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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Which Tofu Coagulator do you recommend
KittyPaws
18 posts
Jul 02, 2007
9:04 PM
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I am finally going to break down and buy the soymilk machine the you recomment. I am tired of our stores only carrying certain brands and them not tasting fresh.
I also want to start making my own tofu (especially after seeing the yummy tofu you show on your blog!)so which Tofu Coagulator do you recommend? The one that says tofu coagulattor, the natural gypsum or the natural nigari? Are they all the same?
Thank you
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Brenda W.
174 posts
Jul 03, 2007
5:39 AM
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I've tried three different kinds: nigari, gypsum, and epsom salts. The epsom salts and nigari have the coagulation done thru magnesium, the gypsum thru calcium. I've also read that one can use either vinegar or lemon juice, but I have not tried those.
I use the epsom salts because I could not tell any difference in taste in the tofu between the three different kinds, and the epsom salts are cheap and easily available (ie ... in my local store vs. having to mail order).
Others say nigari is best in terms of taste in the final product. Gypsum takes a little longer for the coagulation to take place, so for first time tofu makers, I recommend starting with either the nigari or epsom salts to learn the process, then try the gypsum.
When you order the soymilk machine, get some of each of the two products (they sometimes give a small sample free, or with the initial order you can order both). That will give you all three available to begin with, and you can see which your tastebuds like best!
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Bryanna
Owner/Moderator
2136 posts
Jul 03, 2007
8:53 AM
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My understanding is that you need 1 1/2 to 2 times the calcium sulphate as the nigari or magnesium. Is that right, Brenda? I have also read that less coagulant produces softer tofu, more produces firmer tofu, but I haven't tested it out.
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Brenda W.
175 posts
Jul 04, 2007
3:16 PM
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It's been a couple years or more since I've used a calcium based coagulant, so I do not remember the amount. I just remember how much LONGER the process took. I also do not remember the tofu being any softer ... and I think I would have, since I like a really, really firm tofu.
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