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Sat 6 Oct, 2012 03:59 pm
Hi I made my first tofu using gypsum. Can you tell me what went wrong because it does not get firm en is very lose like a paste and a bir bitter. was my cooking time to short?
@danielsdely,
You made tofu out of gypsum!? I'm not at all surprised that it came out bitter and had a pastey texture. Anyhow, I can pretty well tell you your cooking time was probably not the problem - unless you were trying to make sheet rock, in which case, longer cooking time would be better.
@roger,
S/He means calcium sulfate, which is also gypsum. Here's the place you can get your questions answered:
http://www.soymilkmaker.com/making_tofu.html
@Green Witch,
If only dys was here.
he coulda set her on the right path...
I think she needs to let her tofu get a little older before she butchers it.
like veal...
@Rockhead,
I didn't know Dys was a tofu maker. I guess it would have harkened back to his hippy days.
@Green Witch,
he was devoutly anti-tofu.
humorously so...
@Rockhead,
I guess he never had it deep fried and wrapped in bacon.
@Green Witch,
that kinda defeats the purpose, no?
anything deep fried and wrapped in bacon is automatically good. rule 11a from cooking class...
@Green Witch,
I loved it best stuffed with chinese sausage and browned on the outside.
@Rockhead,
The purpose is to enjoy eating.
Osso, that sounds yummy.
@Green Witch,
I'm still getting the hang of it again.
I still mostly eat not to get sick...
maybe I should raise tofus next to my chickens.
There was a tofu "factory" in Santa Fe, and all the young, enthusiastic hippies would run down there to apply for work. Which was a good thing, because the pay sucked and so, apparently, did the work. There was a big turn-over there. It also seems that the young hippies who were former employees were no longer interested in eating tofu.
@Green Witch,
Thank you I will try.
Ddo you think it would be better if I use epson salt?
Thank you
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