A natural coagulent for making tofu, these Japanese nigari flakes make a firm, tender tofu. This 1lb bag will make many batches of tofu.
Refined Nigari Flakes are used to coagulate soymilk for making tofu. Consisting of magnesium chloride with some magnesium sulfate and other trace elements, it is the dried liquid remaining after common table salt has been removed from sea water. Nigari tends to make a firmer and more tender tofu than Terra Alba (aka Gypsum).
- Nigari can be used alone or in combination with Terra Alba if additional calcium is desired.
- Each Package Contains: 1 lb. (454 g.) Nigari Flakes
- One pound of Nigari Flakes is sufficient to make approximately 200 lb. of tofu
- Food-grade Magnesium Chloride (a natural Japanese sea salt derivative)
What Our Customers Are Saying
As others have suggested, grinding the flakes really helps in getting the accurate amount for making tofu.
Quality product. The only issue I have is that it seems like I am getting way more whey than tofu when I use 1 tsp with 2 quarts of soy milk. Wondering if using more nigari will help.
Magnesium chloride. Yes! Excellent source of magnesium. Thank you.
I had made tofu in the past with other coagulants. They were "eh" quality compared to nigari flakes. We ate the tofu as a dessert it was delicious all by itself.
To get an accurate measurement I put the flakes in a coffee grinder and ground them to a powder. This took a second and the powder melted quickly in the water.
Bought for tofu making. Much purer than the nigari that i previously used. Only problem was that this material arrives as large thick flakes of nigari, making it difficult to measure accurately. I normally use 4 tsp in a double batch of tofu, but it did not coagulate at this dosage. it required 6 tsp. i believe that was because the flakes leave lots of empty space in the measuring spoon. now that i know, i don't think that it will ever be a problem again. the price is reasonable, but the shipping seems high for just one pound, hence my rating on price and value.