Any tofu makers out there?

[dovey]

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?)

[ollyoxenfree]

I think nigari makes a firmer tofu. I recall reading somewhere that magnesium sulfate (Epsom salts) make a softer tofu. I prefer firm, so I haven't tried it. I'm sorry, I can't recall the source. I just remember reading it when I was first interested in making my own tofu. I think it takes some experimenting to find the right amount of pressure to produce the right firmness too. 

Are you using commercial soymilk or have you soaked soybeans and then ground them in a blender? I think commercial soymilk can be unreliable or inconsistent.

I admit I'm not fond of okara (neither is anyone else in the family), so hiding it in bread or something else is a good strategy. I don't know about making tempeh, sorry. 

[dovey]

Maybe I will order some nigari from the internet.  The tofu was definitely firm with the Epsom salts, but still pretty chewy in texture rather than flaky.  Also, according to the recipe I used, the whey was supposed to turn amber and clear after all the tofu was solidified out of the milk, but for some reason the whey stayed white....

I made the soymilk by grinding soaked beans in a blender and then cooking them.  I think the whole process would be much easier with an automatic soymilk maker. 

The project was pretty awesome though.  It was a tasty science experiment for the kids, and not as difficult as I thought it would be.