium chloride. Unfortunately, I could not get it in time for this video. Lime juice — reported by commenters to work. Other mineral salts and acids available at grocery stores- would be interesting to test and taste the differences. So many ingredients, so little time! To make it an fair experiment, I used the same process from beans to tofu for each of the coagulants. This is a Chinese-style traditional tofu-making method wherein soy milk is coagulated and the soy curds are pressed into a block to make high protein, bouncy tofu. All of the conditions and timings were made to be as consistent as possible in a home kitchen and within a real-life! Plus, all of the non-GMO, Canada-grown soybeans were bought at the same time and from the same brand. Since I have only two of my favorite identical tofu presses, I conducted the same process 3 times in succession in order to test all 6 coagulants. Cold soaked g dried soybeans for g of beans per tofu block overnight in the fridge about hours. Then drained and picked out any bad beans. Divided the drained beans into two equal portions. Then blended each portion with ml water on the highest speed in Vitamix E10 for 25 seconds. Put the puree through a nut milk bag and strained as much as possible. After combining the milk from both portions into the cooking pot, it measured about ml all three batches were consistent within 10ml. Then, I skimmed off the foam, then cooked milk while stirring continuously. It was heated to a boil, then simmered gently 10 minutes to cook through. Cooked milk was measured, then divided into two equal portions. This time, the measurements of the cooked milk varied more:. Clearly, there was less evaporation from the 2nd batch. Each coagulant mixture was prepared ahead of time. The heat was turned off and soymilk was covered with a lid to rest on the warm stovetop for 15 minutes. After the 15 minute waiting time, I uncovered the curds and tasted a bit of the fresh curds. Then I transferred the curds to a cheesecloth-lined tofu press. I wrapped the curds up, added the pressing lid, and drained off the soy whey. Then refrigerated the whole thing overnight about 20 hours. Lastly, the tofu is revealed! We looked at the outside texture, cut inside, texture when broken by hand, and taste. The most surprising result was that tofu made from different coagulants all looked very similar! The fresh curds all looked fairly similar with very small degrees of variance. The pressed tofu curds were almost indistinguishable. The vinegar-based blocked looked a bit more bumpy on the outside. But all the blocks came out to be Firm Tofu, and all were a consistent firmness to the touch. I broke pieces off by hand to see if that revealed any differences in the structure. Most of them seemed very similar while the Epsom Salt variety was a bit finer. The tofu made with gypsum was the best tasting! The fresh, unpressed curds were mild tasting. After pressing, the tofu was firm but bouncy. The taste was mild yet savory. And the chew and mouthfeel was meaty and satisfying. The fresh unpressed curds were bitter. But this is expected! Nigari is bitter but after pressing, the bitterness was gone. It was almost metallic but not quite , and almost sour but really not sour. That said, it was such a mild flavour that it was easily covered up when I cooked this tofu with basic seasonings. With the same outside appearance of its predecessors, I was not surprised to see the cross section to also be indistinguishable. While the fresh curds did taste of lemon and were slightly sour, the finished tofu was not sour at all. The distinct lemon flavor disappeared but became bright and delicious! This was not unpleasant, but actually satisfying in a meaty sort of way. The curds seemed a bit more pronounced, as if the proteins were bound together more tightly. Photo: Tofu made with lemon juice is on the left hand side; tofu made with apple cider vinegar on the right. This was the similar to the Lemon Juice Tofu, but with the added flavor of fermented apple. You could use it in a tofu dish that would be enhanced by a slight fruity flavour. While the curds did not appear bigger to the eye, when chewing, this tofu feels meatier; as if the individual curds were larger. Similar to the Apple Cider Vinegar Tofu, the white vinegar tofu feels meaty. There is just the tiniest hint of a vinegar flavor but without being sour. These made the only fresh curds that made me feel like my whole body was rejecting them; strangely sweet and weird. However, after pressing the curds, the finished tofu was okay! The flavor became only slightly sweet. The visually, the block looked the same, the cross section looked the same. The broken off texture looked a bit finer. Biting into it, the mouthfeel is finer as well. This is one difference which I believe to be a flaw of the experiment and not something we can conclude to be the effect of the coagulants, was the weight variance in the tofu yield. Each pair had a difference in weight of about 30 grams. First pair of finished tofu after a day in storage with water because I forgot to weight it at the reveal :. One of the lid springs may just be a bit more worn out. Personally, I was fairly surprised at the results! I have made tofu with all of these coagulants before but with slightly different processes or conditions. In fact, I was convinced each coagulant would make more of a difference. But making them side-by-side, one after the other, showed me otherwise. So which tofu coagulant should you use? Whichever tofu coagulant is accessible to you is perfect. They all make good quality tofu, yield a similar amount, and can be used in your cooking without negative effects. While some have a slight flavor to them, this can easily be removed through boiling in water or covered up with even a small amount of seasonings. My personal favorite remains gypsum calcium sulfate as it is cheap, easy to get from Amazon or beer-making supply stores , and is completely tasteless. But if I was in pinch and I only had vinegar or lemon juice on hand, I would not hesitate. Were you surprised by the results? Based on this, which coagulant do you think is the best for you? Please let me know your thoughts in the comments below. Hi, very great to see tofu making process. But i am in south india, i prefer to buy tofu from shopping. So please which type if tofu is best as i mentioned the shopping link here to look out by you to suggest me, which tofu ingredient used is good for me as i am type-2 diabetes, and also for good for heart? Some other online soya tofu lroducts mentions ingredients as water, calcium chloride and some mention as purified water, salt, coagulant. Very confused i am , which is best to buy?! So please help me and requesting you to lokk into above mentioned websites of the ingredients mentioned and tell me which is good to buy? Cud u help me? I have my father taking blood thinner tablets and has BP, diabetes, i am. Just like eating directly by one or two pieces daily is good or not?? I made a list of about 18 coagulants, and finally decided to order calcium acetate. I love your videos, but am frustrated that, after dozens of experiments, you have concluded that these coagulants or coagulation methods work the same way. This is in contrast to online articles that claim the coagulants are responsible for the different textures of tofu available. Again, which particular metal salt coagulant is chosen is less important. For that matter, even plain salt sodium chloride chloride works as a coagulant! But, if you use just one other the other, I promise you that some of your protein is going down the drain. As for lemon vs white vinegar, these are acids with are virtually identical pH. Drives me out of my mind. In fact, what you should try is sauerkraut juice, whose acidity greater than lemon juice or vinegar is lactic acid, the most natural acid to use. This site uses Akismet to reduce spam. Learn how your comment data is processed. This website contains affiliate links. This helps with the costs of running this website. So thanks, friend! In particular, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon. Some links on this site may lead to Amazon. And make them easy without sacrificing flavour. What should I veganize next? By Mary. Facebook Twitter Pinterest Email. John April 22, Mary April 22, Walter June 30, Mary June 30, How interesting, Walter! OLEN October 1, Mary October 2, OLEN October 4, Leave a Comment. 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