SILKEN TOFU RECIPE! | NIGARI VS. GYPSUM
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- Опубліковано 12 вер 2024
- Silken Tofu Recipe (Nigari versus Gypsum)
2 cups homemade soy milk ( • HOW TO MAKE TOFU??!! 😊... )
1 teaspoon gypsum powder (amzn.to/2GbB8Sm)
or 1/2 teaspoon nigari (amzn.to/2P3oFDa)
1-2 teaspoons water
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I only started consuming Tofu recently. Until today, it was with magnesium chloride. Magnesium chloride has lots of benefits for the body. The great discussion is if Nigari is only magnesium chloride or magnesium chloride mixed with calcium chloride, another frequently used coagulant. I´ll tell at the end of may. Greetings from Tigre in Argentina.
Thanks for the like. I only will add that you can elaborate Tofu with Calcium Sulfate (gypsum), but it tastes ugly for me.
Only Nigari. japanese tofu mixed with Nigari = long healthy live
Just made this for the first time this morning. It came out great! Thank you for sharing this silken tofu with gypsum recipe.
I usually like to make my soft tofu with gypsum and the medium or firm ones with nigari. I have heard that some tofu producers also mix the two coagulants!
what is your process to make silken firm or extra firm? have not been able to find instructions online
The magnesium chloride stripey bowl is a beauty. 😍
I recently made tofu pudding for the first time using agar agar. Came out slightly firmer then store bought but it was still very good with ginger syrup. I eyeballed everything since I didn’t reply want to make too much in case it flopped. Looking at amazons prices for gypsum I’m inclined to keep using agar agar.
I just got some gypsum. I made tofu with nigari two weeks ago. I can't wait to make silken tofu!
a I haven't made it with the gypsum just yet. Hopefully soon, though.
for really silky tofu, use glucono delta lactone or GDL. Amazon has it.
@@EastMeetsKitchen GDL makes it sour if used too much though. It is a very forgiving coagulant.
This is such a great video. I have learnt a lot from it. Well done!
Wonderful ! I found your video while looking for tofu recipes.
Other coagulants certainly need invesigating.
Thanks for posting this video.
Well, you read my mind, I was wondering this very question. Thanks for another great video!
Maybe you added a bit too much of magnesium chloride? I find it to be a very effective coagulating agent.
@@EastMeetsKitchen You're the expert...Nigari is all I have at the moment, so I will try to play around with the amount and see if this creates a smoother texture.
What is the ratio of gypsum to soy milk to make the silken tofu? 1 tsp to every 2 cups of soy milk? Also is the soy milk warm or cold when you add the gypsum?
No answer
There is a video linked in her description
confusing: is the soy milk cold when you add the gysum and then put in the steamer?
I have tried making it when the soy milk is hot and I add gypsum and it does not coagulate.
I ordered gypsum from a beer making supply store! Cant wait to try it :)
Can we use epsom salt instated ? About 1 tea spoon
Got the same result. I prefer gypsum but add rice flour mixture to get a firmer texture but still smooth.
Can you share your method with us? 😍
It looks sooo smooth! I wonder if you can make a panna cotta recipe based on this recipe.... :)
I personally like to use plant milk (especially fattier milks like coconut and probably also other nuts or anything you like really) with agar agar. You just have to add a very tiny amount to make it not too solid.
@@octoprog thanks for the tips!! ❤ I once added too much agar when I was making a jelly... It wasn't pretty 😂
lliiaalein that’s called haupia if I remember correctly.
Great video! You made me feel like trying this silken tofu with gypsum 😃
I think you made Tofu Fa using Gypsum, add ginger sugar syrup for a lively dessert.
Wonderful demonstration👍👍👍👍
I made this before I saw this video using Gypsum. It is very silky but when I tasted it it dried my mouth out super fast. I used 1/4 tsp for each cup I made. It was very simple to make and I use fresh soy milk that I make. Was it good? I am not sure. Tasted okay, but the dryness in the mouth was not enjoyed
Can you tell me where did you get food grade gypsum or you just add simple gypsum.
I'm wondering if this might be something to add with probiotics after steaming and cooled to make a soy yogurt...anyone ever try that?
I was wondering the same thing...
can I use super market soy milk?
Yes - the cheap unsweetened stuff that's just water and soya beans.
When you make your soy milk do you let it cool completely before adding the coagulant?
You don't have to. This is a steaming method but you can also add the warm soy milk into a bowl with the coagulant and simply place a top on it for about 15 minutes and you will have a great result.
@@anaisnicole2522 can u please tell proportion of gypsum to water per 500 ml of soymil
@@anaisnicole2522 also at what temperature soy milk should be taken off for silken tofu
Thank you!
Been browsing around online for recipe. Many describe when using gypsum and add some kind of starch. Is the starch necessary?
Hi! Nice explanatory video. Is there any other way to cook it other than steaming? Thank you.
Hello if I do 6 litre of soy milk how much nigari salt I use to make silky tofu thank you
Do you use supermarket soymilk? I made my soymilk and it had shrinkage.
wondering about using a combination of nigari and gypsum, anyone try this? any advice?
milk cold why steam it high flame please reply
I've been doing firm tofu on a regular basis for a while and i'm dyyying for silken tofu... I was looking for a way to do it and I realized my way of making tofu seems quite unorthodox.
- I use white vinegar (the same used to clean) and I add a bit of salt (because why not). I love the taste, i did it with lemon also but it's too frustrating to me because it has sort of the lemon taste but whithout acidity which is odd.
- The major difference is that I heat the soy milk directly, instead of vapor-cooking it...
Imma try to find gypsum (the texture looks fantastic) and i hope it'll work even heating the soy milk directly.
Do you think i might try with vinegar and a different method for heating ? i kinda love using stuff i already have, and white vinegar is very economic ...
OKAAAAAAAAAY no one cares but i'm back on this video a year later since apparently i'm experiencing my yearly crave for silken tofu.
For the record (next year's crave?) I bought Nigari right after the precedent comment (I said I wanted to try with gyspum tho?! i guess i couldn't find it). Then, i stopped making tofu because i wasn't getting the silken tofu i was craving for.
That being said, the tofu I made with vinegar tasted good. That's why I'm so happy i commented last year... i don't even recall how i used to make tofu, and i happened to write it ?!
Now I'm feeling the motivational momentum I've been needing to try again. I'll use the steam function of my rice cooker and if I don't get silken tofu, I'll just make firm tofu again.
How did the experiment with the rice cooker went?
@@tsukiila a disaster. I tried a few times without success then I didn't want to throw away the soy milk, so I ended doing the coagulation in a pot to monitor properly.
Your comment reminded me once in my life I used to make tofu... Now I just buy it.. honestly I kinda think it was me going crazy during the whole pandemic. I'm not sure I'll ever try again.
I'm just too picky with tofu anyways.
If you ever find a successful method for a nice silken tofu I'm still very intrigued. It is my cooking nemesis.
Ok! I tried yesterday with store bought milk but it was only soy milk and salt. It was thinner though than the milk you do with soy beans, so I added 2 tsp of gypsium and not only one.
Then I put the milk in a pot, warmed it up. Then put the gypsium previously dissolved in 3 tbsp of water, in it and stirred. Then I divided the milk into jars and I steamed them. A part in the rice cooker and a part on the stove top. I steamed them for 15 minutes and then made them cool down.
After I stored them in the fridge and they hardened even more.
@@tsukiiladod uou find the texture comparable to silken tofu? I usually make tofu when I fail at making soymilk : it sometimes coagulates during thd cooking process so I just makd tofu but it's a firm one, it doesn't work for making vegan mayonnaise (too gritty)
Can this be used as curd?
Так надо глюконо дельта лактон использовать, вообще огонь тофу будет
Thank you so much madam
Hi! I tried this same thing with homemade soy milk.... With gypsum... But I put the mixture in small glass pots and I put them 15 minutes in the electric steamer machine and I have got the tofu clugged but it got split, it is in two phases... What can have been wrong? The time in the steamer? It has to be done with not boiling water and in the not electric steamer? Gypsum I used 15 g and it was the same as a teaspoon.... And I solved it in a small part of soy milk and then I added it to the rest of milk ... Please help in order to do it better next time!
A tsp is 5 ml of water which weighs 5 grams. A tsp of dry weights less than water, so less than 5 gm. You put about 4 tsp in of dry gypsum. Way too much.
do we really need to steam it? ive been tryimng alot of times but the silken tofu is not forming :(
I used gelatin with store bought soy milk and it’s perfect but cold because have to be refrigerated!
Please who knows where I can get gypsum powder to buy? I have gone to almost all the Asian shops in my neighborhood but it’s like they’ve never heard of it before 😭
I tried with hemp milk and nigari and it was a mess. I thought it was the same process. It’s half coagulated, does hemp need more nigari? I steamed it for 50 minutes.
You over steamed it. If you prefer, do not steam it at all and simply add the warm milk into a bowl with a fitted top and pour the warm milk into the bowl with the coagulant, cover and let sit for 15 minutes.
If the Nigari tofu seperates means your technique is bad. (Can happen for example with overstiring). It's much more sensitive than most other additives.
🎉
Are you not posting public comments?
is that a raw soy milk that you steamed wit gypsum
@@EastMeetsKitchen how long you have to cook the raw soy milk. i usually notice that soy easily gets burnt at the bottom of the pan and you end up having a burnt taste on the milk.
I used gelatin with store bought soy milk and it’s perfect but cold because have to be refrigerated!
I followed the recipe provided and it turned out bad using gypsum...not sure why
Don't steam it. Add the warm soy milk to a bowl with the coagulant and leave it covered for 15 minutes.
@@EastMeetsKitchen Nigari is widely used in Japanese tofu making. Steaming high heat may cause to have a different texture.
Good night
Your process is absolutely wrong.
I tried making tofu pudding with Gypsum using the pouring method. IT.NEVER.WORK. I didn't know about the steaming method, so, I will try it next time. However, about a month ago I did more research and discovered that it's much easier making tofu pudding and tofu using Glucono Delta Lactone (GDL). Since using GDL my results have been consistently awesome and NEVER fail.
@kienla4280 I failed with both gypsum and GDL using the pour over method. Can you share the recipe with GDL? Thanks!
@@doyenjeff2996 I have always made my soy milk for the tofu pudding and tofu from scratch. I followed the method from vlogger "Ms Shi and Mr He" (they are awesome BTW!). So, please go to their website because I don’t want to write out a long post. The only change I made to their method is to decrease the amount of GDL when making only tofu pudding (because i like it extra soft), but kept to same measurement when making tofu.
Using their tofu pudding method my tried and tested measurements are:
2C soymilk=1/4t GDL (for individual serving)
4C soymilk=1/2t GDL (for 2-3 people)
And so on......
Just remember to keep the temperature of the soymilk between 80-85° before you pour it. Never from boiling soymilk. And remove the foam as quickly as possible and cover it immediately. I prefer to use cling wrap for air tight because I noticed when I use a plate the top of the soy pudding is a bit firm.
BTW, I use Elos Premium brand GDL that I bought on Amazon. I hope all this helps. Like I stated, since following this method I have never failed. My friends and neighbors have stated that they can never eat tofu pudding at dim sum again after they had mine!
@@doyenjeff2996 I make tofu pudding from scratch, not store bought soy milk. I followed the recipe from UA-cam vlogger "Ms shi and Mr He", so please go see their video. The only change I made to her recipe was to reduce the amount of GDL when making tofu pudding (because I like it more soft), but not when making tofu. For example:
2 C soy milk=1/4t GDL (individual serving)
4 C soy milk=1/2t GDL (3-4 servings)
And etc.....
Make sure the soy milk temperature is between 80-85°, never boiling. Skim off the foam asap and cover with cling wrap for a softer top.
BTW...I use Elos Premium Tofu Coagulant (GDL) that i ordered from Amazon. I hope my post helped.
@kienla4280 Thank you for the additional information. I will try this recipe. Greatly appreciated!
@kienla4280 can I eat this silken tofu recipe with ginger syrup? Thanks.