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

This Nigari dissolves really easily in water and is good quality. Works good for super soft tofu but it also works great if you want to make extra firm pressed tofu. This gives the tofu a very pleasant sweet flavor as well. Will definitely recommend this brand.

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

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

Cleanest Nigari I’ve ever used. Took a few tries to perfect my amount and after that the taste was excellent. The flakes dissolved effortlessly. I used this to make super soft silken tofu. Was really impressed by the quality. I am going to use this to make extra firm pressed tofu next. Will definitely be buying again soon!!

Since this lacks instructions, I used what i could find online, which did not work. Could be my soy milk was too watery, or I used too little nigari. I'll never know.

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.

Good product

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.