Perfect Tofu Coagulant for Organic Tofu with Automatic Soy Milk Makers

3 EASY STEPS TO MAKE TOFU FLOWERS FROM HOT SOY MILK

Step 1: Prepare 0.5 gallon of hot fresh soy milk, such as using an automatic soy milk maker.

Step 2: In a large container, dissolve 0.5 tsp (not TBS!!!) (~2 gram) of coagulant in 3 tsp of hot water.

Step 3: Forcefully pour the 0.5 gallon of hot soy milk into the container. Do not stir. Wait for 5-10 minutes, and the milk should solidify within this time, forming a smooth, homogeneous, semi-solid gel called Tofu Flowers.

Tofu Flower tastes best when served with ginger and brown sugar. The sugar and ginger should be boiled together in water first, then poured on top of the Tofu Flower. If you add sugar powder directly to the Tofu Flower, you will have to stir it, and the nicely formed gel structure will be disrupted.

3 EASY STEPS FOR MAKING TOFU FLOWERS INTO JAPANESE STYLE SOFT TOFU:

Step 1: Transfer the Tofu Flower (prepared as described above) into the bottom part of a Tofu Box lined with cheesecloth.

Step 2: Press the top part of the Tofu Box against the Tofu Flower to remove water. Wait for 10-15 minutes to let it cool down and solidify into Tofu.

Step 3: Enjoy your homemade tofu.

WHY CHOOSE GOURMET TOFU COAGULANT:

Reason 1: It is 100x more efficient than nigari or magnesium chloride. A 100-gram pack is enough to aggregate 25 gallons or 75 liters of soy milk.

Reason 2: It has no bitter taste like nigari.

Reason 3: It is healthier than nigari. Nigari is composed of magnesium chloride, magnesium sulfate, and potassium chloride extracted from seawater, and frequent consumption may pose a kidney stone risk. Gourmet tofu coagulant is made from glucose, which is completely harmless.

The gourmet tofu coagulant is the perfect companion for an automatic soy milk maker, as it is ideal for making Tofu Flower or Tofu from hot soy milk, and is much better than nigari due to its high coagulation efficiency and lack of bitter taste.

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