Does anyone know where I can buy this stuff in bulk. It turn cooked soybean slurry into tofu or bean curd, that slimey, healthy, somewhat palatable stuff.

They sell small packets at the local health food store for $6.00/lb. Too pricey.

I know that Calcium sulfate is gypsum and both are cheap materials, but I would like to buy food grade.

Thanks in advance.

Pete

-- Peter Starr (startrak@northcoast.com), December 15, 1999

Answers

Dear Peter, I can't help you with those things but I'm wondering if you live near the coast? SInce you email address says "northcoast"... I made tofu before using seawater, as described in one book. I think it was the book of tofu, unless it was the Farm cookbook. AT any rate, I lived on the Big Island (Hawaii Island) and I could get clean seawater, and the tofu was fine - in fact it was really good. (You don't really think tofu is slimey, do you? Only when it gets old and yucky).

-- pramada (pram108@yahoo.com), December 15, 1999.

pramada,

Bingo! I live near the ocean.

So you are saying that all I need is salt-water to make tofu? That sounds so easy.

You don't still have the recipe, do you?

I have 60 lbs of beans and I will need to do something with them, y2k or not.

Thanks for the tip.

Pete

-- Peter Starr (startrak@northcoast.com), December 15, 1999.

Your tofu will taste better and be a better consistency if you use nigari, which is a dried substance containing minerals from sea water. You could probably find it at a Japanese market. As I remember from tofu making years ago, it wasn't costly.

-- Kenin Marble (kenin17@yahoo.com), December 15, 1999.

Pete, the recipe I have used for tofu uses Epsom salts. Worked like a charm. Very inexpensive and can be found at any grocery store.

-- Jean Olson (nspctrjn@pacbell.net), December 16, 1999.

Jean Olsen,

Epson Salts...hum?

I just went to the bathroom and got out the box of Epson Salts. "A saline laxative for the short-term relief of constipation." I was using it for athlete's foot.

It says Magnesium sulfate. Sound similar to either Magnesium Chloride or Calcium Sulfate. Salts, huh?

How about direction, do you have them?

Pete

-- Peter Starr (startrak@northcoast.com), December 16, 1999.

all calcium sulfate is is plaster of paris. get it at the hardware. It is the coagulant used for almost all tofu made. Check with your chemist if you like. I have receipes from Japanese cookbooks if you want them.

-- pauline jansen (paulinej@angliss.vic.edu.au), December 16, 1999.

Pete, Sorry I hit the send button too quickly. The recipe uses 2tsp. of Epsom salts to 3 qts of soymilk. You can also use vinegar or lemon juice as a coagulant, but you won't get the firm texture as with the salts.

-- Jean Olson (nspctrjn@pacbell.net), December 17, 1999.

Nigari is made by taking sea salt, and allowing water to slowly leach through it, and collecting the drippings. It is Magnesium chloride. The health food store carries it, but if you have clean seawater, you can use that..maybe let it evaporate a bit. If at all possible, get the "book of Tofu" by Shirtliff. Excellent! And Magnesum salts Epsum salts work fine, too.

-- Mary (CAgdma@home.com), December 19, 1999.

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