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View compareGJS Gourmet Tofu Coagulant - Perfect for Making Organic Tofu Using Automatic Soy Milk Makers
GJS Gourmet Tofu Coagulant - Perfect for Making Organic Tofu Using Automatic Soy Milk Makers
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Description
Description
3 EASY STEPS TO MAKE TOFU FLOWERS FROM HOT SOY MILK. Step 1: Prepare 0.5 gallon hot fresh soy milk (i.e., using automatic soy milk maker). Step 2: Dissolve 0.5 tsp (not TBS!!!) (~2 gram) coagulant in 3 tsp hot water in a big container. Step 3: Pool 0.5 gallon hot soy milk into the container. Pool forcefully and don't stir. Wait for 5-10 minutes. The milk should solidify within 5-10 minutes, forming a smooth, homogeneous, semi-solid gel called Tofu Flowers. Tofu Flower tastes best 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 to Tofu Flower directly, you would have to stir it, and the nicely formed gel structure will be disrupted. 3 EASY STEPS FOR MAKE TOFU FLOWERS INTO JAPANESE STYLE SOFT TOFU: Step 1: Transfer Tofu Flower (prepared as described above) into the bottom part of the Tofu Box lined with cheese clothes. Step 2: Press the top part of the Tofu Box against the Tofu Flower to remove water. Wait for 10-15 min to let cool down and solidify into Tofu. Step 3: Enjoy your home-made tofu. WHY CHOSE GOURMET TOFU COAGULANT: Reason 1: 100x more efficient than nigari or magnesium chloride. The 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: Healthier than nigari. Nigari is composed of magnesium chloride, magnesium sulfate and potassium chloride extracted from sea water, frequent consumption may pose kidney stone risk. Gourmet tofu coagulant is made from glucose, completely harmless.
Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Frequently Asked Questions
- Q: How do I use GJS Gourmet Tofu Coagulant to make tofu? A: To make tofu using GJS Gourmet Tofu Coagulant, first prepare 0.5 gallon of hot soy milk. Then, dissolve 0.5 tsp of the coagulant in 3 tsp of hot water in a large container. Pour the hot soy milk into the container forcefully without stirring, and wait for 5-10 minutes for the milk to solidify into Tofu Flowers.
- Q: What makes GJS Gourmet Tofu Coagulant better than nigari? A: GJS Gourmet Tofu Coagulant is 100 times more efficient than nigari, allowing you to coagulate up to 25 gallons of soy milk with just a 100-gram pack. It also has no bitter taste, making for a smoother tofu experience, and is a healthier option as it is made from glucose rather than sea water extracts.
- Q: Can I use GJS Gourmet Tofu Coagulant with an automatic soy milk maker? A: Yes, GJS Gourmet Tofu Coagulant is perfect for use with automatic soy milk makers. It enhances the tofu-making process by efficiently coagulating hot soy milk produced by these machines, resulting in high-quality tofu.
- Q: What is the shelf life of GJS Gourmet Tofu Coagulant? A: While specific shelf life can vary, GJS Gourmet Tofu Coagulant should be stored in a cool, dry place and can last several months if kept sealed and away from moisture. Always check the packaging for specific expiration dates.
- Q: Is GJS Gourmet Tofu Coagulant suitable for vegetarians and vegans? A: Yes, GJS Gourmet Tofu Coagulant is entirely plant-based and suitable for both vegetarians and vegans. It is made from gluconolactone and contains no animal-derived ingredients.