Soymerica Tofu Coagulant - 200g Premium Glucono Delta Lactone (GDL). Food Grade. 100% Product of USA

Bought these to make tofu pudding. Have always wanted to make tofu pudding but was always afraid of the alternative adders. These were simple to use and safer too.There was no directions as each recipe will be different. All the online recipes calls for certain gram of the mix with certain grams of soy milk. Each 1/4 TSP is just a little more than 1 gram. I used approximately 4 grams for my first trial or roughly 2000 ml of soy milk. Worked like a charm. The soy milk hardened and we had tofu pudding!Some notes worth mentioning though:1. this works best with warm soy milk. Some recipes calls for adding cold soy milk to the dissolved coagulant. I added my freshly made soy milk to the pot. I was able to skip the warming portion.2. after it cooled down, I noticed that quite a bit of liquid (looks like water, it was clear) had come back out of the tofu pudding. Didn't really affect the texture though.3. There was a bit of sourness. I am not sure where that came from. Made a big pot of soy milk. Used about half for the tofu pudding. The soy milk that was left over did not have the sour taste.It was very minute taste. Not sure if its because I used too much coagulant or the sour taste is just the thin layer at the top. Hopefully, the next batch will not have this issue.

The media could not be loaded. I bought this to make my own tofu for Filipino taho and some savory fried tofu cubes. The pouch contents fit perfectly into a half pint jar, and it's easy to measure out the fine granules without them flying everywhere from static. After dissolving this in a few tablespoons of water and adding simmered soy milk, it coagulated quickly (~15 minutes). It does have a slightly noticeable sour taste, which I think is characteristic of GDL, but a heavy seasoning or syrup on the tofu masks it well!l. Unconventionally, I press leftover silken tofu with a cheese press to firm it up; but it works just as well as a tofu press!

Great product with high quality and food grade which is good and safe for food preparation. Happily to have it to make tofu with smooth and silky texture at home. No instruction in the package and need to figure out and try several times.

This product makes silky, jelly-like taho and silken tofu.I do want to mention that this isn’t the traditional coagulant used for making Filipino taho. Taho is usually set with calcium sulfate (gypsum).The reason I recommend using GDL over calcium sulfate is because of the following:1. The GDL sets smoother and almost gelatin-like in consistency.2. Once set with the GDL, the set soy does not continue to leech out liquid. This is great if you want to keep the leftovers in the fridge.3. I find that this product is less finicky compared to calcium sulfate, which I have had problems with in the past (though it could just be the brand I bought).The ratio I used to set was:1/2 tsp GDL1 Tbsp cornstarch30 ml water1000 ml soy milk, cooked (pour over the mixture above when milk is between 85-90 Celsius).*mixture sets in 15-20 minutes.Soy milk ratio:180gm soybeans, dried (soak for at least 4 hrs)1200ml water*this should yield about 900-1000ml cooked soy milk.The only con I found was that it does have a very faint acidic/metallic taste. This is somewhat expected because the product is an acidifier. I still think it’s worth it for the texture, but calcium sulfate does yield better flavor.If you’re not familiar with taho, this works great for making silken tofu too! I suggest calcium sulfate for those looking to make firm tofu.

For a first time user, this item works great. But it’s tricky to get the measurements right at the beginning. I use a Joyoung soymilk maker, its instruction says to make tofu pudding, 2.5-3g of tofu coagulant is needed for every 1000 ml soymilk, and straining is not necessary. But I don’t have a kitchen scale, how do I know it’s 3g? After couple times of trying, I figured 1/2 teaspoon plus 1/8 teaspoon of GDL mix in 1 tablespoon of water would gel up the 1000 ml soymilk perfectly. However, the first time tofu gel still looks coarse and loose, my husband is ok with its texture but I don’t feel like it. Then I looked up online, actually strain the soymilk is needed for silky smooth tofu pudding, so I strained soymilk. Voilà! Here is the silky smooth tofu. See the pictures, you can tell the difference, the without-straining tofu pudding will falling into small pieces even before my spoon touch it.Also I saw other reviews says this item not working well even with the right measurements, I would suggest to add GDL and water mixture in to hot/warm soymilk and keep it warm for 15-20 mins before it’s totally done.So sum up, to make perfect silky tofu pudding, you need to 1,get the measurements right 2, strain soymilk 3, make sure to keep soymilk hot/warm when add GDL into it. Hope this helps. And this is a great product, I recommend it.

Does not work despite trying multiple soy milks and recipes.