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Hemp Tofu
- Thread starter 3chomes
- Start date
If you're simply trying to curdle hemp milk in order to separate it from the whey, then adding any type of vinegar will do it. Normally Rennet is used to curdle milk, but you can add acid (vinegar) to curdle non-dairy milks, then separate the curds from the whey using a filter.
Not sure it'll taste too good though..
Not sure it'll taste too good though..
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I forgot to say, you've got to cook/heat up the hemp milk to approx 200f for about 10 minutes. Then add your coagulant 
Here's some info on coagulants that I found:
"In general, the amount of coagulant is 0.25 to 0.5% of cooked soymilk by weight. If you don't have calcium coagulant, try to get it, but if you can't, to prepare your solidifier, combine 1 cup warm water with one of the following: 2 tsp. Epsom salts, 2 tsp. nigari, 1/4 cup vinegar or 1/4 cup lemon juice. They take about twice as much volume and need about twice as long as the calcium sulfate.
Natural calcium sulfate (gypsum) and magnesium chloride (nigari) are the most common tofu coagulants used. They have been used for hundreds years in Japan and China. Nigari is composed mainly of magnesium chloride, but also contains other minerals found in seawater, with the exception of sodium chloride (sea salt). Gypsum is a naturally occurring calcium sulfate."
So the lime sounds like a good idea. I like Tofu quite a bit, I mainly use it in stir-frys
Here's some info on coagulants that I found:
"In general, the amount of coagulant is 0.25 to 0.5% of cooked soymilk by weight. If you don't have calcium coagulant, try to get it, but if you can't, to prepare your solidifier, combine 1 cup warm water with one of the following: 2 tsp. Epsom salts, 2 tsp. nigari, 1/4 cup vinegar or 1/4 cup lemon juice. They take about twice as much volume and need about twice as long as the calcium sulfate.
Natural calcium sulfate (gypsum) and magnesium chloride (nigari) are the most common tofu coagulants used. They have been used for hundreds years in Japan and China. Nigari is composed mainly of magnesium chloride, but also contains other minerals found in seawater, with the exception of sodium chloride (sea salt). Gypsum is a naturally occurring calcium sulfate."
So the lime sounds like a good idea. I like Tofu quite a bit, I mainly use it in stir-frys
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