Soymerica Tofu Coagulant - 1 Lb (16oz) Premium Nigari. Food Grade. 100% Product of USA

When the coronavirus of 2020 hit, I found my local grocer was continually out of tofu. So, why not make my own! I did a bunch of online research and it seemed, to me, that nigari was a good idea so I ordered this brand. It took a little longer to arrive than expected (no sweat given the pandemic), but I used the time to educate myself in the art of making tofu from dried beans. The instructions along with suggested amounts of nigari per cup of milk found in the Q&A section of this offering were spot on. My first attempt came out perfectly! I feel confident the nigari really helped properly coagulate the fresh, homemade soy milk. I think you will find this too.

I love the Soymerica nigari ! Not only it's from the US, but the taste is less potent that some other nigari I tested. Using only 1 tbsp at a time, this package will last for months ! Costing only a few cents for each glass... Drinking magnesium chloride (nigari) is one of the most efficient way for your body to absorb magnesium. Plus it doesn't hurt your gut in any way, like some other forms of magnesium do. The recipe is 20 g (1 tbsp approximately) of nigari in 1 quart of water. Mix the bottle to combine well. Pour 1/4 of a cup in a big glass, and add water. To attenuate the taste, I leave it in the fridge, and add 1 tbsp of pomegranate concentrate to my big glass.

it did the job, but I struggled as it comes with no directions on how to use it!

Soymerica Tofu Coagulant Works great to make your own flavored tofu.

The tofu was bitter.

no instruction comes with it. So has no clue how to use it and how much to use. Tried once but failed. I guess I have to try instructions posted here by the other reviewers.

Surprised that the product came with no instructions & important tips 1. Dry bean:water = 1:6, by weight (ex: 500g soybean, 3L water) 2. Dry bean:nigari = 100:2 (2%) by weight (ex: 500g soybean, 10g nigari) 3. Soybean milk must be very hot (temperature higher than about 80°C, or 176°F) when nigari is added. During the process you must keep the soybean milk hot enough, but try not to boil after adding nigari. This is a nigari specific tip - some other types of coalgulants work at the room temperature as well. Some are not. 4. Prepare the nigari as a solution form 5. When applying the nigari solution, try to mix it evenly, otherwise the soybean milk will stay unclear (low yield) AND your tofu will be bitter (too much nigari trapped in tofu). 6. But don't stir too much. Coalgulated tofu particle size will become too small and it will not aggregate.

It arrived on time. I made a soy milk with Soyabella soy milk maker and used this Coagulant. I failed it first time. I checked with YouTube and found the reason why I couldn’t make tofu. There was two reason.... No1, The soy milk was not thick enough No 2, I did not check the temperature and timing to put Coagulant. Soy milk has to be around 75 Celsius when you add coagulant. My second attempt to make tofu, I was able to make one. It was very tasty tofu ! I enjoy making it.