The Best Soymerica Tofu Coagulant of 2022 – Reviewed and Top Rated
After hours researching and comparing all models on the market, we find out the Best Soymerica Tofu Coagulant of 2022. Check our ranking below.
2,330 (random num) Reviews Scanned
- 200g pack of Premium Tofu Coagulant - Glucono Delta Lactone (99.9% Purity)
- Glucono Delta Lactone is a strong tofu coagulant, so very little needs to be used. This pack is enough to coagulate many gallons of Soy Milk
- Perfect for making Tofu Flower/Tofu Pudding and Japanese Silken Tofu
- Makes tofu very smooth and shiny
- 100% Product of USA
- 1 Lb (16oz) pack of Premium Natural Tofu Coagulant - Nigari
- Our Nigari is totally free of pollutants and contaminants
- Perfect for making Japanese Silken Tofu and Chinese Pressed Tofu. This pack is enough to coagulate many gallons of soy milk
- Has great health benefits and also gives tofu a great flavor when the right amount is used
- 100% Product of USA. (After opening, please keep in airtight container or zip lock bag as Nigari naturally absorbs moisture in the air)
- 14oz pack of Premium Tofu Coagulant - Calcium Sulfate (Terra Alba/Gypsum) 99.9% Purity
- Calcium Sulfate is perfect for making Chinese Pressed Tofu
- Can also be used to make Japanese Silken Tofu if mixed with Glucono Delta Lactone
- Great taste and also adds calcium to your diet
- 100% Product of USA
- The 'True North' of tofu coagulants - It's well known that liquid nigari (magnesium chloride brine) makes tofu with superior flavor and texture. It's the reason why, in Japan, tofu made with nigari is priced at a significant premium to tofu made with other coagulants. Nigari tofu is also healthier because it adds magnesium, an essential mineral for the body that most people are lacking.
- Made with love in Canada - Our nigari is crafted in small batches on beautiful Vancouver Island, Canada. It's 100% sustainable because it's a natural consequence of the harvesting of our award-winning gourmet flake sea salt (also available on Amazon and as a cost-saving bundle with the nigari).
- 100% natural - Unlike nigari crystals or gypsum coagulants that are made using chemicals, our liquid nigari is produced naturally, with a seven-step filtration process ensuring we start with the purest seawater possible before boiling at high temperatures.
- Bang for your buck - Highly concentrated, each bottle contains enough coagulant for approximately 25 gallons of soy milk (depending on recipe).
- It's not just about tofu - There are plenty of other culinary uses for nigari. Use it instead of lemon to coagulate soft cheeses like ricotta and paneer, and for enhacing the fermentation of sauerkraut, kimchi or sourdough bread.
- Guaranteed to be less than 1 year old (Newest Crop)
- Soybean crops are carefully chosen for best Soy Milk and Tofu
- Can also be used to make Tempeh and Natto
- 7 lbs net weight. Gluten Free. Identity Preserved (IP). 100% Non-GMO
- 100% Product of USA & Non-GMO Project Verified
- 100 gram per pack gluconolactone that is used for making Japanese soft tofu sold in supermarkets
- Enough to coagulate 25 gallons or 75 liters of soy milk
- Perfect for making Tofu Flower or Tofu from hot soy milk (such as the soy milk made using automatic soy milk makers)
- Better than nigari becase of no bitter tast and much high coagulation efficiency
- The best companion for an automatic soy milk maker
- Gypsum Terra Alba 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
- Use 1-1/2 to 2 teaspoons of gypsum for every 8 cups of soy milk.
- Free of pollutants and contaminants
- Perfect for making Silken/Pressed Tofu
- Premium food grade tofu coagulant
- Can be used to make Tofu, Vegan Donuts and Cakes or as a sweetener
- Leavining Acid In Bakery-The combination of Glucono delta-lactone and baking soda would be a good choice to form a baking powder as a leavening agent in baked food.
- GDL is a multifunctional ingredient that can be used as a coagulant in tofu, a leavening acid in the bakery (e.g. bread, cakes & pastries)
- Tofu Pudding: Soak One Cup Of Soybeans And Blend It With Water Until You Have About 8 Cups Of Soy Milk And Strained It, Then Put The Remaining Soy Milk In A Pot To Boil For 10 Minutes . Mix 1/2 Tsp Of Coagulant Powder With Cold Water ( Like With Corn Starch) To Make A Slurry In A Big Bowl Then Pour The Hot Soy Milk In The Big Bowl. Stir It Up A Little Then Set It Up For 20 Minutes. You May Add Sugar To The Soy Milk.Keep Low Heat To Not Burn
- Color stabilizer-GDL can provide a bright color and make the color unchanged/stable in meat products. Also, it can keep the meat products fresh & tender, at the same time offer a good preservative effect, and reduce the residual amount of nitrosamines by lowering the usage of nitrites.
- A good source of complete protein.
- A protein alternative for grilling, stir frying & sautéing.
- A velvety smooth and creamy tofu that contains no preservatives and is free of saturated fat.
- Long shelf life with no refrigeration required until opened, low fat and certified gluten-free.
- Dairy-free, vegan, KSA Kosher Parve, non-GMO & made in USA.
Last update on 2025-03-13 / Affiliate links / Images from Amazon Product Advertising API
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