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Glucono delta lactone is a super weird thing to make tofu with. I'm sure it works, but it's pretty unconventional. I'm actually quite curious to try it. Chin

Glucono delta lactone is a super weird thing to make tofu with. I'm sure it works, but it's pretty unconventional. I'm actually quite curious to try it. Chinese tofu is usually make with calcium sulphate (gypsum) and Japanese tofu is usually make with magnesium chloride (nigari). Nigari is harder to use because it is quite bitter, but it has a very nice texture when done right (and balances the sweetness of the soy milk). Needs to be eaten quite fresh, though. Very good tofu requires a lot of knowledge and skill, but I'll agree that making something better than what you can get in the supermarket is about as hard as falling off a log. Edit: Just looked it up. Glucono delta lactone is used for making "silken" tofu, which is a fairly recent invention (in Japanese "kinu" tofu).

leemailll 7y ago
Glucono delta lactone is really common nowadays in mass production, you take a look at hmart (https://fresh.hmart.com/meat-seafood-produce/dairy/egg-tofu https://fresh.hmart.com/meat-seafood-produce/dairy/egg-tofu), and calcium sulfate is often add with it to beat down the sour. As I know both of the chemicals you mentioned are used in traditional Chinese tofu making, and they are still in market. Somehow, they require a lot trials to get it right, so for nonserious stuff, glucono delta lactone is easier. Also my guess about the traditional way is hard is that is all related to the water hardness and other ions in water
- Obsnold 7y ago
  I made silken tofu at home recently just using calcium sulfate and soy milk that I had also made from scratch. I found it very easy and it worked on the first try. I'm in a hard water area so I'm not sure if that makes it easier or not.