Introduction:

Coagulating soy milk is a crucial step in the tofu-making process. The type of coagulant used, its concentration and the coagulation technique determine the texture and taste of your tofu. In this article, we will explain the various methods to coagulate soy milk and provide guidance on creating delicious tofu at home.

Types of Coagulants:

1. Calcium sulfate (Gypsum): This natural mineral salt is the traditional coagulant for Chinese tofu. It offers a delicate taste and a smoother texture.

2. Magnesium chloride (Nigari): A Japanese coagulant derived from seawater, nigari imparts a slightly bitter taste to tofu and yields a firmer texture.

3. Glucono delta-lactone (GDL): A naturally occurring organic compound commonly used in silken tofu production, GDL produces a very smooth, custard-like texture.

Coagulation Process:

1. Prepare the soy milk: To begin, prepare fresh soy milk by soaking and grinding soybeans with water before straining out the liquid.

2. Heat the soy milk: Gently heat the soy milk to approximately 180°F (82°C) in a large pot, stirring it occasionally to prevent scorching at the bottom. Maintaining this temperature for about 10 minutes will help create optimal conditions for coagulation.

3. Mix your chosen coagulant: While heating the soy milk, dissolve your selected coagulant in some water using the manufacturer’s recommended ratios.

4. Combine and stir: Reduce heat on the stove and pour the dissolved coagulant slowly into the heated soy milk while gently stirring in one direction.

5. Rest and separate: When you observe curds forming in your mixture, stop stirring to allow them to rest for about 15-20 minutes. During this time, the curds will further separate from the whey.

6. Check for coagulation: To verify if the soy milk has coagulated properly, gently press a spoon against the curd surface. If it feels firm and bouncy, it is ready to be strained.

Straining and pressing:

1. Prepare the mold: Set up your tofu mold lined with cheesecloth in a sink or over a container to collect excess liquid.

2. Scoop out the curds: Gently scoop out the coagulated curds from your pot and transfer them into your prepared mold until it is full.

3. Press and shape: Fold any excess cheesecloth over the top of your curds and place a weight or press on top to expel additional liquid. Press time varies based on desired firmness; less time results in softer tofu, while more time yields firmer tofu.

4. Unmold and store: After pressing, carefully remove your tofu from the mold, unwrap it, and place it in cold water to preserve its shape. Store your tofu in fresh water in an airtight container in the refrigerator, changing the water daily to maintain freshness.

Conclusion:

Coagulating soy milk is a process that requires attention and patience, but with practice and experimentation, you can create delicious homemade tofu with different textures and flavors. Follow this comprehensive guide as you explore different coagulants and find your perfect tofu profile.