Really good tofu is very pliable, which means that you actually favor the milk more than the coagulant . The proportion is different. For our tofu, we use about 1% coagulant .
So we work with a large cooperative, and we probably source from a dozen different small organic farmers. So you have the coagulant here.
So we work with a large cooperative, and we probably source from a dozen different small organic farmers. of the coagulant . Now, if I put too much coagulant , you know, it's going to be chunky.
even something like Heparin release which happens in in serious cases of anaphylaxis that could be construed as a way of fighting against the really really coagulant Venoms that are PR uh produced by many vipers so the idea is that many toxins could be the cause of
So we work with a large cooperative, and we probably source from a dozen different small organic farmers. So they had to use a different coagulant , and the chloride there sometimes leaves a slightly bitter flavor.
them for and modern snakes are still shaping our lives in the way in which we now have leech anti-coagulants we have snail painkillers
So we work with a large cooperative, and we probably source from a dozen different small organic farmers. And we use this because this is the original coagulant found in Asia, in China.
So we work with a large cooperative, and we probably source from a dozen different small organic farmers. You have some protein that didn't really coagulate with the coagulant , and you basically lose some of that protein.
We soak the soybeans overnight and then grind and cook them to extract the rich soy milk. To this, we add a traditional mineral coagulant . Then we hand wrap the bean curd like prize cheese and press it into a variety of textures, soft and firm.
than the coagulant . The proportion is different. For our tofu, we use about 1% coagulant . Most tofu use probably closer to 4% or 5%.
Most tofu companies today, because of economics and yield and whatnot, use something much akin to a skim milk to make tofu. And you can do that because you add more coagulant , and it becomes a chalkier tofu. So that's essentially the difference.
So we work with a large cooperative, and we probably source from a dozen different small organic farmers. It's yummy now. So to make tofu, besides the milk, we need a coagulant .