GJS Gourmet Tofu Coagulant - Perfect for Making Organic Tofu Using Automatic Soy Milk Makers

I use this to coagulate my soy milk that I made from scratch

My kids can not drink dairy so in order for me to make sure they get their daily calcium intake I diligently make soymilk every day for them using the soymilk maker bought from the same seller. But sometimes my kids can get bored so as a mother I need to be creative. I have known that the seller also carries this Tofu Coagulant so I decided to give it a try. Following the instruction, I only used a tiny amount of the coagulant and I made the soy milk to magically become this curd-like texture. I added a bit honey and raisin to make a desert out of it or add a bit of soy sauce to make an appetizer while it's hot. My kids love to watch me make them and it's so simple and quick. I am glad I gave this a try. Variety is important!

So frustrating - cannot get this to work at all. Directions on the package are somewhat vague, but we tried 4 cups of homemade soy milk heated to 180 degrees F added to 1/2 teaspoon of coagulant dissolved in 1 tablespoon of tap water.. nothing. Added another 1/2 teaspoon dissolved in 1 teaspoon of water. Got a very slight amount of thickening but nothing close to silken tofu or even tau fu fa. Perhaps it works with automatic soy milk makers, but manually, it's been a bust.

Great product.

Didn't gel up

I have a soy milk maker which I use everyday. I tried this coagulant on the soy milk and it worked very well with a small amount of coagulant. This is much better than nigari which I used to use. The coagulant pack will last for a long time since it uses a small amount each time. The best thing about the coagulant is that it's made from glucose which is completely natural and I do not have to worried about salt intake like nigari. It acts very fast and I can see tofu forming right in front of me. I highly recommend this"

I used this to make bead curd custard - a treat I used to love in my childhood. Wow it's like a magic. I used very small amount of the coagulant and just watched the custard forming before my eyes with the soymilk I also home-made using the soymilk maker I bought from the same seller. I added a bit sesame oil and cilantro - it's the best thing in the world. I am so happy I have a tool set now to make nutritious treats myself with the machine and the coagulant that goes with it. Not to mention how much money I can save.

The media could not be loaded. This is by far the best agent to use, without the sour taste and guarantee to set if using 1:3 ratio thickness for soy milk. Worked well with homemade soy milk (1:3 ratio), followed directions as printed with the exception of the amount of soy milk added. Instead of the 8 cups recommendations I did 7cups. Let cool Completely before serving. Held its texture sitting on counter all day.