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

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 milk Coagulant mixture: 1/4 tsp GDL, 1 tsp corn starch, 5 tsp of lukewarm water For 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.

This product makes silky, jelly-like taho and silken tofu. I do want to mention that this isn’t the traditional coagulant used for making Filipino taho. Taho is usually set with calcium sulfate (gypsum). The reason I recommend using GDL over calcium sulfate is because of the following: 1. The GDL sets smoother and almost gelatin-like in consistency. 2. Once set with the GDL, the set soy does not continue to leech out liquid. This is great if you want to keep the leftovers in the fridge. 3. I find that this product is less finicky compared to calcium sulfate, which I have had problems with in the past (though it could just be the brand I bought). The ratio I used to set was: 1/2 tsp GDL 1 Tbsp cornstarch 30 ml water 1000 ml soy milk, cooked (pour over the mixture above when milk is between 85-90 Celsius). *mixture sets in 15-20 minutes. Soy milk ratio: 180gm soybeans, dried (soak for at least 4 hrs) 1200ml water *this should yield about 900-1000ml cooked soy milk. The only con I found was that it does have a very faint acidic/metallic taste. This is somewhat expected because the product is an acidifier. I still think it’s worth it for the texture, but calcium sulfate does yield better flavor. If you’re not familiar with taho, this works great for making silken tofu too! I suggest calcium sulfate for those looking to make firm tofu.

I bought it for a long time, and I just started making tofu flower recently. Unfortunately, the merchant did not give a product description. I read the reviews from other buyers and tried it twice, it doesn't look very good, but the taste is not bad. I hope the merchant can print the product ratio on the packaging or give the more information.

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.

Exactly what I needed!

I made taho following a YouTube tutorial. The texture turned out fine, but it tasted sour, so I threw it away. It was a waste of money.

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!