nigari

Chinese bean curd is traditionally coagulated with calcium sul-fate, Japanese bean curd and bean curd from coastal regions of China with what the Japanese call nigari, a mixture of magnesium and calcium salts left over when table salt, sodium chloride, is crystallized from seawater.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Chinese bean curd is traditionally coagulated with calcium sul-fate, Japanese bean curd and bean curd from coastal regions of China with what the Japanese call nigari, a mixture of magnesium and calcium salts left over when table salt, sodium chloride, is crystallized from seawater.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

I used 1/2 cup of the hot mushroom soaking water instead of plain water to dissolve the coagulator I used nigari-- two of those little packets you get with the soymilk machine.

GOURMET TOFU FROM YOUR OWN KITCHEN! Bryanna Clark Grogan 2007

I added these to the hot fresh soymilk in a large pot BEFORE adding the coagulant, let it come up to over 180 degrees F, and added the coagulant 2 tsp. nigari powder dissolved in 1 cup boiling water slowly, covered the pot and let it sit 10 minutes.

UPDATE ON MUSHROOM-LEEK GOURMET TOFU-- AND ANOTHER VERSION, TOO! Bryanna Clark Grogan 2007

The extra nigari made the curds smaller, and I don't think that makes as nice a tofu.

UPDATE ON MUSHROOM-LEEK GOURMET TOFU-- AND ANOTHER VERSION, TOO! Bryanna Clark Grogan 2007

I used 1/2 cup of the hot mushroom soaking water instead of plain water to dissolve the coagulator I used nigari-- two of those little packets you get with the soymilk machine.

Archive 2007-06-01 Bryanna Clark Grogan 2007

BTW: I made this batch with 1 Tbs. (3 packets) nigari powder for coagulant, but I think I will use only 2 tsp. (2 packets) again next time.

UPDATE ON MUSHROOM-LEEK GOURMET TOFU-- AND ANOTHER VERSION, TOO! Bryanna Clark Grogan 2007

I added the prepared veggies and herbs to the hot soymilk when it got to just over 180 degrees F, then drizzled in the dissolved nigari, stirred gently and briefly, covered the pan and let set for 10 minutes.

Archive 2007-06-01 Bryanna Clark Grogan 2007

As for me, I like the process of growing soybeans in dirt, soaking, then grinding the beans, cook the the ground beans, filter the mix then curdle with nigari a magneseum salt.

Posthuman Blues Mac 2007

I added the prepared veggies and herbs to the hot soymilk when it got to just over 180 degrees F, then drizzled in the dissolved nigari, stirred gently and briefly, covered the pan and let set for 10 minutes.

GOURMET TOFU FROM YOUR OWN KITCHEN! Bryanna Clark Grogan 2007