About the product
- Scan the QR code on the back of this product for our homemade tofu recipe. The key to making great tofu is practice and heating the soy milk to the desired temperature before adding coagulent. The quality of Soy Beans also makes a difference Shroomability brand gypsum is used in making tofu as a coagulant. Coagulants are added to soy milk to separate the solid curds from the liquid whey similar to how cheese is made from milk. Gypsum is one of the most commonly used coagulants in tofu production particularly in Asia.
- When gypsum is added to soy milk it reacts with the proteins to form solid curds which are then pressed to form blocks of tofu. Gypsum is preferred over other coagulants like nigari magnesium chloride or lemon juice because it produces a firmer and smoother tofu.
- It s important to note that food grade gypsum is used in tofu production which is different from the gypsum used in construction materials. Food grade gypsum is safe for human consumption and is regulated by food safety agencies.
- Comes in a 2 pound resealable heavy duty mylar pouch bag
- Great tofu recipe listed below and on product label.
