Soymerica Tofu Coagulant - 200g Premium Glucono Delta Lactone (GDL). Food Grade. 100% Product of USA

Bought these to make tofu pudding. Have always wanted to make tofu pudding but was always afraid of the alternative adders. These were simple to use and safer too.There was no directions as each recipe will be different. All the online recipes calls for certain gram of the mix with certain grams of soy milk. Each 1/4 TSP is just a little more than 1 gram. I used approximately 4 grams for my first trial or roughly 2000 ml of soy milk. Worked like a charm. The soy milk hardened and we had tofu pudding!Some notes worth mentioning though:1. this works best with warm soy milk. Some recipes calls for adding cold soy milk to the dissolved coagulant. I added my freshly made soy milk to the pot. I was able to skip the warming portion.2. after it cooled down, I noticed that quite a bit of liquid (looks like water, it was clear) had come back out of the tofu pudding. Didn't really affect the texture though.3. There was a bit of sourness. I am not sure where that came from. Made a big pot of soy milk. Used about half for the tofu pudding. The soy milk that was left over did not have the sour taste.It was very minute taste. Not sure if its because I used too much coagulant or the sour taste is just the thin layer at the top. Hopefully, the next batch will not have this issue.

good product, made easy tofu

Here is my experience on first try - resulted in solidified tofu flower with smoother and softer texture than gypsum but does have a strange after taste as compared to using food grade gypsum, and it lingers. I got some idea on the 'recipe' from some posts, so, will share it back.1/8 tsp GDL, 1 tsp starch (corn, potato, whatever), ~1/4 cup water, mix well. (This should be shake again when pouring the about to boil soy milk - about 4 cups). Home made soy milk using high speed blender, with beans soaked overnight. This time, it is not particular 'thick'. I have no clue how to measure the protein level. All done by feel. But works OK - on first try. Good luck.

I find this tofu coagulant to be a good product for making tofu fa, the taste is not sour. I would like to share my experience. The ideal soy milk recipe for me is 1 part dried soy bean with 10 part water. Wash soy beans, soak them in water for 8 hrs in room temperature, drained and wash. Take 10 part water, blend for 2 mins in blender. Use a milk nut bag to filter out soy milk. Cook soy milk to boil while stirring, keep boiling at boiling temperature for 3 mins. Soy milk is done.Soy milk recipe:150 grams dried soy bean, 1500ml water. Makes 4 3/4 cup soy milk.Tofu fa recipe:1 1/2 cup very hot soy milkCoagulant mixture: 1/4 tsp GDL, 1 tsp corn starch,5 tsp of lukewarm waterFor tofu fa, prepare the following setup before boiling the soy milk. I use my rice cooker as an insulated holder to keep my container of tofu fa warm while it sets. Do not plug in the rice cooker, place the rice cooker in an un-disturbed place. For your container of the tofu fa, take a 2-cup bowl, put coagulant mixture in the bowl (1/4 tsp GDL, 1 tsp corn starch, 5 tsp of lukewarm water). Stir well. Place the bowl in the rice cooker. Once you have this set up, now is a good time to boil your soy milk. Stir the coagulant one more time, pour 1 1/2 cup of very hot soy milk into the bowl. Don’t stir or move the bowl. Close your rice cooker. Tofu fa is set in 30 mins.I tried many time and failed before I came to this process. The rice cooker set up really helps, the boiling temperature of soy milk helps, a milk nut bag is a must. The Coagulant mixture settles fast, so it’s important to keep stirring up to the point of pouring your soy milk. I make one batch of tofu fa and store the rest of the soy milk in the fridge. To make another batch of tofu fa, I reheat my soy milk ( 1 1/2 cup) on the stove and make the coagulant mixture with the rice cooker set up. I hope this helps as I have learn from others’ comment.

The media could not be loaded. I bought this to make my own tofu for Filipino taho and some savory fried tofu cubes. The pouch contents fit perfectly into a half pint jar, and it's easy to measure out the fine granules without them flying everywhere from static. After dissolving this in a few tablespoons of water and adding simmered soy milk, it coagulated quickly (~15 minutes). It does have a slightly noticeable sour taste, which I think is characteristic of GDL, but a heavy seasoning or syrup on the tofu masks it well!l. Unconventionally, I press leftover silken tofu with a cheese press to firm it up; but it works just as well as a tofu press!

Does not work despite trying multiple soy milks and recipes.

I got this hoping to use it with the soy milk I make using my soy milk machine (Joyang), but it came out looking like curdled milk. I can't increase the amount of soybeans I put in the machine or else it will scald, and I had to make soy milk about twice as concentrated as what my machine can do in order for this to work. The outcome was great, had great texture and flavor and everything, but the fact that I have to make the soy milk by hand means that making tofu with this is quite the inconvenient affair.

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