Soymerica Tofu Coagulant - 1 Lb (16oz) Premium Nigari. Food Grade. 100% Product of USA

This Nigari dissolves really easily in water and is good quality. Works good for super soft tofu but it also works great if you want to make extra firm pressed tofu. This gives the tofu a very pleasant sweet flavor as well. Will definitely recommend this brand.

Good product

The product works as expected

When the coronavirus of 2020 hit, I found my local grocer was continually out of tofu. So, why not make my own! I did a bunch of online research and it seemed, to me, that nigari was a good idea so I ordered this brand. It took a little longer to arrive than expected (no sweat given the pandemic), but I used the time to educate myself in the art of making tofu from dried beans. The instructions along with suggested amounts of nigari per cup of milk found in the Q&A section of this offering were spot on. My first attempt came out perfectly! I feel confident the nigari really helped properly coagulate the fresh, homemade soy milk. I think you will find this too.

I don't know how to use so the flavor is too biter

I have been looking to make the silken tofu, the kind that you buy from the Asian grocery store in the box. I read so many reviews that this, nigari, was the magic that I needed to make the soy coagulate into silken tofu. Didn’t work for me. It also has such a nasty taste to it. Big No for me but I see so many others this was the trick.

I love the Soymerica nigari ! Not only it's from the US, but the taste is less potent that some other nigari I tested. Using only 1 tbsp at a time, this package will last for months ! Costing only a few cents for each glass... Drinking magnesium chloride (nigari) is one of the most efficient way for your body to absorb magnesium. Plus it doesn't hurt your gut in any way, like some other forms of magnesium do. The recipe is 20 g (1 tbsp approximately) of nigari in 1 quart of water. Mix the bottle to combine well. Pour 1/4 of a cup in a big glass, and add water. To attenuate the taste, I leave it in the fridge, and add 1 tbsp of pomegranate concentrate to my big glass.

Surprised that the product came with no instructions & important tips 1. Dry bean:water = 1:6, by weight (ex: 500g soybean, 3L water) 2. Dry bean:nigari = 100:2 (2%) by weight (ex: 500g soybean, 10g nigari) 3. Soybean milk must be very hot (temperature higher than about 80°C, or 176°F) when nigari is added. During the process you must keep the soybean milk hot enough, but try not to boil after adding nigari. This is a nigari specific tip - some other types of coalgulants work at the room temperature as well. Some are not. 4. Prepare the nigari as a solution form 5. When applying the nigari solution, try to mix it evenly, otherwise the soybean milk will stay unclear (low yield) AND your tofu will be bitter (too much nigari trapped in tofu). 6. But don't stir too much. Coalgulated tofu particle size will become too small and it will not aggregate.