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Thread Starter 

I know there are a lot of people who don't eat soy here, but tofu is a traditional food....I'll also post in the vegetarian forum. 

 

I made one batch using magnesium sulfate as a coagulant.  It was pretty good, but I'm wondering how the texture of the tofu changes based on the type of coagulant used.  I'm trying to make tofu which is firm and almost flaky.  Should I be using nigari, calcium sulfate or some mixture of calcium and magnesium sulfate?

 

Also, what it the good ratio for calcium to magnesium in a healthy diet.  I know people don't usually get enough magnesium, but how much is healthy?

 

One more question - can you make tempeh out of the okara (the ground up soybeans left over from the milk?)