Jun-Nigari coagulant for tofu making 8 mini doses x 5 ml

Jun-Nigari is a derivative of seawater. It allows the coagulation of soy protein for the production of tofu. To do this, the soymilk must contain at least 11% of soy protein.

More details

More info

NISMINA-S

This product is no longer in stock

2.40€ TTC

For making tofu :  place the soymilk the day before in the refrigerator so that it is cool. This step is very important to get a very good result.
1 - pour 125 ml of soy milk in ø12 cm ramekin.
2 - open 1 5 ml Jun-Nigari mini dose
3 - add 5 ml of Jun-Nigari to soy milk
4 - mix well soy milk ans coagulant
5 - place the ramekin in a bain-marie covering for steaming.

You will get 10 minutes later a silky tofu. For a firmer tofu, double your amount of Jun-Nigari.

SOY MILK SOLD SEPARATLY
 

  • Ingredients : sea water, magnesium chloride, sodium chloride, magnesium sulfate, potassium chloride
  • Packaging : sachet
  • Storage : best between 15°C and 20°C
  • Origin : Japan
  • Nutritional values : Per 100 g : energy 35 kcal (148 kJ) ; fat

No customer comments for the moment.

Write your review

Jun-Nigari coagulant for tofu making 8 mini doses x 5 ml

Jun-Nigari coagulant for tofu making 8 mini doses x 5 ml

Jun-Nigari is a derivative of seawater. It allows the coagulation of soy protein for the production of tofu. To do this, the soymilk must contain at least 11% of soy protein.

Write your review

Accessories