Jun-nigari coagulant for Tofu making
SKU
NISMINA8
CHF 2.40
Auf Lager
Jun-nigari coagulant for Tofu making
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.
Kategorien: Grocery, Tofu & Yuba
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
| Herkunft | Japan |
|---|---|
| Verpackung | 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 |
| Recommanded use | Cooking, Pastry, Ice Cream, Chocolate, Cocktail |
| 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. |
| Grösse | 30g |
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