Description: 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.Use 1-1/2 to 2 teaspoons of gypsum powder for every 8 cups of soy milk.Comes in a 2 pound resealable heavy duty mylar pouch bag
Price: 19.99 USD
Location: North Fort Myers, Florida
End Time: 2024-09-26T21:17:29.000Z
Shipping Cost: 0 USD
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Item Specifics
All returns accepted: ReturnsNotAccepted
Brand: Shroomability
Type: Food Additive
Unit Type: lb
Food Specifications: Organic
Product: tofu
Country/Region of Manufacture: United States
