PURE ORIGINAL INGREDIENTS Calcium Sulfate (Gypsum) (4 oz.) by Eco-Friendly Packaging, for Multiple Uses Including Baking, Water Treatment, Gardening

It worked like a charm without baking the calcium. It made medium texture tofu. I don't have a press otherwise I could have made it to firm. Here is the recipe I used. 1. Soak Soybeans: Soak soybeans the night before. 2. Prepare Soybeans: The next day, discard the soaking water. Use 1.5 liters of clean water to grind the soybeans. 3. Boil Soybeans: Boil the pulsed soybeans for 20 minutes, then strain the pulp out using a cheesecloth. 4. Warm the Soy Milk: Place the strained soy milk back into a pot and warm it up to 120-130°F (49-54°C). 5. Prepare Calcium Solution: In a separate container, dissolve 1.5 tsp of calcium in 1/4 cup of room temperature water (around 70-75°F or 21-24°C). 6. Add Calcium to Soy Milk: Stir the calcium solution into the warm soy milk and mix once. 7. Let Sit: Allow the mixture to sit undisturbed for 20 minutes. 8. Strain Again: After 20 minutes, strain the soy milk again and place it into a soy milk form or container.

This product works great as a coagulant for making tofu provided you follow the recipe's instructions. There is no detectable aftertaste. The only drawback is the price. I bought the smallest quantity to test it so naturally the cost per unit is much higher. However, it is worth the cost to have freshly made tofu, which is superior to the store-bought stuff.

Does curdle my homemade soy milk (one extraction, using an old Joyoung soymilk maker) but I have not yet found a formula for silken tofu. I have tried adding the product after the soymilk has cooled to ~80C, steaming the soymilk mixture, and streaming the soymilk into a mixture of calcium carbonate and warm water then letting it rest totally undisturbed, all without success. Have also tried different amounts of calcium carbonate, within 1-4 tsp per liter without success. The soymilk curds do press nicely into old tofu. I strain the curds with a fine, thin dishcloth from IKEA in a bowl (too lazy to get the tofu press), drain the water periodically, and press with another bowl on top.

3/4 tsp of gypsum with 1 teaspoon of cornstarch diluted in 3 tbsp of water per 2 cups of hot rich soy milk render to a perfect soy pudding! Works amazing.

I had read gypsum can be used to leach salt from coco coir soil, and help houseplants uptake their nutrients better. Well, it worked, and within a week of using this in my watering can, my plants are growing by leaps and bounds!