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Jun-nigari coagulant for Tofu making

Jun-nigari coagulant for Tofu making

Jun-nigari coagulant for Tofu making

Réference : NISMINA8

€2.50
Tax included

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.

Quantity
Available

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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

NISMINA8
Origin
Japan
Packaging
8 mini doses sachet x 5 ml net
Ingredients
sea water, magnesium chloride, sodium chloride, magnesium sulfate, potassium chloride
Storage
best between 15 and 20°C
Nutritional values
Per 100 g : energy 35 kcal (148 kJ) ; fat <0,6g, of which saturates <0,01g ; carbohydrate 8,7g, of which sugars <0,2g ; protein <0,5g ; salt 1,98g.
Utilisation
Chocolate
Cocktail
Cooking
Ice Cream
Pastry
MINAMI SANGYO

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