Tofu fail

and can I save it?

>>8269497
Actually Gypsum (calcium sulfate) works much better for making tofu than vinegar or lemon juice. You can buy it at homebrew stores.

Having said that, to save this batch you may need to add more vinegar. What temperature was it when you added the vinegar?

>>8269497
You're an idiot

>>8269536
Thanks for the tip. I'll check it out. The batch was between 60-70 degrees C, so a bit above 150 F. I tried adding more vinegar but it didn't help :/

>>8269539
W-why?

>>8269547
I don't know how thick it appears, of course, but if it has any clumping you might be able to run it through the cheese cloth to see if you get anything. If not, I don't know how to salvage it, plus it's not going to taste very good if you can taste the vinegar.

Try gypsum, that's what I use and never have problems. Also it's tasteless.

>>8269560
Thank you :)

>>8269497
>mungbean tofu
got a video op?

>>8269560
I didn't know you could use sheet rock in cooking

>>8270153
>rock hard abs
where do you think the expression got its origins from?

>>8270153
Foodgrade gypsum (calcium sulfate) is used in brewing to change water profile and in making tofu as a coagulant, numbnuts. For example, Burton-on-Trent water used to brew Bass Pale Ale contains a high quantity of calcium sulfate. If I wanted to attempt to duplicate it I would need to add gypsum among other things.

But, by all means, take a big bite out of your wallboard.

>>8270153
Didn't know it wasnt just used for making plaster at a kiln or magma kiln.